Chicken and Tomato Egg Fried Rice

INGREDIENTS

• 3 cups Rice
• 400g Chicken Thigh
• 4 Egg
• 2 Tomato
• 2 cloves Garlic
• 1 slice Green Onion
• 2 tbsp Soy Sauce
• 4 tbsp Cooking Oil
• 1 tsp Salt
• 0.5 tsp White Pepper

STEPS

1. 1

   Cook 3 cups of rice until tender, spread it on a tray, and cool for at least 15 minutes so the grains dry slightly. If using freshly cooked rice, cool it until no longer steaming.

   ⏱ 15 min

2. 2

   Cut 400g of chicken thigh into small, even pieces. Keep the raw chicken separate from the other ingredients, and wash the knife, board, and hands thoroughly after preparation.

3. 3

   Beat 4 eggs in a bowl. Dice 2 tomatoes and mince 2 cloves of garlic. Slice 1 slice of green onion.

4. 4

   Heat 1.32 tbsp of cooking oil in a large wok or frying pan over medium-high heat. Add the chicken in a single layer and stir-fry for 6 to 8 minutes, until cooked through, the juices run clear, and the thickest pieces reach 75°C for 30 seconds. Transfer the chicken to a clean plate.

   ⏱ 6 min

5. 5

   Add 1.32 tbsp of cooking oil to the wok. Pour in the beaten 4 eggs and stir for 30 to 45 seconds, until softly set. Transfer the egg to the clean plate with the chicken.

   ⏱ 1 min

6. 6

   Add 1.36 tbsp of cooking oil to the wok. Stir-fry 2 cloves of garlic for 15 seconds, then add 2 tomatoes and cook for 3 to 4 minutes, until softened and lightly jammy.

   ⏱ 3 min

7. 7

   Add 3 cups of rice to the wok and toss over high heat for 3 to 4 minutes, breaking up clumps, until the grains are hot and separate.

   ⏱ 3 min

8. 8

   Return the cooked chicken and egg to the wok. Add 2 tbsp of soy sauce, 1 tsp of salt, and 0.5 tsp of white pepper, then toss for 1 to 2 minutes until evenly seasoned and piping hot.

   ⏱ 1 min

9. 9

   Stir in 1 slice of green onion and serve immediately. Do not reuse the raw-chicken plate or utensils unless they have been washed with hot, soapy water.