Time to cook
An easy and tasty rice dish that is made with chicken, eggs, onions, carrots, peas, and rice.
Chicken Thighs - Boneless
Yellow Onion Raw
Frozen Green Peas
Cooked Jasmine Rice
1 spring onion
Marinate the cleaned, washed and chopped chicken with salt for about 10 minutes.
Chop the carrot and spring onions.
Heat a kadai(wok) over medium-high heat, add oil and the whisked eggs.
Scramble the eggs and transfer them to a plate.
Add oil and chicken to the wok and cook for 4 to 5 minutes, stirring occasionally and then transfer the cooked chicken to a plate ensuring no remaining chicken pieces in the wok.
Add oil to the wok over medium-high heat, add the diced onions and cook for 1 minute.
Add the minced garlic and ginger and cook until fragrant, about 30 seconds.
Add the diced carrots and cook for 2 minutes, stirring frequently.
Add salt and the peas, and mix.
Add the rice to the wok and mix.
Add the sliced spring onions (save the dark green parts) and panch phoran.
Add the soy sauce and canola oil over the rice and mix.
Add the cooked chicken, scrambled eggs, and the dark parts of the spring onions, then mix and cook for another 1 to 2 minutes.