Fried Rice with Egg and Satay

Ingredients

• 3 cups cooked rice
• 4 large eggs
• 1 lb chicken breast
• ¼ cup peanut butter
• 3 tbsp soy sauce
• 3 cloves garlic
• 4 tbsp vegetable oil
• 1 medium cucumber

Instructions

1. 1

   Cut the 1 lb chicken breast into 1-inch cubes and thread onto skewers. In a small bowl, mix 2 tbsp soy sauce and 1 minced garlic clove; brush over the chicken and set aside.

2. 2

   In another bowl, whisk together 1/4 cup peanut butter, 1 tbsp soy sauce, 1 minced garlic clove, and 3 tbsp water until smooth. Set aside.

3. 3

   Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add the chicken skewers and cook until golden and cooked through, about 8 minutes, turning occasionally. Remove and keep warm.

4. 4

   In the same skillet, add 2 tbsp vegetable oil. Crack in 4 eggs and fry until the whites are set but yolks are still runny, about 3 minutes. Remove and set aside.

5. 5

   Add the remaining 1 minced garlic clove to the skillet and stir for 30 seconds until fragrant. Add the 3 cups cooked rice and 1 tbsp soy sauce; stir-fry until the rice is hot and slightly crispy, about 5 minutes.

6. 6

   Slice the 1 cucumber into rounds. Serve the fried rice topped with the fried eggs and chicken skewers, with cucumber slices on the side and the peanut sauce drizzled over everything.

Tools you’ll need

• skillet
• skewers
• small bowl
• brush

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