Egg Fried Rice with Grilled Chicken

This simple Egg Fried rice can accompany any flavored dish. What’s better than combining it with Grilled Chicken that has a twist of Asian spices. Full of flavor from an easy spice rub, moist, and done in almost 20 minutes!


For Egg Fried Rice

  • 2 tbsp. Coconut oil
  • 3 Eggs; Beaten
  • ½ Cup Peas; Thawed
  • ½ Cup Shredded Carrot
  • 2 Cups Cooked rice
  • Salt to taste
  • 2 tsp Chili flakes
  • 2 tsp Garlic powder
  • 3 tbsp. Soy sauce
  • 1 tsp Pan roasted sesame seeds
  • A Pinch of Black pepper
  • 2 tbsp. Kung pao sauce
  • 1 large spring onion (green), finely sliced

For Grilled Garlic Chicken

  • 2 tbsp. Coconut oil
  • 1 tsp Butter
  • 3 Chicken breasts
  • 2 tsp of Garlic- Jalapeno powder
  • 1 tsp of Cumin powder
  • ½ tsp of Coriander powder
  • 1 tsp Garam Masala
  • ½ tsp of smoked Paprika
  • ½ tsp of Sea salt (or to taste)
  • ¼ tsp of Black Pepper Powder


 For Egg Fried Rice

  • Heat a wok over a high heat and add 1 tbsp. Coconut oil. Add the Eggs and scramble for a few minutes, then remove them from the wok, and set side.
  • Reheat the wok and add the remaining coconut oil.
  • Add peas and shredded carrot. Stir-fry for a few minutes.
  • Add Rice, soy sauce and Kung Pao Sauce. Mix well without breaking grains.
  • Return the Eggs to the wok. Season with Chili flakes, Garlic powder, sesame seeds, salt and Black pepper powder. Give it an awesome mix.
  • Add the spring onions, and mix well. Serve immediately.

For Grilled Chicken

  • Preheat grill to medium high heat.
  • In a small bowl, mix Garlic-Jalapeno powder, cumin, coriander, Garam Masala, smoked paprika, sea salt, pepper, and 1 tsp Oil. Mix until combined.
  • Rub mixture over both sides of the chicken.
  • Place chicken on grill and grill each side for 4-6 minutes depending on thickness. make sure there is no pink in the middle.
  • Glaze in butter and Serve hot with egg fried rice.