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Butter & Egg Fried Rice with Chicken Fillet

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15 min

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45 min



White Jasmine Rice (cooked)
Store the cooked jasmine rice in the fridge for 30 mins or overnight. Loosen the grains as much as possible with a spoon or fork after, and right before stir frying.
2 cups
PASAR Chicken Fillets
Marinate with preferred seasonings, or choose to keep it plain.
Vegetable Oil
1 tbsp
Eggs (beaten)
Vegetable Oil
1 tbsp
Garlic (minced)
2 cloves
Carrot (cubed)
Buttercup Luxury Spread Block - Unsalted
14 block
Light Soy Sauce
1 tbsp
Sesame Oil
1 tsp
Red Chilli Padi (chopped roughly)
Spring Onion (chopped)
1 stalk

How to cook

Cook the chicken fillets and eggs

  • Cook the chicken fillets, marinated or otherwise. Pan fry, boil or grill it how you'd like.
  • Heat up an empty wok until it smokes. Add vegetable oil, then the beaten egg mixture.
  • Push the egg mixture around the wok once it bubbles up from its edges. Once it is cooked thoroughly, use a spatula to break the egg omelette smaller pieces. Remove from heat and set aside.

Fry the rice and serve warm!

  • Reheat the wok with more vegetable oil. Fry minced garlic with the chopped carrots until fragrant, then stir in the rice.
  • Flip and toss the rice constantly to distribute the heat around the wok and cook the rice more evenly. Press the rice gently with a spatula to separate any clumpy grains.
  • Add the butter and continue stir frying until the rice turns into a beautiful, muted yellow colour. Once this happens, add back the scrambled egg.
  • Add soy sauce, sesame oil, white pepper, and some salt to taste. Give everything a good stir to distribute the various seasonings evenly through the fried rice.
  • Distribute the rice into individual serving bowls. Top with the chopped red chilli padi, spring onions, and a chicken fillet for each bowl.
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