10-minute Chicken, Eggs & Greens

Marion’s Kitchen
Serves: 2
Nutrition facts: 200 calories 20 grams fat
Ingredients

• ¼ cup vegetable oil
• 2 eggs
• 300g (10.5 oz) Chinese broccoli or other Asian green vegetables
• 3 garlic cloves, roughly chopped
• 300g (10.5 oz) chicken mince
• 1 red chilli, sliced
• 3 tbsp oyster sauce
• 2 tsp soy sauce
• 1 tsp fish sauce

Instructions

STEP 1
Heat the oil in a wok or small non-stick frying pan over medium-high heat. When the oil is hot, crack an egg into a small bowl. Then carefully pour the egg into the oil. There will be some splatter so watch out! Cook, splashing the egg with oil, for 1-2 minutes or until the edges are crispy and the yolk is cooked to your liking (I like mine runny). Drain on paper towel and repeat with remaining egg.

STEP 2
Discard most of the oil from the pan, leaving about 1 tablespoon.

STEP 3
Prepare your Chinese broccoli by trimming the woody ends and slicing the stems on the diagonal. Slice the leaves of the broccoli into larger pieces.

STEP 4
Heat the pan with the oil over high heat. Add the garlic and chilies and stir-fry for 10 seconds. Then add the chicken mince and stir-fry, breaking up with a spatula, for about a minute or until almost cooked. Add the broccoli stems and stir-fry for another half a minute. Then add the broccoli leaves, oyster sauce, soy sauce and fish sauce. Stir-fry for another half a minute or until everything is well combined and the chicken mince is cooked. Divide among serving plates and top with a crispy egg.