This recipe is the perfect blend of two of my favourite stand-by dinners, all made in just one pan! What’s not to love?







Skill level

Average: 3.4 (33 votes)


  • 2 tsp vegetable oil
  • 1 large red chilli, chopped
  • 1 tbsp finely grated ginger
  • 2 green onions (scallions), sliced, plus extra to serve
  • 100 g (3½ oz) chicken mince
  • 1 cup (165 g/5¾ oz) cooked brown rice
  • 1 tbsp soy sauce
  • 4 eggs, lightly beaten
  • ¼ cup (60 ml/2 fl oz) milk
  • Thai basil leaves, chilli sauce and kecap manis (sweet soy sauce), to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat a medium non-stick frying pan over medium heat. Add the oil, chilli, ginger and onion and cook for 1 minute. Add the chicken mince and cook, stirring, for 3 minutes or until just cooked through. Add the rice and soy and cook for 1 minute.
  2. Whisk together the eggs and milk and add to the pan, swirling so the egg mixture coats the bottom of the pan and distributes through the chicken and rice mixture. Cook for 5–6 minutes or until the egg is set.
  3. Cut into quarters and divide among serving plates. Top with extra green onion and basil leaves. Serve with chilli sauce and kecap manis.