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Chicken & sweetcorn egg-fried rice

Chicken & sweetcorn egg-fried rice

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(5 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 4
This thrifty Asian-inspired one pot uses up leftover rice and chicken, plus it contains child-friendly mild spice and plenty of vegetables

Nutrition and extra info

Nutrition per serving

  • kcalories443
  • fat11g
  • saturates2g
  • carbs60g
  • sugars10g
  • fibre4g
  • protein23g
  • salt1.6g
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Ingredients

  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 egg, beaten with some seasoning

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 320g pack mixed stir-fry vegetable
  • 1 tbsp mild curry powder
  • 140g frozen sweetcorn
  • 600g cooked rice see tip, below
  • 1 roasted chicken breast, finely shredded
  • 2 tbsp low-salt soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp sweet chilli sauce
  • 2 tbsp ketchup

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Method

  1. Heat a splash of oil in a large frying pan and tip in the beaten eggs. Swirl the pan to coat in a thin layer of egg and cook for a few mins until set. Tip onto a chopping board, roll up, slice thinly and set aside.

  2. Heat a little more oil, add the stir-fry veg, curry powder and sweetcorn with a splash of water. Cook for 1-2 mins until the veg starts to wilt, then tip into a bowl. Add the last of the oil to the pan, tip in the rice and chicken, mix well, then add the soy sauce, sweet chilli, ketchup, a splash of water and some black pepper.

  3. Finally, add the eggs and the veg, toss together and heat through until hot. Tip into bowls and serve immediately.

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Comments, questions and tips

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Comments (7)

sianlennon's picture

I made this earlier for my family. They all loved it and wolfed it down! I used everything in the recipe but added slightly more chicken and 3 X 250g packs of ready-made basmati rice (tilda, for example) and it fed 6 of us amply. Will definitely make again!

mrsljpowell's picture
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I made this using leftover roast chicken for a cheap midweek meal. I omitted the tomato sauce as I didn't think it needed that as well as the sweet chilli sauce. Husband happy, 2 year old son happy, even with the curry powder. It made enough for the three of us, seconds for me and lunch for my husband for the next day. Will definitely be making this again.

clareholdcroft's picture
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Good, easy, tasty tea - I make a version based on the above but use mangetout, carrots, sweetcorn, yellow pepper and sweetcorn instead of the stir fry veg pack - takes a little longer to prepare this way but at least I know the kids'll eat all the veg this way, also leave the curry powder till last so little one can have a less spicy serving

catherine2501's picture
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Thought i'd make this for me and my son (8) as a healthy (ish) midweek tea as it has all the ingredients he likes. Although he thought it was a bit spicy a more adventurous child would be fine with it. Don't think it needs tomato sauce as the chilli sauce already adds sweetness. I just used up lots of leftover veg that needed eating and quite often ends up being thrown away, a carrot, bit of broccoli, spring onion etc.

suzymmorton's picture
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A new winner in our house. I was tempted to leave out the egg but actually it adds another dimension (2 medium eggs between 2 of us). We used 1 chicken breast between 2 (grilled) and 2 rashers of bacon since we had them lying around. I also cooked the rice with onion and a few mushrooms and a chicken stock cube. The stir fry veg we used was very bland and boring but actually once added to everything else was perfect. I added another stock cube to the mix (probably wasn't necessary in retrospect) and some coriander on top.

More simple to make than you think initially looking at the recipe. Tasty, filling and can be made from leftovers or not... Will definitely be making again.

jentertainment's picture

I only discovered this recipe last week and I've already made it twice. It's extremely tasty and very easy to make as a quick midweek meal, especially if you have leftover chicken and rice.

The flavours in this dish work together perfectly and it's a very economical meal as most of the ingredients are ones you'll already have in the cupboard. It's very filling too, and my family absolutely love it!

Questions (2)

popadum's picture

Who has 600g of leftover rice?

goodfoodteam's picture

Hi popadum thanks for your question. This recipe works best with cold rice -  250g of dried rice, cooked, cooled down quickly then stored in the fridge overnight would be ideal. You're quite right, unless you've had a large event (or lots of last minute dinner guest cancellations) there aren't that many occasions where there might be such a large quantity leftover. So, your best bet is to cook and cool the rice the day before as stated in the tip. Hope this helps. 

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