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Chicken fried rice

Chicken fried rice in bowls with fork

Chicken fried rice

Name: Chicken fried rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 1 tbsp sunflower oil; 3 eggs beaten with some seasoning; 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; 2 tbsp sweet chilli sauce; 2 tbsp ketchup

Lucy Netherton

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.6 out of 5.83 ratingsRate

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

Dairy-free

Low fat

Low sugar

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A star rating of 4.6 out of 5.7 ratings

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp sunflower oil
3 eggs

beaten with some seasoning
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
2 tbsp sweet chilli sauce
2 tbsp ketchup

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Nutrition: per serving

kcal407

low
fat10g

low
saturates2g
carbs55g
sugars9g

low
fibre3g
protein24g

high
salt1.4g

Method

step 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.
step 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.
step 3

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

RECIPE TIPS

USING UP LEFTOVER RICE

Using cold rice for this dish works best, so cook it the night before, then leave it in the fridge overnight – 250g of dried rice will give you the cooked quantity you need.

Recipe from Good Food magazine, September 2013

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A star rating of 4.6 out of 5.83 ratings

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