Chicken & sweetcorn egg-fried rice

Chicken & egg-fried rice

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(46 ratings)

Prep: 5 mins Cook: 10 mins


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

  • kcal443
  • fat11g
  • saturates2g
  • carbs60g
  • sugars10g
  • fibre4g
  • protein23g
  • salt1.6g
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  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 3 eggs, beaten with some seasoning



    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



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 1 roasted chicken breast, finely shredded
  • 2 tbsp low-salt soy sauce
    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


  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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13th Sep, 2019
Great recipie but too much rice. Very tasty and good balance of seasoning make this a very tasty dish. We cooked it with pork instead and it was a real contender against a take away taste. Rice though made enough portions for 6 people though
1st Aug, 2019
Amazing. Family loved it.
Megan Prosser's picture
Megan Prosser
23rd Jul, 2019
Extremely tasty and easy meal. Also works well with pork.
Katie Harrison's picture
Katie Harrison
16th Aug, 2018
Loved this. Did it as part of the budget week planner so cooked roast chicken the day before and used leftovers in this. So tasty and my toddler actually ate the stir fry veg as it was mixed with rice!
23rd Jan, 2017
Great family recipe. I was worried my 8 year old wouldn't like it as she's not a great fan of stir-fries but she asked for seconds ! Teenage boys and husband loved it too.
5th Jan, 2017
Not the most exciting meal but made out of things I had in stock anyway and we all enjoy it. Would definitely make it again. My youngest daughter (age 5) says "5 stars, I love it. Very tasty". And my eldest daughter (age 8) says "I say 5 stars . It was amazing! As soon as l tasted it I loved it."
10th Sep, 2016
This was lovely and I enjoyed it but it became a little too much of the same flavour toward the end so I would have a smaller portion next time.
13th Jun, 2016
Very yummy, I just made mine with spring onions, peppers and sweetcorn instead of a ready chopped pack.
3rd Jan, 2016
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!
16th Jun, 2015
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.


27th Dec, 2014
Who has 600g of leftover rice?
goodfoodteam's picture
6th Jan, 2015
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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