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Chicken fried rice in bowls with fork

Chicken fried rice

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal443
low infat11g
saturates2g
carbs60g
sugars10g
fibre4g
protein23g
salt1.6g
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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

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.

Goes well with

Recipe from Good Food magazine, September 2013

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Overall rating

A star rating of 4.5 out of 5.61 ratings
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