No image available
Member recipe

Chicken Chahan

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 10 minutes

Skill level

Easy

Servings

Serves 1

Quick, simple and veg packed Japanese style egg-fried rice makes use of leftover rice and vegetables. Most vegetables will work in this recipe, so use up what you have. For a lower fat option you could use chicken breast or prawns, or simply omit meat. Approx. 530 cals.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 (roughly 90g) Skinless, Boneless Chicken Thigh
  • 1 Egg
  • 1 tsp Sesame Oil
  • 1 Clove Garlic
  • 2 Spring Onions, white part diced and green part roughly chopped
  • 50g Carrots, finely diced
  • 50g Peppers, finely diced
  • 15g Shelled Edamame
  • 65g Chinese Leaf Lettuce, bottom part diced and leaves roughly chopped
  • 1 tsp Sake
  • 1 tsp Soy Sauce
  • Cooked Japanese (short grain) rice, roughly 45-60g raw

Method

  1. Prepare the vegetables and cut chicken into small chunks.

  2. Heat 1/2 tsp sesame oil on a low heat and add the garlic and chicken thigh, and fry until the chicken starts to turn white.

  3. Add the rest of the oil and add the carrot, pepper, bottom part of the cabbage and white part of the spring onion and continue to fry until the chicken is cooked. If your rice is cold, heat it up now.

  4. Move the chicken and vegetables aside, and crack the egg in the pan and put the hot rice on top. Quickly mix the eggs and rice, trying to separate the grains and distribute the egg evenly.

  5. Add the sake and season with salt and pepper, then add the rest of the cabbage and spring onion and mix everything thoroughly.

  6. Finally, add the soy sauce around the sides of the pan and stir it in, and serve immediately.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.