Hands up who cooks a roast chicken and then can’t think of anything really yummy to make with the leftovers? Yep, I’m waving my hand furiously in the air. That’s totally me! I usually resort to making chicken wraps for lunch the next day (not that there’s anything at all wrong with chicken wraps!!). BUT this Easy Chicken Fried Rice is a way, way, WAY better way to use up any leftover roast chicken you have.
This is the perfect midweek meal, because you can whip it up in no time at all, but it packs a big flavour punch. Oh and did I mention that it’s really addictive too? Seriously, it is. The best thing is that most of the ingredients are really basic staples – meaning that you probably already have most of them in your fridge or pantry. Yay for less trips to the supermarket. And double yay for a budget-friendly dinner!
So to make this really easy chicken fried rice, you need to cook some rice and set it aside to cool. If you’re really clever, you can even cook it the night before and pop it into the fridge so you’re nice and organised (using cold rice means that your fried rice won’t end up gluggy). If you don’t have time to wait for your rice to cool, you can always buy one of the pre-cooked packets of rice from the supermarket – they work perfectly!
Then comes the really quick and easy part! Simply add your chopped up leftover chicken and an onion to a wok (or frying pan) with a little bit of oil. Stir it until the onion becomes translucent and the chicken has heated through. Add the garlic and stir until fragrant. Through in some frozen peas and corn and stir for 30 seconds. And now for the fun bit! Push your chicken and onion over to one side of your pan or wok. Beat the eggs in a small bowl and pour them over the empty side of the pan. Allow to set and then use a knife to cut the egg into strips (alternatively you can just break it all up with a wooden spoon). Mix the egg in with the chicken and vegetables. Add 1 cup of cooled rice at a time and stir until heated through and combined. Finally, add the sauces and mix well. Serve immediately with an extra drizzle of soy sauce!
This is a really versatile recipe, so you can add in any extra vegetables (carrots, shallots, capsicum etc) to the mix. Ooh and the sauces really do give this chicken fried rice the most delicious flavour so don’t skimp on them!
If you’re feeling a little naughty, why not add a steamed dim sim on the side…. just a thought!!!
What’s your favourite way to use up leftover roast chicken?
- 2 tbs oil
- 500g chicken, chopped into small chunks (leftover roast chicken is fine)
- 1 brown onion, thinly sliced
- 1 clove garlic, minced (or 1tsp minced garlic)
- 2 cups frozen peas and corn
- 3 cups cold cooked rice
- 3 tbs soy sauce (add more or less depending on your preferences)
- 2 tbs sweet chilli sauce
- 2 eggs, lightly beaten
- Extra soy sauce for drizzling
- Cook rice according to packet instructions and place into the fridge to cool completely.
- Heat oil in a wok or frying pan over medium heat.
- Add chopped up leftover chicken (or diced chicken breast) and chopped onion.
- Stir it until the onion becomes translucent and the chicken has heated through.
- Add the garlic and stir until fragrant.
- Add the frozen peas and corn and stir for 30 seconds.
- Push your chicken and onion over to one side of your pan or wok.
- Beat the eggs in a small bowl and pour them over the empty side of the pan. Allow to set and then use a knife to cut the egg into strips (alternatively you can just break it all up with a wooden spoon).
- Mix the egg in with the chicken and vegetables.
- Add 1 cup of cold rice at a time and stir until heated through and combined.
- Add the sauces and mix well.
- Serve immediately with an extra drizzle of soy sauce.