Easy Chicken Fried Rice
A quick and easy Chicken Fried Rice recipe using leftover roast chicken.
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Servings: 4 serves
Calories: 825kcal
Equipment
- Stove-top
Ingredients
- 2 tbs oil
- 500 g chicken leftover roast chicken is fine, chopped into small chunks
- 1 brown onion thinly sliced
- 1 clove garlic or 1tsp minced garlic, minced
- 2 cups peas/corn frozen
- 3 cups rice cooked and cold
- 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
Instructions
- 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.
Nutrition
Calories: 825kcal | Carbohydrates: 129g | Protein: 30g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 127mg | Sodium: 924mg | Potassium: 549mg | Fiber: 6g | Sugar: 10g | Vitamin A: 755IU | Vitamin C: 32.3mg | Calcium: 85mg | Iron: 3.5mg