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  1. Home
  2. Chicken

Chicken & Egg-Fried Rice

Ideal for late-night meals or dinner in a hurry, this recipe is quick, easy and great for budgets. - by Amy Sinclair
  • 27 Mar 2019
Chicken & Egg-Fried Rice
Prep: 5 Minutes - Cook: 10 Minutes - Easy - Serves 4
Proudly supported by

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

Ingredients

1 tbsp sunflower oil

3 eggs, beaten with some seasoning

320g pack mixed stir-fry vegetables

1 tbsp mild curry powder

140g frozen sweetcorn

600g cooked rice

1 roasted chicken breast, finely shredded

2 tbsp low-salt soy sauce

2 tbsp sweet chilli sauce

2 tbsp ketchup

Method

  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 black pepper.

  3. Finally, add the eggs and the veg, toss together and heat through until hot. Tip into bowls and serve immediately.

PER SERVING

443 kcals • fat 11g • saturates 2g • carbs 60g • sugars 10g • fibre 4g • protein 23g • salt 1.6g

  • one pot meals
  • fried rice recipes
  • chinese recipe
  • Chicken
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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