Chicken Fried Rice

Name: Chicken Fried Rice
Total time: 25 min
Yield: 4 servings
Ingredients: 400 g Chicken thigh fillets; 300 g Long grain rice; 3 ea Free range eggs; 300 g Frozen mixed vegetables; 60 g Spring onions; 10 g Garlic; 45 ml Soy sauce; 30 ml Vegetable oil

Best made with rice cooked the day before and left in the fridge.

Serves 4 25 min 32g proteinKid-friendly

ChickenRiceAsianOne panBudget

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Ingredients

Chicken thigh fillets400 g
Long grain rice300 g
Free range eggs3 ea
Frozen mixed vegetables300 g
Spring onions60 g
Garlic10 g
Soy sauce45 ml
Vegetable oil30 ml

Method

Cook the rice and spread it on a tray to cool, or use cold cooked rice from the fridge.
Dice the chicken. Heat half the oil in a wok over high heat and cook the chicken until golden. Set aside.
Beat the eggs, pour into the wok, and scramble quickly. Set aside with the chicken.
Add the remaining oil, stir-fry the garlic and frozen vegetables for 3 minutes, then add the rice and toss to heat through.
Return the chicken and egg, add the soy sauce and spring onion, and toss for 2 minutes.

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Pescatarian
Prawn Fried Rice
- 400 g Peeled raw prawns instead of Chicken thigh fillets
Stir-fry the prawns for 2–3 minutes until just pink instead of cooking the chicken, then set aside as before.
Vegetarian
Tofu Fried Rice
- 440 g Firm tofu instead of Chicken thigh fillets
Press and cube the tofu and fry it for 6–8 minutes until golden instead of cooking the chicken, then set aside as before.
Vegan
Tofu Fried Rice
- 440 g Firm tofu instead of Chicken thigh fillets
- Leave out the Free range eggs
Press and cube the tofu and fry it for 6–8 minutes until golden instead of the chicken, and skip the scrambled-egg step.
Gluten-free
- 45 ml Tamari instead of Soy sauce