Chicken Fried Rice

5 from 1 vote

This quick, easy and delicious Chicken Fried Rice recipe is set to become your new favourite weeknight dinner! It’s ready in just 20 minutes and it only uses 1 pan – perfect for when you are short on time but still want to eat well. (Plus it’s only 430 calories and it packs a whopping 35 grams of protein!)

Course Main Course, Side, Side Dish

Cuisine British, Chinese, Fusion

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 430kcal

Author Eb Gargano

Ingredients

500 g chicken breast chopped into bite-sized chunks (roughly 1.5cm/½inch cubes)
2 tablespoons soy sauce
2 tablespoons sesame oil
500 g cooked white long grain rice (I use 2 x 250g packs microwave rice – see Note 1)
2 large eggs beaten
100 g frozen peas
2 spring onions (AKA scallions) sliced finely (plus extra for garnish)

Metric - US Customary

Instructions

Place the diced chicken breast, plus 1 tablespoon of soy sauce and 1 tablespoon of sesame oil in a bowl. Mix thoroughly to ensure the chicken is evenly coated.
Heat a wok over a high heat for 1 minute. Add the chicken and fry for 2 minutes, stirring occasionally. The chicken should be nicely browned on the outside but not yet fully cooked in the middle.
Add the cooked rice (See Note 1) and continue stir-frying for 2 minutes.
Make a well (hole) in the centre of the rice/chicken mix and tip in the beaten eggs. Leave for 45 seconds and then stir the part-cooked eggs into the rice/chicken mix.
Add the frozen peas and continue stir-frying for 2 more minutes or until the peas are cooked, and you are starting to get lots of lovely crispy bits!
Stir through the remaining 1 tablespoon of soy sauce, 1 tablespoon of sesame oil and the sliced spring onions and turn off the heat.
Serve scattered with more sliced spring onions.

Notes

I use pouches of microwave rice to speed up the cooking process and make this recipe even simpler. But, if you prefer, you can use ordinary uncooked long grain white rice instead. You will need to use approximately 167g (6oz/¾ cup)
uncooked rice. Cook according to packet instructions then cool the hot rice in a sieve under cold water until it’s properly cold, and drain thoroughly. **TOP TIP: break up the microwave rice by massaging it while it is still in the closed packet. This will ensure the cooked rice is beautifully separated and not in one big clump!**
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition