Chicken and veg fried rice

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Chicken fried rice with peas, sweetcorn and carrots

Our easy fried rice recipe is a tasty way to use up leftovers

20 minutes

Serves 2

Sharon Hui

Recipe by: Sharon Hui | Former Health Information Manager

Our research shows that eating well and being a healthy weight reduce your risk of cancer. All our recipes help you incorporate our science into your everyday life – in a delicious way.

Sharon Hui

Recipe by: Sharon Hui | Former Health Information Manager

Our research shows that eating well and being a healthy weight reduce your risk of cancer. All our recipes help you incorporate our science into your everyday life – in a delicious way.

Ingredients

  • 2 eggs
  • 1 teaspoon vegetable oil
  • 1 onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1 clove garlic, peeled and finely diced
  • 150g frozen peas
  • 250g pack wholegrain microwave rice
  • 200g cooked chicken, roughly chopped
  • 1 x 198g can reduced-salt sweetcorn
  • 1 teaspoon reduced-salt soy sauce
  • 1 teaspoon light sweet chilli sauce

CALORIES: 447

FAT: 15.8g

5 A DAY: 3.5

SALT: 0.9g

SUGAR: 20.8g

Method

  1. Heat a large non-stick frying pan over a low heat and scramble the eggs, stirring frequently until just cooked. Transfer to a plate and set aside.
  2. Return the pan to the heat and add the oil, onion and carrots. Cook for 5 minutes until softened. Add the garlic and cook for a further minute.
  3. Add the peas, rice, chicken and a splash of water, and heat through.
  4. Stir through the sweetcorn, eggs, soy and sweet chilli sauce to combine, and serve immediately.

This is a great way of using up leftover meat and vegetables. It works brilliantly with prawns, cooked pork and beef too.


Diet, weight and cancer

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