Chicken and veg fried rice

Our easy fried rice recipe is a tasty way to use up leftovers
Try our easy fried rice recipe for supper tonight
2 ratings
Recipe by: Sharon Hui | Former Health Information Manager

I grew up eating ‘chow fan’ every week to use up the odds and ends in the fridge before we did the supermarket shop. It’s literally fried rice with meat and vegetables – what you use is up to you!

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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
Time
20 minutes
SERVES:
2
CALORIES:
447
FAT:
15.8g
SALT:
0.9g
SUGAR:
20.8g
5 A DAY:
3.5
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.