CHICKEN RICE AND EGG RECIPE RECIPES

Name: Chicken fried rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 1 tbsp sunflower oil; 3 eggs, beaten with some seasoning; 320g pack mixed stir-fry vegetable; 1 tbsp mild curry powder; 140g frozen sweetcorn; 600g cooked rice see tip, below; 1 roasted chicken breast, finely shredded; 2 tbsp low-salt soy sauce; 2 tbsp sweet chilli sauce; 2 tbsp ketchup

CHICKEN FRIED RICE RECIPE - BBC GOOD FOOD

Chicken fried rice recipe - BBC Good Food image

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

Provided by Lucy Netherton

Categories Dinner

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 tbsp sunflower oil
3 eggs, beaten with some seasoning
320g pack mixed stir-fry vegetable
1 tbsp mild curry powder
140g frozen sweetcorn
600g cooked rice see tip, below
1 roasted chicken breast, finely shredded
2 tbsp low-salt soy sauce
2 tbsp sweet chilli sauce
2 tbsp ketchup

Steps:

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

Nutrition Facts : Calories 443 calories, FatContent 11 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 60 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 4 grams fiber, ProteinContent 23 grams protein, SodiumContent 1.6 milligram of sodium

CHICKEN EGG-FRIED RICE RECIPE - BBC FOOD

Chicken egg-fried rice recipe - BBC Food image

Chicken egg-fried rice is a quick, easy and cheap way to use up leftovers. Perfect for late-night meals or dinner in a hurry. Each serving provides 702 kcal, 4g protein, 79g carbohydrates (of which 11g sugars), 24g fat (of which 5g saturates), 6g fibre and 3.5g salt.

Provided by Rachel Phipps

Prep Time 30 minutes

Cook Time 10 minutes

Yield Serves 1

Number Of Ingredients 8

Ingredients

1 tsp vegetable oil
1 large free-range egg, lightly beaten
2 spring onions, sliced
50g/1¾oz frozen peas
250g pouch microwavable rice
large handful leftover roast chicken (or shop-bought cooked chicken), shredded
1 tsp toasted sesame oil
1 tbsp dark soy sauce

Steps:

Heat half the oil in a wok or large frying pan over a high heat until it just starts to smoke. Add the egg and quickly stir-fry until just under-cooked. Remove from the wok and set aside.
Heat the rest of the oil in the wok and add the spring onions and frozen peas. Stir-fry until the peas have defrosted.
Squeeze the rice pouch a few times to break up the rice, then add the rice to the pan with the roast chicken. Stir-fry until the rice has started to crisp a little and the chicken is hot through.
Stir in the cooked egg, toasted sesame oil and soy sauce and serve.

Nutrition Facts : Calories 702kcal, CarbohydrateContent 79g, FatContent 24g, FiberContent 6g, ProteinContent 4g, SaturatedFatContent 5g, SugarContent 11g

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