Chicken fried rice
This tasty chicken fried rice recipe is an easy and quick meal to make for when you're in a hurry.
SERVES8
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
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Follow the video to find out how to make the recipe.
Method
- Rinse the rice under cold running water
- Combine rice and water and cook in a saucepan with lid or in a rice cooker
- For the pot method - bring water to the boil then turn down to low
- Once water is below the level of the rice, turn the heat off and leave covered for 10 minutes
- Heat a wok, large pot or large frying pan with half of the oil. 6.
- Add beaten egg and cook until lightly scrambled. Remove eggs and roughly chop – set aside.
- Add the rest of the oil, onion, garlic and ginger and cook until lightly brown/clear.
- Add the chicken and cook for 10 minutes.
- Add mixed vegetables and cook for a further 5 mins.
- Add cooked rice, scrambled eggs, soy sauce and mix thoroughly.
- Add pepper to taste
Tips
- If fresh ginger is unavailable replace with 1 ½ Tbsp crushed ginger from jar. If fresh garlic is unavailable replace with 2 Tbsp minced.
- 2 cupsbrown rice
- 4 cupswater
- 3 tbspoil
- 6eggs, lightly beaten
- 1onion, chopped
- 2-3 clovesgarlic, crushed or finely chopped
- 2 tspginger, crushed or finely chopped
- 500 gcooked chicken, shredded
- 8 cupsmixed frozen vegetables
- 3 tbspsoy sauce
Per serve
- Energy1789kJ
- Total Fat11.4g
- Saturated Fat2.0g
- Total Carbohydrate59.0g
- Sugars7.6g
- Dietary Fibre8.5g
- Protein24.6g
- Sodium413mg
Follow the video to find out how to make the recipe.
Method
- Rinse the rice under cold running water
- Combine rice and water and cook in a saucepan with lid or in a rice cooker
- For the pot method - bring water to the boil then turn down to low
- Once water is below the level of the rice, turn the heat off and leave covered for 10 minutes
- Heat a wok, large pot or large frying pan with half of the oil. 6.
- Add beaten egg and cook until lightly scrambled. Remove eggs and roughly chop – set aside.
- Add the rest of the oil, onion, garlic and ginger and cook until lightly brown/clear.
- Add the chicken and cook for 10 minutes.
- Add mixed vegetables and cook for a further 5 mins.
- Add cooked rice, scrambled eggs, soy sauce and mix thoroughly.
- Add pepper to taste
Tips
- If fresh ginger is unavailable replace with 1 ½ Tbsp crushed ginger from jar. If fresh garlic is unavailable replace with 2 Tbsp minced.
Ingredients
- 2 cupsbrown rice
- 4 cupswater
- 3 tbspoil
- 6eggs, lightly beaten
- 1onion, chopped
- 2-3 clovesgarlic, crushed or finely chopped
- 2 tspginger, crushed or finely chopped
- 500 gcooked chicken, shredded
- 8 cupsmixed frozen vegetables
- 3 tbspsoy sauce
Ingredients
- 2 cupsbrown rice
- 4 cupswater
- 3 tbspoil
- 6eggs, lightly beaten
- 1onion, chopped
- 2-3 clovesgarlic, crushed or finely chopped
- 2 tspginger, crushed or finely chopped
- 500 gcooked chicken, shredded
- 8 cupsmixed frozen vegetables
- 3 tbspsoy sauce
Nutrition Facts
Per serve
- Energy1789kJ
- Total Fat11.4g
- Saturated Fat2.0g
- Total Carbohydrate59.0g
- Sugars7.6g
- Dietary Fibre8.5g
- Protein24.6g
- Sodium413mg
Follow the video to find out how to make the recipe.
Method
- Rinse the rice under cold running water
- Combine rice and water and cook in a saucepan with lid or in a rice cooker
- For the pot method - bring water to the boil then turn down to low
- Once water is below the level of the rice, turn the heat off and leave covered for 10 minutes
- Heat a wok, large pot or large frying pan with half of the oil. 6.
- Add beaten egg and cook until lightly scrambled. Remove eggs and roughly chop – set aside.
- Add the rest of the oil, onion, garlic and ginger and cook until lightly brown/clear.
- Add the chicken and cook for 10 minutes.
- Add mixed vegetables and cook for a further 5 mins.
- Add cooked rice, scrambled eggs, soy sauce and mix thoroughly.
- Add pepper to taste
Tips
- If fresh ginger is unavailable replace with 1 ½ Tbsp crushed ginger from jar. If fresh garlic is unavailable replace with 2 Tbsp minced.
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