Chicken egg-fried rice
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 1
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. This recipe makes a really generous portion for one. You can easily make it serve two by adding some extra vegetables and a little extra chicken.
Each serving provides 781 kcal, 57.8g protein, 68.9g carbohydrate (of which 6.1g sugars), 29.4g fat (of which 4.5g saturates), 4.9g fibre and 2.65g salt.
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
Method
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. Serve immediately.
Recipe tips
You can cook your own rice, but make sure it has cooled properly before using, as it may become sticky if fried when hot. You might also need a little extra oil as pouches of rice typically contain a little oil to prevent the grains of rice sticking together.
If you want to bulk out this recipe to make two portions, try adding some extra vegetables, such as frozen sweetcorn, chopped peppers, small florets of broccoli or sliced cabbage.
