Chicken Fried Rice
30 min527 kcal each
Better than takeaway and built for leftovers. Day-old rice fries best, so this is the thing to make with yesterday’s.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 4 servings- Chicken breast, boneless and skinless500 g
- White rice, uncooked (or 700 g cooked and cold)240 g
- Eggs3 piece
- Green peas150 g
- Carrot1 piece
- Spring onions4 piece
- Low-sodium soy sauce3 tbsp
- Sesame oil2 tsp
- Olive oil1 tbsp
- Garlic2 clove
- Fresh ginger10 g
Method
Prep 15 min · cook 15 min- If the rice isn’t cooked yet, cook it, spread it on a tray and chill it for at least an hour. Warm rice turns to mush in the pan.
- Dice the chicken small and stir-fry it in half the olive oil until cooked. Set aside.
- Scramble the eggs in the same pan until just set, then set them aside with the chicken.
- Add the rest of the oil and stir-fry the diced carrot, peas, garlic and ginger for 3 minutes.
- Add the rice and press it into the pan. Let it crisp for a minute before tossing, and repeat twice.
- Return the chicken and egg, add the soy sauce and sesame oil, toss, and finish with spring onions.
Nutrition
per servingCal
527
Protein
39g
Carbs
58g
Fat
14g
Of 3.9g of sugar per serving, 0g is added sugar.
Of 14g of fat per serving, 3.1g is saturated.
