Prep
15 min
15 min
Cook
15 min
15 min
Total
30 min
30 min
Yield
4 servings
4 servings
Category
Dinner
Dinner
Cuisine
Chinese-inspired
Chinese-inspired
Chicken fried rice is ideal for turning cooked rice and everyday vegetables into a quick dinner. Using cold rice helps the grains stay separate in the pan, while eggs, chicken and vegetables make it filling enough for a complete meal.
Garlic, ginger, soy sauce and a small amount of sesame oil provide the familiar savoury flavour without needing a long list of specialist ingredients. Frozen peas are particularly useful because they can go straight into the pan.
For the best texture, have every ingredient prepared before you start cooking and use a large frying pan or wok over a fairly high heat. Serve immediately while the rice is hot and the vegetables still have some bite.
Ingredients
- 500g cooked and cooled Rice
- 350g Chicken, cut into bite-sized pieces
- 3 Eggs, beaten
- 150g Peas, frozen
- 2 medium Carrots, finely diced
- 1 medium Onions, finely chopped
- 2 Garlic cloves, crushed
- 20g fresh Ginger, finely grated
- 3 tbsp Soy sauce
- 1 tsp Sesame oil
- 4 Spring onions, sliced
- 2 tbsp Vegetable oil
Method
- Heat 1 tablespoon of the vegetable oil in a large wok or frying pan over a high heat.
- Add the chicken and stir-fry for 5 to 6 minutes until golden and cooked through. Transfer to a plate.
- Add the remaining vegetable oil, then add the onion and carrots. Stir-fry for 3 to 4 minutes until beginning to soften.
- Add the garlic and ginger and cook for 30 seconds, stirring constantly.
- Push the vegetables to one side of the pan. Pour the beaten eggs into the empty side and stir until softly scrambled.
- Add the cold cooked rice and frozen peas. Toss everything together over a high heat for 3 to 4 minutes until the rice is piping hot.
- Return the chicken to the pan. Add the soy sauce and sesame oil and stir-fry for another 1 to 2 minutes until evenly combined.
- Scatter over the spring onions and serve immediately.
