Chicken & egg-fried rice
This thrifty Asian-inspired one pot uses up leftover rice and chicken, plus it contains child-friendly mild spice and plenty of vegetables
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Prep:5 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 443
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fat 11g
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saturates 2g
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carbs 60g
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sugars 10g
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fibre 4g
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protein 23g
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salt 1.6g
Ingredients
- 1 tbsp sunflower oil
- 3 eggs, beaten with some seasoning
- 320g pack mixed stir-fry vegetables
- 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
Tip
Using up leftover riceUsing cold rice for this dish works best, so cook it the night before, then leave it in the fridge overnight – 250g of dried rice will give you the cooked quantity you need.
Method
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.