Easy Chicken Fried Rice
This easy homemade chicken fried rice is a simple, budget-friendly meal. It's perfect for using everyday ingredients, making use of leftover rice and getting dinner on the table quickly.
Servings 4 serves
Ingredients
- 1 cup uncooked rice
- 500 g chicken breast or thigh diced
- 2 eggs
- 1 cup frozen mixed vegetables carrot, corn, peas
- 2 Tbsp soy sauce/tamari
- 1 tsp extra virgin olive oil
- 1 small onion diced
- 1 tsp garlic crushed
- Sweet chilli sauce to serve
Instructions
- Add the rice and water to a saucepan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid and simmer for 12–15 minutes, or until the water has been absorbed and the rice is tender. Remove from the heat.
- Heat the oil in a large frying pan or wok over medium-high heat. Add the onion and cook for 3 minutes, until translucent. Add in the gfarlic and cook for a further 30 seconds or until fragrant.
- Add the chicken to the pan and cook until fully cooked through.
- Add the frozen mixed vegetables and cook until heated through.
- Push the chicken and vegetables to one side of the pan. Crack the eggs into the empty side and scramble until cooked.
- Add the cooked rice and soy sauce to the pan. Stir-fry everything together for 3–5 minutes, breaking up any clumps of rice.
- Season with salt and pepper to taste. Serve hot with sweet chilli sauce. Enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Soy sauce: Choose a soy sauce with a simple ingredient list and no unnecessary additives, or alternatively a tamari.
- Sweet chilli sauce: Choose a sauce with a simpler ingredient list, like the Mingle sweet chilli sauce.