Chicken Egg-Fried Rice – A classic way to use leftovers

Are you somebody who always has leftovers in the fridge? Do you always have too much rice and end up throwing it out? We have got something great for you to try. Fried rice is the best way to use leftovers, especially when the rice is a few days old. Chicken Egg-Fried Rice is a great way to use what is in your fridge and pantry. It’s not just great for dinner, but even better if you do meal preparation for the week ahead.

Chicken Egg-Fried Rice is best made in a very hot wok or pan and will give all of your ingredients a short cooking time. If you have your chicken cooked, the process will be even shorter. Your scrambled eggs will take a very short time to cook and combining everything together takes mere minutes or seconds. Sweet chilli sauce gives this recipe some kick and sweetness but you are more than welcome to add chili flakes or fresh green chillies to the party.

Chicken Egg-Fried Rice is not just a classic way of using leftovers, it’s perfect for meal prepping and a quick dinner during the week.

Chicken Egg-Fried Rice Recipe

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Recipe by Jessica Alberts Course: DinnerCuisine: ChineseDifficulty: Easy

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Ingredients

• 2 tablespoons 2 sesame oil

• 2 tablespoons 2 vegetable oil

• 4 4 chicken breasts, diced into cubes

• 1 1/2 cups 1 1/2 frozen peas

• 1 1 red pepper, diced

• 3 3 spring onions, sliced

• 3 3 garlic cloves, finely minced

• 3 large 3 eggs, lightly beaten

• 4 cups 4 cooked rice

• 6 tablespoons 6 soy sauce

• 4 tablespoons 4 sweet chilli sauce

• salt and pepper to taste

Method

• Heat the oils (sesame and vegetable) in a large frying pan or wok. Add the chicken and cook for about five minutes until the chicken is brown. Remove chicken and set aside.
• Add the garlic and cook for another minute.
• Add the peas, red pepper and green onions. Cook for about five minutes until the vegetables are soft.
• Push vegetables to one side of the pan and add the eggs to the other side. Cook the eggs as if you were making scrambled eggs.
• Add the chicken, rice, soy sauce and sweet chilli and stir to combine. Cook for about two minutes, or until chicken is reheated through.Season with salt and pepper.
• Serve with fresh lemon wedges.

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