Egg fried rice

Egg Fried Rice With Chicken: Lip-smackingly delicious recipe. Image: Jessica Alberts.

Chicken and vegetable egg-fried rice: The leftover crisis is over

Do you have a bunch of leftovers that aren’t enough as single meals? Chicken and vegetable egg-fried rice is just one way to go and it’s always tasty.

Egg fried rice

Egg Fried Rice With Chicken: Lip-smackingly delicious recipe. Image: Jessica Alberts.

If you cook regularly, you’ll always have leftovers and there are ways to reuse small bits of leftovers to make something new entirely. Fried rice is even traditionally made with leftover rice. Leftover rice is great as it absorbs liquid better and so is perfect for saucy dishes. Our chicken and vegetable egg-fried rice is just one recipe but you can adjust and be as creative as you choose to be for an amazing meal.

Cooking chicken and vegetable egg-fried rice

You want your rice to be a few days old because when it’s dried out, absorbs more liquid. If you’re using a wok, you want it to be scorching hot and make sure that all of your ingredients are ready so you don’t burn anything. You can use any protein, tofu or no protein in your dish and whatever combination of vegetables you want. The egg works as a binder and you’ll know it’s at its best when each rice kernel is separate from the rest.

Do you have a bunch of leftovers that aren’t enough for single meals? Chicken and vegetable egg-fried rice is just one way to go and it’s always tasty.

Chicken and vegetable 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 tbsp sesame oil

  • 2 tbsp vegetable oil

  • 4 chicken breasts, diced into cubes

  • 1 1/2 cups frozen peas

  • 1 red pepper, diced

  • 3 spring onions, sliced

  • 3 garlic cloves, finely minced

  • 3 large eggs, lightly beaten

  • 4 cups cooked rice

  • 6 tbsp soy sauce

  • 4 tbsp 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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