Fried Rice with Chicken and Mushrooms

    45 minutes

    Fried rice is a great quick lunch when you are using up leftovers. Mushrooms and spring onions add flavour and colour.

    292 people made this

    Serves: 6 

    • 1 1/2 cups white rice
    • 15g butter
    • 2 skinless, boneless chicken breast fillets, diced
    • salt to taste
    • 2 eggs, beaten
    • 3/4 cup mushrooms, sliced
    • 2 spring onions, chopped
    • 1 tablespoon soy sauce, or to taste

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Cook rice according to packet instructions. Let cool. (Or use leftover rice straight from the refrigerator.)
    2. Heat butter in a large frying pan over medium-high heat. Add chicken and brown. Season with salt to taste then set chicken aside.
    3. In the same pan, scramble the eggs then add the rice, stirring to brown. Add chicken, mushrooms, spring onions and soy sauce to taste.

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    Reviews in English (222)


    Used different ingredients. added leftover veggies to it to increase veggie count, yummo! even the kids ate it and asked for 2nds  -  01 Nov 2008


    Used different ingredients. As with others, I used basmati rice and added the peas. One hint for getting the rice to brown: after cooking it (I use a steamer), allow the rice to cool completely before frying it. I found this technique in another fried rice recipe and it really makes a difference.  -  29 Sep 2008


    Something else. One of the best things about fried rice is there is no wrong way of making it. You can pretty much put whatever you want in it. I always use Peas, carrots, and onions for my veggies. And whatever meat i have on hand.. Diced ham is always good, or prawn. chicken, Or whatever meat you have left over, and eggs of course. It always turns out best if the rice is @ room temp. when cooking.Prevents it from getting mooshy on you. Even letting the rice set overnight.I always use a lil bit of soy sauce and salt as well.I have experimented with diff. grains of rice. I find that the short sticky rice, set at room temp. works the best. Unless you like the "fall apart" type of fried rice, then use long grain. The choice is yours Have fun  -  29 Sep 2008