Chicken Fried Rice

    30 minutes

    It is best to use leftover rice for this chicken fried rice as it will have a better texture. This is good for using up leftover chicken and vegetables.


    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 2 eggs
    • 4 tablespoons vegetable oil
    • 1/2 onion, diced
    • 440g chicken breast, thinly sliced
    • 1 clove garlic, finely diced
    • 1 tomato, cut in 8 wedges
    • 2 spring onions, thinly sliced
    • 1 tablespoon fish sauce
    • 1 teaspoon sugar
    • 1/2 teaspoon pepper
    • 1/2 teaspoon cayenne
    • 4 cups cold cooked rice

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Beat the eggs in a bowl.
    2. In a wok or large frypan, heat 1 tablespoon oil over medium heat. Add eggs and cook quickly, scrambling with a spoon. Place eggs on a plate and set aside. Wipe out the wok.
    3. Add three tablespoons oil to the wok and heat. Add onions, chicken and garlic and stir fry two minutes.
    4. Add tomato and spring onions and stir fry until tomatoes are soft, about 2 minutes.
    5. Add fish sauce, sugar, pepper and cayenne. Stir well.
    6. Add rice and mix well. cook until heated through, about 6 minutes. Add eggs and serve.

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