Chicken Fried Rice
This Chinese-inspired fried rice recipe will be a family fave at dinner time. It’s quick and easy to make, the veggies can be changed around with what’s on hand to make a deliciously healthy fakeaway! For those who don't know, a fakeaway is the trend of making healthier and lower cost takeaway-style food at home, rather than buying it from a food outlet.
Serves 4-6
Effort: Easy
Prep: 10mins
Cook: 20mins
Ingredients
4-6 Chicken thighs, diced
2 eggs, whisked
1 Tbsp butter
1 Broccoli head, diced
1 Small red onion, diced
1/2 Cup frozen peas
2 Cups green beans, cut in half
3 Cloves garlic, minced
4 Cups cooked and chilled rice (I prefer brown rice)
4 Spring onions, thinly sliced
3–4 Tablespoons soy sauce, or more to taste
2 Tbsp Herbies family friendly stir fry blend (optional)
1 Tsp sesame oil
Method
Heat 1tbsp of butter in a large fry pan over medium-high heat until melted. Add egg, and cook until scrambled. Remove egg, and transfer to a separate plate.
Add 1 tbsp of oil (I like peanut oil but any oil will work) to the pan and heat. Add the chicken & Herbies spice blend and cook for 5-7 mins until cooked through. Add onion, broccoli, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and broccoli are soft.
Increase heat to high & immediately add the rice, green beans, spring onions, soy sauce and oyster sauce (if using), and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (I like to let everything rest for a bit between stirs so that it can crisp up on the bottom.) Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.
Taste and season with extra soy sauce, if needed.
Hints & tips
Using leftover/ chilled rice is the best option for this recipe. Freshly cooked rice can turn mushy in the frying process - however I have found brown rice is the exception if you don’t have any cold rice to hand.
Fried rice is a great way to use up leftovers and veggies on the older side of life, just reduce the frying time if they are already cooked.
Other veggies that work well, mushrooms, carrot, sweetcorn, zucchini & shredded cabbage/ wombok.
Swap 500g pork mince instead of chicken.
This rice will keep well up to 3 days in the fridge so is perfect for pack lunches.
