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Chicken Fried Rice
Linda Nortje
Chicken Fried Rice is perfect for a week night dinner and if you already have leftover Rice on hand, this dish will be done and on the table in minutes.
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Course
Main Course
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Cook Mode
Prevent your screen from going dark
Servings
4
People
Ingredients
1x
2x
3x
2
TB
Sesame Oil
divided
2
Extra-Large
Eggs
beaten
450
g
Chicken Fillets
cubed ( 1 pound )
2
t
Fresh Garlic
crushed
¼
t
Salt
¼
t
Black Pepper
4
cups
Cooked Rice
cold (Basmati is nice to use)
1
cup
Frozen Peas
defrosted
1
cup
Frozen Carrots
small cubes, defrosted
2
TB
Spring Onions
chopped
3
TB
Thick Soy Sauce
Instructions
Heat 1 TB Oil in a large wok or skillet – add the Eggs and scramble until fluffy – remove from wok/pan and set aside
Add remaining Oil – stir in Chicken, Garlic, Salt and Pepper – cook until Chicken is done (about 5 minutes)
Stir in the cooked Rice to the Chicken and stir-fry 2 – 3 minutes
Return the cooked Eggs to the wok/pan together with the Peas, Carrots, Spring Onions and Soy Sauce – stir-fry 5 minutes or until heated through
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.