Chicken Fried Rice

Chicken Fried Rice

Author: Emma Keenan | Accredited Practising Dietitian

A quick and easy fried rice that is perfect for using up leftover rice and whatever vegetables you have in the fridge. The recipe is flexible, so mix and match your favourite vegetables, proteins and flavours to make it your own.

Servings: 4

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Ingredients

• 2 eggs, whisked with 2 tablespoons milk
• 2 cups day-old cooked rice
• 2 chicken breasts, diced into small chunks
• 3 bacon rashers, chopped into 1cm squares
• 1 brown onion, finely chopped
• 2 cloves garlic, finely minced
• 1 small tin pineapple, drained
• ½ cup peas
• ½ cup carrots
• 1 cup broccoli
• 3 spring onions, chopped
• Extra virgin olive oil, for cooking
• Soy sauce, to taste
• Dashi powder, to taste
• Sesame oil, to taste

Instructions

1. Cook the eggs – Whisk the eggs with the milk. Heat a little oil in a frying pan and cook the eggs. You can either scramble them or cook them like an omelette, then flip and cut into chunks. Remove from the pan and set aside.
2. Cook the chicken – Add a little more oil to the pan and cook the diced chicken until cooked through. Remove from the pan and set aside.
3. Cook the bacon – Add the bacon to the pan and cook until golden and cooked to your liking. Remove and set aside.
4. Sauté the onion and garlic – Add a little oil to the pan and cook the onion and garlic until softened and fragrant. Remove and set aside.
5. Cook the vegetables – Place the broccoli, carrot and peas in a saucepan with a little water. Cook until tender but still vibrant, then drain.
6. Fry the rice – Add a little oil to the frying pan and add the day-old rice. Stir until the rice grains are coated in oil and heated through.
7. Combine everything – Add the cooked chicken, bacon, egg, onion, garlic and vegetables to the rice. Add the pineapple and spring onions and mix everything together.
8. Season gradually – Add a splash of soy sauce and mix well. Taste before adding more. Add a small amount of sesame oil and dashi powder, tasting as you go until you reach your preferred flavour.
9. Serve – Serve immediately and enjoy!

Recipe Notes

• Rice portions: As a general guide, allow about ¼ cup uncooked rice per person for a side dish or ½ cup uncooked rice per person for a main meal. Rice roughly doubles in volume when cooked, depending on the variety. Of course, how much you need will depend on your appetite and what else you're serving.
• Use whatever vegetables you have: Mushrooms, capsicum, green beans, corn and zucchini are all great options. This recipe is perfect for using up vegetables in the fridge.
• Change the protein: Swap the chicken for prawns, beef, kangaroo, turkey or pork, or use tofu for a vegetarian option.
• Add extra flavour: Try adding fresh chilli, ginger or herbs for a different flavour combination.
• Season gradually: Soy sauce, sesame oil and dashi powder can all be quite strong. Start with a small amount, taste and add more as needed. Remember, you can always add more, but you can't take it away!
• Save yourself a step: You can scramble the egg directly into the rice mixture once the chicken and other ingredients are nearly cooked.