Fri. Sep 25th, 2020

Better than Takeout: Classic Chicken Egg Fried Rice Recipe

Skip the takeout and make this easy chicken egg fried rice recipe. It is so quick and packed full of flavour.

better than takeout classic chicken egg fried rice recipe - Better than Takeout: Classic Chicken Egg Fried Rice Recipe

Fried rice just isn’t fried rice without the bits of eggs. It’s such an easy and healthy weeknight dinner you can whip up in no time and the leftovers are great for lunches.

As far as fried rice recipes go, this is a great way to add vegetables to your meal. You can substitute the chicken with beef strips or even add prawns for a gourmet feast.

For best results, use left-over rice or rice that has been cooled in the fridge for 30 minutes.

Chicken Egg Fried Rice Recipe

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Recipe by Jessica Alberts Course: DinnerCuisine: ChineseDifficulty: Easy

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  • 2 tablespoons sesame oil

  • 2 tablespoons vegetable oil

  • 4 chicken breasts, diced into cubes

  • 1 1/2 cups frozen peas

  • 1 red pepper, diced

  • 3 spring onions, sliced

  • 3 garlic cloves, finely minced

  • 3 large eggs, lightly beaten

  • 4 cups cooked rice

  • 6 tablespoons soy sauce

  • 4 tablespoons sweet chilli sauce

  • salt and pepper to taste


  • Heat the oils (sesame and vegetable) in a large frying pan or wok. Add the chicken and cook for about five minutes until the chicken is brown. Remove chicken and set aside.
  • Add the garlic and cook for another minute.
  • Add the peas, red pepper and green onions. Cook for about five minutes until the vegetables are soft.
  • Push vegetables to one side of the pan and add the eggs to the other side. Cook the eggs as if you were making scrambled eggs.
  • Add the chicken, rice, soy sauce and sweet chilli and stir to combine. Cook for about two minutes, or until chicken is reheated through.Season with salt and pepper.
  • Serve with fresh lemon wedges.

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