Chicken Fried Rice
This crowd-pleasing and economical meal is a fantastic one to cook with kids.
Main Course
4
12 mins
18 mins
30 mins
Main Course
4
12 mins
18 mins
30 mins
Ingredients
400 grams of chicken breast
2 eggs, lightly whisked
2 cloves of garlic, finely diced
2 ½ cups of leftover cooked white rice
1 ½ cups of frozen mixed vegetables
2 tablespoons of soy sauce
2 tablespoons of oyster sauce
1 teaspoon of sesame oil
½ cup of cashew nuts, roasted
1 spring onion, sliced
oil, for sautéing
salt
pepper
Instructions
- Cut the chicken into thin slices. Season with salt and pepper.
- Heat a sauté pan over a medium-high heat. Add a drizzle of oil. Cook the chicken until no longer pink in the middle. Remove from the pan and set aside.
- Wipe out the pan, whisk together the eggs and pour into the hot pan. Fold in half when mostly cooked through and remove from the pan. Roughly cut into strips and set aside.
- Add another drizzle of oil to the pan, along with the garlic. Cook for 30 seconds before adding the rice. Cook for a few minutes, tossing frequently. Add the mixed vegetables and cook for another minute. In a small bowl mix together the soy sauce, oyster sauce and sesame oil. Pour this into the pan and toss well to coat all the rice evenly.
- Add the chicken and the egg back into the pan along with the cashew nuts and spring onion. Cook for another minute or so until everything is piping hot. And serve!