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Chicken fried rice

This Asian inspired dinner is quick, simple and SO tasty!
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Full of delicious flavour and texture, this chicken fried rice is sure to become a family favourite in no time! This meal is a great way to sneak in a few veggies that are hiding away in your fridge! Using packs of microwive rice really make this a no-fuss, quick meal to make – and if you have any leftovers, makes for a perfect lunch the next day.

Looking for other Asian-inspired dishes? We’ve rounded up some of our favourite dinner ideas and for a treat try some of our best Asian-inspired takeaway meals.

Ingredients

Method

1.

Heat 1 teaspoon of the oil in a large wok over high heat. Pour egg into wok; cook, tilting wok, until omelette is just set. Remove omelette from wok; chop coarsely.

2.

Heat 3 teaspoons of the remaining oil in wok; stir-fry chicken for 2 minutes or until browned. Remove from wok.

3.

Heat remaining oil in wok; stir-fry capsicum, half the onion, cabbage, mushrooms, garlic and chilli for 3 minutes or until vegetables soften.

4.

Return chicken and egg to wok with rice, sesame oil, soy sauce, onion and 2 tablespoons of the sweet chilli sauce; stir-fry until heated through. (Taste and add extra soy sauce if desired.)

5.

Serve rice, drizzled with remaining sweet chilli sauce and sprinkled with coriander and remaining onion.

If you’d prefer to cook your own rice, do it several hours ahead or the day before. You will need to cook 1 cup of rice, following the packet directions, to yield 3 cups of cooked rice, the equivalent quantity of the packaged rice in the recipe. Spread the cooked rice in a single layer over a tray, cover and refrigerate until needed. Replace the capsicum, cabbage and mushrooms with other vegetables you have on hand; simply ensure that they are cut into thin slices. You can sprinkle the rice with asian fried shallots for added texture, if you like.

Editor’s tip

Can I cook rice and make this dish straight away?

Ideally like our Editor’s tip, try to use rice that has at the least been cooked a few hours prior and has had time to cool down. If you use freshly cooked rice in this dish, it’s going to turn out gluggy.

If I cook my own rice for this dish, which is the best kind to use?

If you want your chicken fried rice just like your local restaurant, go with jasmine rice.

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