Chicken Fried Rice
Servings: 4
Now you can make your favourite takeout Chicken Fried Rice in the comfort of your own home in under 20 minutes! Follow the recipe exactly or swap out the veggies for your favourites or what’s in the crisper drawer.
Ingredients
- CHICKEN
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp mirin optional
- 2 tbsp all-purpose soy sauce
- STIR-FRY
- 2 tbsp olive oil
- ½ cup 70 g finely diced bacon
- 1 tsp freshly minced garlic
- ½ cup 75 g frozen corn kernels
- ½ cup 80 g frozen peas
- 4 eggs whisked
- 2 cups 370 g cooked long-grain white rice
- 2 tbsp all-purpose soy sauce
- 1 tbsp sesame oil
- 2 spring onions scallions, finely sliced
- 1 tbsp crispy fried shallots to serve (optional)
- 1 tbsp chilli oil to serve (optional)
Instructions
- Place the chicken, mirin and soy sauce in a medium bowl and toss to coat the chicken well.
- Heat 1 tablespoon of the oil in a large, heavy-based frying pan over medium–high heat.
- Cook the chicken for 4–6 minutes or until just cooked through. Remove from the heat and set aside.
- Add the remaining 1 tablespoon of oil to the same pan, along with the bacon. Cook for 2–3 minutes until golden. Add 1 tablespoon of water if required to scrape up any sticky bits.
- Add the garlic and cook, stirring, for 30 seconds.
- Add the frozen corn and peas and cook, stirring, for 1 minute until just thawed.
- Push the contents in the pan to one side and add the egg. Cook for 1–2 minutes until set. Once set, stir the egg through the bacon, corn and pea mixture.
- Return the chicken to the pan, along with the cooked rice, soy sauce, sesame oil and spring onion. Toss to combine.
- Serve topped with crispy fried shallots and chilli oil, if using.
Notes
MAKE AHEAD
Refrigerate for up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.LEFTOVERS
Refrigerate for up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.Scan for full recipe:
