Chicken Fried Rice
You all know how much I love a fakeaway so I’m back with another Chinese takeaway favourite, chicken fried rice. I love ordering this with some satay or curry sauce on the side. I found this recipe when looking for inspiration in my favourite Irish foodies book, the Daly Dish and made a few tweaks to her recipe and made up my own. I served mine with some of the curry sauce from my Spice Bag recipe and it was unreal with a fraction of the calories of traditional chicken fried rice. This recipe comes together really quickly, so you need you have all ingredients chopped and ready to go from the beginning.
Ingredients
Serves 4 | 475 calories per serving
2 chicken breasts
3 250g packets of microwave basmati rice
Bunch of spring onions (sliced thin)
1 grated carrot
2 cloves garlic (minced)
Large handful of frozen peas
6 tbsp soy sauce
1 tbsp five spice
1 tsp peri peri seasoning
2 tbsp groundnut oil
salt & pepper
2 beaten eggs
Method
Heat up a pan on a medium heat with 1 tbsp groundnut oil. I sliced my chicken breasts in half so that they were thinner and would cook quicker and seasoned each piece with salt, pepper, peri peri seasoning & five spice.
Cook for 4-5 minutes each side until cooked through and shred the chicken with a fork / chop into small pieces and set aside.
Using a wok / skillet heat a tbsp of oil and sauté your onions, carrot, peas & garlic for a minute. Add in your cooked chicken and stir together.
Add your microwave rice to the skillet and break up any lumps using a wooden spoon. Once rice is all broken down, add in your soy sauce.
Create a well in the centre of your wok/skillet and add in the eggs. Leave for 20-30 seconds and then mix through your rice / chicken, so that you have lovely little eggy pieces throughout your rice. Season well, to taste.
Serve immediately. This tastes great on it’s on its own or with some homemade satay or curry sauce.
