The Crazy Kitchen: #shortcuteggsperts - Chicken & Egg Fried Rice

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Tuesday, 4 March 2014

#shortcuteggsperts - Chicken & Egg Fried Rice

As part of the #shortcuteggsperts project with British Lion Eggs and Britmums,  myself and other #shortcuteggsperts will be coming up with a series of recipe using eggs.

For this month the topic is 'Mains', and the challenge is to come up with a main meal for the family in around 20 minutes. This is one of our favourite quick meals and I usually use leftover cooked roast chicken but this time I used chicken breasts that I had previously cooked in my sous vide thermo circulator, which produced extremely juicy chicken, making it perfect in this dish. It's best to use rice that is cooked and cooled, otherwise it can stick together and if you really want to simplify the dish then packets of pre-cooked microwave rice is ideal. I find that frozen cooked chicken breast strips work well too, just make sure that they are fully defrosted before adding to the pan.

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Chicken & Egg Fried Rice - serves 4

 2 tbsp dark soy sauce
1 garlic clove, crushed
1/2 tsp ginger paste

400g cooked chicken, cut into bite size pieces
1 tsp sesame oil
4 eggs, lightly beaten & seasoned with salt & pepper
1 tbsp sesame oil
1 onion, finely chopped
100g frozen peas
100g frozen or tinned sweetcorn
800g cooked & cooled basmati rice
2-4 tbsp dark soy sauce
1 spring onion, finely sliced
  • Mix the soy sauce, garlic & ginger paste together in a bowl
  • Add the chicken and mix until all the chicken has been coated
  • Heat 1 tsp of sesame oil in a large non stick frying pan or wok
  • Add the beaten eggs & cook through without stirring to end up with a thin omelette
  • Remove the omelette from the pan, roll up & keep warm
  • Heat 1 tbsp of sesame oil in the pan and fry the onion for approx 1 minute
  • Ad the peas and corn & fry for a minute or 2 to defrost
  • Add the rice, chicken and soy sauce (to taste) and heat through fully
  • Cut the rolled omelette up into thin slices and add to the pan before serving
  • Serve topped with spring onion
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