Chicken and egg fried rice

Name: Chicken and egg fried rice
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Chinese recipes
Ingredients: 300g basmati rice; 2-3 free-range chicken thighs (depending on size); 2 onions; 3 garlic cloves; 3 large free-range eggs; 3 tbsp olive oil; 2 tbsp soy sauce; 1 tbsp rice vinegar; 2 tsp fish sauce; Handful fresh coriander

Easy
April 2014

Easy
April 2014

Serves 4
Hands-on time 30 min

Chicken and eggs, along with a handful of store cupboard staples, make this budget-friendly fried rice recipe as satisfying as it is easy.

Prefer it without the meat? Check out our egg fried rice and vegetable stir-fry.

Dairy-free recipes

Nutrition: per serving

Calories: 505kcals
Fat: 16.1g (3.2g saturated)
Protein: 25.1g
Carbohydrates: 61.9g (3.4g sugars)
Fibre: 1.1g
Salt: 1.7g

Nutrition: per serving

Calories: 505kcals
Fat: 16.1g (3.2g saturated)
Protein: 25.1g
Carbohydrates: 61.9g (3.4g sugars)
Fibre: 1.1g
Salt: 1.7g

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Ingredients

300g basmati rice
2-3 free-range chicken thighs (depending on size)
2 onions
3 garlic cloves
3 large free-range eggs
3 tbsp olive oil
2 tbsp soy sauce
1 tbsp rice vinegar
2 tsp fish sauce
Handful fresh coriander

Method

Cook the rice according to the pack instructions until al dente (10-15 minutes). Drain, rinse to cool, then tip onto kitchen paper and pat dry. Meanwhile, cut the skin and bone from the chicken (and discard), then slice the meat. Slice the onions, crush the garlic and lightly beat the eggs.
Heat the oil in a wok or big frying pan, then stir-fry the chicken over a high heat for 3-4 minutes until just browned. Add the onions and garlic, then reduce the heat to low-medium. Cook, stirring, for 5-6 minutes, then add the eggs. Leave for a few seconds to set a little, then stir with a spatula to break up the egg.
Add the rice and stir-fry over a high heat for 5 minutes or until the rice is piping hot, the chicken is cooked and everything is lightly browned. Stir in the soy sauce, vinegar and fish sauce, then check the seasoning. Divide among bowls and serve straightaway, topped with leaves picked from the coriander.