![Colourful bowl on table filled with Egg Fried Rice with Chicken dish](http://www.tamingtwins.com/wp-content/uploads/2022/08/chicken-fried-rice-1-768x1022.jpg)
This Chicken Fried Rice is ready in less than half an hour, packed full of flavour and feels as much of a treat as ordering a takeaway!
Something about this recipe just feels like a treat
Maybe it’s the takeaway vibes it’s giving?! This Chicken Fried Rice dish tastes as good as if you’d waited for a delivery, but it’s actually pretty light (including a couple of portions of veg) and obviously much cheaper.
It comes in at just £1.01 per portion, packed with delicious flavours and you can make this all in one big pan too.
Aside from the rice cooking, you’re looking at about 15 minutes of effort – I think I can just about manage that, even midweek!
You’ll love this recipe because:
Tastes like a takeaway
Budget-friendly meal
So easy to throw together
FAQs about this Egg Fried Rice with Chicken Recipe
Can you tell me how to make Chicken Fried Rice?
Put your rice on to cook and prepare and chop all of the ingredients whilst it’s cooking
Heat the oil in a wok or heavy-bottomed frying pan, then add your onions, chicken, carrots, garlic, ginger and five spice over a high heat for five minutes.
Pour in the cooked, drained rice and peas, soy sauce and oyster sauce and fry for another five minutes.
Make room in the pan and add your whisked eggs, stirring until cooked through. Give everything a cook stir, mixing the egg through, then sprinkle with spring onion and chillies.
Do I have to use fresh ginger and garlic?
NO! This is where the cheats come in that save time but give the same results. You can use frozen ingredients that have been pre-prepared, or tubes or jars from the supermarket are great too. What’s good about these are they reduce waste as well as saving time.
One teaspoon is about the equivalent of one thumb of ginger or one clove of garlic.
Is this healthy?
To say this tastes so flipping good, rest assured that this is a lighter recipe than a takeaway would usually be. It also includes plenty of fresh veggies and protein.
Where is fried rice from? Is this recipe authentic?
The first recorded mentions of Fried Rice were in China in (589–618 AD) (wow) but now it is a staple recipe in many countries around the world, across Asia, the Americas and a couple of countries in Europe and Africa. You can read more about the history here: Fried Rice on Wikipedia.
This is my interpretation from recipes I have eaten and loved.
Can you have another meal with leftover Chicken Fried Rice?
Yes, you can use the leftovers again but please be careful when reheating rice.
Firstly, try to cool it as quickly as possible and store it straight in the fridge. Rice that’s left at room temperature can result in food poisoning. When you’re reheating the rice, only do so once and make sure you get it very hot to kill off anything that might be lurking. Always eat it within 24 hours of being cooked.
Can I freeze this recipe?
Yes you can, but similar guidance applies. Cool the rice quickly and freeze it within an hour of being cooked.
You can read more advice on the Food Standard Agency website.
I don’t have a pan big enough to make space to cook the eggs. What should I do?
If your pan isn’t very big, I would suggest pan frying the eggs BEFORE cooking everything else, because doing them while your rice is also in the pan relies on having space to do so.
So, while your rice is simmering but before you start cooking your chicken and veggies, do the eggs then instead. Heat the oil, pour in the whisked eggs and let them fry, stirring them a bit, until they are solid. Remove from the pan and then add them back into your fried rice at the same stage as you would have cooked them in the pan.
Fancy more fakeaway recipes?
- Chicken Noodles with Curry Sauce – A slow cooker winner
- Peanut Butter Noodles with Halloumi – Satay style
- Beef Curry – A 5 minute prep recipe
Hope you enjoy this recipe as much as we do.
I’d love to know how you got on and what you thought of it if you make this Chicken Fried Rice recipe. Please rate the recipe using the by the recipe. Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
![Close up of egg fried rice with chicken and vegetables, sprinkled with spring onions and chilli](http://www.tamingtwins.com/wp-content/uploads/2022/08/chicken-fried-rice-5-150x150.jpg)
Chicken Fried Rice {Easy Fakeaway}
Ingredients
- 300 g Rice
- 1 tsp Olive oil
- 1 Onion Finely chopped
- 350 g Chicken breasts (2 large fillets) Cut into small 2cm pieces
- 3 Carrots (300g) Chopped
- 2 Cloves of garlic Crushed
- 1 tbsp Ginger
- 1 tbsp Chinese five spice
- 200 g Frozen peas
- 2 tbsp Dark soy sauce
- 2 tbsp Oyster sauce
- 4 Eggs
To serve (optional):
- Spring onions (scallion) Sliced
- Red chilli Finely chopped
Instructions
- Rinse your dry rice well in a sieve and then cook in boiling salted water, according to the pack instructions. Drain.
- Heat your oil in a heavy bottomed frying pan or wok.
- Add onions, chicken, carrots, garlic, ginger and five spice and fry over a HIGH heat for 5 minutes.
- Pour in your cooked rice, peas, soy sauce and oyster sauce fry for a further 5 minutes.
- Whisk your eggs, make a space in the pan, clearing the rice to one side. Add the eggs, leave them to cook in the space for a few minutes, and then keep stirring until cooked (approx 5 minutes).
- Give everything a good stir to mix the egg through.
- Sprinkle with chopped spring onions and chillies.
Nutrition
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