Quick chicken recipe for 4 people, takes only 10 mins; recipe has sunflower oil, egg, vegetable, curry powder, frozen sweetcorn, rice, chicken breast, soy sauce, sweet chilli sauce and ketchup.
Chicken & egg-fried rice
Course: Quick chicken
Servings
4
servings
Prep time
5 mins
Ingredients
- Chicken Breast: 1 roasted chicken breast, finely shredded
- Egg: 3 eggs, beaten with some seasoning
- Curry Powder: 1 tbsp mild curry powder
- Soy Sauce: 2 tbsp low-salt soy sauce
- Vegetable: 320g pack mixed stir-fry vegetable
- Sunflower Oil: 1 tbsp sunflower oil
- Sweet Chilli Sauce: 2 tbsp sweet chilli sauce
- Ketchup: 2 tbsp ketchup
- Rice: 600g cooked rice see tip, below
- Frozen Sweetcorn: 140g frozen sweetcorn
Directions
- Heat a splash of oil in a large frying pan and tip in the beaten eggs. Swirl the pan to coat in a thin layer of egg and cook for a few mins until set. Tip onto a chopping board, roll up, slice thinly and set aside.
- Heat a little more oil, add the stir-fry veg, curry powder and sweetcorn with a splash of water. Cook for 1-2 mins until the veg starts to wilt, then tip into a bowl. Add the last of the oil to the pan, tip in the rice and chicken, mix well, then add the soy sauce, sweet chilli, ketchup, a splash of water and some black pepper.
- Finally, add the eggs and the veg, toss together and heat through until hot. Tip into bowls and serve immediately.
