Recipe

Chicken special fried rice

Creating your own version of special fried rice with chicken is a cinch with this colourful recipe. Packed with veges and full of flavour, it's ready from start to finish in less than 30 minutes

Jun 20, 2016 2:35am
By Jennene Plummer
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

  • 1.5 tablespoon vegetable oil
  • 3 eggs, lightly whisked
  • 2 clove garlic, crushed
  • 1 teaspoon grated ginger
  • 350 gram chicken breast, sliced
  • 3 rashers rindless bacon, chopped
  • 1 medium carrot, finely chopped
  • 50 gram snow peas, thinly sliced
  • 4 spring onions, sliced, plus extra to serve
  • 1/4 cup sweet chilli sauce, plus extra to serve
  • 2 tablespoon soy sauce, plus extra to serve
  • 1 cup cooked long grain rice
  • 1 cup frozen peas, thawed
  • 1/2 cup frozen corn kernels, thawed
  • coriander sprigs to serve

Method

  • 1
    In a wok or large frying pan, heat 2 teaspoons oil on high, swirling to coat. Add egg and quickly swirl over wok until set. When egg puffs, flip and cook for 30 seconds. Remove from wok, then roll and slice.
  • 2
    In the same wok, heat 1 tablespoon oil on high, then stir-fry garlic and ginger for 1 minute. Add chicken and bacon, reduce heat and stir-fry for 3-4 minutes. Add carrot, snow peas and spring onion, then stir-fry for 2 minutes.
  • 3
    Stir in sauces, then add rice, peas and corn, mixing well. Stir-fry for 1 minute. Serve with egg, onion, coriander, and soy and chilli sauces.

Notes

  • Cook 1/3 cup rice to make 1 cup cooked rice. Cool, then spread over a tray, cover and chill overnight. This keeps the grains separate for optimum fried-rice texture.

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