Chicken Egg Fried Rice
A quick and satisfying Chicken Egg Fried Rice is a one-pan wonder that balances flavour and convenience with hearty nutrition. Fluffy jasmine rice is stir-fried with succulent chicken, scrambled egg ribbons, sweet peas, and spring onions—all tossed in soy sauce, sesame oil, and a touch of garlic for depth. Perfect for quick lunches or speedy weeknight dinners, it’s a versatile, feel-good favourite that turns fridge staples into a satisfying, well-rounded meal.
Ingredients
- 2 tsps olive oil
- 150 g red onion chopped
- 150 g carrot diced
- 10 g fresh ginger chopped
- 2 garlic cloves chopped
- sea salt a pinch
- 40 g chestnut mushrooms sliced
- 250 g chicken breast diced
- 300 g cooked brown rice (130g dry weight)
- 2 tsps soy sauce
- 2 tsps toasted sesame oil
- 3 eggs beaten
- 2 spring onions sliced
Instructions
- Heat olive oil in a wok over medium heat. Fry onion for 4 minutes, stirring occasionally.
- Add carrot and fry for 3 minutes. Stir in ginger, garlic and salt. Cook for 3 more minutes.
- Add mushrooms and chicken. Stir-fry for 5 minutes until chicken is cooked through.
- Add cooked rice, soy sauce and sesame oil. Stir well.
- Push mixture to one side. Pour in beaten eggs and scramble. Mix through the rice.
- Stir in half the spring onions. Serve garnished with remaining spring onions.
Nutrition
Calories: 371kcalCarbohydrates: 36gProtein: 28gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 217mgSodium: 423mgPotassium: 793mgFiber: 4gSugar: 5gVitamin A: 8697IUVitamin C: 10mgCalcium: 80mgIron: 2mg
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