15-minute chicken and egg fried rice

At a glance

Preparation time: 15 minutes

Difficulty: Easy

Serves: 4

Ingredients

• 1¼ cups rice*
• 3 spring onions
• 400g cooked chicken*
• 2 eggs
• 4 teaspoons oil*
• 2½ cups mixed vegetables* (fresh or frozen)
• 2 teaspoons minced ginger* (optional)
• 2½ tablespoons soy sauce (salt reduced if available)

Steps

1. Cook rice according to packet instructions using either a saucepan and lid on the stove or in a microwave. Once cooked set aside in a bowl.
2. Cut the roots off the spring onions and cut into small pieces. Place in a bowl for later.
3. Cut up cooked chicken into small pieces and place in a bowl for later.
4. Place eggs in a small bowl and beat with a fork until egg whites and yolks are mixed.
5. Heat 1 teaspoon of oil in a large frying pan. Wait until the oil sizzles a little then pour in the eggs. Using a spatula, gently move the eggs from the edges of the pan into the centre as they slowly cook. Take the pan off the heat before the eggs are completely cooked and remove the scrambled eggs, placing in a separate bowl.
6. Heat 3 teaspoons of oil in the frying pan. Wait until the oil sizzles a little then add the mixed vegetables and ginger and cook for 5 minutes until vegetables are heated.
7. Add the rice, spring onions, chicken and soy sauce to the pan, use a wooden spoon to stir and combine ingredients.
8. Add cooked eggs and stir to combine with other ingredients. Cook for another 2 to 3 minutes until heated through.
9. Divide fried rice between bowls to serve.

Watch how to make it

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