Chicken Egg Fried Rice

Chicken Egg Fried Rice

This delicious chicken egg fried rice recipe is the perfect meal if you don't have lots of time on your hand, or you are tired from a hard days work. Whenever I don't feel like wanting to spend lots of time in the kitchen, this is a quick and easy recipe to make. And very tasty too. The Thai spice give the chicken a lovely taste, and your kitchen will smell delicious long after you have cooked this wonderful meal. For more lovely chicken recipes, try out the chicken cashew nut curry or the chicken lasagna.

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Serves: 4 Prep time: 20 Minutes Cook time: 10 Minutes Ready in: 30 Minutes

Nutrition: Calories 572.4 Carbs: 58.1g Protein: 45.3g Fat: 27.9g

3-4 chicken breast fillets, cut into small cubes
Robertsons Thai Spice Seasoning
4 eggs, scrambled
1 Tablespoon olive oil
400 g cooked rice
1 cup frozen mixed vegetables
3 Tablespoons soy sauce
1 small bunch- about 30 g of spring onions, chopped
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Cook the rice as per instuctions and drain well.
Heat the olive oil in a wok.
Season the cubed chicken fillet pieces with the Robertsons Thai Spice and fry until just cooked in the wok.
Add the cooked rice and frozen vegetables and cook on low heat until the veggies are soft - about 5 minutes).
Add the soy sauce and stir well.
Add the chopped spring onions.
Take this out in a bowl and gently clean the wok with a piece of kitchen towl.
Break the eggs in the wok and scramble well.
Place the rice and chicken mix back in the wok, let it heat and serve.
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