Chicken with egg fried rice
This is great comfort food and uses up the left over chicken from the Sunday roast . The only preparation is the rice which needs to be cooked before, then drained and cooled. Any combination of vegetables can be used (what’s in your fridge) and the dish just cobbles together when you add all the ingredients to a wok or frying pan and tastes excellent. Originally I’d had the rice without the chicken with some Spare ribs which also tasted the tops, so this is a recipe you can really play around with.
Servings: people
Ingredients
- 200 grams white rice (£0.38)
- 1 whole Onion peeled & diced (£0.13)
- 1 whole Egg beaten (£0.12)
- 200 grams chicken cooked (£1.40)
- 75 grams Peas (£0.10)
- 2 cloves garlic peeled & diced (£0.06)
- 75 grams Brocoli chopped (£0.10)
- 1 wole Red Pepper seeded & chopped
- 1 whole Red Chilli de-seeded & chopped (£0.20)
- 5 grams ginger peeled & sliced (£0.01)
- 13 ml Vegetable oil tablespoon (£0.02)
- 20 grams Fresh coriander chopped (£0.40)
- 25 ml Soy sauce (£0.16)
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Prep Time: 10
Cook Time: 20 minutes
- Fill a saucepan with about 400ml of water and bring to the boil. Add rice and a pinch of salt. Reduce heat and cover. Cook for 12 minutes until the water has absorbed. Strain and wash in cold water and setting aside to cool.
- Heat the oil in a frying pan. Toss in the beaten egg, fry for 1 minute then add onions and garlic, cook for about 3 minutes then add cooled rice. Coat everything together cooking for a further 2 minutes.
- Add the cooked chicken, peas, pepper, chilli, broccoli and ginger and mix everything together before covering on a low heat and cooking for a further 5 minutes.
- Pour over the soy sauce and throw in the chopped coriander. Mix everything together then serve.
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