Chicken Fried Rice
There's nothing better to enjoy as a special treat in front of the TV than a fabulous bowl of chicken fried rice. It's easy to handle without too much mess for younger children, and its so flavoursome they'll be asking for more.
2 eggs, lightly beaten
2 tsp peanut oil
3 chicken thigh fillets, thinly sliced
3 cups cooked jasmine rice, cooled
410g can GOLDEN CIRCLE Peas & Corn, drained
½ red capsicum, cut into julienne
4 spring onions, finely sliced
2 tbsp soy sauce
Sweet Chilli sauce, for drizzling
Heat a large non-stick frying pan over medium heat. Pour in eggs and swirl around pan. Cook for 1 minute or until just cooked. Remove from pan, slice and set aside.
Add oil to pan and cook chicken in batches until golden. Remove from pan with a slotted spoon and set aside.
Increase heat to high and add rice to pan, stirring occasionally until it is starting to turn golden. Stir in the chicken, GOLDEN CIRCLE peas & corn, capsicum, spring onions and soy sauce. Stirring often for 1 minute.
Serve immediately garnished with the sliced egg and drizzled with sweet chilli sauce and extra spring onions if desired.
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