Recipe – Chicken fried rice

I originally saw a version of this recipe about 10 years ago in a Weight Watchers cookbook.  I’ve changed it since then and love it.  I’m not a huge fan of the standard fried rice, simply because I’m not big on seafood and the little prawns I always end up picking them out.



* 500g chicken mince

* 4 cups cooked rice (cooked the day before is best)

* 1/2 cup chicken stock

* 4 tablespoons teriyaki sauce

* 1 teaspoon ground coriander

* 1/2 teaspoon ground ginger

* 3 eggs, lightly beaten

* 1 bunch spring onions

* 1 green capsicum

* 4 carrots

* 1 cup thawed frozen peas



* Dice spring onion and capsicum into small pieces, and grate carrots

* Heat wok or large frying pan with oil (peanut is best, but whatever you have is fine), and brown chicken mince (4-5 minutes, stirring frequently)

* Transfer to a bowl, adding in chicken stock, teriyaki sauce, coriander and ginger.  Mix well and set aside.

* In the same pan add eggs.  Cook until set but still moist, stirring frequently.

* Transfer the eggs to a separate bowl

* Add more oil to the pan if necessary, add in spring onions, capsicum and carrots

* Cook stirring frequently until tender (3-4 minutes)

* Add rice and peas into the pan, stirring well until rice begins to brown.

* Add in the chicken mixture and the cooked eggs

* Cook until chicken is heated through (5 minutes)

* Serve



* I have left the spring onions out when I haven’t had any – still tastes just as good

* Taste check at the end and add more teriyaki sauce if you think it needs more flavour

* This should serve between 6 and 8 depending on your serving size.

* It’s very tasty reheated the next day


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