Quick ‘n’ easy chicken fried rice

This is a great end-of-the-month recipe. You know when it’s a few days before payday and you’re starting to get panicky at the sight of your bank balance? I’m currently saving for a wedding so that panic usually sets in about two days after I’ve been paid, but still. For all of you wonderful, not-driven-crazy-by-a-wedding people, this is for when you really want a takeaway but you just can’t afford one.

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Alternatively, it’s one of those recipes for when your mates are coming round in twenty minutes and you need to feed them but you’ve only got leftovers and the contents of your cupboard to give them. Although they will be unimpressed when you plonk this down in front of them (as the photo shows, it’s not the prettiest of recipes) their sneers will be silenced when they eat it, because their mouths will be too busy eating this glorious taste explosion.

Serves four

  1. Two chicken breasts
  2. A teaspoon of ginger, Chinese five spice and chilli powder
  3. A small handful of fresh coriander leaves
  4. 150g brown rice
  5. 1 large can of mixed carrots and peas
  6. 1 white onion, diced
  7. 2 cloves of garlic
  8. 4 large eggs
  9. 8 tablespoons of soy sauce
  • Add the ginger, coriander, chilli and Chinese five spice to a large pan of water. Stir, add the chicken breasts, bring to the boil. Cook for 20 minutes, then remove the chicken and shred or slice it
  • Whilst the chicken is poaching cook the rice according to the packet instructions
  • Fry the onion and garlic in a little oil until the onion is translucent. Drain the can of peas and carrots and add that. Cook until the veg softens, then add one egg and stir until it’s scrambled. Add the other eggs and lower the heat, stirring continuously until the eggs are cooked
  • Drizzle over the soy sauce and serve

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