Chicken Fried Rice
with scallions and bell pepper
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Chicken fried rice is an undisputed fast food favourite. Now you can give your local takeaway a run for its money with this quick, easy and super tasty dish.
Tags:Chef's Choice•Egg(s) not included•Quick•Family Friendly
Allergens:Sesame•Soya•Wheat
Total Time25 minutes
Cooking Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredients
Serving amount
2
4
260 g
Diced Chicken Breast
1 pack
Sweetcorn
1 piece
Carrot
1 piece
Onion
150 g
Jasmine Rice
20 milliliters
Sesame Oil
(ContainsSesame)2 sachet
Sweet Chilli Sauce
1 piece
Bell Pepper
1 piece
Scallion
1 sachet
Chicken Stock
2 sachet
Ketjap Manis
(ContainsSoya, Wheat)Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
piece
Egg
to taste
Water
Nutrition Values
Nutrition Values
per serving
per 100g
Energy (kcal)703 kcal
Energy (kJ)2942 kJ
Fat15.24 g
of which saturates3 g
Carbohydrate102.54 g
of which sugars31.56 g
Dietary Fiber1.05 g
Protein39.56 g
Cholesterol0 mg
Salt2.82 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
•Sieve
•Grater
•Whisk
InstructionsPDF
1
- Boil a large pot of salted water for the rice.
- Once boiling add the rice and cook for 12-15 mins.
- Drain in a sieve and rinse through with cold water to cool the rice.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chicken to the pan and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
3
- Meanwhile, trim the carrot, then coarsely grate (no need to peel).
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Halve, peel and thinly slice the onion.
- Drain the sweet corn in a sieve.
- Trim and thinly slice the scallion.
4
- Set the cooked chicken aside and return the pan to high heat with sesame oil.
- When the oil is hot, add in the carrot, corn, sliced pepper and onion.
- Season with salt and pepper and fry until softened stirring occasionally, 4-5 mins.
- Add the ketjap manis, sweet chilli sauce and stock and mix well.
5
- Whisk 1 egg (double for 4p) in a bowl.
- Shift the veg to one side of the pan. Pour in the egg mix to the empty side of the pan and gently stir with a spatula to create a scrambled texture.
- Mix well with the veg and pop in the chicken and cooled rice.
- Stir-fry everything together for 2-3 mins. Season the fried rice to taste with salt and pepper.
6
- Divide your chicken fried rice between bowls.
- Top with sliced scallion.