Chicken Fried Rice
with chives and bell pepper4.0(72)
Calories
:
685 kcalProtein
:
38.9g proteinDifficulty
:
EasyEgg(s) not included
Quick
Family Friendly
Allergens:
- Sesame
- Soya
- Wheat
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.
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
1 pack(s)
Sweetcorn
1 unit(s)
Carrot
150 grams
Jasmine Rice
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
2 sachet(s)
Sweet Chilli Sauce
1 unit(s)
Bell Pepper
1 sachet(s)
Chicken Stock
2 sachet(s)
Ketjap Manis
(Contains: Soya, Wheat)
5 grams
Chives
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
unit(s)
Egg
to taste
Water
Nutrition Values
Energy (kcal)685 kcal
Energy (kJ)2867 kJ
Fat15.5 g
of which saturates3.1 g
Carbohydrate99.3 g
of which sugars29.3 g
Dietary Fiber1.1 g
Protein38.9 g
Salt2.8 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
Cooking steps
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 hot, add the chicken to the pan. Season with salt and pepper.
- Fry until golden on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
3
- Meanwhile, trim the carrot and slice widthways into ½ cm rounds.
- Halve the pepper and discard the core and seeds. Slice into thin strips then chop into small pieces.
- Drain the sweetcorn in a sieve.
- Roughly chop the chives.
4
- Remove the cooked chicken from the pan and cover to keep warm.
- Return the pan to high heat with the sesame oil.
- When the oil is hot, add the corn, pepper and carrot.
- Season with salt and pepper and fry until softened, stirring occasionally, 5-6 mins.
- Add the ketjap manis, sweet chilli sauce and stock powder. Mix well to combine.
5
- Beat 1 egg (double for 4p) in a bowl.
- Shift the veg to one side of the pan.
- Pour the egg into the empty side of the pan and gently stir with a spatula to create a scrambled texture.
- Stir to mix with the veg then add the chicken and cooled rice.
- Cook everything together, stirring, until combined and warmed through, 2-3 mins. Season to taste with salt and pepper.
6
- Divide your chicken fried rice between bowls.
- Top with a sprinkling of chives.
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