Budget Friendly

CHICKEN & VEGETABLE FRIED RICE

Posted by author-avatar

A clever one-pan meal that turns leftover rice into a fresh family dinner.

Clock Outline

PREP 10 MIN.

Cooking Pot Outline

COOK 15 MIN.

Person Outline

SERVES 4

INGREDIENTS

  • 500 ml cold cooked SPAR Parboiled Long Grain Rice.
  • 300 g SPAR Select chicken breast, diced
  • 30 ml SPAR Canola Oil
  • 400 g SPAR Frozen Mixed Vegetables
  • 2 SPAR Eggs, lightly beaten
  • 30 ml SPAR Soy Sauce
  • 15 ml SPAR Lemon Juice
  • 2 SPAR Freshline spring onions, sliced
  • SPAR Black Pepper, to taste

CHEF’S TIP

Cold, day-old rice rives the best fried-rice texture and prevents clumping.

HOW TO MAKE IT

  1. Heat half the oil in a large pan and cook the chicken until golden and cooked through. Transfer to a plate.
  2. Add the remaining oil and mixed vegetables and stir-fry for 4 minutes. Push them to one side and scramble the eggs in the open space.
  3. Add the cold rice and chicken. Stir-fry over high heat until piping hot.
  4. Add the soy sauce, lemon juice and pepper. Toss well and finish with spring onions.

GOOD TO KNOW

  1. Freezer friendly? YES
  2. Leftovers? – Refrigerate for up to 2 days.

PERFECT PAIRING

SAUVIGNON BLANC

A fresh, crisp white suits the light soy, chicken and vegetables.

Newer
SWEET POTATO & BEAN CURRY
Back to list
Older LENTIL & TOMATO BOLOGNESE

Related Posts