Fried Rice

By Nicola JaffreyRecipes
Fried Rice
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Fried Rice

Recipe by Embody NutritionCourse: Dinner
Servings

8

servings
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • 3 cups rice

  • 250g honey soy stir fry chicken*

  • 6 eggs

  • Splash of milk

  • 200g bacon

  • 2 cups frozen veg

  • 1 bunch spring onions (chopped finely)

  • Olive oil

  • Soy sauce

Method

  • Measure out 3 cups of rice and place into a rice cooker, then fill up with water to the correct amount**.
  • Meanwhile, heat a splash of olive oil in a medium sized fry pan over high heat. Chop up the stir fry chicken strips into bite sized pieces. Once the pan is hot, add in the chicken and cook until completely cooked.
  • Remove chicken and set aside on a piece of paper towel on a plate to drain off excess oil. Chop up bacon into small cubes and add into the same pan as the chicken was cooking in. Cook through until crispy.
  • Add eggs and a splash of milk into a bowl and whisk until the egg yolks are broken. Add into frypan and stir until cooked through to scramble the eggs.
  • Finally, add the frozen vegetables and spring onions and sauté until vegetables are warmed and cooked through.
  • Mix all components of the fried rice into the pan and add soy sauce to season. Then serve hot and enjoy!

Notes

  • Fried rice is the perfect recipe to use up any leftover ingredients at the back of the fridge! You can also change the ingredients to include foods that you prefer, or that suit you better. You can also make a big batch of this and freeze half so you have leftover meals for later in the week!
  • *Chicken pre-marinaded in a honey soy sauce. You can use any flavours of chicken stir fry or even keep if plain and add in any extra spices or herbs to add extra flavour.
  • **If you don’t have a rice cooker you can always use a normal saucepan and boil the rice to cook according to packet directions.