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Fried rice with chicken

  • 0:15 Prep
  • 0:12 Cook
  • Makes 4 cups


  • 1 tablespoon peanut oil
  • 450g chicken mince
  • 1 cup (200g) white long-grain rice
  • 1 stick celery, finely chopped
  • 75g baby corn, chopped
  • 1/2 red capsicum, chopped
  • 60g green beans, chopped
  • 1 green onion, chopped
  • 1/2 teaspoon finely grated ginger
  • 1 1/2 tablespoons salt-reduced soy sauce
  • 1 1/2 tablespoons plum sauce


  • 1
    Heat half the oil in a non-stick frying pan over medium-high heat. Add the chicken and cook for 5 minutes or until lightly browned and cooked through. Remove from heat and keep warm.
  • 2
    Meanwhile, cook the rice in a large saucepan of rapidly boiling water, according to packet directions or until tender. Drain well.
  • 3
    Add the remaining oil to the frying pan over medium heat. Add all the vegetables and ginger and cook, stirring regularly, for 5 minutes or until tender. Return the chicken to the pan, along with the rice, soy sauce and plum sauce. Cook for a further 2 minutes, tossing well to coat all the ingredients. Serve immediately.

Source: taste.com.au


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