Name: Leftover Chicken and Egg Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4, 4 people
Cuisine: chinese
Ingredients: 2 tablespoons olive oil ((or rapeseed/canola oil or coconut oil)); 300-500 g leftover chicken (shredded (See Note 1)); 500 g pre-cooked brown rice ((See Note 2)); 100 g frozen peas; 100 g frozen sweetcorn; 1 red pepper (diced); 4 spring onions (sliced finely (plus 2 extra for garnish)); 3 cloves garlic (crushed or grated); 4 medium eggs; 2 tablespoons sesame oil; 2 tablespoons soy sauce ((or GF tamari))

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Leftover Chicken and Egg Fried Rice

Nutrition Facts

Per serving · recipe makes 4 · 15m total

Servings

Calories

29% of a 2,000 cal day

579KCAL

Protein

40g80% DV

% DAILY VALUE

Total Fat27g

34%

Saturated5g

27%

Unsaturated21g

—

Total Carbs47g

17%

Fiber4g

15%

Total Sugars4g

—

incl. Added Sugars0g

Starch39g

—

Sodium887mg

39%

% Daily Value is based on a 2,000 calorie day.

A quick fried rice made with leftover chicken, brown rice, peas, corn, and egg, flavored with garlic, soy sauce, and sesame oil. Perfect for a busy weeknight and a smart way to use roast chicken leftovers.

Ingredients

4 SERVINGS

2 tbspolive oil — or rapeseed/canola oil or coconut oil
300–500 gleftover chicken — shredded
500 gpre-cooked brown rice
100 gfrozen peas
100 gfrozen sweetcorn
1red pepper — diced
6spring onions — finely sliced
3garlic — crushed or grated
4medium eggs
2 tbspsesame oil
2 tbspsoy sauce — or GF tamari

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

15m total

Read the method on Easy Peasy FoodieEb Gargano’s original page

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mainchinesestir frybowlchickeneggsdairy free

Nutrition is estimated by Chive from the ingredients above, per serving.

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