Chicken & egg-fried rice

This thrifty Asian-inspired one pot uses up leftover rice and chicken, plus it contains child-friendly mild spice and plenty of vegetables

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 443
  • fat 11g
  • saturates 2g
  • carbs 60g
  • sugars 10g
  • fibre 4g
  • protein 23g
  • salt 1.6g


  • 1 tbsp sunflower oil
  • 3 eggs, beaten with some seasoning
  • 320g pack mixed stir-fry vegetables
  • 1 tbsp mild curry powder
  • 140g frozen sweetcorn
  • 600g cooked rice see tip, below
  • 1 roasted chicken breast, finely shredded
  • 2 tbsp low-salt soy sauce
  • 2 tbsp sweet chilli sauce
  • 2 tbsp ketchup


Using up leftover rice

Using cold rice for this dish works best, so cook it the night before, then leave it in the fridge overnight – 250g of dried rice will give you the cooked quantity you need.


  1. Heat a splash of oil in a large frying pan and tip in the beaten eggs. Swirl the pan to coat in a thin layer of egg and cook for a few mins until set. Tip onto a chopping board, roll up, slice thinly and set aside.

  2. Heat a little more oil, add the stir-fry veg, curry powder and sweetcorn with a splash of water. Cook for 1-2 mins until the veg starts to wilt, then tip into a bowl. Add the last of the oil to the pan, tip in the rice and chicken, mix well, then add the soy sauce, sweet chilli, ketchup, a splash of water and some black pepper.

  3. Finally, add the eggs and the veg, toss together and heat through until hot. Tip into bowls and serve immediately.

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