Chicken fried rice with vegetables

Chicken fried rice with vegetables: a hearty pan dish with chicken breast, rice, egg, peas, carrot, spring onion, soy sauce and lime.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 490 kcal per serving
• Protein: 35 g
• Fat: 12 g
• Carbs: 55 g

Ingredients

• 200 g chicken breast
• 150 g rice
• 2 eggs
• 100 g peas
• 1 carrot
• 2 spring onions
• 1 tbsp olive oil
• 1 squeeze of lime
• 1 tsp sesame oil
• 3 tbsp soy sauce

Method

You’ll need: frying pan · wok · chopping board · knife · mixing bowl

1. Dice the chicken breast small. Finely slice the carrot, cut the spring onions into rings and whisk the eggs in a bowl.
2. Heat the olive oil in a wok or large frying pan until very hot. Fry the chicken breast briefly over a high heat until it takes on colour.
3. Push the chicken to the side and add the eggs to the middle. Let them set, break them up roughly, then briefly fry the carrot and peas with them.
4. Add the cold, cooked rice and toss everything over a high heat so that the rice stays loose and toasts lightly.
5. Fold in the soy sauce, sesame oil and spring onion. Let it sit briefly so everything comes together evenly.
6. Serve with a squeeze of lime.

Good to know

Fried rice is one of those dishes that takes little effort and is still really satisfying. Hot on the outside, juicy inside, with lots of texture instead of mush.

Swaps

Rice → cooked brown rice (more fibre and a little more magnesium). Chicken breast → turkey breast (similar protein content, usually very lean). Soy sauce → tamari (gluten-free, with a similar flavour). Sesame oil → avocado oil (stable at high heat and mild, if you want to avoid sesame).

Allergens

Contains egg, soya and sesame; with gluten-free soy sauce or tamari it can be made without gluten too. Season mildly for children; during pregnancy, make sure the chicken is well cooked and the egg fully set.

Dairy-free recipes