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Leftover Chicken and Egg Fried Rice
4.8 from 24 votes

Leftover Chicken and Egg Fried Rice

An easy, quick and family friendly meal, Leftover Chicken and Egg Fried Rice is perfect for a busy weeknight and a great way to use up your roast chicken leftovers…No leftover chicken? No problem. Read on to find out how to ‘create’ some leftovers…

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4 people
Calories: 531 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 2 tablespoons olive oil or rapeseed oil or coconut oil
  • 300-500 g chicken shredded, leftover
  • 500 g brown rice pre-cooked
  • 100 g peas frozen
  • 100 g sweetcorn frozen
  • 1 red pepper diced
  • 4 spring onions sliced finely (plus 2 extra for garnish)
  • 3 cloves garlic crushed or grated
  • 4 egg medium
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce (or GF tamari)

Instructions

    Cup of Yum
  1. Put 2 tablespoons olive, rapeseed or coconut oil in a large frying pan or wok and heat over a medium-high heat for 1 minute.
  2. Add the cooked rice, shredded chicken, frozen peas, frozen sweetcorn, red pepper and spring onions. Stir fry 3-4 minutes, until everything is warmed through and the frozen veg is no longer frozen.
  3. Add the garlic and stir fry for 1 more minute.
  4. Meanwhile crack the eggs into a large mug or small jug and whisk together lightly with a fork. Make a well in the middle of the rice mixture and pour in the eggs – cook for 30 seconds, then mix the rice mixture and eggs together.
  5. Continue frying for a couple of minutes, stirring occasionally, until you start to get some nice crispy brown bits. Pour in the soy sauce and sesame oil and fry for 1 more minute.
  6. Serve scattered with a few extra spring onions. Put the bottles of soy sauce and sesame oil on the table for everyone to help themselves to extra, if needed.

Notes

  • No leftover chicken? No problem – simply pan fry two chicken breasts for about 6-7 minutes on each side on a medium heat, leave to rest for 5 minutes, shred using a couple of forks and then continue with the recipe above.
  • Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Calories 531kcal (27%) Carbohydrates 43g (14%) Protein 32g (64%) Fat 25g (38%) Saturated Fat 5g (25%) Cholesterol 235mg (78%) Sodium 832mg (35%) Potassium 634mg (13%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 1510IU (30%) Vitamin C 52.7mg (59%) Calcium 67mg (7%) Iron 2.9mg (16%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 531

% Daily Value*

Calories 531kcal 27%
Carbohydrates 43g 14%
Protein 32g 64%
Fat 25g 38%
Saturated Fat 5g 25%
Cholesterol 235mg 78%
Sodium 832mg 35%
Potassium 634mg 13%
Fiber 5g 20%
Sugar 3g 6%
Vitamin A 1510IU 30%
Vitamin C 52.7mg 59%
Calcium 67mg 7%
Iron 2.9mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.