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4.8 from 36 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
5 mins
Total Time
15 mins
Servings: 4 people
Calories: 531 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 2 tablespoons olive, rapeseed or coconut oil
  • 300-500 g leftover chicken shredded
  • 500 g pre-cooked brown rice
  • 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)

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 (18%) 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: 4people

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.