Our Easy Chicken Fried Rice has only a few ingredients and is quick to make. You can add more veggies if you wish, such as mushrooms and broccoli. Leftovers will keep for a couple of days in the fridge.
Time: 40 minutes
- 2 tablespoons soy sauce
- 2 tablespoons sweet chili sauce
- 2 tablespoons oyster sauce
- 2 tablespoons peanut oil
- 600g chicken breast fillets, trimmed and sliced
- 1 brown onion, chopped
- 2 garlic cloves, finely sliced
- 2 eggs, lightly beaten
- 2 cups cooked jasmine rice, cooled
- 1 cup coriander leaves
- 1/4 cup fried shallots
In a bowl add the soy sauce, sweet chilli sauce and oyster sauce and stir to combine. Set aside. Heat a wok over a high heat, add three teaspoons of oil and swirl to coat. Add half the chicken and cook for two minutes, remove and cook the other half of the chicken. Add the remaining oil followed by the onion. Cook for another three minutes until golden. Add garlic and cook for 30 seconds. Add egg and rice and cook for another three minutes until all the ingredients are combined. Return the chicken to wok and add the soy sauce mixture and basil. Garnish with shallots and serve.