Chicken Fried Rice
A quick, high-protein chicken fried rice from @emmas.eats.and.treats, topped with rich curry sauce. Ready in under 25 minutes and perfect for a fakeaway fix.
Have a go!
25 mins
Ingredients
- 110g chicken breast
- 1/2 bag cooked rice
- 1/2 egg, beaten
- 1 tsp sesame oil
- 1/2 onion, diced
- A handful of peas
- Mayflower curry sauce (prepared as directed)
Starring...
Curry Sauce Mix Original
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Method
- Heat a pan over medium heat and add the sesame oil.
- Add the diced onion and cook for 2–3 minutes until softened.
- Dice the chicken breast and add it to the pan. Cook for 4–5 minutes, stirring occasionally, until fully sealed.
- Add the peas and cooked rice, breaking up any clumps. Stir fry for 2 minutes.
- Push everything to one side of the pan and pour in the beaten egg. Scramble briefly, then fold it through the rice.
- Plate up the fried rice and drizzle the warm Mayflower curry sauce generously over the top.
- Garnish with chopped spring onions and serve immediately.
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