Chicken Fried Rice


  • 1 brown onion
  • 1 red capsicum
  • 5 sticks celery
  • 2 sweet corn
  • 1 baby buk choy
  • 2 sticks Eschallots
  • 1 lime
  • 500g-600g shredded chicken
  • 200g bacon
  • 2 eggs
  • 6 cups rice
  • Soy sauce
  • Salt and pepper

Heat peanut oil in wok until hot.

Add onion, red capsicum, celery, corn kernels and bacon (all chopped)

Cook 5 mins until golden.

Move to the side of the wok and add 2 beaten eggs. Let set slightly then mix the egg around and cook with the vegetables.

Add one chopped baby buk choy and handful of spinach leaves. Stir.

Add cooked rice (about 6 – 8 cups) and cooked shredded chicken. Stir.

Add ¼ cup soy sauce. Stir.

Turn off heat and add chopped eschallots (spring onions), the juice of a lime, 1 tablespoon sesame oil and loads of black pepper. Taste and add more seasoning if necessary.

You can add whatever veges you want – the more the better!