Chicken Fried Rice

Time: 40 minutes

Serving Size: 6-8 People

This is a bit of a twist on the traditional Fried Rice…the addition of lime juice and lots of pepper makes it sing!


2 Tblsp Peanut Oil

1 Brown Onion; Peeled and Sliced

1/2 Red Capsicum; Chopped

2 Stalks Celery; Chopped

1 Cob Sweet Corn; Kernels Removed

3 Rashers Bacon; Chopped

2 Free Range Eggs; Beaten

1 Baby Buk Choy; Sliced

100g Baby Spinach Leaves

6 Cups Cooked White Long Grain Rice

2 Cups Cooked Chicken; Shredded

1/4 Cup Soy Sauce

3 Stalks Eschallots/Spring Onions; Sliced

1 Lime

1 Tblsp Sesame Oil

1 Tblsp Black Pepper

1/4 Cup Fresh Coriander; Chopped


Heat peanut oil in wok until hot.

Add onion, red capsicum, celery, corn kernels and bacon.

Cook 5 mins until golden.

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

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

Add cooked rice and cooked shredded chicken. Stir.

Add soy sauce. Stir.

Turn off heat and add chopped eschallots (spring onions), the juice of a lime, sesame oil, loads of black pepper and coriander.

Taste and add more seasoning if necessary.

You can add whatever vegetables you have on hand – the more the better!

Serve and enjoy!