Chicken and Sweetcorn Fried Rice
Ingredients
- 600 g cooked long-grain rice (cooled)
- 300 g cooked chicken breast, shredded
- 200 g tinned sweetcorn, drained
- 3 eggs
- 3 tbsp soy sauce
- 2 cloves garlic
- 4 spring onions
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 499 kcal
- Protein
- 35.7 g
- Carbohydrate
- 51.6 g
- of which sugars
- 3.2 g
- Fat
- 14.7 g
- of which saturates
- 2.9 g
- Fibre
- 2.4 g
- Salt
- 2.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oil in a wok over a high heat. Add the crushed garlic and fry for 30 seconds.
- 2
Push to the side, crack in the eggs and scramble until just set, then mix through.
- 3
Add the cold rice and stir-fry for 2–3 minutes, breaking up any clumps.
- 4
Tip in the shredded chicken and sweetcorn, toss and fry for a further 2 minutes.
- 5
Add the soy sauce and toss everything together well.
- 6
Scatter with sliced spring onions and serve.
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