Simple Chicken & Sweetcorn Fried Rice
Ingredients
- 600 g cooked long-grain rice
- 400 g chicken breast
- 200 g tinned sweetcorn
- 2 egg
- 3 tbsp soy sauce
- 2 tbsp sunflower oil
- 100 g frozen peas
Nutrition (per serving)
- Calories
- 483 kcal
- Protein
- 34.6 g
- Carbohydrate
- 52.6 g
- of which sugars
- 3.4 g
- Fat
- 13.4 g
- of which saturates
- 2.6 g
- Fibre
- 3.2 g
- Salt
- 2.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the chicken breast into small strips. Heat 1 tbsp oil in a large wok or frying pan over a high heat.
- 2
Stir-fry the chicken for 4–5 minutes until golden and cooked through. Remove and set aside.
- 3
Add the remaining oil to the pan, then push it to one side and scramble the beaten eggs until just set.
- 4
Add the cooked rice, peas and sweetcorn, breaking up any clumps. Stir-fry for 2–3 minutes.
- 5
Return the chicken to the pan, pour over the soy sauce and toss everything together for a further minute. Serve immediately.
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