Egg fried rice with chicken and sweetcorn
- Serves: 4
- Prep: 5 mins
- Cook: 5 mins
Entertain your friends with your Chinese cookery skills and give them a healthy option compared with the takeaway version.
Ingredients
30ml/2 tbsp vegetable oil
1 garlic clove, chopped
2.5cm/1in piece root ginger, grated
225g/8oz cooked chicken, diced
1 (300g) tray prepared stir fry vegetables
350g/12oz cooked rice
6 large British Lion eggs, beaten
4 tbsp dark soy sauce
Method
- Heat half the oil in a large frying pan or wok. Cook garlic, ginger and chicken for 2mins.
- Add vegetables and rice and stir fry for 2mins then transfer to a warm bowl.
- Add remaining oil to the wok, add the beaten egg and cook for 1min stirring until the eggs have scrambled.
- Return the rice and vegetables to the wok, add soy sauce and mix well.
- Serve immediately in bowls.