Healthy Chinese Chicken Egg Fried Rice Recipe, a quick, easy and tasty way of using up leftover rice. A delicious dinner can be ready in 15 minutes, and what a dinner! No need for take-away tonight, we've got Chinese at home. It might be a simple recipe, but it certainly is full of amazing flavours.
It’s been a while since l last had Chinese food, and this healthy Chinese chicken egg fried rice is just what l needed. Simple and tasty. Spot on! Chinese food is so flavourful and healthy, and mainly because the cooking method, stir-frying, which is frying quickly over a high heat, ensures that the vegetables keep their full flavour and nutritious value.
Do not judge Chinese food on take-aways that are greasy and unhealthy, the authentic Chinese food is just divine. Rice is the staple food all over Asia and it is cooked in thousands ways, including some heavenly desserts.
I was first introduced to Chinese food when I came to the UK and savoured some amazing dishes in China Town in London. What a great place that is! So hard to choose where to eat, as all restaurants offer delicious dishes.
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Ingredients needed
- cooked long grain rice
- eggs
- chopped frozen vegetables - thawed
- chicken breast
- spring onions
- garlic cloves
- fresh root ginger
- vegetable oil
- light soy sauce
- dark soy sauce
- sesame oil
- salt & black pepper
- chopped fresh parsley
- rice vinegar
- sugar
Step-by-step photos and instructions
Note! I like using long-grain rice for this recipe, I think it works better than leftover basmati rice, since the rice grains are well separated, but if your basmati is cooked well, and not mushy, that should work too.
Chicken can either be leftover from another meal or cooked with the fried rice. Either way, you still do not have to waste too much time, as stir-frying the chicken can be done in two shakes of a lamb's tail.
- if the chicken is not cooked, season it then gently fry in the pan until golden brown and cooked through - remove from the pan and set aside
- next, add the beaten egg and scramble them - they should be ready in 2-3 minutes, or less!!!
- remove the eggs from the pan, stir fry the spring onions, ginger and garlic, then add the rice, chicken, eggs and sauce, give it a good stir
- combine the soy sauces, sesame oil, vinegar and sugar, add the sauce to the rest of the ingredients, and give it a good stir, then garnish with parsley, and that's all
What can I add to fried rice?
I have used frozen veggies for this recipe, I think they work wonderfully here, but if you have fresh ones, that's ok. The frozen mixed veggies are your best bet though, they are cheap, and you get a variety of chopped veggies in.
Peas and carrots give a sweeter touch to the fried rice, but if you want to add any other vegetables, that is absolutely fine. Adding turmeric might be a bit of a twist, I just liked the colour, so really had to use it. The whole dish is a party of wonderful flavours, so intense, yet not too strong.
If you don't have chicken, any other meat can be added, fish and seafood included. Or any other leftover meat you have, or a combination too - chicken and seafood usually work very well together.
Add chilli too, if you like, I chose to leave it out thinking that my little one might give it a go. Well, that did not happen, so, nevermind.
Other healthy Chinese food recipes
Chinese Sweet and Sour Chicken
Beef and Broccoli Stir Fry with Noodles
Healthy Chinese Chicken Egg Fried Rice Recipe
Ingredients
- 2 cups cooked long grain rice
- 2 eggs
- 1 cup chopped frozen vegetables, thawed
- 1 chicken breast
- 3 spring onions
- 2 garlic cloves
- 2 cm fresh root ginger
- 2 tablespoon vegetable oil
- 2 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley
- ½ tablespoon rice vinegar
- 1 teaspoon sugar
Instructions
- Heat up the wok or a pan, cut the chicken into small pieces and season with salt and pepeper. Add one tablespoon of oil to the wok or pan, and stir fry on high heat until the chicken is cooked through and slightly browned.
- Remove from the wok and set aside.
- Beat the eggs, add them to the pan and scramble them. They should be ready very quickly, 1-2 minutes maximum. Remove from the pan, and set aside.
- Add more oil to the pan, then add the chopped spring onions, ginger and garlic, and stir fry for about 30 seconds or so. Add the cooked rice, vegetables, chicken and egg, and mix well.
- In a small bowl, combine the soy sauces, sesame oil, rice vinegar and sugar, and mix well, then add to the pan to the other ingredients.
- Garnish with fresh chopped parsley, and serve hot.
Notes
- I have used frozen veggies for this recipe, I think they work wonderfully here, but if you have fresh ones, that's ok. The frozen mixed veggies are your best bet though, they are cheap, and you get a variety of chopped veggies in.
- Peas and carrots give a sweeter touch to the fried rice, but if you want to add any other vegetables, that is absolutely fine. Adding turmeric might be a bit of a twist, I just liked the colour, so really had to use it. The whole dish is a party of wonderful flavours, so intense, yet not too strong.
- If you don't have chicken, any other meat can be added, fish and seafood included. Or any other leftover meat you have, or a combination too - chicken and seafood usually work very well together.
cheg
These look absolutely delicious!
Alicia
This is one of our favorite go-to weeknight meals. So delicious and pretty easy. We've made it half a dozen times now. Definitely a keeper. We like spice so we add crushed red pepper to the sauce and serve with Sriracha. Chef's kiss!
Daniela Apostol
I am happy that you enjoy this recipe, it's so quick and easy to make!