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.
Chinese food is healthy and delicious
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.
How to make Chinese chicken fried rice
This healthy Chinese chicken egg fried rice is my take on the classic dish and I must say that I just loved it. The secret is to use leftover rice, and then your new dish is ready in a few minutes. I don’t know about you, but I always seem to cook more rice than needed.
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.
And I don’t really like plain rice that has been re-heated, it just doesn’t not taste as nice. But throw in some scrambled eggs, some nice veggies and chicken, and you are in for a treat. 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. Whether you are after a nice Tofu, broccoli and mushroom stir fry with basmati rice, or a Chicken and broccoli stir fry with rice, I have got recipes to cater for all tastes and budgets. Cooking is easy, isn’t it?
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. A healthy Chinese recipe that is nutritious, and delicious, plus it goes well with kids too, since there is nothing spicy in there.
- 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 tbsp vegetable oil
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh parsley
- 1/2 tbsp rice vinegar
- 1 tsp sugar
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.