Chicken Fried Rice

This colourful Chicken Fried Rice is perfect for the whole family.

chicken fried rice


Serves 8

2 tsp vegetable oil (e.g. peanut oil)

1 clove garlic, crushed

1 tbsp ginger, finely chopped

500g chicken or pork mince

800g frozen vegetable mix (carrot, peas, corn)

2.5 cups rice, cooked and cooled

1.5 tbsp reduced salt soy sauce

2 spring onions, thinly sliced

1 cup bean sprouts, washed and chopped


  1. Heat oil in a large fry pan and sauté the garlic and ginger over a medium heat for five minutes until soft.
  2. Add mince and stir-fry until cooked.
  3. Add vegetables and stir-fry for approximately five minutes.
  4. Now add rice and soy sauce and toss to coat. Stir-fry for approximately 2-5 minutes until all ingredients are hot.
  5. Serve on to plates and top with spring onion and bean sprouts.


Prep time: 10

Cook time: 15


  • If you’re after a vegetarian option, use tofu instead of chicken or pork mince.
  • For a gluten free option, use tamari instead of soy sauce.
  • For the rice in this recipe, use cooked and cooled rice, or day old cooked rice, as freshly cooked rice will make your fried rice gluggy.

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