Egg fried rice with chicken and sweetcorn

Recipe from: 13 May 2011

Ingredients 11
Servings 1
Minutes 20 mins


Serving Change
  • 1
    long grain white or brown rice cooked according to instructions
  • 2
    cooking oil
  • 4
    spring onions, sliced
  • 1
    chilli, seeds removed and finely chopped
  • 1
    clove garlic, crushed
  • 3
    eggs, beaten
  • 1
    sweet corn
  • 2
    cooked and shredded chicken
  • a handful of fresh coriander, roughly chopped
  • soy sauce to taste
  • sweet chilli sauce to serve


20 mins
In a hot wok, fry the onions, chilli and garlic in the oil until soft and fragrant.
Add the egg bit by bit and fry until browned and crispy.
Add the sweetcorn and heat through for a few seconds, then add the chicken. Add this point, add some soy sauce.
Add the rice as well as the coriander and toss until evenly combined.
Add more soy sauce to taste.
Serve with sweet chilli sauce.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey’s blog, click here.



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