Save to your scrapbook
Roast chicken and egg fried rice
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
300g essential Waitrose Basmati Rice
1 tbsp toasted sesame oil
2 essential Waitrose Eggs, beaten
1 bunch essential Waitrose Salad Onions, cut into 1cm pieces
1 essential Waitrose Red Pepper, diced
250g leftover roast or cooked chicken (or other meat eg beef,pork), shredded
2 tbsp light soy sauce
1. Cook the rice in boiling water for 10–12 minutes until tender then drain.
2. Meanwhile, heat ½ the oil in a large frying pan and add the eggs, cook for 1 minute, stirring until scrambled, remove and set aside. Add the remaining oil and fry the onions and pepper for 3–4 minutes.
3. Add the chicken, eggs, rice and soy sauce and cook for 2–3 minutes to heat through. Serve immediately.
Typical values per serving: