Chicken and cabbage fried rice
Wok-fried rice with soy sauce, vegetables and egg – the best thing to do with leftover rice.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Rice (best cooked the day before)250 g
- Chicken breast400 g
- Sunflower oil3 tbsp
- Carrot150 g
- White cabbage250 g
- Garlic2 cloves
- Eggs2
- Soy sauce3 tbsp
- Spring onions½ bunch
- Chilli flakes (to taste)to taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
If you don't have rice from the day before, cook it, spread it on a tray and let it cool completely – warm rice clumps together.
Cut the chicken, carrot and cabbage into strips. Fry the chicken in a tablespoon of oil in a wok or large pan over a very high heat for 4 minutes until golden, then lift out.
Add another tablespoon of oil and stir-fry the carrot and cabbage for 3–4 minutes, until the edges brown but they're still crunchy. Add the crushed garlic for 30 seconds.
Push the vegetables to the side, pour the beaten eggs into the middle and stir for 1 minute until set.
Add the rest of the oil and the rice and fry over a high heat for 3–4 minutes so the grains crisp up a little. Return the chicken, drizzle over the soy sauce and toss together. Serve with spring onions and chilli.