Friday, 11 October 2013

Chicken Fried Rice

This is my version of chicken fried riced, its not really fried rice more simmered and then fried rice,but that sounds a bit daft!!

 The oil or margarine I once used was abandoned in an attempt to make a Slimming World chicken fried rice. Before my health kick  it was a regular Monday dinner recipe using leftover roast chicken,lots of margarine or butter to fry so I wanted to recreate that meal only healthily.

If you decide  not to use Frylight it will be slightly easier to fry the raw rice, as I am below my target weight I do cook it with margarine, but way less than I used to. 

Chris who is not a great lover of plain boiled rice really likes this,the rice is cooked in stock and  with onions,which gives it a nice flavour  and is also good minus the chicken, as an accompaniment to other meals.

I make a huge amount as we tend to pig out with this,here are five of us and often I hand a dish out to friends.

The rice is pretty important it needs to be Easy Cook long grain, don't waste time trying other varieties, I have in poorer times and just to experiment,none of them work with this method of cooking. It was actually at its best when you could buy American long grain, this no longer is on the shelves.

You will notice no weights are given for the chicken and mushrooms, I use about half a roast chicken,less if I have it and about 125g of sliced mushrooms,again if I have any in.

I also add peas and sweetcorn if I fancy them. 
If you are following Slimming World remember you need to add your third super free to the meal or to your plate. 


Frylight (margarine if desired)
1 onion finely chopped
1lb of easy cook long grain rice
2 chicken Oxo cubes
2 pts boiling water
Black pepper
Cooked roast chicken 
2 eggs

Fry the onion gently in a large saucepan (that has a lid) for about 5 minutes until softened.

Add the rice and keep stirring until coated in the Frylight or marg, stir to prevent sticking.
Pour boiling water onto the oxo cubes. Stir well, season with pepper.

OK tricky bit, the rice and onions are hot, the boiling stock spits but you need to add quickly, so add a small amount and it will sizzle  like mad.
Stir and once died down add all the stock.

The liquid should be boiling at this stage,if its not bring back to the boil, reduce heat to the very lowest temperature you can get and cover. 

Cook for 20 minutes leaving the lid in place.
I check the rice at 20 minutes just to make sure it is cooked and soft. It does vary with the pans used. My old pans it would need more time,now 20 minutes is fine.
Adding a trickle of boiling water if you find the rice a little rubbery and lid back on for maybe 2-3 minutes.

OK now you have the makings for the meal to come together.

Make an omlette with the two eggs, I make this in a frying pan the wok base makes it too thick. Shred the omelette and leave to one side.

Meanwhile in a large wok spray frylight or melt marg and fry the mushrooms, for 1-2 minutes, adding the cooked chicken and a few splashes of soy sauce.

Then add the rice,stirring all the time until mixed thoroughly.

Finally add the egg and you have your meal. Yum!


  1. Wow this looks incredible, I'm definitely giving this a try.

    1. Thanks its rather tasty, hope you like it.

  2. I do a lot of home made chinese style meals. May have to try this one now

  3. Haven't had Chicken Fried Rice for ages - love it!