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Oriental Chicken Fried Rice

This quick and easy fried rice is a weeknight dinner winner. In less than 30 minutes you’ll have dinner on the table and empty plates in no time.
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 1 tablespoon oil
  • 400 g chicken thigh fillet, cubed
  • 2 rashers bacon, trimmed, chopped
  • 1 packet Continental Oriental Fried Rice
  • 1¼ cups water
  • 1½ cups diced frozen mixed vegetables
  • 2 eggs, lightly beaten
  • 4 shallots, thinly sliced
  • ½ cup bean sprouts

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

452kcal

Energy (kJ)

1886kJ

Protein (g)

30.8g

Carbohydrate incl. fibre (g)

45.0g

Carbohydrate excl. fibre (g)

38.6g

Sugar (g)

5.5g

Fibre (g)

6.4g

Fat (g)

18.0g

Saturated fat (g)

4.6g

Unsaturated fat (g)

9.5g

Monounsaturated fat (g)

4.3g

Polyunsaturated fat (g)

4.8g

Trans fat (g)

0.0g

Cholesterol (mg)

215mg

Sodium (mg)

655mg

Salt (g)

1.63g

Vitamin A (IU)

4944IU

Vitamin C (mg)

16.9mg

Calcium (mg)

68mg

Iron (mg)

2.99mg

Total

1806kcal

7546kJ

123.0g

179.9g

154.3g

22.0g

25.5g

72.1g

18.3g

38.0g

17.3g

19.2g

0.1g

861mg

2619mg

6.54g

19775IU

67.5mg

272mg

11.98mg


  • 1 Heat oil in a large frying pan. Brown chicken and bacon.
  • 2 Add Rice and water; stir to combine. Bring to a boil then reduce heat to low. Cover and simmer, without stirring, for 10 minutes.
  • 3 Stir through mixed vegetables. Push rice to edge of pan and pour egg into base of pan. Replace lid and cook for 3-5 minutes until egg is almost set. Break egg into small pieces and stir through rice with the shallots. Top with bean sprouts before serving.