Chilli chicken fried rice

Easy and fast fried rice with a kick, this chilli chicken fried rice recipe is ready in under 25 minutes and is dairy free and low in sodium!

Serves: 4

Time to make: 22 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 tablespoon rice bran oil

2 eggs, lightly beaten

1 red onion, cut in thin wedges

2 cloves garlic, minced

2 fresh long red chillies, deseeded, thinly sliced

4 cups broccoli, trimmed, cut in small florets

300g sugar snap peas, trimmed

2 cups shredded skinless, boneless cooked chicken

3 cups cooked white long-grain rice

2 tablespoons salt-reduced soy sauce

Instructions

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1 Place a wok over a medium-high heat and add half the oil. Once hot, add eggs and swirl wok to make a thin omelette. Cook for 1 minute or until set. Remove from wok and roll up tightly to form a long log. Slice thinly.

2 Add remaining oil to wok. Add onion and stir-fry for 3 minutes or until softened. Add garlic and chillies. Stir-fry for 1 minute or until fragrant. Add broccoli and peas. Stir-fry for 5 minutes or until tender-crisp, adding a little water if necessary.

3 Add chicken, rice and soy sauce. Stir-fry until combined and heated through. Add omelette and toss gently to combine before serving.

Variations

If you want to turn up the heat, don’t remove seeds from chillies.
Make it gluten free: Use gluten-free soy sauce.

Nutrition Info (per serve)

Calories 370 cal

Kilojoules 1550 kJ

Protein 35 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 7 g

Dietary fibre 7 g

Sodium 350 mg

Calcium 90 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.