Chicken Fried Rice
Have all your ingredients ready and placed in the order you are going to use them so you can cook the fried rice quickly without overcooking.
Servings Prep Time
4servings 20minutes
Cook Time
Servings Prep Time
4servings 20minutes
Cook Time
  • 2tablespoons peanut oil
  • 2 eggs
  • 1teaspoon light soy sauce
  • 1teaspoon sesame oil
  • 3cups cold cooked rice
  • 1cup Turk's free range cooked cold shredded chicken(use chicken meat from your leftover roast chicken)
  • 2 spring onions, lightly trimmed and finely sliced
  • 1cup mung bean sprouts
  • 3 baby bok choy,finely sliced or quartered
  • 2tablespoons chicken stock
  • 2tablespoons snipped chives
  • 1tablespoon sesame seeds,toasted
  1. Heat 1 tablespoon peanut oil in a wok or large frying pan. Place the eggs in a small bowl with the soy sauce and sesame oil and lightly whisk using a fork. Pour into the hot oil and allow to set and form and omelette then turn and cook on the other side for about 10 seconds. Remove from the wok and set aside.
  2. Add the remaining 1 tablespoon peanut oil to the wok and heat. When hot, add the cooked rice and stir around a little with a wooden spoon. Add the cooked chicken, spring onion, mung bean sprouts and bok choy to the wok, stirring to combine with the rice.
  3. Add the stock, cover and cook for 5 minutes or until the bok choy is tender.
  4. Cut the omelette into strips and stir through the rice. Sprinkle with the chives and sesame seeds. Serve in small bowls.
Recipe Notes

Suggested chicken

Leftover Turk's free range roast 1.35kg chicken

Alternative chicken

Turk's free range chicken breast fillets, chicken thigh fillets, chicken tenderloins