Egg fried rice with chicken and sweetcorn

Egg fried rice with chicken and sweetcorn
  • Serves: 4
  • Prep: 5 mins
  • Cook: 5 mins

Entertain your friends with your Chinese cookery skills and give them a healthy option compared with the takeaway version. 


  • 30ml/2 tbsp vegetable oil
  • 1 garlic clove, chopped
  • 2.5cm/1in piece root ginger, grated
  • 225g/8oz cooked chicken, diced
  • 1 (300g) tray prepared stir fry vegetables
  • 350g/12oz cooked rice
  • 6 large British Lion eggs, beaten
  • 4 tbsp dark soy sauce


  1. Heat half the oil in a large frying pan or wok. Cook garlic, ginger and chicken for 2mins.
  2. Add vegetables and rice and stir fry for 2mins then transfer to a warm bowl.
  3. Add remaining oil to the wok, add the beaten egg and cook for 1min stirring until the eggs have scrambled.
  4. Return the rice and vegetables to the wok, add soy sauce and mix well.
  5. Serve immediately in bowls.

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3.1 / 5 rating (37 votes)