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06th Sep 2018

The chicken fried rice that you can make with what’s left in the cupboard

Orlaith Condon

The ultimate storm comfort food.

It’s that time of the week when our kitchen cupboards are looking a little sad. With a growing shopping list stuck to the fridge ready to be brought to the supermarket at the weekend, we usually try and scrape together what we can so we don’t have to do the big shop midweek.

And with a little digging, we will definitely find all the ingredients we’ll need to make this tasty chicken fried rice and we’re sure you’ll have them too.

In less time than it would take a takeaway to be delivered, you’ll have this meal for six ready to serve in no time… and will surely be going back for seconds.

And why not double up on the ingredients if possible? Getting dinner and tomorrow’s lunch sorted in one – win!


  • 3 tbs vegetable oil
  • 4 large beaten eggs
  • ¾ cup diced onion
  • ¾ cup red pepper
  • 2 cups chopped cooked chicken
  • 4 cups basmati rice
  • 1/3 cup soy sauce
  • 2-3 tsp chilli-garlic sauce

How to

1. Heat one tbsp oil in a large pan over medium-high heat for one minute; add eggs, and cook, gently stirring, one to two minutes or until softly scrambled.

2. Remove eggs from pan and chop.

3. Heat remaining two tbsp oil in pan; add onion, bell pepper, and green beans, and stir-fry three to four minutes or until vegetables are crisp-tender.

4. Add chicken, and stir-fry two minutes. Add rice, soy sauce, and chilli-garlic sauce; stir-fry three to four minutes or until thoroughly heated.

5. Stir in scrambled eggs and sprinkle with desired toppings.