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Egg Fried Rice with Chicken
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Lancewood Egg Fried Rice with Chicken

Ingredients

30 ml canola oil
1 onion , chopped
200 g streaky bacon , roughly chopped or thinly sliced chorizo
15 ml sesame oil
30 ml soy sauce
60 ml oyster sauce  - add more soy sauce if you don't have oyster sauce
1 lime , juice only
800 g rice , cooked
375 ml chicken , cooked & shredded
250 ml mixed frozen vegetables
3 large eggs , lightly beaten
2 spring onion(s) , finely chopped
250 ml LANCEWOOD® Cheddar , finely grated

Method

Heat the oil and fry the onion and bacon until crispy and golden. Add the garlic and fry 1 more minute.

Add the sesame oil, soy sauce, oyster sauce and lime or lemon juice to the pan and mix together.

Add the rice and fry until it becomes crispy to your liking.

Add the chicken and the vegetables and heat through.

Push the rice to the edges and pour the beaten egg into the centre.

Scramble the eggs and mix through.

Spoon into bowls and sprinkle with spring onions and grated cheese.

Serve with extra soy and oyster sauce.

HINTS & TIPS:

  • You can use any type of leftover meat in the mixture as well as any other vegetables of your choice.
  • For extra crunch and freshness add a punnet of bean sprouts.
  • Add chickpeas, butter or kidney beans instead of meat.

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