Fried rice on a pink plate.
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5 from 2 votes

Kid-friendly chicken fried rice

Author: Katerina | Once a Foodie

Ingredients

  • drizzle of olive oil (I use olive oil infused with garlic)
  • 2 eggs, whisked
  • 1/2 cup cooked green peas
  • 1 bag mixed steamed veggies (about 75 g, chopped) (I used broccoli, carrot and green beans)
  • 1/4 small red capsicum, diced
  • 1 grilled chicken breast, chopped into small pieces
  • 1 small can of baby corn, drained and rinsed (about 125 g)
  • 1.5 bags steamed rice with quinoa (about 400 g)
  • 1 tsp sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp tomato sauce (homemade, if you have any)
  • 1/2 chicken stock pot (about 14 g)
  • 1/2 cup water
  • handful of grated cheese (tasty or mozzarella, or a mixture of both)

Instructions

  • Heat the olive oil in a large frying pan and add the whisked eggs.
  • Make a flat thin omelette by cooking the eggs on one side until firm, then flip and cook the other side.
  • Once the omelette is done, take it out of the pan, place onto a plate and let it cool down.
  • Once cool, slice the omelette into thin strips and set aside.
  • Cook the rice with quinoa in the microwave according to the instructions.
  • In the same frying pan, place rice with quinoa, green peas, steamed veggies, capsicum, chicken, corn, sesame oil, soy sauce, tomato sauce, stock pot and water.
  • Cook for about 5 minutes, until there is no more liquid.
  • Turn off the heat, sprinkle cheese onto the mixture as well as the sliced egg omelette. Mix all together and serve.

Notes

You have found this delightful recipe on Once a Foodie – onceafoodie.com. It was lovely to see you. Please come visit again.
 
I would say this serves about 4 to 6 people, depending on how hungry you are. Feel free to substitute other veggies or meat you may have in your pantry/fridge - this is a perfect recipe for this!
 
This recipe was inspired by a fabulous recipe for chicken fried rice in the Women's Weekly Express cookbook.
 
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