We had such a busy bank holiday weekend, on Sunday we celebrated Greek Easter with a BBQ, then on Monday we were out in the park all day, we had a lovely picnic and then after we went to the funfair. By the time we went home, we were all tired and hungry.
I opened the fridge looking for a quick meal, I found some leftover rice from the night before, two small chicken breast leftover from a previous meal and some vegetables that needed using up. I decided to put it all together and make a nice Egg Fried Rice.
Egg Fried Rice Recipe (Serves 4)
- 4 eggs
- 1 tsp of olive oil
- 1 red pepper, diced
- 2 spring onions, sliced
- 2 mushrooms, sliced
- 2 small chicken breast, diced
- 3 cups of cooked rice
- 4 tsp of soya sauce
- Salt and pepper to season
Beat together the egg and put it to one side.
Heat the olive oil in a wok or large frying pan. Fry the chicken breast for around 5 minutes or until it is golden brown, add the mushroom and fry it for another 3 minutes until it is cooked. Reserve.
Mix a third of the beaten egg with the red pepper and spring onions. Mix the remaining of the egg with the rice and ensure that all the rice is coated with egg.
Cook the rice in the wok for 2-3 minutes stirring continuously, add the red pepper and spring onions mixture and cook it for another 2-3 minutes. Add the chicken and mushroom to it. Add soya sauce, salt and pepper and cook it for another 2-3 minutes. Serve straight away and enjoy!
Egg fried rice is a versatile dish as you can use up whatever you have in your fridge, you can have a vegetarian version or meaty one. Since we have only just finished our Lent, I decided to add some chicken to it, but it would have been lovely without the chicken.
Egg fried rice is very tasty and quick to make, it was a success with the whole family!
Can you tell we like eggs? We get a bit egg-cited!
In case you have lots of eggs that need using up, why not check my Flavoured Poached Egg with Spinach and Mushroom Recipe and Mushroom and Pepper Omelette Recipe.