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Crispy Chicken With Egg Fried Rice

Crispy Chicken With Egg Fried Rice
Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4

15 Ingredients

Number of servings
4
For the fried rice
  • 2tablespoons sunflower oil
  • 2 bacon rashers, chopped
  • 4 spring onions, halved and cut into thin strips
  • 75grams mushrooms, sliced
  • 200grams can sweetcorn
  • 75grams frozen peas
  • 200grams ready-cooked rice
  • 1teaspoons Chinese five spice
  • 1tablespoons soy sauce
  • 2 eggs, beaten
  • sunflower oil (for deep frying)
  • 75grams plain flour
  • 1tablespoons cornflour
  • 3/4 cup sparkling mineral water
  • 3 boneless, skinless chicken breasts, cut into small chunks

Nutrition per serving

2280 Kilojoules or 545 Calories
26% of daily energy intake*
Protein
32.5grams
Fat
21.9grams
Carbs
53.5grams
Sugars
10.0grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Cut into 6 wedges, place on the baking sheet and brush the tops with milk. Bake in a preheated oven, 220°C for 10-12 minutes until well risen and golden.

Step 2 of 4

Quickly dip the chicken pieces into the batter, drain off the excess, then add to the hot oil about 6 pieces at a time. Fry for about 2 minutes until crisp and golden and the chicken is cooked. Remove with a slotted spoon, drain on kitchen paper and keep warm while cooking the remaining chicken.

Step 3 of 4

To make the fried rice, heat the oil in a large frying pan, add the bacon and fry for 3 minutes until crisp. Add the spring onions, the mushrooms, sweetcorn and peas and stir-fry for 2 minutes. Add the rice, Chinese five spice powder and soy sauce and heat through for 3 minutes until the rice is hot. Pour in the beaten eggs and stir until cooked.

Step 4 of 4

Serve the rice with the crispy chicken.

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