Budget Recipe – Chicken Fried Rice

This recipe is particularly budget-friendly as it uses a lot of things you probably already have in your pantry / fridge and is a great way to use up leftovers like cooked meats (I use chicken, but you can use seafood too) and cooked rice. It serves 6.

• 500g (2 1/2 cups) long-grain rice
• 1 tbs peanut or vegetable oil
• 800g cooked chicken (I like to use a roasted one from the supermarket, shredded. You can easily shred cooked meats, by using two forks in a tearing motion on a chopping board.)
• 6 bacon rashes, rind removed, coarsely chopped, about 1.5cm squares
• 3 eggs, lightly whisked
• 8 green shallots, ends trimmed, thinly sliced diagonally
• 100g (1 1/2 cups) bean sprouts, ends trimmed
• 80ml (1/3 cup) light soy sauce
• 100g frozen pea & corn mix

1. Cook the rice following packet directions or until tender. Spread the rice over a baking tray. Place in the fridge overnight to cool completely.
2. Heat the oil in a wok or frying pan over high heat until just smoking. Add the bacon and stir-fry for 2-3 minutes or until golden and crisp. Transfer to a plate.
3. Add the egg and swirl about in the wok/pan slightly. Cook for 2-3 minutes or until almost set. Use a wooden spoon to stir and break up the egg. Add chicken, bacon, rice, peas, corn and soy sauce and stir-fry for 2-3 minutes or until the rice  and chicken are heated through.
4. Add the shallot and bean sprouts and stir-fry for 1 minute or until combined. Spoon into serving boxes or onto plates and serve immediately.

Budget Tips For This Recipe: You can use any frozen vegetable combination that you have in your freezer or is on sale, such as peas, corn, carrots, etc. Sometimes you’ll see asian greens in the frozen aisle at the supermarket and they work very well too! Whatever you do, don’t use aborio rice otherwise this will end up tasting like asian risotto so stick to long grains. Bacon can be substituted for ham, just chop it up and add it in step 3 instead of frying it.

Enjoy!