Tasty Fakeaway Chicken Fried Rice. Only 198 calories!!!
This classic chicken fried rice recipe is to make, no fuss and definitely better than takeout.
It’s the ultimate healthy Fakeaway recipe that the whole family will love and only 198 Cals 👌
Can i use chicken breast instead of chicken thigh?
Yes, but only if you must. (Only joking...) I prefer to use chicken thighs because they add more flavor to the fried rice and don’t dry out as easily, you can use chicken fillets too but when we talk about the flavour, chicken thighs are a clear winner! but make sure to remove the crispy skin after frying, to keep the calories down and for a healthier dish!!!
This dish is also delicious with prawns or some well-seasoned and thinly sliced beef or pork would also be fantastic. I added some leftover teriyaki beef once and it was truly delicious. Let get making.....
To Cook The Rice:
2.5 Cups Long Grain White Rice
5 Cups Water
To Fry The Rice:
4 x Large Chicken Thighs
1x Onion (diced)
120g Garden Peas
5x Spring Onions
6cm piece fresh root ginger, peeled and finely chopped
3x Garlic Cloves (minced)
1x Red Chilli (seeds removed)
10 Tbsp Soy Sauce
2 Tbsp Rice Wine Vinegar
Low Calorie frylite Cooking Spray
Salt & Pepper (to taste)
To Make The Rice
Add the rice, water and salt to a saucepan.
Bring to the boil over a high heat, with the lid on the pan, and then reduce to a low heat.
Boil until the water is almost entirely absorbed.
Turn the heat off and leave the rice covered for 10-15 minutes. It will fluff up and absorb the last bit of water.
This is a perfect dish if you ever have leftover rice in the fridge as fried rice works best with chilled leftover rice that had a chance to dry out a bit? It’s Perfect for frying.
To Make The Chicken Fried Rice
Spray a large frying pan or wok with frylite and fry the chicken thighs with salt and pepper until it is cooked through and begins to brown on the outside.
Remove the chicken thighs from the pan, remove skin and shred, set aside to be added back in later.
In the same pan, add the onion, carrot and ginger along with the rice wine vinegar and two tablespoons of soy sauce.
Fry over a medium heat until the carrots and begin to soften and the onions have begun to caramelise.
Add the spring onions, half of the chilli (finely diced) and garlic. Fry for a further few minutes to cook the additions.
Whisk the two eggs together and fry on another pan with a light spray of fry light and cook them until just set. Turn out on to a board and roughly chop.
Combine the egg and vegetables and then add the chicken back into the pan. Mix together.
Add the peas, Sweetcorn and the rice into the frying pan, stirring it in spoon by spoon over a medium heat.
Once all of the rice is combined, turn the heat up add the rest of the soy sauce. Fry until the rice begins to crisp up slightly and then remove from the heat.
Serve garnished with the rest of the chilli and spring onion.
Grab your chopsticks and Enjoy with some extra veggies on the side. Check out my Ginger, Garlic Broccoli recipe on Instagram highlights.
DID YOU MAKE THIS?
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