Chicken egg-fried rice is a quick, easy and cheap way to use up leftovers. Perfect for late-night meals or dinner in a hurry. Each serving provides 781 kcal, 57.8g protein, 68.9g carbohydrate (of ...

Everyone loves fajitas: this stir-fry combines gentle spicy fajita flavours with another family favourite – fried rice ... Fry the chicken until it is browned and cooked through.

I use lean chicken breast for this delicious fried rice. You can also use chicken thighs or dark meat if you prefer. Cooked ...

boneless, skinless chicken ... and cook, stirring occasionally, until the rice and vegetables are hot and the rice starts to get caramelized on the bottom, 5 to 7 minutes. Push the fried rice ...

5. Add the mushrooms and baby marrow and cook for 10 minutes, or until the vegetables are cooked through but still have some bite. Season to taste. 6. Add the chicken and toss through. Season with ...

Quick, easy and simple, this Indo-Chinese stir-fried recipe involves ... After that add chopped chicken chunks and let them cook for 3-4 minutes. 3. Once the chicken is cooked, add salt, green ...

Add the chicken and shrimp back and cook for another minute, mixing it well with the fried rice for a consistent bite of rice and protein. Taste and season with salt and pepper as needed.

To make the best fried ... chicken, it’s stir-fried first, before adding the rice, so the excess liquid can evaporate. Some fried rice dishes are topped with saucy ingredients, but they’re not ...

We chose a cornbread and chorizo stuffing, which can handle being cooked again ... on his mom’s dirty rice; that dish helped inspire this bastardized fried version. The chicken-liver base ...