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Chicken Fried Rice

September 24, 2013

Listen up folks, this recipe is super easy, and I swear to ya, it tastes exactly like take-out! Plus it makes a ton, so you can enjoy leftovers all week. Cook and cool the rice to use, or save this recipe for a day that you have leftover rice in the fridge. Also notice there’s ham in here–yummy!!! Thanks to Slimming World for the recipe.

11 oz. dried long grain rice
2 large eggs
1 medium onion, peeled and finely chopped
8 oz. frozen chicken breast fillet, defrosted and thinly sliced
5 oz. mushrooms, finely sliced
5 oz. thin smoked ham slices
1/2 cup frozen peas
2 Tablespoons soy sauce
2 Tablespoons oyster sauce (found in the Asian food aisle)


  • Cook the rice according to package directions, drain, and cool under cold running water (or use leftover rice that’s chilled.)
  • Heat a large nonstick wok or deep frying pan and spray with Pam cooking spray.
  • Whisk eggs in a small bowl with 1 Tablespoon of water. Pour into wok or pan and cook for 2 minutes on a medium-high heat. Turn the omelet with a spatula and cook for 1 more minute. Remove from the pan and leave to cool.
  • Add a little more cooking spray to wok or pan and cook onion and chicken 8–10 minutes on medium heat, until chicken is nearly cooked through.
  • Add mushrooms and cook 3-4 minutes.
  • Add ham and peas to  chicken and cook 2 minutes.
  • Slice omelet into thin strips.
  • Mix together soy and oyster sauces.
  • Add egg strips and sauces to the rice and fold together for 1 minute to heat everything through.
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