Chicken Fried Rice

2006 chicken fried rice

This household classic is the definition of quick and easy. Not to mention a great way to sneak in your 5 + a Day.


  • 2 tsp extra virgin olive oil
  • 200g chicken, thinly sliced
  • 1 large garlic clove, minced
  • 3 spring onions, white and green parts separated, finely sliced
  • 1 carrot, finely diced
  • 1 cup frozen peas
  • 1/2 cup broccoli florets, cut into 2cm pieces
  • 1 cup cooked brown rice
  • 1 Tbsp reduced-salt soy sauce
  • 1 tsp sesame oil
  • 1 cup baby spinach leaves
View Method Chicken Fried Rice


  1. Fill food flasks with boiling water and set aside.
  2. Heat extra virgin olive oil in a large non-stick frying pan or wok over high heat. Add chicken and cook, stirring, for 2 minutes or until lightly browned. Transfer to a plate and set aside.
  3. Add garlic and white part of onion to pan and cook, stirring, for 1 minute. Add carrot, peas and broccoli and cook, stirring, for a further 5 minutes or until softened.
  4. Return chicken to pan. Add rice, soy sauce and sesame oil, then cook, stirring, for 5 minutes or until rice is warmed through. Add spinach and stir to combine.
  5. Drain water from flasks and dry well. Spoon in rice, top with green part of onion, then serve.

Handy Tips

Change up the vegetables if your child has other favourites, such as swapping out the peas for corn, or the broccoli for cauliflower.

View Ingredients Chicken Fried Rice
View Method Chicken Fried Rice
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