Kids Egg and Chicken Fried Rice
ChineseKidsDesi eggsEasy
A mild, colourful fried rice with egg and chicken — a complete lunch made easily from leftover rice.
Prep time10 min
Cook time15 min
Total time25 min
Servings3
Ingredients
- 2 Desi eggs
- 1 cup cooked rice (leftover rice works best)
- 1/2 cup shredded cooked chicken
- 1/2 cup peas and diced carrots
- 1 tablespoon soy sauce
- 1 tablespoon cooking oil
- 2 tablespoons chopped spring onion (optional)
Method
- Beat the eggs lightly. Heat half the oil in a wok or karahi and scramble the eggs quickly. Remove and set aside.
- Heat the remaining oil and stir-fry the peas and carrots for 2 minutes.
- Add the shredded chicken and cooked rice. Stir-fry for 3-4 minutes until heated through.
- Add the soy sauce and mix well.
- Fold the scrambled egg back in, sprinkle spring onion on top and serve warm.
Nutrition — estimated per serving
Calories (estimate)320 kcal
Protein (estimate)17 g
Fat (estimate)10 g
Carbs (estimate)40 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition figures are estimates only. Use rice that was cooked and cooled properly — never use rice left out overnight at room temperature. Keep soy sauce light for children. Allergens: egg, soy (soy sauce). Pakistani alternative: use leftover boiled rice and home-cooked chicken; matar and gajar from the local market. Serve fresh and hot.