Chicken & Sweetcorn Fried Rice
2 People
357 Cals
Chicken & Sweetcorn Fried Rice
2 People
357 Cals
About the recipe
Looking for a quick, high-protein dinner that's better than takeaway? This High-Protein Chicken & Sweetcorn Fried Rice is ready in just 10 minutes and delivers around 40 g of protein per serve. Made with leftover chicken, fluffy eggs and naturally sweet corn, it's a simple one-pan meal that's naturally gluten-free, family-friendly and perfect for busy weeknights, meal prep or transforming leftovers into something delicious.Lean chicken and eggs provide high-quality protein to help keep you feeling fuller for longer while supporting muscle health and steady energy. Sweet corn adds natural sweetness along with fibre to support healthy digestion, while ginger and turmeric are rich in protective plant compounds known for their antioxidant and anti-inflammatory properties. Finished with fresh coriander, lime and sesame, this homemade fried rice is fresh, vibrant and incredibly satisfying without feeling heavy.This healthy fried rice is naturally gluten-free, family-friendly and a delicious alternative to takeaway.
Nutrition Per Serving
357
Calories
12g
Fat
3g
Saturates
4g
Sugars
994mg
Salt
40g
Protein
20g
Carbs
4g
Fibre
Ingredients
Fried Rice
- 3 large free-range eggs
- Pinch of sea salt
- 1 tsp avocado oil plus a little extra if needed
- 2 –3 spring onions finely sliced
- 1 tbsp grated fresh ginger
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground turmeric
- 2 cups cups cold cooked jasmine rice day-old is best
- 250 g cooked leftover chicken chopped (or firm tofu for a vegetarian option)
- 1 cup cooked sweet corn
- 2 tbsp gluten-free tamari
- 2 –3 tbsp gluten-free sweet soy sauce gluten-free kecap manis
- ¼ tsp sesame oil optional
- Pinch of white pepper
To Serve
- Fried shallots
- Fresh coriander leaves
- Sesame seeds
- Lime wedges
- Chilli oil fresh chilli or chilli sauce (optional)
Method
- Whisk the eggs with a pinch of sea salt until well combined.
- Heat a large frying pan or wok over medium-high heat.
- Add the avocado oil and quickly scramble the eggs until just cooked. Transfer to a plate.
- Carefully wipe out the pan and return it to the heat.
- Add a little more avocado oil, then cook the spring onions and grated ginger for about 1 minute until fragrant.
- Add the cold cooked rice, garlic powder, onion powder and turmeric. Break up any clumps with a wooden spoon and stir-fry for 2–3 minutes until the rice is hot and evenly coated.
- Add the chicken and sweet corn, followed by the tamari soy sauce, sweet soy sauce and a pinch of white pepper.
- Toss everything together until the chicken is heated through and the rice is glossy and evenly coated.
- Fold through the scrambled eggs and most of the fresh coriander.
- Taste and adjust the seasoning, adding a little extra tamari or sweet soy sauce if needed.
- Serve topped with the remaining coriander, sesame seeds, fried shallots and plenty of fresh lime.
- Finish with chilli oil, fresh chilli or your favourite chilli sauce if you enjoy a little heat.
NOTES & INSPIRATION
Cold, day-old rice gives the best texture because the grains stay separate and fry beautifully without becoming sticky.
Leftover roast chicken is perfect for this recipe and makes it even quicker to prepare.
Swap the chicken for firm crumbled tofu for a delicious vegetarian version.
Add frozen peas, diced carrots or finely chopped broccoli to use up extra vegetables.
Perfect for quick lunches, easy weeknight dinners and meal prep.
