Chicken and mushroom fried rice

    45 min

    A simple way to use up leftover chicken, as well as leftover rice or vegetables.

    680 people made this

    Serves: 6 

    • 375g (13 oz) uncooked white rice
    • 1 knob butter
    • 2 skinless chicken breast fillets, diced
    • salt to taste
    • 2 eggs, beaten
    • 75g (2 oz) mushrooms, sliced
    • 2 spring onions, chopped
    • 1 tablespoon soy sauce, or to taste

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Cook rice according to packet instructions. Allow to cool (or use leftover rice straight from the fridge).
    2. Heat butter in a large frying pan over medium-high heat. Brown chicken in butter and season with salt to taste. Once cooked through and no longer pink in the centre, remove chicken from pan and set aside.
    3. Transfer cooked rice to the pan in which the chicken was cooked, stirring to brown.
    4. In a separate pan, lightly scramble the eggs - then add this to the rice.
    5. Stir in chicken, mushrooms, spring onions and soy sauce. Serve immediately.

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    Reviews in English (222)


    Made it vegetarian. i used quorn chicken pieces.also i added peas and used mushroom soy sauce about 3 tablespoons, i also added garlic .it was a nice simple dish my boyfriend loved it  -  06 Dec 2010


    Love this dish, really does taste better then my local so called Chinese  -  11 Aug 2012


    Made this tonight for me and my partner, was absolutely gorgeous! Definately going to be making this again. Would be really nice with garden grown green beans and carrots instead of the mushrooms and spring onions. Will try this variation next time. Thanks for sharing.  -  26 Aug 2011