Chicken Fried Rice

Chicken Fried Rice, kept low calorie by The Good Bite as part of our 'Light Bites' series. This is delicious, with sautéed shallots, garlic and ginger, a decent amount of spice and fried egg on top.

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Cook: 10 MINS


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Spray a few sprays of fry-lite into a non-stick pan and add chicken breast. Cook for 2 mins, stirring regularly, then add tbsp of soy sauce and cook for 5 mins, until chicken is no longer pink inside. Once chicken is cooked through, remove from pan and set aside.
To the same pan, reduce the heat and add groundnut oil, shallot, garlic and ginger. Sauté for 2-3 mins, then add frozen veg mix. Cook veg mix for 1-2 mins, until starting to soften, then add basmati rice, tbsp of soy sauce, rice wine vinegar, sesame oil, sriracha and tomato paste. Mix everything together well and add cooked chicken back to pan. Turn heat up to high and fry rice until it just begins to turn crispy, then you’re ready to serve.
For the fried eggs, heat fry-lite in non-stick pan and fry eggs until nice and crispy.
To serve, pack fried rice into a small bowl, pat it down tightly and then flip the bowl, resulting in a rice dome. Serve fried egg on top of rice dome with spring onions, crispy onions, peanut and chilli oil.

Nutritional Info

Per serving:

Cals – 500

Carbs – 39g

Protein – 43g

Fat – 17g


Serves 2

For the Chicken Fried Rice

  • Fry-lite.
  • 250g of chicken breast - diced.
  • 1/2 tbsp of groundnut oil or any other neutral oil.
  • 1 shallot - finely chopped.
  • 2-3 cloves of garlic - finely chopped.
  • Thumb-sized cube of ginger - finely chopped.
  • 150g of frozen veg mix.
  • 250g of basmati rice.
  • 2 tbsp of soy sauce.
  • Tbsp of rice wine vinegar.
  • 1/2 tbsp of sesame oil.
  • 2 tbsp of sriracha.
  • Tbsp of tomato puree.
  • Salt and pepper, to taste.
  • 2 eggs, for frying.
  • Spring onions - julienned, to garnish.

Optional extras (not inc. in calories)

  • Crispy onions.
  • Peanuts.
  • Crispy chilli oil.

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