Eggy Rice with Chicken

Eggy Rice with Chicken

Serves: 4 Total time:45 minutes


  • 4 chicken fillets, cut into strips
  • 2 tablesp. oil
  • 4-6 eggs
  • 2 tablesp. light soy sauce
  • 400g cooked rice
  • 1 red pepper, seeded and diced
  • 1 chilli, chopped
  • 1 bunch scallions, chopped
  • Handful of coriander, chopped


  • Kcal 447 kcal
  • Protein 43g
  • Iron 2.3mg
  • Carbs 31g

Heat a wok or large pan, then add a little oil.

Beat the eggs and soy together. Pour the mixture into the wok. Cook quickly, stirring as the egg cooks. Tip the cooked egg on to a plate.

Reheat the wok and the cook the chicken strips, adding a little more oil if necessary, then add in the red pepper, chilli and scallions. Stir-fry for another minutes then tip the mixture on to a plate.

Reheat the wok with the remaining oil, add in the rice and stir-fry for 3-4 minutes, add back the chicken and egg mixture. Mix the lot, check the seasoning, add more soy sauce if necessary.

Divide between four plates, sprinkle some coriander over each portion. Serve with a big bowl of mixed salad.

(Recipe is from Eggs for Every Occasion by Bord Bia)