Chicken Fried Rice

This is another recipe which helps clear out the vegetable crisper, and can also be frozen.  Feel free to use whatever you have in your fridge, I used the below ingredients for the rice pictured.  If you want to make it even healthier, use brown rice and omit the bacon.

This is also a great meal for kids, you just need to cut everything up into smaller pieces.  I then freeze leftovers into small containers for a quick and easy meals for Liam.


500g skinless chicken breast diced

3 rashes of shortcut bacon (excess fat trimmed)

1 stick of celery – finely chopped

1 carrot – cut into small sticks

3 spring onions

1 full head of broccoli – cut into small pieces

1 capsicum – cut into small pieces

1/2 cup of frozen peas

Small tin of corn

200g of beans – cut in half or quartered

200g of snowpeas

50g of raw cashews

1 cup of uncooked rice

1 tablespoon olive oil

1 pack of stirfry sauce – I use Kantong’s honey soy and garlic

Extra soy sauce to taste

Approx 1 tablespoon of sweet chilli sauce (can omit)


  • In a wok, add olive oil and bring to a high heat.  Add chicken and bacon and cook until the chicken has browned and almost cooked through.
  • Meanwhile bring a saucepan of water to the boil and add rice.
  • Add celery, carrot, spring onions, broccoli, capsicum, beans and cashews and cook until just starting to get tender
  • Add cooked rice, snowpeas, peas, corn and sauces to wok, mixing all ingredients together and cook until snow peas are cooked through (2 -3 minutes) – serve
  • After adding sauces, I suggest tasting and adding extra sauce if you wish