Chicken Fried Rice

Our takeaway hiatus is going strong, there was a severe craving over the weekend – but we didn’t cave!!

I cooked up this chicken fried rice with homemade satay sauce and it was so delicious there were none for leftovers.

You can take out and add different ingredients as you wish.


2 sliced chicken breasts

1 cup basmati tife

2 eggs

1/2 cup frozen peas

3 slices ham or bacon

1 teaspoon rice wine vinegar

1 tablespoon soy sauce

1 teaspoon oyster sauce

For the satay sauce

150ml coconut milk

2 tablespoons peanut butter

1/2 teaspoon brown sugar

1/2 teaspoon white wine vinegar


Bring a pot of water to the boil, add you rice and cook for 10 minutes

Meanwhile, heat coconut oil in a pan and add your chicken, cook for 6-7 minutes and add your ham. Pour in your rice wine vinegar and add your peas. Leave to simmer for 2 minutes. Move your contents to the side and pour in your beaten egg, stirring quickly. Then mix the contents together once your egg has cooked. 

Once your rice is cooked drain and leave in the sieve for 5 or so minutes, this allows it to become fluffy and sticky.

Add your rice to the pan and mix in your soy and oyster sauces.

Leave together in the pan for 5 minutes.

For the satay sauce 

Put your coconut milk in a pot and bring to the boil. Gradually start stirring in your peanut butter and brown sugar.

Finally add your brown sugar and mix well.

Serve on the side of your rice, it’s also perfect for dipping!




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