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Loaded with prawns, ham, chicken and vegetables - this. Add the last of the oil to the pan, tip in the rice and chicken, mix well, then add the soy sauce, sweet chilli, ketchup, a splash of water and some black pepper. Chicken egg-fried rice is a quick, easy and cheap way to use up leftovers. You can cook Fried Rice and chicken using 3 ingredients and 3 steps. Here is how you cook it.

Ingredients of Fried Rice and chicken

You need of Rice,green color (optional),green pepper, green beans,peas,.
It's of Carrots, liver, meat,chicken,ground nut oil,onions, Maggi,mixed.
It's of Spices,salt,.cinnamon,curry powder.

Perfect for late-night meals or dinner in a hurry. In a medium pan over medium heat, heat olive oil. The best chicken fried rice I have ever had was from a street food stall in China. Instead of tough, over-cooked chicken, with the fried rice as an afterthought, the dish was cooked fresh from scratch.

Fried Rice and chicken instructions

U set everything you wants,chopped ur vegetables, boil ur liver and cut it,boil ur chicken and meat keep everything in its bowl, smach ur red pepper, boil ur peas wit a little salt in it..
Boil ur rice for about 5 minutes drop off from d fire wash it an put it in d pot back add d boil chicken water in it with d meat water den add more water if need dis let it have d meat and chicken spice in it let it cook till when it almost done and drop it off. Put ur oil on d fire wen its hot put ur onions pepper and other vegetables including ur boiled peas stir them together add ur Maggi,curry etc let it fry together den when everything is set u put ur half done rice then stir it all togethe.
Make sure you turn it after every five minutes until everything is cooked together and d rice is soft and fryed.off ur fire and serve it.hope you enjoy this recipe..

The cooking time was literally minutes and the result was delicious. I have re-created a version that comes very close to the original. It is quick and easy and makes a meal in itself. Chicken fried rice is the comfort dish of Chinese food. It's been around for a very long time and is also common in East, Southeast, and South Asian cuisines.