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Photo of Chicken fried rice by WW

Chicken fried rice

Total Time
35 min
20 min
15 min
Juicy prawns, bright shallots and smokey bacon make this colourful dish a winner for the whole family. Serve it straight from the wok to maximise the taste!


Oil spray

1 x 3 second spray(s)

Skinless chicken breast

160 g, fat trimmed, (buy 200g)

Peanut oil

1 tbs


2 medium


2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Shortcut bacon

90 g, (buy 100g), fat trimmed, thinly sliced

Raw peeled prawns

200 g, peeled, tailed removed

Green shallot(s)

2 individual, thinly sliced

Frozen green peas

½ cup(s), (60g)

Cooked white rice

3 cup(s)

Soy sauce

2 tbs

Oyster sauce

1 tbs

Sesame oil

2 tsp

Chinese broccoli (gai lan)

1 bunch(es), steamed, to serve


  1. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, turning occasionally, for 8–10 minutes or until cooked through. Transfer to a plate. Cool for 5 minutes before thinly slicing. Cover to keep warm.
  2. Meanwhile, heat a wok over high heat. Add half the sunflower/canola oil and heat for 30 seconds. Add egg and swirl to coat wok. Cook for 1–2 minutes or until just set. Transfer egg to a board. Roll and thinly slice.
  3. Reheat wok over medium-high heat. Add remaining sunflower/canola oil and heat for 30 seconds. Add garlic, ginger, bacon, prawns and half the shallots and stir-fry for 1–2 minutes or until prawns change colour and are just cooked through. Add peas, rice, soy and oyster sauces, sesame oil and chicken and stir-fry for 1–2 minutes or until rice is heated through. Top fried rice with sliced egg and remaining shallots. Serve.
  4. Serving Suggestion: steamed gai lan (Chinese broccoli).


TIP: Cook the rice a day ahead and spread over a large baking tray. Store, uncovered, in the fridge. This helps the rice to dry out so it doesn’t stick together when stir-frying.