Annabel Karmel’s egg fried rice with chicken

An Indonesian feast to spice up family mealtimes

  • 200g long grain rice 
  • 4 eggs 
  • 1 tsp soy sauce 
  • 2 shallots, sliced 
  • 1 clove garlic, crushed 
  • ½ red pepper, de-seeded and diced 
  • 75g baby sweetcorn, sliced 
  • 1 chicken breast, cubed 
  • 100g frozen peas 
  • 2 tbsp soy sauce 
  • 1 tbsp caster sugar 
  • 2 tsp lemon juice


  • Step 1

    Cook the rice according to the packet instructions, drain and leave to cool.

  • Step 2

    Heat 1 tbsp of oil in a large frying pan, mix the eggs with the soy sauce and 1 tsp water. Pour the mix into the pan and swirl around the base for 2 to 3 mins to make a thin omelette.  Turn out and cut into thin strips.

  • Step 3

    Heat the remaining oil in the pan. Add the shallots and cook for 5 mins. Add the garlic, peppers and corn and fry for 2 mins. Add the chicken and fry for a further 3 minutes. Add the rice, peas, soy sauce and sprinkle over the sugar.

  • Step 4

    Add the strips of egg to the rice. Season to taste and add the lemon juice. Toss together, heat through and serve.

Taken from

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