Student Friendly Recipes: Egg-fried Rice and Chicken Stir-fry

by Deirbhile McQuillan

A versatile dish, this is a really good way to use up any extra rice you may have lying around in the cupboard! Swap chicken for beef, or if you like take out meat all together to make a tasty vegetarian alternative!


For the Egg-fried rice – (V)

  • Cooked rice
  • 1 garlic clove, diced
  • 1 egg

For the Chicken Stir Fry

  • 1 onion, chopped
  • 1 garlic clove, diced
  • 1 chicken breast, diced
  • Vegetables, washed and sliced
  • Stir fry sauce sachet (whichever flavour you like)


  • Add oil to a pan and cook the diced chicken through. Once cooked, add in the chopped onion and the diced garlic clove. Keep stirring until the onion is beginning to turn translucent.
  • Add in your chopped vegetables (this is very versatile, you can have carrots, celery, pepper, courgette, broccoli, bean sprouts etc) and cook until all the veg has softened slightly.
  • Add the sauce and leave on a low heat, stirring occasionally while you make the egg fried rice.
  • Add oil to a separate wok (or pan) and heat until just before it starts to steam. Add in the diced garlic and quickly stir to make sure it doesn’t burn.
  • Crack the egg into the hot oil and leave for 10 seconds to partially cook. Mix the egg in the wok around until there are little pieces of cooked egg in the wok/pan.
  • Add in the cooked rice and stir to incorporate the egg. You’ll know when the rice is cooked when you make a space in the pan, and you can see the rice pieces jumping off the bottom.
  • Add in a dash of soy sauce and any other extras you may want, such as cooked peas, diced spring onion and the cooked chicken.
  • Season with salt and pepper, serve and enjoy!