Chicken and rice stir-fry

By admin
19 September 2013

Chicken and rice stir-fry

Serves 4

Use leftover chicken and cooked rice to make a delicious one-pan supper. It’s the perfect way to make your money go further.

30ml oil

2 onions, chopped

2 garlic cloves, chopped

2 chillies, seeded and chopped

375ml (1½ c) leftover chicken, shredded

500ml (2 c) leftover cooked rice

125ml (1/2 c) gherkins, chopped

125ml (1/2 c) fresh pineapple, chopped

salt and pepper

Heat the oil in a pan and fry the onions until soft. Add the garlic and chillies, and fry until fragrant. Add the chicken and rice, and fry over high heat while stirring, until warmed through. Add the gherkins and pineapple, and fry for about two minutes. Season with salt and pepper, and serve.


It is vital to take care and be hygienic when handling raw poultry. Always wash your hands, the chopping board, knife and any other utensils you’ve used in hot, soapy water after handling poultry.

When buying fresh poultry, make sure there is no liquid in the container. The chicken should be plump and smell fresh.

Make sure frozen chicken is completely thawed before cooking.

Check the best-before date when buying chicken.

Remember that most of the fat in chicken is in the skin, therefore remove it if you want to reduce the fat content of any chicken dish.

Always keep raw chicken refrigerated or in a very cold place.

Heat leftover cooked chicken thoroughly before eating.