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One Pot Chicken & Veg Stir Fried Rice

An easy, all-in-one chicken and vegetable egg fried rice bowl.

  • Serves 3 - 4
  • Less than 30 mins


  • 2 Tbsp (30ml) sunflower oil
  • 1 onion, peeled and sliced
  • 2 chicken breasts, sliced into thin strips
  • 1 medium carrot, peeled cut into short matchsticks
  • 100g green beans or sugar snap peas, thinly sliced into short matchsticks
  • 1 small baby cabbage, finely shredded
  • ½ cup (65g) frozen sweetcorn
  • 2 eggs, lightly beaten
  • 2 cups (500ml) cold, cooked white rice
  • ½ cup (50g) bean sprouts
  • 2 Tbsp (30ml) MAGGI Lazenby Worcestershire Sauce
  • 2 Tbsp (30ml) MAGGI Sweet Chilli Sauce
  • 2 Tbsp (30ml) fish sauce
  • 1 Tbsp (15ml) lime juice
  • To Serve: (Optional)
    2 Tbsp (30ml) fresh coriander, roughly chopped
  • 12 Tbsp (30ml) fresh basil leaves, torn


  1. Heat the oil in a wok or wide frying pan over a medium-high heat. Fry the onion for 4-5 minutes. Add the chicken and cook for 2-3 minutes.
  2. Add the carrots, green beans/ sugar snap peas, cabbage and sweetcorn. Stir-fry for 4 - 5 minutes.
  3. Pour the mixed egg over the vegetables and cook, without stirring for 1 minute.
  4. 4. Top with the cooked rice and bean sprouts and stir through.
  5. 5. Mix the remaining sauce ingredients together and add to the stir fry, cook for 1 -2 minutes, or until heated through.
  6. 6. Serve topped the herbs, if desired.
  7. Tips:
    Replace the green beans, carrots and corn with 1 cup (140g) frozen mixed diced vegetables
  8. Add some fresh bean sprouts in the last 2 minutes of cooking, some extra crunch and texture.
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