Chicken Fried Rice Recipe
Chicken Fried Rice is a popular and versatile dish made with stir-fried rice, tender chicken, and a variety of colorful vegetables. It’s a quick and satisfying meal that’s perfect for using up leftover rice. The dish is seasoned with soy sauce and sometimes a touch of oyster sauce, adding a savory depth of flavor. The addition of scrambled eggs brings richness, while the vegetables add crunch and nutrition. Chicken fried rice is often garnished with spring onions for a fresh finish and can be enjoyed as a main course or a side dish.
The addition of scrambled eggs brings richness, while the vegetables add crunch and nutrition. Chicken fried rice is often garnished with spring onions for a fresh finish and can be enjoyed as a main course or a side dish.
- 2 cups cooked rice (preferably day-old)
- 200 grams boneless chicken, cut into small pieces
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 piece -inch of ginger, minced
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 eggs, beaten
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 2 tablespoons cooking oil
- Salt and pepper to taste
- Spring onions, chopped (for garnish)
- Prepare the Ingredients
- Cook the rice and let it cool. If using fresh rice, spread it out to cool and dry slightly.
- Cut the chicken into small pieces and finely chop the vegetables.
- Beat the eggs in a small bowl and set aside.
- Cook the Chicken
- Heat 1 tablespoon of oil in a large pan or wok over medium heat.
- Add the chicken pieces, season with salt and pepper, and sauté until fully cooked and golden brown. Remove the chicken from the pan and set it aside.
- Cook the Vegetables
- In the same pan, add the remaining oil and sauté the chopped onions, garlic, and ginger until the onions become translucent.
- Add the mixed vegetables and cook for 3–4 minutes until they are tender yet slightly crunchy.
- Scramble the Eggs
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- Push the vegetables to one side of the pan, and pour the beaten eggs into the empty space.
- Let the eggs cook for a few seconds, then scramble them gently. Once scrambled, mix them with the vegetables.
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- Combine Ingredients
- Add the cooked chicken back to the pan, followed by the cooked rice.
- Pour in the soy sauce, oyster sauce (if using), and sesame oil. Mix everything well, making sure the rice is evenly coated with the sauces.
- Stir-fry for 3-5 minutes, allowing the rice to absorb all the flavors and become slightly crispy.
- Finish and Serve
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- Taste and adjust the seasoning with salt and pepper if needed.
- Garnish with chopped spring onions and serve hot.
This Chicken Fried Rice is a quick and delicious one-pot meal, perfect for using up leftover rice and transforming it into a flavorful dish.
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Servings 1
- Amount Per Serving
- Calories 288kcal
- % Daily Value *
- Total Fat 12g19%
- Cholesterol 105mg35%
- Sodium 354mg15%
- Total Carbohydrate 25g9%
- Dietary Fiber 0.9g4%
- Sugars 1g
- Protein 19g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Rice: Day-old rice works best for fried rice as it is slightly dry and doesn't clump together during cooking.
- Chicken: You can use boneless, skinless chicken breasts or thighs. Cook the chicken thoroughly before combining it with the rice.
- Vegetables: Feel free to use any vegetables you like. Carrots, peas, bell peppers, and corn are common choices.
- Soy Sauce: Use a light or low-sodium soy sauce to control the saltiness. You can also add a splash of dark soy sauce for color.
- Oyster Sauce: This is optional but adds a rich umami flavor to the dish.
- Eggs: Scrambling the eggs in the same pan saves time and adds an extra layer of flavor to the dish.
