An easy chicken fried rice can be cooked and delivered to your table in 30 minutes.

If you’ve ever wanted to make better than take out chicken fried rice, with the same flavors right at home then this recipe is for you.

Homemade chicken fried rice.

To make this fried rice,

The chicken cubes are cut into bite-size pieces, seasoned, and fried until crispy and taken out. To the same pan, we add diced carrots, green peas, and eggs that are lightly scrambled.

Once this is done, it’s just a matter of adding the fried chicken into the pan, adding the rice, and mixing all the other ingredients to make a one-pot meal.

It’s that quick!

What to serve with the chicken fried rice

• Serve with some home made chilli paste to make a quick meal.

• Chutneys are great with fried rice, so serve with some homemade Pineapple chutney.

• I find Pineapple dishes are great with fried rice and since there’s chicken mixed in with the rice, you don’t need another meaty side dish for this one pot meal.
• So go ahead and serve with a mild Sri Lankan pineapple curry or a really spicy Sri Lankan pineapple curry.

• Salads that go well with this fried rice recipe- pineapple salsa, cabbage and apple slaw.

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Tips to make Chicken fried rice

• Chicken
  • You can shallow fry the chicken cubes or make a healthier chicken fried rice by using some air fried chicken tenders, cut them into 1/2″pieces before adding them to the recipe.

• Rice
  • Use medium grain white rice.
  • A day old cooked, refrigerated leftover rice– Ideal for fried rice, make sure to remove from fridge at least half an hour before using it. This will allow the rice to soften, making it easier to mix the chicken and rice together, without any clumps.
  • Rice cooked on the same day, refrigerated– you can use rice that has been cooked on the same day as long as it has been refrigerated for more than 6 hours. Do this by cooking extra rice at lunch time, refrigerate and use it for dinner.
  • Avoid using rice that is still warm. Using warm rice will result in it being soggy and mushed, as it will break down while mixing and cooking with the other components of the fried rice.
  • Break all the clumps of rice before you add the grains into the pan.
    
• The ideal pan to cook fried rice.
  • Use a wok or a deep large frying pan to avoid spills while combining the ingredients.
  • Heat to cook the fried rice- regulate between low-medium to high to cook the fried rice. To scramble the egg maintain low medium-heat.

• Careful with the salty flavors.
  • You will be adding salt to season the chicken, the fried rice and soy sauce.
    After combining the ingredients, it is easy to end up with a too salty fried rice, so use salt sparingly.
  • What if I have already added too much salt to the fried rice?
  • If you do find that you’ve already added too much salt, the only remedy is to add more rice to balance off the saltiness.

• Veggies you can add to the chicken fried rice
  • Corn, finely chopped green beans and leeks are some other options to replace green peas(not everyone likes peas). Make sure to cut them into smaller sizes as you want the veggies to cook evenly before adding the rice.

• Toss and combine well
  • Once all the ingredients are added, make sure to spend a few minutes really mixing the rice with the chicken and veggies. You don’t want any white clumps of rice standing out.
  • As you mix, keep the heat to low-medium.

Storing– any extra fried rice can be stored in a glass container covered with a lid and refrigerated.

Freezing-avoid freezing, instead refrigerate and consume the next day.

Reheating-microwave for 2 minutes or simply reheat on your stovetop.

Stop food waste by making only as much as you need.
Can be eaten the next day for breakfast.

Utensils and appliances needed.

Chopping board and knife

3-4 bowls for the ingredients

Large wok or skillet, frying pan to assemble fried rice.

More fried rice recipes

Pineapple chicken fried rice

Garlic and egg fried rice

Frozen mixed vegetable rice pilaf

Spicy vegetable fried rice

RECIPE DIFFICULTY-EASY

How to make chicken fried rice

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

The ingredients mentioned below use standard measuring cups and spoons.

2 tablespoons of sesame oil(although recommended to add authentic flavors, skip by adding vegetable oil)

2 tablespoons of coconut oil or vegetable oil

3 cloves of garlic minced

300g boneless chicken cubes(roughly about 2 and 1/2 pieces boneless chicken breasts cut into 1/2″ pieces)

1 cup of frozen peas(I’ve reduced this to 1/2 a cup as some in my family don’t like peas and they go to waste)

1 cup of diced carrots(refer to recipe tips above for more options)

3 eggs lightly beaten

3 cups of cooked rice

2-3 tablespoons of light soy sauce(use as needed)

Salt to season(use sparingly as soy sauce is used)

4 green onions/spring onions chopped(used in cooking as well as a garnish)

Method

Cube the chicken into 1/2″ pieces, season with a pinch of salt, combine and set aside.

Place a large frying pan or wok over low medium heat and pour in the oils.

Shallow fry over medium heat for 5 minutes or until they turn lightly golden in color. Turn them over for an even fry.

Use a slotted spoon to transfer the chicken cubes onto a plate. set aside.

Into the same pan add the minced garlic and fry for 2 minutes with the remaining oil used to fry the chicken cubes.

Once the garlic turns light golden in color, add the green peas, diced carrots.

Cook for 2-3 minutes over low-medium heat or until the vegetables turn soft. toss them around.

Once the vegetables are cooked, move them to a side of the wok, reduce heat to low.

Add the whisked eggs onto one side of the pan.

Gently run your wooden spoon through the egg to scramble it. 2-3 minutes should give you soft yet firm pieces of scrambled eggs.

Add the fried chicken pieces. combine for a minute.

Add the cooked rice, half of the chopped green onions along with the soy sauce.

Stir and combine well. this should take you about 3-4 minutes.

Taste and season with salt if needed.

Garnish with leftover green onions and serve warm.

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