Chicken Fried Rice

Ingredients

• 2boneless chicken thighs
• 95 g (½ cup)rice
• 1 ear, or 50 g (⅓ cup) frozenfresh corn
• 45 g (⅓ cup)frozen peas
• 1, dicedcarrot
• ½, dicedred onion
• ½, dicedred pepper
• 3eggs
• 1 handful, roughly choppedcoriander
• 2 dashessesame oil
• 1 tbspsweet chilli sauce
• 1 dashfish sauce
• 1 dashsoy sauce
• ½lime
• 1 tbspoil
• 1 tsp, or to tastechilli flakes

Instructions

1. 1

   Cook the rice

   Cook the rice according to the instructions on its packet.

2. 2

   Bake the chicken

   While preparing the vegetables, cook the chicken thighs in the oven at 180°C for 15 minutes.

3. 3

   Cut the chicken

   Take the chicken out of the oven and cut it into bite-sized pieces.

4. 4

   Cook the vegetables

   Heat a pan or wok over high heat and add 1 tbsp oil. Add the vegetables and cook for 4–5 minutes, then add the chicken and cook for a further 2 minutes.

5. 5

   Fry an egg

   If you want an egg on top, heat a frying pan over medium heat with a splash of oil. Crack an egg into the pan and cover it to help it cook more quickly. This step is optional.

6. 6

   Season the rice

   Add the cooked rice and mix it with the vegetables. Add the soy sauce, sesame oil, sweet chilli sauce and fish sauce, and cook for another 2 minutes.

7. 7

   Finish the rice

   Once everything is combined and heated through, take the pan off the heat. Add 1 raw egg and stir it into the rice, then squeeze the lime over the top and sprinkle with coriander.

8. 8

   Serve with egg

   Serve the rice, topping it with the fried egg if you made one.

What is chicken fried rice?

Fried rice is a broadly popular Asian-style dish made by combining rice with vegetables, seasoning and other ingredients in a hot pan. This version adds oven-cooked chicken thighs, peas, corn and egg for a substantial meal.

The mix of soy, fish and sesame sauces brings savoury depth, while sweet chilli, lime and coriander add contrasting sweetness, acidity and freshness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1298 calories, 64g protein, 105g carbs, 67g fat.

The rice, corn, peas and vegetables contribute most of the carbohydrates, while the chicken and eggs provide much of the protein. Fat comes mainly from the chicken thighs, eggs and cooking oil, with a little from the sesame oil. Balance the plate with a generous serving of fresh vegetables alongside the rice.

Get the rice ready

Cooked rice: follow the packet instructions before you start frying. Having it ready means it can be added directly to the hot vegetables and chicken.

Even pieces: dice the carrot, onion and pepper to a similar size so they cook at roughly the same pace.

Cook the chicken through

Oven timing: bake the thighs at 180°C for 15 minutes, as directed, then cut them into bite-sized pieces. The pieces are added to the vegetables for a further 2 minutes of cooking.

Pan heat: cook the vegetables in a pan or wok over high heat for 4–5 minutes, stirring as needed, before adding the chicken.

Finish with egg

Stirred-in egg: the method adds a raw egg after the pan comes off the heat and stirs it through the hot rice. Work it through promptly so it is distributed across the dish.

Optional topping: a separate egg can be fried in a covered pan over medium heat and served on top. The method describes this as optional.

Build the seasoning

Sauces: stir in the soy, sesame, sweet chilli and fish sauces with the rice, then cook everything for another 2 minutes. Their salty, savoury and sweet notes season the whole pan.

Fresh finish: squeeze over the lime and scatter on the chopped coriander after cooking. Add chilli flakes according to how much heat you enjoy.

What to serve with it

The recipe serves two as a complete meal, with rice, chicken, egg and vegetables all in the pan. A simple side of extra vegetables can add freshness and crunch alongside it.

For a lighter contrast, serve a crisp salad or sliced cucumber on the side rather than adding more sauce to the rice.

Recipe notes & tips

• Prepare and dice the vegetables before heating the pan so they are ready to add.
• Use either fresh corn cut from the cob or the listed quantity of frozen corn.
• Keep the chilli flakes to your preferred level of heat.
• Have the sauces measured and ready before adding the rice to the pan.
• Skip the fried egg topping if you prefer to serve the rice without it.

Variations

• More vegetables: Add extra diced vegetables alongside the listed mix.
• Frozen corn: Use 50 g frozen corn in place of the fresh ear.
• Milder finish: Reduce or leave out the chilli flakes.
• Extra lime: Serve with additional lime wedges for a sharper finish.
• Egg topping: Fry an egg separately and place it on each serving.

Common mistakes to avoid

• Starting before the rice is ready: Cook it according to the packet first so it can go straight into the pan.
• Uneven vegetable pieces: Dice them to a similar size so they cook at a more even pace.
• Crowding the cooking sequence: Add the chicken after the vegetables have cooked for 4–5 minutes, then give it the stated further 2 minutes.
• Skipping the sauce timing: Add the sauces with the rice and cook the mixture for another 2 minutes.
• Overlooking the optional egg: Fry it separately only if you want it as a topping; it is not required for the main pan.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat until steaming hot throughout, stirring during reheating; avoid reheating the same portion more than once.

Frequently asked questions