Chicken fried rice

Ingredients

• 250 gchicken, cubed
• 15 ml (1 tablespoon)soy sauce
• 5 ml (1 teaspoon)cornflour*
• As requiredoil
• 3 mediumcarrots, chopped
• 4–5spring onions, white and green parts separated
• 2 largeeggs
• 2 clovesgarlic
• ¼ teaspoonwhite pepper
• 600 g (3 cups)cooked rice
• As requiredsalt

Instructions

1. 1

   Marinate the chicken

   Mix the chicken with the soy sauce and cornflour. Leave it to marinate for 15–20 minutes or overnight. Crack the eggs into a bowl, add a pinch of salt, beat them and set aside.

2. 2

   Cook the vegetables

   Heat a wok or pan with oil over medium heat. Add the white parts of the spring onions and the carrots, and fry until tender or cooked to your preference. Remove them from the pan. Add about 5 ml (1 teaspoon) oil, scramble the eggs until barely cooked, then remove them. Wipe the pan clean with a tissue.

3. 3

   Fry chicken and rice

   Return the wok or pan to the heat and add a little oil and the garlic. Fry until fragrant. Take the chicken out of its marinade and spread it in the pan. Leave it undisturbed for about 2 minutes, then flip and toss it to cook the other side. Add the rice and stir well, then add the soy sauce and white pepper and mix.

4. 4

   Finish and serve

   Add the partially cooked eggs and vegetables and fry for about 2 minutes. Stir in the green parts of the spring onions, check the seasoning and turn off the heat. The residual heat will cook the spring onions. Serve.

What is chicken fried rice?

Chicken fried rice is a stir-fried dish of rice combined with chicken, egg and vegetables. Fried rice is associated with Chinese cooking and is also made in many variations around the world.

This version cooks the components in stages before combining them, helping the chicken brown and keeping the egg and vegetables from being overcooked.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 39g protein, 66g carbs, 13g fat.

The rice supplies most of the carbohydrates, while chicken and eggs provide much of the protein. Fat comes mainly from the cooking oil and eggs; serve with extra vegetables, such as steamed greens, to round out the plate.

The chicken marinade

Cornflour: the small amount mixed with soy sauce coats the chicken and helps it cook with a lightly glossy finish.

Marinating time: 15–20 minutes is enough for a quick meal, while the recipe also allows an overnight marinade. If marinating overnight, keep the chicken covered in the fridge.

Cook in stages

Vegetables first: fry the carrots and spring onion whites until they reach your preferred tenderness, then take them out of the pan.

Eggs next: scramble them only until barely cooked, as they will be returned to the pan later. Wiping out the pan before frying the chicken clears away any loose egg.

Getting the chicken right

Leave it alone: spread the chicken in the hot pan and let it fry without stirring for about 2 minutes, as directed. This gives the first side time to cook before you flip and toss it.

Check doneness: cook the chicken through before adding the rice. Cut into a larger piece to check that the centre is no longer raw.

Rice and texture

Cooked rice: the recipe calls for cooked rice, not uncooked rice. Rice that is cool and reasonably dry is easier to stir through without turning soft or clumping.

Hot pan: add the rice after the chicken has had its initial cooking time, then stir to distribute the soy sauce and pepper evenly.

Finishing with spring onions

Green tops: add these at the end and switch off the heat. The recipe relies on the warmth of the finished rice to soften them without cooking them for long.

Seasoning: soy sauce already contributes salt, so taste the dish before adding more. Serve as it is, or pair it with a simple vegetable side.

Recipe notes & tips

• Have all the ingredients chopped and ready before heating the wok, as the cooking stages move quickly.
• Use a wide pan so the chicken and rice can spread out rather than pile up.
• If using freshly cooked rice, let it cool and release steam before frying.
• Keep the chicken separate from the vegetables and eggs until the final stage.
• Taste before adding salt, since the soy sauce is already salty.

Variations

• Add peas: stir them in with the carrots or when combining the vegetables and egg.
• Use brown rice: swap in an equal amount of cooked brown rice for a nuttier result.
• Add ginger: finely chop a little fresh ginger and fry it with the garlic.
• Bring the heat: add chilli to the pan with the garlic for a spicier version.
• Use leftover turkey: replace the chicken with cubed cooked turkey and heat it through with the rice.

Common mistakes to avoid

• Crowding the pan: the ingredients may steam rather than fry; use a wider pan or cook in batches.
• Stirring chicken too soon: leave it undisturbed for about 2 minutes before flipping.
• Overcooking the eggs: take them out while barely cooked so they stay tender after returning to the pan.
• Using wet rice: excess moisture can make the dish soft; use cooled, drier cooked rice if possible.
• Adding salt too early: taste after the soy sauce is mixed in, then season if needed.

How to store

Refrigerate leftovers promptly in a covered container and use within 1–2 days. Reheat until steaming hot throughout, adding a splash of water if the rice has dried out; reheat only once.

Frequently asked questions