Chicken Fried Rice

Ingredients

• 2 small bowlsleftover rice
• 227 g (½ pound), or 2boneless chicken breasts, or chicken thighs
• 1small fresh cucumber, chopped
• 15 ml (1 tablespoon)cooking oil
• ½medium carrot, chopped
• 1 teaspoonsalt
• 1 teaspoonground black pepper
• 1 teaspoonlight soy sauce
• 1 teaspoonspring onion, chopped, for garnish
• 1 teaspoonsalt
• 1 teaspooncornflour
• 1 teaspooncooking wine

Instructions

1. 1

   Marinate the chicken

   Cut the chicken into cubes about 2 cm across and marinate it with the sauce for at least 10 minutes.

2. 2

   Stir-fry the chicken

   Heat the cooking oil in a pan. Add the chicken cubes and stir-fry until their surfaces turn slightly white.

3. 3

   Cook the vegetables

   Add the cucumber and carrot and stir-fry for 2 minutes, or until soft.

4. 4

   Add rice and seasoning

   Add the leftover rice, salt, light soy sauce and ground black pepper, then mix evenly.

5. 5

   Garnish and serve

   Scatter over the chopped spring onion and serve hot.

What is chicken fried rice?

Fried rice is a familiar Chinese-style dish built around cooked rice tossed in a hot pan with other ingredients. This version pairs chicken with carrot and cucumber for a quick, colourful meal.

Leftover rice makes it especially convenient, while a brief chicken marinade seasons the meat before it is stir-fried.

Nutrition and macros by portion

The nutrition label shows one serving as written: 591 calories, 18g protein, 85g carbs, 18g fat.

The rice supplies most of the carbohydrates, while the cooking oil contributes much of the fat and the chicken provides protein. Serve with extra vegetables alongside if you would like a more substantial balance of textures on the plate.

Getting the rice ready

Leftover rice: use rice that is already cooked, as the method adds it directly to the pan. Break up any clumps as you mix in the seasonings so the rice is evenly coated.

Marinating the chicken

Chicken cubes: cut the meat into pieces about 2 cm across so they cook quickly. The recipe calls for at least 10 minutes of marinating with the sauce before frying.

Cooking the vegetables

Carrot and cucumber: add both after the chicken has begun to turn white on the surface, then stir-fry for 2 minutes or until soft. Keep them moving in the pan for more even cooking.

Checking the chicken

Colour cue: the method says to stir-fry the chicken until its surface becomes slightly white before adding the vegetables. Since the pieces are small, keep cooking them through as the dish continues to fry.

Seasoning the rice

Even mixing: add the salt, light soy sauce and black pepper with the rice, then stir until the seasoning is distributed throughout. Taste before serving if you want to judge the balance, as the soy sauce and salt both bring savouriness.

Serving the dish

Fresh finish: scatter the chopped spring onion over the rice just before serving. Serve the dish hot on its own or alongside a simple vegetable side.

Recipe notes & tips

• Cut the chicken into similarly sized 2 cm cubes so it cooks at a similar pace.
• Have the rice and chopped vegetables ready before heating the pan.
• Stir the chicken as it cooks so its surfaces turn white evenly.
• Keep the cucumber and carrot moving while they soften.
• Mix the rice thoroughly with the soy sauce, salt and pepper before serving.

Variations

• Use chicken thighs: swap in the two thighs mentioned in the ingredient list.
• Add more carrot: chop extra carrot if you want a stronger vegetable presence.
• Adjust the pepper: use less or more black pepper to suit your preference.
• Finish with spring onion: keep the garnish fresh and scatter it on at the end.

Common mistakes to avoid

• Uneven chicken cubes: cut them to about 2 cm so they cook more consistently.
• Skipping the marinade: allow at least 10 minutes for the chicken to marinate with the sauce.
• Adding rice too early: cook the chicken and vegetables first, then stir in the leftover rice.
• Leaving seasoning unmixed: toss the rice until the soy sauce, salt and pepper are evenly distributed.
• Serving before the vegetables soften: stir-fry them for 2 minutes or until soft.

How to store

Refrigerate leftovers promptly in a covered container and eat within 2 days. Reheat until piping hot throughout, stirring during reheating so the rice warms evenly.

Frequently asked questions