Chicken Fried Rice

Ingredients

• 200 gboneless chicken breast or thigh
• 2 tsplight soy sauce, for seasoning the chicken
• 600 g (4 cups)cooked rice
• 2eggs
• 2 clovesgarlic, finely chopped
• 120 ml (1/2 cup)carrot, diced small
• 120 ml (1/2 cup)onion, diced small
• 80 ml (1/3 cup)frozen green peas
• 80 ml (1/3 cup)frozen sweetcorn
• 2–3spring onions, thinly sliced
• 3–4 tbsp (45–60 ml)vegetable, peanut, sunflower or rapeseed oil
• 3 tbsp (45 ml)light soy sauce
• 2 tbsp (30 ml)oyster sauce
• 1 tsp (5 ml)sesame oil
• 1/4 tspwhite pepper or black pepper
• 1/2 tspdark soy sauce

Instructions

1. 1

   Season the chicken

   Cut the chicken into small cubes, add 2 teaspoons of light soy sauce and mix to coat. Set aside.

2. 2

   Prepare the vegetables

   Dice the carrot and onion, finely chop the garlic and slice the spring onions thinly.

3. 3

   Mix the sauces

   Combine the sauce ingredients in a small bowl and set aside.

4. 4

   Whisk the eggs

   Whisk the two eggs and set them aside.

5. 5

   Cook the eggs

   Heat 1 tablespoon of oil in a wok or pan and pour in the eggs. When they are nearly set, break them into small pieces, then remove them from the wok and set aside.

6. 6

   Fry the chicken

   Add 2–3 tablespoons of oil to the same wok. Stir-fry the chicken over medium-high heat until nearly cooked through, then push it to one side and stir-fry the garlic for a few seconds.

7. 7

   Cook the vegetables

   Add the onion and stir for a few seconds, then add the carrot, peas and sweetcorn. Stir-fry for 2–3 minutes, until tender-crisp, or cook longer if you prefer softer vegetables.

8. 8

   Add rice and sauce

   Add the rice and pour in the sauce. Stir quickly for 1–2 minutes to combine everything; after adding the sauce, use high heat to help the moisture evaporate.

9. 9

   Finish the rice

   Once the sauce is evenly mixed through, add the cooked egg and spring onions. Stir-fry for another 1 minute, then take the wok off the heat and transfer the rice to a serving plate.

10. 10

    Garnish and serve

    Garnish with chopped spring onions and, if you like, add chilli oil on top.

What is chicken fried rice?

Fried rice is a Chinese-style dish in which cooked rice is stir-fried with seasonings and other ingredients. This version pairs chicken and egg with a mix of vegetables for a substantial one-pan meal.

The key to making it work at home is to stir-fry the ingredients in stages, then mix in the rice and sauce quickly. That keeps the separate ingredients distinct while spreading the seasoning throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1107 calories, 45g protein, 158g carbs, 31g fat.

The rice supplies most of the carbohydrates, while the chicken and eggs contribute protein. Oil and sesame oil provide much of the fat, with additional fat from the eggs and chicken. To balance the plate, serve the rice with extra non-starchy vegetables.

The rice makes a difference

Cooked rice: the recipe calls for leftover cooked rice, which is less moist than freshly cooked rice and easier to stir-fry without clumping. Break up any compacted grains before adding them to the wok.

Amount: the recipe uses 4 cups, or about 600 g, for two servings. Have it ready before you start cooking, as the final stages move quickly.

Build flavour in stages

Chicken: seasoning the small cubes with light soy sauce first gives them a savoury base. Stir-fry until nearly cooked before moving on to the aromatics and vegetables.

Sauce: mixing the light soy, oyster sauce, sesame oil, pepper and dark soy in advance makes it simple to add them all at once. Keep the bowl nearby for the rice stage.

Keep the vegetables crisp

Vegetables: the carrot, onion, peas and sweetcorn cook together for 2–3 minutes. Stir regularly and look for vegetables that are heated through but still have a little bite.

Preference: cook them for longer if you want them softer. Avoid leaving the wok unattended, particularly once the rice and sauce are in.

Work quickly at the wok

Egg: cook it first until nearly set, break it into small pieces and take it out of the wok. Adding it back at the end helps it retain its soft, distinct pieces.

Rice: once the sauce goes in, stir briskly for 1–2 minutes. The recipe recommends high heat at this stage to help excess moisture evaporate.

Serve it straight away

Finish: return the egg to the wok with the spring onions and cook for just 1 more minute. Serve hot, with extra chopped spring onions if desired.

Alongside: the rice already includes chicken, egg and vegetables, so it can be served on its own. A simple green salad or an extra portion of vegetables can make the meal feel fresher.

Recipe notes & tips

• Prepare and measure the vegetables and sauces before heating the wok.
• Break up cold cooked rice so it mixes into the other ingredients more easily.
• Use a wide wok or pan so the rice can be stirred without spilling.
• Keep the heat up when adding the rice and sauce, as directed in the method.
• Add chilli oil at the table so each person can choose their preferred heat.

Variations

• More vegetables: increase the carrot, peas or sweetcorn to suit your preference.
• Milder seasoning: use black pepper in place of white pepper.
• Extra heat: finish with chilli oil as suggested in the method.
• Chicken choice: use boneless breast or thigh, cut into small, even cubes.
• Soft vegetables: extend the vegetable stir-frying time until they reach your preferred texture.

Common mistakes to avoid

• Crowded wok: the ingredients are harder to stir evenly, so use a suitably wide pan.
• Large chicken pieces: they take longer to cook, so cut the chicken into small cubes as directed.
• Overcooked egg: it can become dry, so remove it once nearly set and return it at the end.
• Slow sauce stage: the rice may sit in the sauce too long, so stir briskly for 1–2 minutes.
• Underprepared ingredients: chopping during cooking can interrupt the quick stir-fry, so prepare everything first.

How to store

Cool leftovers promptly and store them in a sealed container in the fridge for up to 2 days. Reheat until piping hot throughout, stirring well; add a splash of water if the rice seems dry.

Frequently asked questions