Chicken Fried Rice

Ingredients

• 190 g (1 cup)uncooked jasmine rice (or long-grain white rice)
• 360 ml (1½ cups)water
• 454 g (1 lb), cut into 1.3 cm (½-inch) piecesboneless, skinless chicken breast
• 30 ml (2 tbsp), dividedsoy sauce
• 10 ml (2 tsp), dividedsesame oil
• 5 ml (1 tsp)minced ginger
• 2.5 ml (½ tsp)kosher salt
• 1.25 ml (¼ tsp)white pepper (or black pepper)
• 45 ml (3 tbsp), dividedvegetable oil
• 40 g (¼ cup), mincedwhite onion
• 15 ml (1 tbsp), mincedgarlic
• 65 g (½ cup), diced into 6 mm (¼-inch) piecescarrots
• 2 largeeggs, whisked
• 70 g (½ cup), defrostedfrozen peas
• 12 g (2 tbsp), thinly slicedgreen onions

Instructions

1. 1

   Rinse the rice

   Put the rice in a fine-mesh sieve and rinse under cool running water, rubbing the grains between your fingers several times, for about 1 minute or until the water runs clear. Shake and press the rice to drain it well. Alternatively, rinse it in the cooking saucepan, draining and repeating 2 to 3 times; remove excess water thoroughly.

2. 2

   Cook the rice

   Put the rinsed rice and 360 ml water in a 3-quart (about 2.8-litre) saucepan. Bring to the boil over high heat, then cover and simmer over low heat for about 15 minutes, until the water is absorbed and the rice is tender. Turn off the heat and leave it covered for 10 minutes.

3. 3

   Cool the rice

   Fluff the rice with a fork and spread it evenly on a baking sheet. Refrigerate for about 15 to 20 minutes, until completely cool, while you prepare the chicken.

4. 4

   Marinate the chicken

   In a medium bowl, combine the diced chicken with 15 ml (1 tbsp) soy sauce, 5 ml (1 tsp) sesame oil, the ginger, 2.5 ml (½ tsp) salt and the pepper. Leave to marinate for at least 15 minutes while the rice cools.

5. 5

   Cook the chicken

   Heat a wok or large frying pan over high heat and add 15 ml (1 tbsp) vegetable oil. When hot, add the chicken in one layer and cook without stirring for 2 minutes to brown it lightly. Stir-fry for about 2 minutes, until no longer pink, then transfer to a clean plate. Carefully wipe excess moisture from the wok with kitchen paper.

6. 6

   Fry the rice

   Add 15 ml (1 tbsp) vegetable oil to the hot wok. Add the rice and stir-fry until coated, then spread it out and press it lightly against the pan. Cook for 30 seconds before stirring; repeat spreading and stirring every 30 seconds for 5 minutes in total, to encourage light browning.

7. 7

   Cook the vegetables

   Push the rice to the sides of the wok to make a large space in the centre. Add 10 ml (2 tsp) vegetable oil, then stir-fry the onion, garlic and carrots in the centre for 1 minute. Mix them through the rice.

8. 8

   Scramble the eggs

   Make another large space in the centre and add 5 ml (1 tsp) vegetable oil and 5 ml (1 tsp) sesame oil. Pour in the whisked eggs and leave for about 30 seconds, then stir gradually to form small scrambled pieces. Mix the eggs into the rice.

9. 9

   Season and serve

   Add the remaining 15 ml (1 tbsp) soy sauce and stir to combine. Add the peas and cooked chicken; stir and cook for about 2 minutes, until warmed through. Adjust with salt, white pepper and more soy sauce to taste, garnish with the green onions and serve immediately.

What is chicken fried rice?

Fried rice is a familiar Chinese dish built around cooked rice quickly stir-fried with other ingredients. This version pairs chicken with egg, peas and carrots for a substantial, colourful meal.

The method uses separately cooked, cooled rice and a hot pan, so the grains can fry rather than turn soft and clumped. Marinated chicken adds savoury flavour before it is stirred back in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 306 calories, 21g protein, 29g carbs, 11g fat.

The rice supplies most of the carbohydrates, while the chicken and eggs contribute much of the protein. Vegetable and sesame oils provide most of the fat, with additional flavour from soy sauce and sesame oil; serve with extra vegetables to add more variety to the plate.

Why cook and cool the rice first?

Rinsed rice: washing the grains until the water runs clear removes loose surface starch and helps keep them separate.

Cooled rice: spreading it on a baking sheet and chilling it gives the steam a chance to escape. Drain it thoroughly after rinsing, then cool it completely before frying.

Marinating the chicken

Soy and sesame: the first measure of soy sauce and sesame oil seasons the chicken, while ginger, salt and pepper round out the marinade. Give it at least 15 minutes as the rice cools.

Even pieces: cut the chicken into similar-sized pieces so it cooks at a similar rate. Keep it in a single layer for the initial browning, then stir-fry until no longer pink.

Getting a good fry

Hot pan: let the wok or large frying pan heat over high heat before adding oil and food. Cook in stages as directed, wiping excess moisture from the pan after the chicken.

Room to move: the rice is spread against the pan and stirred at intervals to give it time in contact with the hot surface. Avoid stirring continuously during those 30-second rests.

Vegetables and egg

Small dice: the carrots are cut into 6 mm pieces, which helps them cook quickly during their 1-minute stir-fry with the onion and garlic.

Egg well: make space in the centre of the wok and let the whisked egg sit for about 30 seconds before stirring. Gradual stirring creates small pieces that distribute through the rice.

When it is ready

Rice: after the repeated frying, look for separate grains with some light browning. The method gives a total of 5 minutes for this stage.

Final mix: add the peas and chicken at the end and cook for about 2 minutes, just until warmed through. Serve straight away with the green onions scattered over the top.

What to serve with it

The chicken, rice, egg and vegetables make this a complete-feeling meal on its own. For extra greens, serve it with a simple salad or steamed vegetables alongside.

If serving it as part of a larger meal, pair it with a light soup or another vegetable dish. Keep additional soy sauce on the table for anyone who wants a saltier finish.

Recipe notes & tips

• Rinse the rice until the water runs clear, then drain it very well.
• Spread the cooked rice out on the baking sheet so it cools evenly.
• Have the chicken, vegetables and seasonings ready before heating the wok.
• Use a single layer for the chicken's first 2 minutes of cooking.
• Keep to the 30-second intervals when spreading and stirring the rice.
• Taste before adding extra soy sauce, as the dish already contains some.

Variations

• Use long-grain rice: swap it for jasmine rice as allowed in the recipe.
• Change the pepper: use black pepper instead of white pepper.
• Add more peas: increase the peas for extra pops of sweetness and colour.
• Make it more aromatic: add a little extra ginger when marinating the chicken.
• Serve with greens: add a side of steamed vegetables rather than mixing in unlisted ingredients.

Common mistakes to avoid

• Wet rice: drain it thoroughly after rinsing so excess water does not interfere with frying.
• Warm rice: cool it completely before it goes into the wok to help the grains stay separate.
• Crowded chicken: arrange the pieces in one layer for the initial browning rather than piling them up.
• Constant stirring: let the rice sit against the pan for 30 seconds at a time to encourage light browning.
• Overcooked egg: leave it undisturbed for about 30 seconds, then stir gradually into small pieces.
• Adding soy by eye: start with the stated amount and taste before adding any more.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat until piping hot throughout, stirring occasionally; add a small splash of water if the rice seems dry.

Frequently asked questions