Chicken Fried Rice

Ingredients

• 585 g (3 cups)cooked long-grain brown rice, preferably leftover; white rice also works
• 340 g (¾ lb)boneless, skinless chicken breasts, diced into 2 cm (¾-inch) pieces
• 15 ml (1 tbsp), dividedtoasted sesame oil
• 15 ml (1 tbsp), dividedrapeseed oil
• 200 g (1⅓ cups)frozen peas and carrots
• 3spring onions, chopped
• 2 clovesgarlic, minced
• 2 largeeggs
• 45 ml (3 tbsp)reduced-salt soy sauce
• to tastesalt and freshly ground black pepper
• to taste, optionalsriracha, for serving

Instructions

1. 1

   Cook the chicken

   Heat 7.5 ml (1½ tsp) of the sesame oil and 7.5 ml (1½ tsp) of the rapeseed oil in a large non-stick wok or frying pan over medium-high heat. When hot, add the chicken, season lightly with salt and pepper, and cook for about 5–6 minutes until cooked through. Transfer it to a plate.

2. 2

   Cook the vegetables

   Return the pan to medium-high heat and add the remaining 7.5 ml (1½ tsp) of each oil. Add the peas, carrots and spring onions and cook for 1 minute. Stir in the garlic and cook for 1 minute more.

3. 3

   Scramble the eggs

   Push the vegetables to the edges of the pan. Add the eggs to the centre and cook, stirring to scramble them.

4. 4

   Combine and serve

   Return the chicken to the pan with the rice. Add the soy sauce and season with salt and pepper to taste. Serve warm with sriracha to taste, if desired.

What is chicken fried rice?

Fried rice is a Chinese-origin dish built around cooked rice quickly tossed in a hot pan with other ingredients. Versions vary widely, and this one makes a complete meal with chicken, egg and vegetables.

Brown rice gives this version a pleasantly chewy texture, while sesame oil, soy sauce and garlic bring savoury flavour. Using cooked rice keeps the cooking time short.

Nutrition and macros by portion

The nutrition label shows one serving as written: 518 calories, 36g protein, 54g carbs, 17g fat.

The rice supplies most of the carbohydrates, while the chicken and eggs provide much of the protein. The oils contribute most of the fat, with the sesame oil also adding flavour. For a more balanced plate, serve a portion with extra steamed or raw vegetables.

Why leftover rice works

Chilled leftover rice is usually less moist and clumpy than freshly cooked rice, so it is easier to stir-fry without turning mushy. Break up any compacted grains before adding them to the pan.

Freshly cooked rice can still be used, but spread it out to release steam before frying if time allows.

Build flavour with the oils

Sesame oil gives the dish its toasted aroma, while rapeseed oil is used alongside it for cooking the chicken and vegetables. Dividing both oils between the stages helps flavour each part of the dish.

Keep the pan hot enough for quick cooking, but lower the heat if the garlic starts to colour too quickly.

Cook the chicken through

Cutting the chicken into evenly sized 2 cm pieces helps it cook at a similar rate. The recipe allows about 5–6 minutes over medium-high heat; check that the thickest pieces are cooked through before removing them.

Set the chicken aside while the vegetables and egg cook, then return it to the pan at the end.

Keep the vegetables tender

The frozen peas and carrots need only a short sauté, so they retain some bite rather than becoming soft. The spring onions cook with them, while the garlic goes in a minute later to reduce the chance of it scorching.

Pushing the vegetables aside creates room to scramble the eggs directly in the pan before mixing everything together.

Season and serve

Soy sauce adds salt and savoury depth, so taste the rice before adding extra salt. Black pepper can be adjusted at the same time.

Serve the fried rice warm, with sriracha on the side for anyone who wants extra heat. A simple green salad or steamed greens make an easy accompaniment.

Recipe notes & tips

• Use chilled leftover rice if you have it, and loosen any clumps before cooking.
• Prepare and measure the ingredients before heating the pan, as the cooking stages move quickly.
• Dice the chicken into evenly sized pieces so they cook at about the same pace.
• Taste before adding salt because the soy sauce already seasons the rice.
• Serve sriracha separately so everyone can choose their own level of heat.

Variations

• Use white rice: Swap in cooked long-grain white rice if that is what you have.
• Add more vegetables: Stir in finely chopped vegetables that cook quickly alongside the peas and carrots.
• Make it hotter: Add sriracha to the pan with the soy sauce for heat throughout.
• Use tamari: Replace the soy sauce with tamari for a similar savoury seasoning.
• Add ginger: Cook a little minced fresh ginger with the garlic for a warmer aromatic note.

Common mistakes to avoid

• Using wet rice: It can turn soft and claggy; use chilled rice or let freshly cooked rice steam off before frying.
• Crowding the pan: The ingredients may cook unevenly; use a large wok or skillet.
• Overcooking the chicken: Small diced pieces cook quickly; transfer them out once cooked through.
• Burning the garlic: Add it after the vegetables and cook for only the stated minute.
• Adding salt too soon: Soy sauce is already salty; taste the finished mixture before adjusting.

How to store

Refrigerate leftovers promptly in a covered container and eat within 2 days. Reheat until piping hot throughout in a frying pan or microwave, stirring during reheating; avoid reheating more than once.

Frequently asked questions