Chicken Fried Rice

Ingredients

• 480 g (3 cups)cooked white rice
• 2eggs, beaten
• 170 g (6 oz)boneless chicken breast, cut into small pieces
• 225 g (1 1/2 cups)frozen mixed vegetables (carrots, green peas and corn)
• 1onion, minced
• 2 clovesgarlic, minced
• 45 ml (3 tablespoons)cooking oil
• to tastesalt and ground black pepper
• 15 ml (1 tablespoon)oyster sauce
• 45 ml (3 tablespoons)soy sauce
• 2.5 ml (1/2 teaspoon)sesame oil

Instructions

1. 1

   Marinate the chicken

   Cut the chicken breast into small pieces and put them in a bowl. Add the oyster sauce, soy sauce and sesame oil, then mix until the pieces are coated. Set aside.

2. 2

   Cook the eggs

   Heat the cooking oil in a pan. When hot, add the beaten eggs and cook until mostly set. Remove them, chop into pieces and set aside.

3. 3

   Soften the aromatics

   Use the oil remaining in the pan to sauté the garlic and onion. Add more cooking oil if needed.

4. 4

   Stir-fry the chicken

   When the onion has softened, add the marinated chicken and stir-fry for 2 to 3 minutes.

5. 5

   Add the vegetables

   Add the frozen mixed vegetables and continue stir-frying for 2 minutes.

6. 6

   Fry the rice

   Add the cooked white rice and toss until everything is well combined. Return the chopped eggs to the pan and cook for 3 minutes.

7. 7

   Season to taste

   Add salt and ground black pepper to taste.

8. 8

   Serve straight away

   Transfer the chicken fried rice to a serving plate and serve immediately.

What is chicken fried rice?

Fried rice is a broad family of dishes found across many Asian cuisines, with cooked rice stir-fried alongside other ingredients and seasonings. This version makes a complete pan meal with chicken, egg and a colourful frozen vegetable mix.

Cold cooked rice and a chicken marinade give this recipe its particular character. The sauces go onto the chicken rather than directly onto the rice, so their flavour enters the pan with the meat as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 22g protein, 63g carbs, 17g fat.

The rice supplies most of the carbohydrates, while the chicken and eggs contribute protein. Cooking oil and sesame oil account for much of the fat, with additional flavour from the sauces. For a more balanced plate, serve a portion with extra non-starchy vegetables.

Why use cold cooked rice?

Cold rice is less steamy and sticky than freshly cooked rice, making it easier to toss with the other ingredients. Separate any clumps before adding it to the pan so it blends evenly.

Marinate the chicken first

Sauce coating: the oyster sauce, soy sauce and sesame oil are mixed with the chicken before cooking. Keep the pieces small, as directed, so they cook quickly during the short stir-fry.

Pan space: once the chicken goes in, stir it around the pan so the pieces cook evenly. Avoid leaving them piled together.

Cook the egg separately

Mostly set: take the eggs out while they are mostly firm, then chop them and return them later. This keeps distinct pieces of egg in the finished rice rather than dispersing it through the pan.

Watch the cooking cues

Onion: sauté the garlic and onion until the onion softens before adding the chicken. This gives the aromatics time to cook without extending the chicken's stir-fry unnecessarily.

Rice: toss until the ingredients are evenly mixed, then cook for the stated 3 minutes after returning the egg. The chicken should be cooked through before serving.

Serve it as a meal

The rice already includes chicken, egg and vegetables, so it can be served on its own. For a fresh contrast, add a simple side salad or extra steamed vegetables.

Recipe notes & tips

• Break up clumps of cold rice before adding it to the pan.
• Have the ingredients ready before you start stir-frying.
• Use a wide pan so the rice and chicken can be tossed rather than crowded.
• Add extra cooking oil only if the pan needs it after the aromatics go in.
• Taste before adding salt, since the soy sauce is already salty.

Variations

• Extra vegetables: add more mixed vegetables for a vegetable-heavy version.
• More aromatics: add extra minced garlic for a stronger garlic flavour.
• Chilli heat: add chopped fresh chilli while sautéing the onion and garlic.
• Spring onion: scatter sliced spring onion over the rice just before serving.
• More egg: cook an additional beaten egg separately and fold it in at the end.

Common mistakes to avoid

• Using clumped rice: break the cold rice apart before it goes into the pan.
• Adding salt too early: taste after the sauces have mixed through, then season as needed.
• Crowding the pan: use a wider pan so the ingredients can fry and mix evenly.
• Overcooking the egg: remove it when mostly set and return it after the rice is mixed.
• Serving undercooked chicken: check that the small chicken pieces are cooked through before serving.

How to store

Refrigerate leftovers promptly in a covered container and use within 24 hours. Reheat once until steaming hot throughout, adding a small splash of water if the rice seems dry.

Frequently asked questions