Chicken Fried Rice

Ingredients

• 600 g (3 cups)leftover rice
• 2 largeeggs
• 150 g (1 cup)frozen peas and carrots, or frozen mixed vegetables
• 45 ml (3 tablespoons)oil
• 14 g (1 tablespoon), optionalbutter
• 2spring onions
• 2–3boneless chicken thighs, or 1 chicken breast
• 10 ml (2 teaspoons)soy sauce
• 5 ml (1 teaspoon)water
• ½ teaspoongrated ginger
• 5 ml (1 teaspoon)sesame oil
• ½ teaspooncornflour
• 15 ml (1 tablespoon)oil
• 45 ml (3 tablespoons)reduced-salt soy sauce
• 22.5 ml (1½ tablespoons)oyster sauce
• ¼ teaspoonsalt

Instructions

1. 1

   Prepare the rice

   Finely chop the spring onions, keeping the white and green parts separate. Set them aside, reserving the green parts for garnish. Grate ½ teaspoon of ginger. Lightly oil your hands and break up the 600 g (3 cups) of leftover rice into individual grains where possible.

2. 2

   Mix the egg

   Beat the 2 eggs with 1 teaspoon of oil in a small bowl and set aside.

3. 3

   Mix the sauce

   In another small bowl, stir together 3 tablespoons of soy sauce, 1½ tablespoons of oyster sauce and ¼ teaspoon of salt. Set aside.

4. 4

   Cut the chicken

   Dice 2–3 boneless chicken thighs, or 1 chicken breast, into ⅛-inch cubes and place them in a bowl.

5. 5

   Marinate the chicken

   Add 2 teaspoons of soy sauce, 1 teaspoon of water, ½ teaspoon of ginger, ½ teaspoon of cornflour and 1 teaspoon of sesame oil to the chicken. Mix well, then add 1 tablespoon of oil and mix again. Leave to marinate for 15–30 minutes.

6. 6

   Heat the pan

   Set a large frying pan or wok over medium-high heat. When hot, add 3 tablespoons of oil and, if using, 1 tablespoon of butter.

7. 7

   Cook the chicken

   Add the chicken and stir-fry for about 3–4 minutes, until cooked all the way through.

8. 8

   Soften the vegetables

   Add 1 cup of frozen vegetables and the white parts of the spring onions. Cook for about 2 minutes, until the vegetables soften.

9. 9

   Part-cook the egg

   Push the chicken and vegetables to one side. Add a little more oil to the pan, then pour in the beaten egg. Cook for about 30 seconds, until it is roughly 80% set.

10. 10

    Fry the rice

    Put the rice on top of the partly cooked egg. Mix the rice and egg together and cook for about 2–3 minutes, until the egg is fully cooked and the rice looks dry rather than mushy. If any clumps remain, break them up with the back of a spatula.

11. 11

    Combine and serve

    Bring the chicken and vegetables back together in the pan. Add the sauce and the green parts of the spring onions, then mix everything together.

What is chicken fried rice?

Fried rice is a Chinese cooking tradition that makes use of cooked rice, often by stir-frying it with other ingredients. This version brings together chicken, egg and peas and carrots for a substantial one-pan meal.

Leftover rice and a hot pan help the grains fry rather than turn soft and claggy. Soy sauce and oyster sauce bring savoury depth, while spring onions add a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 837 calories, 24g protein, 113g carbs, 31g fat.

Rice supplies most of the carbohydrates, while the chicken and eggs contribute protein. Oil, butter and sesame oil provide much of the fat; serve a smaller scoop with extra vegetables or greens if you want a more balanced plate.

Why use leftover rice?

Chilled, cooked rice is usually drier and easier to separate than freshly cooked rice, so it is less likely to clump in the pan. Break up any compacted grains before cooking to make the stir-frying easier.

If cooking rice specifically for this dish, cool it promptly and chill it before using. Avoid leaving cooked rice at room temperature for an extended period.

Marinating the chicken

Small, evenly cut pieces cook quickly and distribute well through the rice. The soy sauce, ginger, sesame oil and cornflour coat the chicken, while the extra oil is mixed in after the marinade ingredients.

The recipe allows 15–30 minutes for marinating. Keep the chicken chilled while it rests, especially if preparing other ingredients during that time.

Cooking in stages

Chicken first: cook it until fully done before adding the vegetables. The vegetables need only about 2 minutes, so they soften without losing all their texture.

Egg next: move the chicken and vegetables aside to make room, then let the beaten egg set for about 30 seconds. Stir it through the rice until it is fully cooked, as directed.

Getting the rice texture right

Dry grains: separate the rice before it goes into the pan and use a spatula to break up stubborn clumps. Stir-fry until the rice looks dry rather than mushy.

Hot pan: let the wok or frying pan heat over medium-high before adding the oil. Work briskly once the rice is in so it heats through and fries evenly.

Finishing and serving

Add the prepared sauce after the rice and egg are cooked, then mix it through with the chicken and vegetables. The green spring onion tops go in at the end, keeping their flavour and colour noticeable.

Serve as a complete meal, or add a simple side such as steamed greens or a light vegetable soup. If serving alongside other dishes, keep the portions modest because the fried rice is already filling.

Recipe notes & tips

• Break up the chilled rice before heating the pan so it is ready to stir-fry.
• Keep the chicken pieces small and similar in size to help them cook evenly.
• Prepare the sauce before you start stir-frying, as the cooking stages move quickly.
• Use a large pan or wok so the ingredients have room to fry rather than steam.
• Add the spring onion greens at the end for a fresher finish.

Variations

• Use chicken breast: swap it for the thighs and dice it into small, even pieces.
• Change the vegetables: use frozen mixed vegetables in place of peas and carrots.
• Add more greens: stir in a handful of chopped greens with the frozen vegetables.
• Skip the butter: leave it out and use the oil listed for the pan.
• Adjust the seasoning: use less soy sauce in the final mix if you prefer a milder result.

Common mistakes to avoid

• Using clumped rice: break it into separate grains before adding it to the pan.
• Crowding the pan: use a large wok or frying pan so the rice can fry rather than steam.
• Adding the egg too soon: cook the chicken and vegetables first, then make room for the egg.
• Leaving the egg undercooked: continue stirring the rice and egg until the egg is fully cooked.
• Overcooking the vegetables: give them about 2 minutes, just until softened.

How to store

Refrigerate leftovers promptly in a covered container and use within 1 day. Reheat until steaming hot throughout, stirring to heat evenly; avoid reheating the same portion more than once.

Frequently asked questions