Chicken Fried Rice
Super quick and delicious chicken fried rice recipe that every family member loves. This recipe takes under 30 minutes and better than ordering takeaway.
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Servings: 2
Calories: 1107kcal
Ingredients
- 200 g Boneless chicken breast/thigh
- 2 tsp Light soy sauce (for chicken seasoning)
- 4 cup Cooked rice (details in note) (about 2 small bowls of rice)
- 2 Eggs
- 2 cloves Garlic (fine chopped)
- ½ cup Carrot (small diced)
- ½ cup Onion (small diced)
- ⅓ cup Frozen green peas
- ⅓ cup Frozen sweet corn
- 2-3 Spring Onion (cut thin slices)
- 3-4 tbsp Oil ( vegetable, peanut, sunflower or canola oil )
Sauce
- 3 tbsp Light soy sauce
- 2 tbsp Oyster sauce
- 1 tsp Sesame oil
- ¼ tsp White pepper (Or black pepper)
- ½ tsp Dark soy sauce
Instructions
- Dice the chicken into small cubes. Season the chicken pieces with 2 teaspoon of light soy sauce, mix well and set aside.
- Cut the carrot and onion into small dices. Finely chop the garlic cloves, cut spring onions into thin slices.
- In a small mixing bowl, add all the sauce ingredients, mix well and set aside.
- Whisk two eggs and set aside.
- Heat 1 tablespoon oil in a wok/pan, pour the egg in, once the egg is almost set, break into small pieces. Remove from wok and set aside.
- In the same wok, drizzle 2-3 tablespoon of oil, add the chicken pieces and stir fry with medium-high heat until the chicken is almost cooked. Then push the chicken one side and add the chopped garlic, stir fry for few seconds.
- Add the diced onions, stir for few seconds, then follow with the carrots, green peas and sweet corn. Stir fry for 2-3 mins until the vegetables are tender-crisp. ( If you like your vegetables soft, you can stir fry until they are tender soft. )
- Next, add the rice, pour the sauce in. Stir very fast 1 to 2 minutes, to combine all ingredients. ( to evaporate the sauce and moisture quicker, fry with high heat after you pour the sauce in. )
- After the sauce and all ingredients are evenly mixed, add the fried egg and spring onions. Stir and cook for another 1 mins, remove from heat and transfer to serving plate.
- You can garnish with chopped spring onions and if you like it spicy, you can add some chilli oil on the top. Enjoy!
Notes
- Rice: A day old, leftover rice is ideal for fried rice. You can use fresh cooked rice, but sometimes the texture can be mushy when you stir fry it. A day old rice is drier and harder than a fresh cooked rice.
- Which rice is best for fried rice?
For Chinese style fried rice recipes, I would recommend to use jasmine rice or medium grain rice. But you can use any of your favourite cooked rice, brown rice, basmati rice, etc. - Serving: Serving is for 2 person as a main dish. If you serve with other dishes you can serve up to 4 person as a side dish.
Nutrition
Calories: 1107kcal | Carbohydrates: 158g | Protein: 45g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 228mg | Sodium: 2541mg | Potassium: 954mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5987IU | Vitamin C: 20mg | Calcium: 88mg | Iron: 10mg
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