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side shot of chicken fried rice in a black ceramic bowl
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5 from 2 votes

Chicken Fried Rice Recipe

Chicken Fried Rice is the most amazing stir-fry rice with colorful vegetables, chicken, and egg. It is one of the easiest gluten-free, one-pot meal. Learn how to make best fried rice in a few simple steps.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: Chinese
Servings: 4
Calories: 445kcal
Author: Hina Gujral

Equipment

Ingredients

  • ¼ Cup light soy sauce
  • 2 tablespoon white vinegar
  • 200 gram boneless, skinless chicken pieces (breast or thigh)
  • 2 tablespoon refined oil
  • 2 eggs
  • 4 tablespoon sesame oil or vegetable oil
  • 2 tablespoon garlic, finely chopped
  • 2 tablespoon ginger, finely chopped
  • 1 tablespoon celery stalk, finely chopped
  • ½ Cup onion, finely chopped (spring onion or white onion)
  • 1 teaspoon red chilli flakes
  • 1 Cup mix vegetable (bell pepper, beans, carrot)
  • 1 tablespoon red chilli paste
  • 1 ½ teaspoon salt or to taste
  • 1 ½ teaspoon black pepper powder
  • 2 ½ Cup rice, cooked
  • ¼ Cup spring onion, finely chopped

Instructions

Prep Work For Fried Rice:

  • Chop all the vegetables. Combine soy sauce and vinegar. Cut the chicken into bite-size pieces. Marinate chicken pieces with half of the sauce mix, salt, and black pepper for 15 minutes. Whisk eggs in a bowl with a pinch of salt and pepper. Place all these ingredients next to the cooking stovetop.

Cook Fried Rice:

  • Heat wok over high heat. Add refined oil. Add whisked egg. Scramble the eggs till cooked. Transfer to a plate.
  • Add sesame oil to the same wok. Once the oil is hot, add ginger, garlic, and celery. Stir fry over high heat for 1 minute. The aroma of the garlic and ginger will start releasing. No need to brown the garlic.
  • Add onion and chilli flakes. Stir fry till the onion become slightly translucent.
  • Add marinated chicken pieces. Stir fry till chicken turns pale white in color and fully cooked.
  • Add chopped vegetables, remaining sauce, chilli paste, salt, and pepper. Stir fry for 1 minute. Do not cook for too long.
  • Add cooked rice and mix. Make sure rice, vegetables, and chicken are combined nicely without any lumps. Let the rice sizzle on the hot wok for a minute to get fried. Do not mash the rice while stir-frying.
  • Add scrambled eggs and spring onion. Mix nicely. If you like the crispy bits of fried rice, let the rice sizzle on the hot wok for 1 - 2 minutes.
  • Serve chicken fried rice warm.

Video

Notes

  • The leftover chilled white rice straight out of the fridge is best for making fried rice. Use the best available long to medium-grain rice for stir-frying.
  • The tender, boneless chicken breast or thigh is best for any kind of stir-frying. Cut all the chicken pieces into small bite sizes so that they cook easily in no time.
  • You can keep the marinated chicken in the refrigerator until required to make fried rice. 
  • A Chinese wok or the stir-fry pan is the most important accessory for stir-fry cooking.
  • Keep the stovetop heat at HIGH while stir-frying the chicken, vegetables, and rice.
  • Prep beforehand all the vegetables, herbs, sauce, seasoning, and place them next to your cooking stove while making fried rice. 
  • Fried Rice is a perfect meal-prep and microwave-friendly meal. You can make a large batch in advance and store it in the fridge for a week

Nutrition

Calories: 445kcal | Carbohydrates: 36g | Protein: 20g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1812mg | Potassium: 471mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2677IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 2mg