Classic Chicken Fried Rice Recipe

Name: Classic Chicken Fried Rice Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 tbsp vegetable oil; 2 cups cold, cooked rice (preferably day-old); 2 pcs eggs (beaten); 300 g chicken breast (cut into small pieces); 1 cup frozen mixed vegetables (thawed); 3 tbsp soy sauce; 2 pcs green onions (sliced)

25 min 4 servings Easy

All Recipes

Delicious and easy chicken fried rice with essential tips for perfect texture.

Prep

15 min

Cook

10 min

Total

25 min

Servings

Difficulty

Easy

Chicken fried rice is a beloved dish that combines hearty chicken pieces with the savoury flavours of soy sauce and vegetables, all tossed together with fluffy rice. It's not only a great way to use up leftover rice, but also a quick and satisfying meal that you can whip up in no time. The key to perfect chicken fried rice lies in the texture. Using cold, day-old rice ensures that the grains remain separate and don't turn mushy during cooking. This method allows each grain to soak up the delicious sauces and flavours, resulting in a dish that is both tasty and visually appealing.

Instructions

Prepare your wok

Heat 1 tablespoon of vegetable oil in a large wok over high heat until just smoking.

Pro tip: A hot wok prevents the rice from sticking and ensures even cooking.

Scramble the eggs

Add beaten eggs to the wok, stirring constantly until just cooked. Remove and set aside.

Cook the chicken

In the same wok, add another tablespoon of oil. Add chicken pieces and stir-fry until browned and cooked through, about 5-7 minutes. Ensure internal temperature reaches 165°F (74°C) by probing the thickest part.

Pro tip: Cut chicken into uniform pieces for even cooking.

Add vegetables

Add mixed vegetables to the wok and stir-fry for 2-3 minutes until heated through.

Combine rice

Add cold rice, breaking up any clumps, and mix well with vegetables. Stir-fry for 2 minutes.

Pro tip: Use a spatula to break up rice clumps gently.

Season and finish

Return the cooked eggs to the wok. Add soy sauce and green onions, tossing everything together for 1 minute. Serve immediately.

Pro tip: Taste and adjust soy sauce if necessary.

💡

Tips & Tricks

Use cold, day-old rice for the best texture.
A hot wok ensures quick cooking and prevents sticking.
Prep all ingredients before starting to cook.
Use high-quality soy sauce for depth of flavour.

Frequently Asked Questions

What is the best rice for fried rice?

Day-old, cold rice is best for fried rice as it has less moisture, preventing it from becoming mushy during cooking.

How long should you cook chicken?

Chicken should be cooked until it reaches an internal temperature of 165°F (74°C).

What temperature should a wok be?

A wok should be heated to high temperature, just until the oil is smoking, for the best stir-frying results.

Can you use fresh rice for fried rice?

While it's possible, using fresh rice may lead to a mushier texture. It's best to use day-old, cold rice.

How do you store leftover chicken fried rice?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat.

Serving Suggestions

Serve your chicken fried rice hot, straight from the wok, with a sprinkle of green onions for a fresh finish. Pair it with a side of steamed vegetables or a simple green salad for a balanced meal. To make ahead, you can prepare all the ingredients and keep them in the fridge until you're ready to cook. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat, adding a splash of water to prevent drying out.

Nutrition per serving

400

Calories

25g

Protein

15g

Fat

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