Chicken Fried Rice

This recipe makes an easy chicken fried rice that is perfect for those times when you need to make something quick for dinner. The meal includes oven baked chicken that is shredded and added to a stir fry rice made with eggs, baby green peas and a stir fry sauce.

If you have any left-over cooked rice in the fridge and are not sure what to do with it then this meal is ideal. If you don’t then just cook some rice ahead of time and you can make this delicious meal. I have included the recipe to cook the chicken breasts for this chicken fried rice but if you have left over roast chicken in the fridge then you can use that instead. Sometimes we have a roast chicken dinner on Sunday and if we do then this is my go-to meal to cook on the Monday with the leftover chicken.

This recipe is very adaptable and you can use other protein sources instead of chicken such as cooked prawns or cooked beef. You can even leave out the meat and make egg fried rice that you can serve as a side dish.

Ingredients for Chicken Fried Rice

For the full list of ingredients and measurements, scroll to the recipe card below.

Chicken Ingredients

• Chicken – I use chicken breasts. You can use skinless, boneless thighs instead if you prefer.
• Seasonings – white pepper, ginger powder and garlic powder.

Stir Fry Sauce Ingredients

• Soy sauce – use a combination of light soy sauce and dark soy sauce
• Oyster sauce - gives the rice a deep umami flavour. This is optional.
• Sesame oil - or any other nut oil.

Fried Rice Ingredients

• Eggs - use free range or organic eggs.
• Oil - use any unflavoured oil for cooking.
• Spring onion - or scallions.
• Garlic cloves - use fresh garlic cloves.
• Rice - I use jasmine rice. Ideally use that has been cooked and cooled ahead of time.
• Petit pois - petit pois are baby peas that have been picked early and are sweeter than large peas.
• Chinese five spice - to season rice.

How to Make Chicken Fried Rice

Start by preheating the oven to 200^oC.

Season the chicken

Using paper towels, pat the chicken breasts dry then add them to a bowl and season with white pepper, ginger powder and garlic powder.

Bake the chicken

Place the chicken on a baking tray lined with parchment paper and bake in the oven for 20 minutes. Once cooked through, remove from the oven and allow to completely cool then slice into smaller pieces.

Combine the sauce ingredients and whisk the eggs

In a bowl, combine the sauce ingredients then set the bowl aside. In another bowl, whisk the eggs together and also set aside.

Cook the eggs

Add the oil to a wok or a large frying pan and allow to heat. Pour in the eggs and allow to set. Once they have set, begin to break them up into smaller pieces to resemble scrambled eggs. Remove from the pan and set aside on a small plate.

Cook the onions and garlic

Add oil to the pan and allow to heat then add the spring onions, garlic and stir fry for 2 minutes.

Add in the cooked rice and remaining ingredients

Add the cooked rice to the pan and continue to stir fry for 1 - 2 minutes then add in the chicken, petit pois and Chinese five spice. Continue to stir fry for 1 minutes then add in the stir fry sauce and combine.

Add the eggs back to the pan

Add the eggs back to the pan and continue to stir fry until all the ingredients are combined. Remove from the heat and allow to stand for 2 minutes then serve.

Recipe Tips

• Optionally, you can add finely chopped carrots. If you do then cook them with the garlic and spring onions.
• If you prefer, you can chop the chicken, season, then cook the chicken in a frying pan with a little oil.
• If you have left over roast chicken; you can use that instead.
• Ideally, you should use left over rice but if not then cook the rice and allow it to completely cool before using. Using freshly cooked rice will turn the rice mushy.

Storage

Consume this meal immediately after cooking as it is not advisable to reheat rice more than once.

Nutrition

Nutrition based on 1 serving - Calories: 508kcal | Fat: 16.0g | Saturates: 2.6g | Carbs: 63.0g | Sugar: 8.5g | Fibre: 3.1g | Protein: 29.7g | Salt: 3.45g.

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