Chicken Fried Rice recipe – Chicken Fried Rice is one of those comfort dishes that feels familiar no matter where you are in the world. From Asian street stalls to Indian Indo-Chinese restaurants and global takeout menus, this one-pan rice dish has countless interpretations. What makes it special is its simplicity—leftover rice, tender chicken, crisp vegetables, and a handful of sauces come together quickly to create a satisfying meal.
This homemade chicken fried rice recipe is designed to be quick, adaptable, and very close to restaurant-style flavours. It is perfect for busy weeknights, lunchbox meals, or when you want to transform leftover rice into something exciting.
Why Chicken Fried Rice Works Every Time
Fried rice is popular because it is practical and forgiving. You do not need fancy ingredients or long cooking hours. With a hot wok, cooked rice, and a few pantry staples, you can prepare a complete meal in under 30 minutes.
What sets good chicken fried rice apart is:
- Properly cooked, cooled rice
- High-heat stir frying
- Balanced seasoning without overpowering sauces
This version follows an Indo-Chinese style that is widely loved in India, while still keeping the flavours clean and customizable.
Understanding Chicken Fried Rice Styles
Across different cuisines, chicken fried rice changes slightly based on ingredients and technique:
- East Asian versions often use jasmine rice, minimal sauces, and focus on aroma.
- Indo-Chinese fried rice uses basmati rice, vegetables, soy sauce, and bold seasoning.
- Korean-style fried rice may include kimchi for a tangy, spicy depth.
This recipe leans toward the Indo-Chinese approach while keeping it light enough for everyday meals.
Choosing the Right Rice for Fried Rice
Rice choice plays a crucial role in achieving fluffy, non-sticky fried rice.
Best Rice Options
Short-grain or sticky rice varieties are not recommended as they release more starch and turn mushy during stir-frying.
Why Day-Old Rice Is Best
Cold, refrigerated rice dries out slightly, making it ideal for frying. Freshly cooked rice tends to break and clump. If possible, cook rice a day in advance and store it in an airtight container in the fridge.
How to Cook Rice Perfectly for Fried Rice
You can cook rice either using the absorption method or draining method. Both work well if done correctly.
- Absorption Method (Recommended)
- Wash and soak rice for at least 15 minutes
- Cook with measured water until fully absorbed
- Cool completely before refrigerating
- Draining Method
- Boil rice in plenty of salted water
- Drain once just tender
- Spread on a plate and cool
In both cases, the rice must be completely cooled before stir-frying.
Ingredients Overview
Chicken
Boneless chicken breast or thigh works well. Chicken thighs stay juicier, while breast pieces offer a leaner option.
Vegetables
A mix of colourful vegetables adds texture and nutrition:
Carrots, Bell peppers, cabbage, beans, peas, mushrooms, or corn can also be used
Sauces & Seasoning
Soy sauce, vinegar or chilli sauce (optional), salt, black pepper, and a small pinch of sugar
These keep the flavour balanced without overpowering the rice.
Step-by-Step Chicken Fried Rice Preparation
- 1. Marinate the ChickenSmall chicken pieces are lightly seasoned with soy sauce, salt, and pepper. This quick marination enhances flavour without requiring extra time.
- 2. Stir-Fry AromaticsOil is heated in a wok or kadai, followed by finely chopped ginger, garlic, and green chillies. These form the flavour base of the dish.
- 3. Cook the ChickenThe marinated chicken is stir-fried on high heat until cooked through and lightly golden.
- 4. Add VegetablesHarder vegetables like carrots go in first, followed by bell peppers and other quick-cooking vegetables. Stir-frying on high heat keeps them crisp.
- 5. Season and Add RiceSalt, pepper, sugar, and soy sauce are added before tossing in the cooled rice. Everything is mixed thoroughly on high heat until evenly coated.
- 6. Fried Egg Topping (Optional)Instead of mixing eggs into the rice, a sunny-side or lightly crisp fried egg is placed on top. This adds richness and visual appeal.
Expert Tips for Perfect Chicken Fried Rice
- Always use cold, leftover rice
- Cook on high heat to avoid soggy rice
- Do not overcrowd the wok
- Keep ingredients prepped before starting
- Leftover cooked chicken or scrambled eggs can also be added for variation.
Is Chicken Fried Rice Healthy?
When prepared at home with controlled oil and balanced ingredients, chicken fried rice can be a wholesome meal. It provides a good balance of carbohydrates, protein, and vegetables, making it filling and nourishing.
Frequently Asked Questions
Can I make chicken fried rice without chicken?
Yes. Simply skip the chicken and increase the quantity of vegetables or add tofu for protein.
Can eggs be mixed into the rice?
Absolutely. Eggs can be scrambled in the wok and mixed with the rice, or served as a topping.
How do I reheat chicken fried rice?
Reheat in a covered microwave container or toss in a hot wok with a splash of water until heated through.
Can I store leftover fried rice?
Yes. Store in an airtight container in the refrigerator for up to 2 days.
Ingredients List
For Fried Rice
Cooked basmati rice
Oil
Ginger, garlic, green chillies
Carrot and bell pepper
Soy sauceSalt, pepper, sugar
Spring onions
For Chicken
Boneless chicken
Soy sauce
Salt and pepper
For Topping
Eggs
Oil
Chicken Fried Rice is proof that simple ingredients can create extraordinary flavour when cooked right. With leftover rice, fresh vegetables, and a hot pan, this dish comes together effortlessly. Whether you enjoy it plain, topped with a fried egg, or customized with your favourite add-ins, this recipe is a reliable go-to for home cooks of all skill levels.
Chicken Fried Rice Recipe
Easy Chicken Fried Rice Recipe – Better Than Takeout (20-Minute Meal)
Ingredients
- 250 gm Chicken boneless breast or thigh, cut into small 1/2-inch bite-sized cubes.
- 1 tsp Soy Sauce
- 1/2 tsp Black Pepper
- Salt A small pinch (the soy sauce is already salty).
The Base: Rice & Aromatics
- 3 cups Cooked Rice (chilled, day-old rice is best).
- 2-3 tbsp Oil (use a high-smoke point oil like vegetable)
- 1 tbsp Garlic finely minced.
- 1/2 tbsp Ginger finely minced.
- 2-3 Slit or chopped Green Chillies (adjust to your spice preference).
The Crunch: Vegetables
- 1/2 cup Carrots finely diced
- 1/2 cup Bell Peppers (Capsicum) chopped (mix red and green for color)
- 1/4 cup Cabbage or Beans thinly sliced (optional).
- 1/4 cup Spring Onion (Scallions) chopped (separate the white parts for frying and green parts for garnish)
The Flavor: Sauces & Seasoning
- 1.5-2 tbsp Dark Soy Sauce (add more if you like a darker color)
- 1 tsp Vinegar (White or Rice Vinegar)
- 1 tbsp Chili Sauce (Green or Red chili sauce for that Indo-Chinese kick)
- 1/2 tsp Black Pepper Powder (freshly ground is best)
- 1/4 tsp Sugar (this balances the saltiness of the soy sauce)
- Salt To taste (be careful, as sauces contain salt)
The Finish: Topping
- 2 Larg size Eggs
- Garnish – A handful of fresh spring onion greens.
Instructions
Quick Mixing Guide
- Prep: Mix the chicken with its marinade and let it sit for 10 minutes while you chop the veggies.
- Sauté: Fry the chicken first until golden, remove it, then hit the pan with the ginger/garlic/chillies.
- Blast Heat: Add veggies on high heat for 2 minutes, then toss in the rice and sauces.
- Toss: Stir-fry vigorously for 3 minutes until the rice is "dancing" (slightly popping) in the pan.
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