Chicken Fried Rice
A quick, satisfying one-pan meal that uses leftover rice. Great for lunches and easy to customise with available vegetables.
Prep: 10 minutes. Cook: 10 minutes. Difficulty: Easy. Serves 4.
Ingredients
- 4 cups cooked rice (ideally day-old)
- 2 chicken breasts, diced
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- Spring onions for garnish
Instructions
- Heat 1 tablespoon oil in a wok or large pan over high heat.
- Add diced chicken and cook for 4–5 minutes until cooked through. Remove and set aside.
- Add remaining oil. Add garlic and stir for 30 seconds.
- Add vegetables and stir-fry for 2 minutes.
- Push vegetables to one side. Pour beaten eggs into the other side and scramble.
- Add the rice. Stir-fry for 2–3 minutes, breaking up any clumps.
- Return the chicken to the pan. Add soy sauce and sesame oil.
- Toss everything together for 1 minute.
- Serve garnished with sliced spring onions.
Tips for Helpers
- Use day-old rice — freshly cooked rice is too sticky.
- Keep the heat high throughout for the best results.
- Have all ingredients prepared before you start cooking — it goes fast.
- Don't overcrowd the wok.
Ingredient Substitutions
- Chicken can be replaced with shrimp, pork, or tofu.
- Any vegetables work — use what is available.
- Fish sauce can replace soy sauce for a different flavour.