Chicken Fried Rice {Easy Fakeaway}

5 from 49 votes

Chicken Fried Rice {Easy Fakeaway}

For those evenings when only Chicken Fried Rice will do but you don’t want to order a takeaway, try this delicious Egg Fried Rice with Chicken recipe.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Chinese

Servings:

Author: Sarah Rossi

Ingredients

300 g Rice
1 tsp Olive oil
1 Onion Finely chopped
350 g Chicken breasts (2 large fillets) Cut into small 2cm pieces
3 Carrots (300g) Chopped
2 Cloves of garlic Crushed
1 tbsp Ginger
1 tbsp Chinese five spice
200 g Frozen peas
2 tbsp Dark soy sauce
2 tbsp Oyster sauce
4 Eggs

To serve (optional):

Spring onions (scallion) Sliced
Red chilli Finely chopped

Instructions

Rinse your dry rice well in a sieve and then cook in boiling salted water, according to the pack instructions. Drain.
Heat your oil in a heavy bottomed frying pan or wok.
Add onions, chicken, carrots, garlic, ginger and five spice and fry over a HIGH heat for 5 minutes.
Pour in your cooked rice, peas, soy sauce and oyster sauce fry for a further 5 minutes.
Whisk your eggs, make a space in the pan, clearing the rice to one side. Add the eggs, leave them to cook in the space for a few minutes, and then keep stirring until cooked (approx 5 minutes).
Give everything a good stir to mix the egg through.
Sprinkle with chopped spring onions and chillies.

Notes

If using frozen: Garlic quantities - 1 tsp = 1 clove | Ginger quantities - 1 tsp = 1 thumb

Rice: If you want to make this even easier, you can take the cheat’s option by making this recipe with ready-made packet microwave rice if you prefer. It might not have that ultra fresh taste and it won’t be as economical, but it will be delicious and super easy

Beef: You can make this in a similar way using beef mince too. See how in my Beef Fried Rice recipe

Leftovers: You can keep this recipe in the fridge for 3 days. Just be sure to follow cooked rice food safety guidelines (i.e. do not leave it hanging about at room temperature, cool it very quickly and then reheat fully until piping hot before serving)

Cooking the eggs: If your pan isn’t very big, I would suggest pan frying the eggs BEFORE cooking everything else, because doing them while your rice is also in the pan relies on having space to do so

Chicken: I use chicken breast for this as it has a good consistency, but thigh would be fine too. You may just have to slightly adjust your cooking times (cook them a little slower and longer) and be aware that the meat will feel softer

Type of pan: I would recommend a large wok or one-pan pan. Read my review of the best family-friendly large pans for one pot meals

Nutrition