Chicken Fried Rice {Easy Fakeaway}

A large pan filled with cooked Chicken Fried Rice, ready to serve.

4.95 from 53 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 Time10

Total Time15

Course: Main Course

Cuisine: Chinese

Servings:

Author: Sarah Rossi

Ingredients

900 g Cooked rice Cold | See notes
1 tsp Olive oil
1 Onion Finely chopped
350 g Chicken breasts x2 fillets | Cut into small 2cm pieces
3 Carrots Approx 300g | Chopped
2 Garlic cloves 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

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: The cooked rice quantity for this should be about 900g, which is about 300g of uncooked rice

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

Nutrition