Description
This Chicken Fried Rice recipe is a quick and flavorful dish perfect for using up leftover cooked chicken. It combines tender shredded chicken, crisp vegetables, and fluffy long-grain rice, all stir-fried together with aromatics, soy sauce, and scrambled eggs for a satisfying homemade takeout-style meal.
Ingredients
Scale
Main Ingredients
- 2 tbsp neutral oil (such as avocado oil)
- 1 onion, peeled and diced
- 1 red bell pepper, deseeded and finely chopped
- 2 cloves garlic, peeled and minced
- 115 g (2/3 cup) frozen peas
- 250 g (2 cups) cooked shredded/sliced chicken
- 1/2 tbsp sesame oil
- 800 g (4 cups) boiled and cooled long-grain rice (about 1 1/3 cups or 300 g dried rice boiled)
- 2 eggs
- 2 tbsp dark soy sauce
- 1/4 tsp salt
- Juice of 1/2 a lemon
- 1/2 bunch spring onions/scallions, chopped
Instructions
- Prepare the aromatics: Add 1 tablespoon of neutral oil to a large wok and heat over medium heat. Add the diced onion and cook, stirring regularly, for about 5 minutes until the onion becomes soft and translucent.
- Cook vegetables: Add the remaining tablespoon of oil, the chopped red bell pepper, minced garlic, and frozen peas to the wok. Stir frequently and cook for another 2 minutes, allowing the flavors to combine and vegetables to soften slightly.
- Add chicken and sesame oil: Stir in the cooked shredded chicken and drizzle with 1/2 tablespoon of sesame oil. Mix everything together thoroughly to distribute the flavors.
- Add rice and increase heat: Add the cooled, cooked long-grain rice to the wok and turn the heat to high. Use a spatula to toss and mix the rice with the other ingredients, ensuring the rice doesn’t stick to the wok. Keep stirring constantly to reheat the rice evenly, which should take about 5 minutes.
- Cook the eggs: Push the rice mixture to one side of the wok, then crack the two eggs into the cleared space. Add a small splash of soy sauce over the eggs. Keep the eggs over the heat and scramble gently with the spatula until the eggs are partially cooked but still slightly runny.
- Combine eggs with rice: Mix the scrambled eggs into the rice and chicken mixture to blend evenly.
- Season the fried rice: Pour in the remaining soy sauce, sprinkle the salt evenly over the dish, and stir everything together to combine all the flavors.
- Add lemon juice and finish: Pour the juice of half a lemon into the fried rice, stir well, and taste. Add a little more lemon juice if desired to brighten the flavors.
- Serve: Divide the chicken fried rice into four bowls and garnish with chopped spring onions (scallions) for freshness and color.
Notes
- This is a quick recipe to replicate takeaway-style chicken fried rice at home with lots of flavor.
- It’s an excellent way to use up leftover cooked chicken, making it a practical and tasty weeknight meal.
- For best texture, use rice that has been boiled and cooled to prevent it from becoming mushy when stir-fried.
- You can adjust the amount of soy sauce and lemon juice to taste for a balanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 477 kcal
- Sugar: 4 g
- Sodium: 737 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 134 mg
