Chicken Fried Rice Recipe

Name: Chicken Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Plain Vegetable Oil, Divided Use; 1 whole Small Onion, Finely Chopped; 3 cloves Finely Minced Garlic; 1 piece (1 Inch Long) Ginger, Peeled And Finely Chopped; 3 whole Scallions, Whites And Greens Separated; 2 cups Pre Cooked Chicken, Shredded; 1 cup Mixed Veggies (I Used 1/2 Sweet Corn And 1/2 Cup Frozen Peas); 3 whole Eggs, Slightly Beaten; 2 cups Pre Cooked Rice; Salt And Pepper, to taste

Servings: persons

1
Heat a large heavy-bottomed skillet (cast iron works best) over high heat.
2
When hot, add 1 tablespoon of oil to the pan.
3
Add the onion and season with salt and pepper, cook for 1 to 2 minutes until the onions are fragrant and translucent.
4
Add the garlic, ginger and scallion whites and stir fry until fragrant.
5
Add the vegetables and chicken and cook until crisp, about 2 minutes.
6
Transfer contents to a large bowl and return skillet to heat.
7
Add 2 more tablespoons of oil, add the slightly beaten eggs and season with salt and pepper.
8
Stir constantly until the eggs are almost set but still moist.
9
Transfer eggs to the bowl with the chicken and veggies and again return skillet to heat.
10
Add the remaining oil then toss the pre-cooked rice into the pan making sure to break up any clumps.
11
Stir the rice making sure it is evenly coated with the oil and season with salt and pepper.
12
Allow the rice to cook, undisturbed for about 2 minutes...allow it to get crispy.
13
Stir the rice again, breaking up any new clumps and allow to sit for another 2 minutes.
14
Toss in the scallion greens and remove from heat.
15
Empty the large bowl back into the skillet and combine all ingredients well (hope you remembered to use a large skillet!
16
).
17
Serve in bowls and garnish with a few dollops of hot chili sauce.

890

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cups Plain Vegetable Oil, Divided Use, 1 whole Small Onion, Finely Chopped, 3 cloves Finely Minced Garlic, 1 piece (1 Inch Long) Ginger, Peeled And Finely Chopped, and more.

Yes, Chicken Fried Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Fried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions