Chicken Fried Rice | Chicken Recipes

Chicken Fried Rice is always the top of the list of lunch or weeknight dinners around. It is easy to prepare, hearty, filling, calls for basic ingredients, and perfectly flavourful. Chicken fried rice is also, the comfort dish of Chinese food.

I love eating Fried Rice in whatever mixture it is cooked. Be it Pineapple Fried Rice, Beef Fried Rice, Coconut Fried Rice, Chicken and Shrimp Fried Rice or Nigerian Fried Rice. Today, I will be cooking one of the chicken recipes called Chicken Fried Rice. In this variation of fried rice, chicken, of course, takes the center stage and is needed to lift up this dish as a main course.

Read Also: Good Food: Nigerian Jollof Rice-Christmas Most Common Rice Dish

Chicken stir fry with rice is one of my favourites and I often make it at home. I normally add onions, carrots, eggs, and peas to my rice, but you can put in whatever vegetables you have. In case you do not want chicken, you can still make it with shrimp (or whatever protein that works for you), go vegetarian or with Pineapple.

Chicken Fried Rice Recipe is going to swing your world. Rice with chicken and veggies is a recipe you will love to make again and again! Once you try this chicken recipe, you will by no means be tempted again to eat rice from a white takeout container or visit all these ‘places to eat near me’ after trying homemade.

If you have always wanted to learn how to cook chicken fried rice, this recipe will assist you in no time. First of all, you start by preparing the fried rice.


Fried rice is best prepared with leftover rice that is at least day old. No fresh rice, please! Otherwise, the rice gets clumpy, mushy and gummy in the pan when you fry it right away. It comes out better when you cook the rice in the morning, stores it in the fridge and fry in the evening or the day after.

In case you do not have any leftover rice from the night before, cook a set of rice and lay it out on a large baking sheet or large tray. Let the rice dry out for a while before using it for fried rice.


Ingredients for This Recipe

  • 2 tablespoons sesame oil
  • 2 tablespoons canola or vegetable oil
  • ¾ to 1 pound boneless skinless chicken thighs or breasts, diced into ½ -inch pieces
  • 1 ½ cups frozen peas and diced carrots blend
  • 3 green onions, trimmed and sliced into thin rounds
  • 2 to 3 garlic cloves, finely minced
  • 3 large eggs, lightly beaten
  • 4 cups cooked rice
  • 3 to 4 tablespoons low-sodium soy sauce
  • Salt and pepper to taste
  • Special equipment:
  • large Pan


  1. Prepare the chicken:

Soak the diced chicken pieces with soy sauce, garlic, ginger, onions, and hot sauce and put aside for 30 minutes.

  1. Scramble the eggs:

Add a tablespoon of oil in a pan, once hot, add the whisked eggs. Quickly stir to scramble the eggs-breaking the curds into smaller pieces as they come together. Transfer the eggs to a plate and put aside.

  1. Cook the chicken: 

Add about tablespoon oil to a medium sized non-stick pan. Once hot, add the chicken and cook for 4 to 5 minutes, or until cooked through. Stir occasionally. Cooking time will vary based on the thickness of the chicken breasts and sizes of the pieces. Turn off the heat and transfer the cooked chicken to a plate and set aside.

Using spatula, scratch off any chicken bits that are still fixed to the pan to avoid burning during the next step. Paper towels can also be used to achieve the same result.

  1. Cook the vegetables:

Put 1 tablespoon of oil into the pan over medium-high heat. Add the chopped onions and cook them for 1 minute or until tender. Mix with the minced garlic and ginger and cook for about 30 seconds. Add the diced carrots and cook for 2 minutes, stirring frequently. Add ½ teaspoon salt and the peas, and stir to integrate all the ingredients.

  1. Cook the rice:

Add the rice on top of the vegetables and stir to combine. Use the spatula to dissolve any large chunks of rice to break them apart. If the rice starts to stick to the pan, put in a little more oil.

Sprinkle the soy sauce and sesame oil over the rice and stir to incorporate. Stir in the cooked chicken and scrambled eggs. Stir briefly to bring it together, and cook for another 1 to 2 minutes. Taste, and adjust for seasoning.

  1. Serve immediately while hot.


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