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Chicken Fried Rice

Classic & Quick: Easy Chicken Fried Rice

This Chicken Fried Rice recipe is a classic Indo-Chinese favorite, perfect for a quick and satisfying meal. Featuring tender chicken pieces and a medley of fresh vegetables tossed with perfectly cooked rice, this dish is packed with savory flavors and comes together in under 20 minutes. It’s an ideal solution for busy weeknights or a delicious way to use up leftover rice and cooked chicken, offering a wholesome and flavorful experience that’s better than takeout.

Chicken Fried Rice

Chicken Fried Rice is a beloved staple in Indo-Chinese cuisine, cherished for its comforting familiarity and satisfying flavors. This dish is a testament to how simple ingredients can come together to create a wholesome and incredibly delicious meal that’s perfect for any occasion. Our recipe is designed for speed and convenience, ensuring you can whip up a restaurant-quality dish in under 20 minutes, making it an ideal choice for busy weeknights or a quick lunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 3
Course: Main Course
Cuisine: Indo-Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 2 cups cooked rice preferably day-old, chilled
  • 1 cup cooked chicken shredded or diced
  • 1 tbsp cooking oil vegetable or sesame oil recommended
  • 4-5 cloves garlic minced
  • 1 inch ginger grated
  • 1/2 cup mixed vegetables finely chopped (carrots, peas, bell peppers, green beans)
  • 1 tbsp soy sauce light
  • 1/2 tsp white vinegar
  • 1/4 tsp black pepper powder
  • Salt to taste
  • 2 tbsp spring onion greens chopped (for garnish)

Method
 

Instructions:
  1. Prepare Ingredients: Ensure rice is cooked and chilled. If using fresh chicken, cook and shred/dice it. Finely chop vegetables.
  2. Heat Wok/Pan: Heat oil in a large wok or a heavy-bottomed pan over high heat until it’s smoking hot. High heat is crucial for that authentic stir-fry flavor.
  3. Sauté Aromatics: Add minced garlic and grated ginger to the hot oil. Stir-fry for about 30-45 seconds until fragrant. Do not let them burn.
  4. Add Vegetables & Chicken: Toss in the chopped mixed vegetables. Stir-fry on high heat for 2-3 minutes until they are crisp-tender. Add the cooked chicken and stir-fry for another 1-2 minutes.
  5. Incorporate Rice & Sauce: Add the cooked rice to the wok. Break up any clumps with your spatula. Pour in the soy sauce and white vinegar. Sprinkle with black pepper powder and salt to taste. Remember that soy sauce is salty, so add additional salt cautiously.
  6. Final Stir-fry: Continue to stir-fry for another 2-3 minutes, ensuring all ingredients are well combined and the rice is heated through and slightly toasted. The rice should be dancing in the pan.
  7. Garnish and Serve: Garnish with chopped spring onion greens. Serve hot as a standalone meal or as a side dish with your favorite Indo-Chinese curries.

Notes

This Indo-Chinese fried rice is incredibly versatile and adaptable. You can customize the vegetables based on what you have on hand, or adjust the spice level by adding a touch of green chili or chili oil. The key to its success lies in using day-old, chilled rice, which ensures a drier texture and prevents the dish from becoming soggy. Whether you’re looking for a quick and satisfying lunch, a light dinner, or a flavorful side dish to complement other Indo-Chinese delicacies, Chicken Fried Rice is a guaranteed hit. Prepare to be amazed by how much flavor can be packed into such a short cooking time, and get ready to make this dish a regular part of your culinary adventures.