Restaurant style chicken fried rice that is flavorful, simply delicious & super quick to make.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indo Chinese

Ingredients

  • 3 cups cooked rice ((or ½ cup uncooked rice))
  • salt (as needed)
  • 1 tablespoon garlic (chopped)
  • 1 tablespoon soya sauce (organic (adjust to taste))
  • ¾ to 1 teaspoon rice vinegar ((or apple cider vinegar))
  • ¼ to ⅓ teaspoon sugar (optional)
  • ¼ teaspoon crushed pepper ((or pepper))
  • 2 tablespoon oil
  • 1 to 2 green chilies ((optional) or any hot sauce as desired)
  • 2 sprigs scallions or spring onions (or 1 small onion (greens & whites separated))
  • ¼ to ½ cup bell peppers (chopped)
  • 150 grams chicken (chopped to bite size)
  • 1 egg (or ¾ tbsp corn starch or brine (refer notes))
  • ½ teaspoon soya sauce
  • 1 large pinch salt
  • 1 large pinch crushed black pepper ((or powder))

Method

Preparation

  1. Wash rice at least twice and cook it al dente (firm & not mushy). Drain to a colander and cool it completely.
  2. Do not add hot rice to the wok while making chicken fried rice, it makes the rice mushy.
  3. Add chicken, a pinch of salt, pepper and 2 tablespoons of egg white to a bowl. You can also simply replace the egg with corn starch. Mix together and set aside.
  4. In a small mixing bowl, stir together soya sauce, sugar and vinegar. (If you want you may add any other hot sauce you prefer.)

How to make chicken fried rice

  1. Heat 1½ tablespoon oil in a wok or pan and add the chicken.
  2. Stir fry for 3 to 4 minutes until the chicken is almost cooked through. Move the chicken aside in the pan. Then whisk the remaining egg and pour it to the pan.
  3. Scramble & cook the egg completely until it is firm but still soft. Do not overcook. Remove the chicken & egg to a plate.
  4. Wipe off the wok with a kitchen tissue. Pour another half tbsp oil to the same pan. Add garlic and fry for 30 seconds.
  5. Add spring onion whites/ scallions, chilies (optional) bell peppers and toss on a highest heat just for 2 mins. The bell peppers must be crunchy and not soft.
  6. Transfer the rice, sprinkle black pepper and pour the prepared sauce. Mix and fry on the highest flame for a minute.
  7. Stir in the chicken and egg. Continue to fry until the rice turns hot. This takes just a minute or two. Taste test and add more salt or sauce you prefer. Don't over fry, this can make the rice hard.
  8. Serve chicken fried rice hot.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.