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 scrambled eggs stirred into fluffy long-grain rice, all seasoned with soy sauce and a hint of lemon juice for a fresh finish. Cooked in a wok on the stovetop, it’s a classic takeout favorite recreated at home.

Ingredients

Scale

Vegetables and Aromatics

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
1/2 bunch of spring onions/scallions (chopped)

Protein and Staples

250 g (2 cups) cooked shredded/sliced chicken
2 eggs

Carbohydrates

800 g (4 cups) boiled and cooled long-grain rice (approximately 1 1/3 cups or 300g dried rice before cooking)

Oils and Seasonings

2 tbsp oil (neutral oil such as avocado oil)
1/2 tbsp sesame oil
2 tbsp dark soy sauce
1/4 tsp salt
Juice of 1/2 a lemon

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Instructions

Sauté the onion: Heat 1 tablespoon of neutral oil in a large wok over medium heat. Add the diced onion and cook, stirring regularly, for about 5 minutes until the onion becomes soft and translucent.
Add vegetables: Pour in the remaining 1 tablespoon of oil, then add the chopped red bell pepper, minced garlic, and frozen peas. Cook for another 2 minutes, stirring frequently to combine and soften the vegetables.
Add chicken and sesame oil: Stir in the cooked shredded chicken and drizzle with sesame oil. Mix well to combine all ingredients.
Add rice and heat through: Add the boiled and cooled long-grain rice to the wok, turning the heat up to high. Toss everything together with a spatula continuously to reheat the rice evenly and prevent sticking, for about 5 minutes.
Scramble the eggs: Push the rice mixture to one side of the wok. Crack the two eggs into the empty space and add a small splash of soy sauce to the eggs. Allow the eggs to cook, stirring gently with the spatula until they begin to scramble but remain slightly runny.
Mix eggs into rice: Combine the scrambled eggs with the rice mixture thoroughly, ensuring even distribution.
Season the fried rice: Pour in the remaining soy sauce and sprinkle the salt over the mixture. Stir well to blend all flavors.
Add lemon juice and finish: Stir in the juice of half a lemon and taste. Add a little more lemon juice if desired for additional brightness.
Serve: Divide the chicken fried rice into four bowls and garnish each with chopped spring onions before serving.

Notes

This is a quick and easy recipe to recreate a takeaway-style chicken fried rice at home, packed with flavor.
Great recipe for utilizing leftover cooked chicken to reduce food waste.
Be sure to use cooled rice to prevent the dish from becoming mushy.
Adjust lemon juice and soy sauce to taste for personalized seasoning.

Nutrition

Serving Size: 1 serving
Calories: 477 kcal
Sugar: 4 g
Sodium: 737 mg
Fat: 16 g
Saturated Fat: 8 g
Unsaturated Fat: 7.5 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 3 g
Protein: 27 g
Cholesterol: 134 mg