Indo-Chinese · serves 2

Chicken Fried Rice

Best use of yesterday's rice. High heat, fast hands.

25 min Some work Non-vegetarian

Ingredients

  • 3 cups cold cooked rice
  • 250g chicken, small cubes
  • 2 eggs
  • 1 carrot, diced
  • 1/2 cup beans, chopped
  • 6 garlic cloves
  • 2 tbsp soy sauce
  • 1 tsp vinegar
  • Spring onion
  • 3 tbsp oil

Method

  1. Rice must be cold and dry. Warm rice turns to paste — this is the whole trick.
  2. Highest heat. Scramble the eggs, take out.
  3. Chicken with salt and pepper till cooked, take out.
  4. Garlic, then carrot and beans, 2 minutes.
  5. Rice in, toss and press for 3 minutes. Soy and vinegar down the sides of the pan.
  6. Everything back in, spring onion, one final toss.

Questions people ask about Chicken Fried Rice

How long does Chicken Fried Rice take?

About 25 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Chicken Fried Rice?

Rice must be cold and dry. Warm rice turns to paste — this is the whole trick.

What can I use instead of rice in Chicken Fried Rice?

Use any long-grain rice. Basmati needs less water than most, so check the packet before following the ratio here.

Can I make Chicken Fried Rice ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Can I make Chicken Fried Rice vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Chicken Fried Rice?

On its own as a main, or with fried rice or noodles. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Don't know what to cook? Let it decide →

Read more on the technique

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