Speedy Chicken Fried Rice

Ditch the takeaway! This easy chicken fried rice recipe is ready in 30 mins. Packed with flavour, it’s a weeknight winner & a perfect way to use up leftover rice. Give it a go!

June 6, 2025
By Sandra.
Updated June 7, 2025

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0 Out of 5 Based on: 0 Ratings.

Alright, gather 'round! ever had that craving for yummy fried rice , but the takeaway just doesn't cut it? honestly, i've been there.

Soggy rice, questionable ingredients – no thanks! so, i figured, why not create a chicken fried rice recipe that's actually better than what you'd get delivered?

Speedy Chicken Fried Rice – Better Than Takeaway!

This chicken fried rice recipe isn't just any old basic fried rice . think of it as a flavour bomb! it's quick, easy, and absolutely packed with tender chicken, perfectly cooked rice, and a sauce that'll make you wanna lick the wok.

Plus, you know exactly what's going in it. what could be better?

From Humble Beginnings

Fried rice, innit, has been a staple in asian cuisine for centuries. think of it as a genius way to use up leftover rice and scraps of meat and veg.

This chicken fried rice recipe is my take on that classic, made easy enough for a weeknight meal. ready in about 30 minutes, it's perfect for feeding a family of four, or six if you're not too hungry.

Why This Recipe Rocks

Besides the amazing taste, this easy healthy chicken fried rice offers a decent amount of protein from the chicken and eggs.

Plus, you can load it up with veggies! serve it on a busy weeknight when you need something quick, tasty, and satisfying.

It's also perfect for impressing your mates without spending hours in the kitchen. who wouldn't want that? the best bit is it's a custom menu .

Right then, ready to get started? let's have a looksie at what you'll need. don't worry; it's mostly stuff you probably already have knocking about in your cupboard.

We are making beat fried rice recipe

Ingredients For Success

Before you get going, lets quickly list what you will need for our Chicken Fried Rice recipe We are using ingredients which can easily buy at your local Tesco or Sainsburys.

Right, let's get down to brass tacks with the ingredients and gear you'll need for this speedy chicken fried rice – way better than a takeaway, honestly! think less dodgy kebab shop, more yummy fried rice made with love (and less guilt!).

Ingredients & Equipment

Main Ingredients for the Best Chicken Fried Rice Recipe

Okay, listen up! This chicken fried rice recipe isn't rocket science, but getting your bits and bobs prepped right makes all the difference. So, first things first, the star of the show:

• Chicken: 400g / 14oz of boneless, skinless chicken breasts, cubed. Grab chicken that looks nice and pink, not grey or slimy, yeah?
• Rice: 400g / 14oz of cooked, cooled long-grain rice – day-old is essential . If it's fresh, it'll just turn to mush, trust me.
• Peas: 150g / 5.3oz of frozen peas. Straight from the freezer, no need to defrost.
• Carrot: 80g / 2.8oz , diced small. Gives a nice bit of colour and crunch.
• Eggs: 2 large eggs. Free-range, if you're feeling fancy.
• Spring Onions: 30g / 1oz , finely sliced. Keep some for garnish!
• Onion: 150g / 5.3oz , finely chopped.
• Garlic: 6g , minced. Fresh is best, but jarred works in a pinch.
• Ginger: 5g , grated. Adds a lovely zing.
• Vegetable Oil: For frying!
• Soy Sauce: For flavor!
• Oyster Sauce: For flavor!
• Sesame Oil: For flavor!
• Sugar: For flavor!
• White Pepper: For flavor!

Marinate the chicken. Mix chicken, 1 tbsp soy sauce, 1 tbsp rice wine, and 1 tsp cornstarch.

Seasoning Notes: Level Up Your Basic Fried Rice

Now, the sauce is where the magic happens, isn't it? for this chicken fried rice recipe , use 2 tbsp soy sauce, 1 tbsp oyster sauce (or mushroom sauce for veggies!), 1 tbsp sesame oil, 1 tsp sugar, and ½ tsp white pepper.

Honestly, the sesame oil is key – it gives it that authentic chinese takeaway vibe.

For flavor enhancers, mix 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sesame oil, 1 tsp sugar, and ½ tsp white pepper.

Taste and adjust – more soy for salt, more sugar for sweet, chilli flakes for heat! try some chilli oil for extra heat.

Spice combinations, oh yes! i’m telling you, if you want to make this a hibachi chicken experience at home, you can experiment with a dash of ginger powder, garlic powder, and a tiny pinch of cayenne pepper.

If you are aiming for a chicken fried rice no veggies this is definitely the way. it is an incredibly delicious and easy healthy chicken fried rice recipe!

Equipment Needed: Keep It Simple

You don't need a fancy kitchen to nail this Chicken Fried Rice Recipe . Just the basics will do:

• Wok: A large wok is ideal, but a deep frying pan works just fine.
• Bowls: A couple of bowls for prepping the chicken and sauce.
• Chopping Board & Knife: Obvious, innit?

You can adapt this custom menu to add things like salad pasta , beat fried rice recipe , shrimp/prawns, or more vegetables.

Just go with your heart, you know? and remember, the key to a yummy fried rice is practice. so don't be afraid to experiment and have a bit of fun!

Right then, let’s get stuck into making some proper yummy fried rice . forget boring takeaways. this chicken fried rice recipe is dead easy and tastes amazing.

It’s way better than what you’d get delivered, trust me! we are going to make the beat fried rice recipe !

Cooking Method: Speedy Chicken Fried Rice – Better Than Takeaway!

Honestly, sometimes i just crave a good easy healthy chicken fried rice . but i can't be bothered with all the faff.

That's why i perfected this recipe. it’s quick, uses simple ingredients, and the results? lush. it also lends well to custom menu design, don't you know?

Prep Steps: Get Your Ducks in a Row

First things first, mise en place , yeah? Get everything chopped, measured, and ready to go. Honestly, this is the key to a stress-free stir-fry.

• Essential mise en place : Dice your chicken, chop your onion, mince your garlic and ginger, and measure out all your sauce ingredients. The frozen peas and carrots just need to be got out of the freezer!
• Time-saving organization tips : Chop all the veggies at once, storing them in separate bowls. Mix your sauce ahead of time too.
• Safety reminders : Use a clean chopping board for the chicken, and always wash your hands after handling raw meat. Simple, eh?

Step-by-Step Process: Wok This Way

This Basic Fried Rice recipe cooks up super fast. So, get ready! Chicken Fried Rice No Veggies ? Just omit the veggies.

1. Marinate the chicken : Mix chicken, 1 tbsp soy sauce (15 ml), 1 tbsp Shaoxing rice wine/sherry (15 ml), and 1 tsp cornstarch (3g). Leave for at least 10 minutes.
2. Prep the sauce : Whisk together 2 tbsp soy sauce (30 ml), 1 tbsp oyster sauce (15 ml), 1 tbsp sesame oil (15 ml), 1 tsp sugar (4g), and ½ tsp white pepper (1g).
3. Sauté the aromatics : Heat 1 tbsp vegetable oil (15 ml) in a wok. Add onion, garlic, and ginger. Cook until fragrant, about 30 seconds .
4. Cook the chicken : Add the remaining 1 tbsp vegetable oil (15 ml). Add chicken and cook until it reaches 165° F ( 74° C) . Set aside.
5. Scramble the eggs : Add the beaten eggs to the wok and cook until scrambled. Break the eggs into small pieces. Remove the eggs from the wok and set aside.
6. Fry the rice and veggies : Add the rice, peas, and diced carrot to the wok. Stir-fry for 2- 3 minutes .
7. Combine everything : Add the cooked chicken, scrambled eggs, and sauce to the wok. Stir-fry for another 2- 3 minutes .
8. Garnish and serve : Stir in most of the spring onions, reserving some for garnish. Serve immediately. Some people eat it with Salad Pasta or Hibachi Chicken , although this is not traditional.

Pro Tips: Level Up Your Fried Rice

Right, listen up, 'cause these tips are gold dust, they are.

• Expert technique : Day-old rice is essential . It's drier and fries up better. Honestly, don't skip this step.
• Common mistakes : Don't overcrowd the wok! It'll steam instead of fry. If needed, cook in batches.
• Make-ahead option : You can cook the chicken and rice separately a day ahead. Just store them in the fridge and combine them when you're ready to serve.

Honestly, making chicken fried rice recipe is so simple. it's my go-to when i want something tasty but i'm too knackered to cook anything fancy.

Give it a go! i guarantee you'll ditch the takeaway menu.

Right then, let's dive into some extra bits and bobs for your speedy chicken fried rice recipe ! i've got a few tips up my sleeve to make this dish even more yummy .

Recipe Notes: Making Your Chicken Fried Rice a Winner

Serving It Up Like a Pro

Presentation matters, doesn't it? for plating, i like to mound the yummy fried rice in a bowl. top it with extra spring onions.

Drizzle with a bit of sesame oil. for a bit of fun, serve with prawn crackers. i sometimes add a fried egg on top.

Adds a bit of posh, innit? thinking about sides? a simple cucumber salad is great. a light salad pasta works too.

For drinks, try a crisp lager. or even a nice cup of green tea. elevates it beyond your basic fried rice !

Storage Secrets

Got leftovers? lucky you! let the chicken fried rice recipe cool completely first. then, pop it into an airtight container.

It'll keep in the fridge for up to 3 days. for freezing, portion it out. use freezer-safe bags. squeeze out any extra air.

It’ll last for about a month in the freezer. reheating is easy. microwave it until piping hot. or stir-fry it in a pan with a dash of oil.

Make sure it reaches 165° f ( 74° c) .

Variations: Customise Your Menu

Fancy a change? for a veggie version, skip the chicken. add mushrooms, peppers, and broccoli. use mushroom sauce instead of oyster sauce.

Easy peasy! want a healthier easy healthy chicken fried rice option? use brown rice. add extra veggies. go easy on the oil.

Sorted! this can even be your secret weapon for a chicken fried rice no veggies version for picky eaters.

Nutrition Nitty-Gritty

Okay, let's talk numbers. each serving has around 450 calories. you get about 30g of protein. 20g of fat. 40g of carbs.

Sodium is around 800mg. remember, these are just estimates. this chicken fried rice recipe is a good source of protein.

It provides essential amino acids. the veggies add vitamins and minerals. win-win, eh? this will beat fried rice recipe from most takeaways.

Honestly, creating this chicken fried rice recipe has been a blast. i really hope this recipe helps you get creative in the kitchen.

Now go get stuck in and make this hibachi chicken experience one to remember, it's your own custom menu !

Speedy Chicken Fried Rice Recipe Card

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Preparation time:15 Mins

Cooking time:15 Mins

Servings:4

Ingredients:

• 2 boneless, skinless chicken breasts (about 400g / 14oz), cut into ½ inch cubes
• 1 tbsp soy sauce (15 ml)
• 1 tbsp Shaoxing rice wine or dry sherry (15 ml)
• 1 tsp cornstarch (3g)
• 1 tbsp vegetable oil (15 ml)
• 2 tbsp vegetable oil (30 ml)
• 1 medium onion, finely chopped (approx. 150g / 5.3oz)
• 2 cloves garlic, minced (approx. 6g)
• 1 inch piece of ginger, grated (approx. 5g)
• 2 cups cooked and cooled long-grain rice (approx. 400g / 14oz)
• 1 cup frozen peas (150g / 5.3oz)
• 1 carrot, diced (approx. 80g / 2.8oz)
• 2 eggs, lightly beaten
• 2 spring onions, finely sliced (approx. 30g / 1oz)
• 2 tbsp soy sauce (30 ml)
• 1 tbsp oyster sauce (15 ml)
• 1 tbsp sesame oil (15 ml)
• 1 tsp sugar (4g)
• ½ tsp white pepper (1g)

Instructions:

1. Combine chicken, soy sauce, Shaoxing wine/sherry (if using), and cornstarch in a bowl. Mix well and set aside for at least 10 minutes (or up to 30 minutes).
2. Whisk together soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl. Set aside.
3. Heat 1 tbsp of vegetable oil in the wok over medium-high heat. Add onion and cook until softened (about 3 minutes). Add garlic and ginger and cook until fragrant (about 30 seconds).
4. Add the remaining 1 tbsp vegetable oil to the wok. Add the marinated chicken and cook, stirring occasionally, until cooked through and lightly browned. Ensure the internal temperature reaches 165°F (74°C). Remove the chicken from the wok and set aside.
5. Add the beaten eggs to the wok and cook, stirring constantly, until scrambled. Break the eggs into small pieces. Remove the eggs from the wok and set aside.
6. Add the rice, peas, and diced carrot to the wok. Stir-fry for 2-3 minutes, breaking up any clumps of rice.
7. Add the cooked chicken, scrambled eggs, and sauce to the wok. Stir-fry for another 2-3 minutes, until everything is well combined and heated through.
8. Stir in most of the spring onions (reserving some for garnish). Serve immediately, garnished with the remaining spring onions.