Chicken Fried Rice Recipe – Quick & Easy Asian Style

Last Updated on 4 months by Neha Deshmukh

Chicken Fried Rice Recipe – Quick & Easy Asian Style

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that comes together in under 30 minutes. This Chicken Fried Rice is my go-to for those nights. It’s a total crowd-pleaser, endlessly customizable, and honestly, just makes everyone happy. I first made this when I was a student and needed something fast and filling – it’s been a staple ever since!

Why You’ll Love This Recipe

This isn’t just any fried rice. It’s quick, easy, and packed with flavour. Seriously, from start to finish, you’re looking at around 15 minutes of cooking time. Plus, it’s a fantastic way to use up leftover rice and any veggies you have hanging around in the fridge. It’s a perfect weeknight dinner that feels a little bit special.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 2 tbsp cooking oil (vegetable, canola, or peanut oil work great)
• 1 tbsp minced garlic
• 1 small onion, finely chopped
• ½ cup carrots, diced
• ½ cup green beans, trimmed and chopped
• 1 cup shredded cabbage
• ½ tsp white pepper
• ½ tsp red chilli powder (adjust to your spice preference!)
• 2 cups shredded cooked chicken (rotisserie chicken is a lifesaver!)
• 3 cups cooked plain rice (more on this later…)
• 2 tbsp light soy sauce
• 1 handful fresh basil leaves, torn

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Rice is King: Seriously, day-old rice is the secret weapon here. Freshly cooked rice is too sticky and will result in mushy fried rice. The drier the rice, the better it will fry up. Spread it out on a tray and let it cool completely before you start.
• Soy Sauce Savvy: I prefer light soy sauce for fried rice – it adds flavour without being overly salty. Dark soy sauce is great for colour, but use it sparingly! You can find both at most Asian grocery stores.
• Chili Powder Choices: Red chili powder varies a lot depending on where you are. Kashmiri chili powder is milder and adds a beautiful colour, while other varieties can pack a serious punch. Start with ½ tsp and taste as you go!
• Oil Matters: A neutral-flavoured oil with a high smoke point is best for stir-frying.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large non-stick wok or large frying pan over medium-high heat.
2. Add the minced garlic and chopped onion. Sauté until they’re golden brown and smell amazing – about 2-3 minutes.
3. Toss in the diced carrots, chopped green beans, and shredded cabbage. Stir-fry for another 2-3 minutes, until they’re slightly softened but still have a bit of crunch.
4. Sprinkle in the white pepper and red chilli powder. Give everything a good stir to coat the veggies.
5. If you’re using chicken, add it now and cook for 1-2 minutes, just to heat it through.
6. Now for the star of the show: add the cooked rice! Break it up with your spatula and toss everything together really well.
7. Drizzle the soy sauce over the rice and add the torn basil leaves. Keep stir-frying until everything is evenly combined and heated through.
8. Season with salt and black pepper to taste. Don’t be shy!

Expert Tips

• High Heat is Your Friend: Stir-frying is all about speed and high heat. This helps create that lovely slightly charred flavour.
• Don’t Overcrowd the Pan: If you’re making a big batch, work in stages. Overcrowding will lower the temperature and result in steamed, not fried, rice.
• Prep Everything First: This recipe moves quickly, so have all your ingredients chopped and measured out before you start cooking. It’s called mise en place for a reason!

Variations

This recipe is super versatile. Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the chicken for firm or extra-firm tofu (pressed to remove excess water) or just load up on extra veggies!
• Gluten-Free Adaptation: Simply use tamari instead of soy sauce.
• Spice Level: My family loves a good kick, so I often add a pinch more red chilli powder. You can also add a dash of sriracha or a finely chopped green chilli.
• Quick Weeknight Version: Use pre-cut veggies and rotisserie chicken to save even more time. My friend Sarah swears by this when she’s short on time!

Serving Suggestions

Serve immediately! This fried rice is best enjoyed hot. It’s delicious on its own, or you can pair it with a side of spring rolls or a simple Asian salad. A sprinkle of sesame seeds and a drizzle of sesame oil adds a lovely finishing touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a frying pan or microwave, but be aware that the texture will change slightly.

FAQs

Is it better to use cold rice for fried rice?

Absolutely! Cold, day-old rice is drier and holds its shape better when stir-fried.

Can I use brown rice in this recipe?

You can, but it will have a slightly chewier texture. Make sure it’s also cold and day-old.

What kind of oil is best for stir-frying?

Vegetable, canola, or peanut oil are all good choices. They have high smoke points and neutral flavours.

Can I add other vegetables to this fried rice?

Definitely! Peas, mushrooms, bell peppers, and broccoli are all great additions.

How can I prevent the fried rice from becoming sticky?

Use cold, day-old rice, don’t overcrowd the pan, and make sure your heat is high enough.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all!