Chicken Fried Rice Recipe – Easy Indian-Style One-Pan Meal

Last Updated on 2 months by Neha Deshmukh

Chicken Fried Rice Recipe – Easy Indian-Style One-Pan Meal

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that doesn’t require a ton of effort. This Chicken Fried Rice is my go-to for those nights. It’s a super easy, flavorful dish that’s perfect for a weeknight dinner, and honestly, it’s become a bit of a family favorite. I first made this when I was trying to use up leftover rice and chicken, and it’s been a staple ever since!

Why You’ll Love This Recipe

This isn’t your average fried rice. It’s a simplified, Indian-inspired version that focuses on fresh flavors and a speedy cooking time. It’s ready in under 30 minutes, uses just one pan (hello, fewer dishes!), and is incredibly adaptable to whatever veggies you have on hand. Plus, it’s a fantastic way to use up leftover cooked chicken. Seriously, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this delicious Chicken Fried Rice:

• 1.5 cups Cooked rice
• 0.5-0.75 cups Boiled/Roasted/Grilled Chicken
• 1 Onion (small-medium, chopped)
• 1 clove Garlic (crushed)
• 0.33-0.5 cup Carrot (julienned)
• 2-3 tbsp Peas
• 10 grams Butter
• 1-2 tbsp Chopped coriander/mint/parsley leaves
• Oil (Sunflower/Olive)
• Salt & Pepper

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Rice is Key: I prefer using day-old rice for fried rice. It’s drier and holds its shape better, preventing a mushy final product. Basmati rice works beautifully, but any long-grain rice will do.
• Oil Choices: Sunflower oil is a classic choice for fried rice because of its neutral flavor. But, a good quality olive oil adds a lovely subtle flavor too – totally up to you!
• Herb Power: Fresh herbs are essential! I love a mix of coriander and mint, but parsley works great too. Don’t skimp on these – they really brighten up the dish. Feel free to experiment with what you have.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a generous splash of oil in a wide pan or wok over medium heat. Add the chopped onion and crushed garlic. Sauté until they’re fragrant and lightly golden – about 2-3 minutes. This is where the flavor base starts to build!
2. Now, toss in the julienned carrots and peas. Cook for another 3-4 minutes, until the vegetables start to soften. You want them to still have a little bit of crunch.
3. Add the cooked chicken pieces to the pan. Season with salt and pepper, and stir everything together to combine. Make sure the chicken is heated through.
4. Gently fold in the cooked rice. This is important – you want to be gentle so you don’t break up the rice grains. Ensure everything is evenly distributed.
5. Add the butter and fresh herbs. Toss lightly until the butter melts and coats the rice, creating a lovely sheen.
6. Serve immediately while hot, and optionally garnish with extra herbs. Enjoy!

Expert Tips

• High Heat is Your Friend: While we’re cooking on medium heat for even cooking, don’t be afraid to briefly increase the heat towards the end to get a little bit of char on the rice.
• Don’t Overcrowd the Pan: If you’re making a larger batch, cook in stages to avoid overcrowding. This ensures everything cooks evenly.
• Prep Everything First: Fried rice comes together quickly, so having all your ingredients chopped and measured beforehand is a lifesaver.

Variations

This recipe is a blank canvas! Here are a few ways to customize it:

• Spicy Kick: My friend, Priya, loves to add a pinch of chili flakes or finely chopped green chilies for a bit of heat.
• Veggie Boost: Feel free to throw in other veggies like bell peppers, mushrooms, or broccoli.
• Protein Swap: Shrimp or paneer (Indian cheese) would be delicious substitutes for the chicken.

Vegan Adaptation

Want to make this vegan? It’s easy! Simply swap the butter for a vegan butter alternative or a little extra oil. And, of course, ensure your chicken is replaced with a plant-based protein like tofu or extra veggies.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that any sauces or seasonings you use are also gluten-free.

Spice Level Adjustment (Adding chili flakes or green chilies)

As mentioned before, a pinch of chili flakes or a finely chopped green chili will add a lovely kick. Start with a small amount and adjust to your preference.

Festival Adaptations

This is a fantastic quick weeknight meal, but it’s also adaptable for parties! Just increase the quantities and serve it as part of a larger spread. It’s always a hit.

Serving Suggestions

This Chicken Fried Rice is delicious on its own, but it also pairs well with:

• A side of raita (yogurt dip)
• A simple salad
• Spring rolls or samosas

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. Note that the rice may lose some of its texture upon reheating.

FAQs

Let’s answer some common questions:

Is this recipe suitable for meal prepping?

Yes, it is! However, the rice might be a little softer after reheating.

What type of rice works best for fried rice?

Day-old long-grain rice, like Basmati, is ideal.

Can I use leftover roasted chicken in this recipe?

Absolutely! It’s a great way to use up leftovers.

How can I prevent the rice from becoming sticky?

Using day-old rice and avoiding overcrowding the pan are key.

Can I add other vegetables to this fried rice?

Definitely! Feel free to get creative with your favorite veggies.