Chicken Fried Rice Recipe – Easy Indian-Style Chicken & Sausage

Last Updated on 4 months by Neha Deshmukh

Chicken Fried Rice Recipe – Easy Indian-Style Chicken & Sausage

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that hits all the right spots. And honestly, nothing beats a good fried rice, right? This Chicken Fried Rice recipe is a family favourite – it’s easy, packed with flavour, and perfect for using up leftover rice. I first made this when I was a student and needed something fast and filling, and it’s been a go-to ever since! Let’s get cooking.

Why You’ll Love This Recipe

This isn’t your average fried rice. We’re giving it a little Indian twist with the use of warming spices and a flavourful base. It’s a fantastic way to enjoy chicken and sausage in a lighter, more vibrant dish. Plus, it’s super customizable – feel free to swap in your favourite veggies or protein! It’s ready in under an hour, making it ideal for busy weeknights or a casual weekend meal.

Ingredients

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

• 2 skinless & boneless chicken breasts (about 300g)
• 4 tbsp vegetable oil
• 3 eggs
• 2 tsp minced ginger
• 2 tsp minced garlic
• 1 cup chopped carrot
• 1 cup spring onion, chopped (separate the whites and greens)
• ½ cup green peas
• 1.5 tsp salt (plus more to taste)
• 2.5 cups cooked rice (about 350g)
• 5 chicken sausages, sliced
• ½ tbsp soy sauce (for marinade)
• ½ tsp salt (for marinade)
• 1 tsp corn flour

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Soy Sauce: Soy sauce isn’t traditionally an Indian ingredient, but it’s become incredibly popular in Indian-Chinese cuisine, and it adds a wonderful umami flavour. You can find it in most supermarkets now.
• Rice: The type of rice you use makes a big difference. Long-grain rice like Basmati or Jasmine works best – you want grains that stay separate and fluffy. Avoid short-grain rice, as it tends to get sticky. Day-old, cold rice is ideal for fried rice.
• Sausage: In India, you’ll find a huge variety of sausages! I love using a mild chicken sausage, but feel free to experiment with different flavours – spicy pork sausage or even a vegetarian sausage would be delicious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken breasts with soy sauce, salt, and corn flour. Give it a good mix and pop it in the fridge for about 15 minutes. This helps keep the chicken tender and flavourful.
2. While the chicken marinates, let’s prepare the fried rice sauce. In a small bowl, whisk together soy sauce, brown sugar, and salt. Set aside – we’ll add this later.
3. Now, heat 1 tbsp of oil in a wok or large frying pan over medium-high heat. Crack in the eggs and scramble them until cooked through. Remove from the wok and set aside.
4. Add another tablespoon of oil to the wok and cook the marinated chicken until golden brown and cooked through. Remove from the wok and set aside.
5. Add 1 tbsp oil to the wok. Sauté the minced ginger and garlic for about 30 seconds until fragrant. Add the chopped carrot and steam with a splash of water for a couple of minutes until slightly softened.
6. Add the spring onion whites and green peas to the wok. Stir-fry for another minute with a pinch of salt.
7. Now, add the cooked rice to the wok. Pour in the prepared sauce and toss everything together really well, making sure the rice is evenly coated. Season with salt and pepper to taste.
8. Finally, mix in the cooked chicken, sliced sausages, scrambled eggs, and spring onion greens. Give it one last good toss and serve immediately!

Expert Tips

• High Heat is Key: Fried rice is best cooked over high heat. This helps create that slightly charred, smoky flavour.
• Don’t Overcrowd the Wok: If you’re making a large batch, cook in stages to avoid overcrowding the wok. This will ensure everything cooks evenly.
• Prep Everything First: This recipe moves quickly, so it’s best to have all your ingredients prepped and ready to go before you start cooking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation – Tofu/Vegetable Fried Rice: Swap the chicken and sausage for firm tofu (pressed to remove excess water) and add extra vegetables like broccoli, bell peppers, or mushrooms.
• Gluten-Free Adaptation – Gluten-Free Soy Sauce: Simply use a gluten-free soy sauce (tamari) instead of regular soy sauce.
• Spice Level – Adding Green Chilies or Chili Oil: My friend loves a kick, so I often add a finely chopped green chili or a drizzle of chili oil to the wok while sautéing the ginger and garlic.
• Festival Adaptations – Quick Weeknight Meal/Party Appetizer: This is perfect for a quick weeknight dinner, or you can serve smaller portions as an appetizer at a party.

Serving Suggestions

This Chicken Fried Rice is delicious on its own, but you can also serve it with:

• A side of raita (yogurt dip)
• Pickled onions
• A sprinkle of fresh coriander

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

• What type of rice is best for fried rice? Long-grain rice like Basmati or Jasmine is ideal. Day-old, cold rice works best!
• Can I use leftover chicken for this recipe? Absolutely! It’s a great way to use up leftover roast chicken or grilled chicken.
• How can I make the fried rice less salty? Reduce the amount of soy sauce and salt used. You can always add more later, but you can’t take it away!
• Can I add other vegetables to this fried rice? Definitely! Feel free to add any vegetables you like – broccoli, bell peppers, mushrooms, and peas all work well.
• What is the best way to reheat fried rice? The best way to reheat fried rice is in a wok or frying pan over medium-high heat. Add a splash of water to help steam it and prevent it from drying out.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it and how it turns out!