Chicken Fried Rice Recipe – Easy Soya Garlic & Pepper Flavors

Last Updated on 4 months by Neha Deshmukh

Chicken Fried Rice Recipe – Easy Soya Garlic & Pepper Flavors

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 plate of Chicken Fried Rice. I first made this when I was a student and needed something fast, flavorful, and filling – and it’s been a family favorite ever since! This recipe is super easy, packed with yummy soya-garlic flavors, and comes together in under 20 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This Chicken Fried Rice isn’t just another fried rice recipe. It’s a perfect balance of savory, slightly sweet, and a little bit spicy. It’s incredibly versatile – you can easily swap out the chicken for shrimp, tofu, or even just load it up with extra veggies. Plus, it’s a fantastic way to use up leftover rice! Seriously, who doesn’t love a recipe that minimizes food waste?

Ingredients

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

• 3 cups cooked rice
• 150 grams chicken, cut into bite-sized pieces
• 1 egg
• 1 tablespoon garlic, minced
• 1-2 green chilies, finely chopped (adjust to your spice preference!)
• 0.25-0.5 cup bell peppers, diced
• 2 scallions (spring onions), chopped
• 1 tablespoon soya sauce
• 0.5 teaspoon soya sauce (for marinating chicken)
• 0.75-1 teaspoon rice vinegar
• 0.25-0.33 teaspoon sugar
• 0.25 teaspoon crushed pepper
• 2 tablespoons oil

Ingredient Notes

Let’s talk ingredients! A few little tips can make a big difference:

• Basmati Rice: I highly recommend using basmati rice for fried rice. It’s long-grained, fluffy, and doesn’t get as sticky as other varieties. Make sure it’s cooked al dente – slightly firm to the bite – for the best texture.
• Soya Sauce Varieties: You can use regular or dark soya sauce. Dark soya sauce will give a richer color and slightly sweeter flavor. I usually use a mix of both!
• Rice Vinegar Types: I prefer using Chinese black vinegar for a more authentic flavor, but regular rice vinegar works perfectly well too.
• Regional Chili Preferences: If you like it really spicy, try adding a pinch of cayenne pepper or using bird’s eye chilies. My family loves a good kick, so I often add a bit of both!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, cook your basmati rice until it’s al dente. Once cooked, drain it well and spread it out on a tray to cool completely. This is key to preventing sticky fried rice.
2. In a bowl, marinate the chicken with 0.5 teaspoon soya sauce, a pinch of salt, and pepper. This helps keep it tender and flavorful.
3. While the chicken marinates, prepare the sauce by mixing the remaining 1 tablespoon soya sauce, rice vinegar, and sugar in a small bowl. Give it a good whisk!
4. Heat 1 tablespoon of oil in a wok or large pan over medium-high heat. Stir-fry the chicken until it’s cooked through, then push it to one side of the pan.
5. Crack the egg into the pan and scramble it until it’s soft and fluffy. Once scrambled, remove the chicken and egg mixture from the pan and set aside.
6. Add the remaining 1 tablespoon of oil to the pan. Sauté the garlic, the white parts of the spring onions, and the chopped green chilies for about 30 seconds until fragrant. Then, add the diced bell peppers and sauté for another minute.
7. Add the cooled rice to the pan and pour in the prepared sauce. Toss gently to combine, making sure the rice is evenly coated.
8. Add the cooked chicken and scrambled egg back into the pan. Mix everything together well. Taste and adjust the seasoning if needed – maybe a little more soya sauce or a pinch of pepper?
9. Finally, garnish with the green parts of the spring onions and serve hot!

Expert Tips

• High Heat is Your Friend: Fried rice is best cooked over high heat. This helps create that slightly charred, smoky flavor.
• Don’t Overcrowd the Pan: If you’re making a large batch, cook it in stages to avoid overcrowding the pan.
• Cold Rice is Crucial: Seriously, don’t skip cooling the rice! Warm rice will clump together and result in mushy fried rice.

Variations

• Shrimp Fried Rice: Swap the chicken for 150 grams of peeled and deveined shrimp.
• Tofu Fried Rice: Use 150 grams of firm tofu, pressed to remove excess water and cubed.
• Veggie Loaded: Add extra vegetables like carrots, peas, or broccoli. My friend loves adding mushrooms!

Vegan Adaptation

To make this recipe vegan, simply replace the chicken with tofu or extra vegetables and omit the egg. You can also add a splash of sesame oil for extra flavor.

Gluten-Free Adaptation

Use tamari instead of soya sauce to make this recipe gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Omit the green chilies and reduce the crushed pepper to a pinch.
• Medium: Use 1 green chili and 0.25 teaspoon of crushed pepper.
• Hot: Use 2 green chilies and 0.5 teaspoon of crushed pepper, or add a pinch of cayenne pepper.

Festival/Celebration Adaptations (e.g., Chinese New Year)

During Chinese New Year, some families add small pieces of cooked carrot to symbolize good luck and prosperity!

Serving Suggestions

This Chicken Fried Rice is delicious on its own, but it also pairs well with a side of spring rolls or a simple cucumber salad.

Storage Instructions

Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

FAQs

What type of rice works best for fried rice?

Basmati rice is the best choice! It’s long-grained and fluffy, which prevents it from becoming sticky.

Can I use leftover chicken for this recipe?

Absolutely! Leftover chicken is perfect for this recipe. Just make sure it’s already cooked.

How can I adjust the saltiness of the fried rice?

Soya sauce is the main source of saltiness. Start with less and add more to taste.

What’s the best way to prevent the rice from becoming sticky?

Cool the rice completely before adding it to the pan. This is the most important step!

Can I add other vegetables to this fried rice?

Definitely! Feel free to add any vegetables you like. Carrots, peas, and broccoli are all great options.