Last Updated on 4 months by Neha Deshmukh

Chicken Fried Rice Recipe – Quick & Easy Indian-Style

Introduction

Okay, let’s be real – who doesn’t love a good fried rice? It’s the ultimate comfort food, a fantastic way to use up leftovers, and honestly, just incredibly satisfying. I first made this Chicken Fried Rice years ago when I was a student, and it’s been a family favourite ever since. This isn’t just any fried rice, though. This is my go-to Indian-style Chicken Fried Rice – quick, easy, and packed with flavour. It’s perfect for a speedy weeknight dinner or a casual weekend meal. Let’s get cooking!

Why You’ll Love This Recipe

This Chicken Fried Rice is a winner for so many reasons! It’s ready in under an hour (seriously!), uses simple ingredients you probably already have, and is totally customizable. Plus, the blend of spices gives it that lovely aromatic kick that sets it apart. It’s a guaranteed crowd-pleaser, and honestly, it’s just fun to make.

Ingredients

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

• 3 cups basmati rice
• 750 gm boneless chicken, cut into bite-sized pieces
• 1 tsp black pepper powder
• 1 tsp white pepper powder
• 2 tbsp olive oil
• 25 gm butter
• 4 garlic cloves, minced
• 4 spring onions, separated into white bulbs and green tops
• 2 carrots, diced
• 15-20 green beans, trimmed and diced
• 0.5 cup frozen green peas
• 4 eggs
• 4 tbsp soya sauce
• 2 tbsp red chilli sauce

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure everything turns out perfectly!

Basmati Rice: Importance of Grain Quality & Rinse

Basmati rice is key here. It has that lovely fluffy texture that’s perfect for fried rice. Look for a good quality brand – it really makes a difference. And please don’t skip rinsing the rice! Rinse it under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.

Chicken: Cut & Marination for Tenderness

I prefer using boneless, skinless chicken thighs for this recipe, as they stay nice and tender. But chicken breast works too, just be careful not to overcook it. Marinating the chicken with black and white pepper, even for just 15-20 minutes, really boosts the flavour.

Spices: Black & White Pepper – Aromatic Blend

Don’t underestimate the power of pepper! Black pepper gives a warm, robust flavour, while white pepper adds a subtle, earthy aroma. Using both creates a really lovely depth of flavour.

Olive Oil & Butter: The Flavor Combination

The combination of olive oil and butter is magic. Olive oil has a higher smoke point, which is important for stir-frying, while butter adds richness and flavour.

Spring Onions: White Bulbs vs. Green Tops – Usage & Flavor

We’re using both the white bulbs and the green tops of the spring onions. The white bulbs are sautéed with the vegetables for a savoury base, while the green tops are added at the end for a fresh, vibrant finish.

Soy & Chili Sauce: Balancing Sweet, Savory & Spice

Soy sauce provides that umami saltiness, and chili sauce adds a lovely kick. Feel free to adjust the amount of chili sauce to your liking – I’ll give you some tips on spice level adjustments later!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the basmati rice in abundant water until it’s just done. Drain it well, rinse thoroughly under cold water, and spread it out on a plate to cool completely. This is crucial for preventing sticky fried rice.
2. While the rice is cooling, marinate the chicken with black pepper, white pepper, and a pinch of salt.
3. Heat the olive oil in a wok or large frying pan over medium-high heat. Stir-fry the chicken until it’s cooked through. Set it aside.
4. In the same wok, melt the butter. Sauté the minced garlic and the white bulbs of the spring onions for about a minute until fragrant.
5. Add the diced carrots, green beans, and frozen peas. Cook for about 5 minutes, until the vegetables are tender-crisp.
6. Crack the eggs directly into the wok with the vegetables. Scramble them while mixing with the veggies. Season with white pepper, black pepper, and a pinch of salt.
7. Return the cooked chicken to the wok. Add the soya sauce and chili sauce. Mix well and adjust the seasoning to your taste.
8. Now, add the cooled rice in batches, tossing gently with two spatulas to coat it evenly with the sauce and vegetables. Be gentle – we want to keep those grains intact!
9. Finally, fold in the green tops of the spring onions. Serve immediately and enjoy!

Expert Tips

Here are a few secrets to making the best Chicken Fried Rice:

Achieving Perfect Rice Texture

The key to perfect fried rice is using cooled, day-old rice. This helps prevent it from becoming mushy. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and let it cool completely.

Wok Hei: The Secret to Authentic Fried Rice Flavor

“Wok Hei” is that slightly smoky, charred flavour you get from authentic stir-fries. To achieve this, make sure your wok is very hot before adding the ingredients.

Preventing Sticky Fried Rice

Rinsing the rice thoroughly and using cooled rice are the biggest factors. Also, don’t overcrowd the wok – work in batches if necessary.

Marination Time & Flavor Infusion

While 15-20 minutes is good for a quick marination, letting the chicken marinate for a couple of hours (or even overnight) will really infuse it with flavour.

Variations

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

Vegan Chicken Fried Rice

Simply substitute the chicken with firm tofu, cut into cubes. Marinate the tofu in the same spices as the chicken.

Gluten-Free Chicken Fried Rice

Use gluten-free soy sauce (tamari) instead of regular soy sauce.

Spice Level Adjustment: Mild to Fiery

Adjust the amount of chili sauce to your liking. For a milder flavour, use 1 tbsp or even less. For a fiery kick, add a pinch of red chili flakes! My friend, Priya, loves to add a finely chopped green chili for extra heat.

Festival Adaptations: Quick Weeknight Meal or Party Favorite

This recipe is so versatile! It’s perfect for a quick weeknight meal, but you can easily double or triple the recipe to serve a crowd at a party.

Serving Suggestions

Serve your Chicken Fried Rice hot, straight from the wok! It’s delicious on its own, but you can also pair it with a side of vegetable spring rolls or a refreshing cucumber salad.

Storage Instructions

Leftover Chicken Fried Rice can be stored in an airtight container in the refrigerator for up to 2 days.

FAQs

Let’s answer some common questions:

What type of rice is best for fried rice?

Basmati rice is ideal because of its long grains and fluffy texture. Jasmine rice also works well.

Can I use leftover cooked chicken?

Absolutely! That’s a great way to use up leftovers. Just make sure the chicken is fully cooked before adding it to the wok.

How can I prevent the fried rice from becoming soggy?

Use cooled rice, rinse it thoroughly, and don’t overcrowd the wok.

What’s the best way to heat up leftover fried rice?

Heat it in a wok or frying pan over medium heat, stirring frequently. You can add a splash of water or soy sauce to help rehydrate it.

Can I add other vegetables to this fried rice?

Definitely! Feel free to add any vegetables you like, such as mushrooms, bell peppers, or broccoli.