Chicken Fried Rice Recipe

Aminah Rizwan

Chicken Fried Rice Recipe

The perfect dish for late work nights or busy days, Chicken Fried rice is not only surprisingly easy and quick to make, it's one of our favourite foods to eat. The rice is a perfect match for the savoriness of the chicken and the saltiness from the soy sauce, making for a flavour masterpiece. It's also very healthy because of all the vegetables and egg in the fried rice, and it's a great way to incorporate veggies in your dinner to make your children eat them. 


  • 2 lb Skinless, Boneless, Chicken Breast or Thigh, Cubed
  • 1/4 cup Soy Sauce, Plus 3 tablespoons
  • 2 tablespoons Sesame Oil
  • 2 tablespoons Minced Garlic
  • 1 tablespoon Brown Sugar
  • 1/2 cup Water
  • 1 tablespoon Corn Starch
  • 2 teaspoons Oil
  • 1 onion, diced
  • A cup of Broccoli, Cut into Florets*
  • 1/2 cup of Sliced Carrots*
  • 1/4 Cup of Peas*
  • 1/2 cup Sliced Red Peppers*
  • 4 Eggs, beaten
  • 1 and 1/2 cup of rice(before you cook the rice, it should be 1 and 1/2 cup, but when it's cooked, it will be more than that)
  • Pepper, to taste
  • Sliced spring onion, for garnishing

*Side Note for the vegetables: These are just the vegetables I had in the kitchen. You can mix and match vegetables based on what texture or flavour I wanted. Try to stay true to the measurements I used as more than this can make the vegetables a bit overpowering. 


  1. Put your chicken into a large bowl and pour in 1/4 cup of soy sauce,  1 tablespoon sesame oil, 1 tablespoon of garlic and the brown sugar. Mix the cornstarch and water to make a cornstarch slurry, and once fully combined pour it into the bowl. Mix all the ingredients together, and let sit for at least an hour. While it's marinading you can prepare the rest of your ingredients. 
  2. In a wok or a deep skillet, cook the beef, along with the marinade. You won't need to put any oil in as the marinade will keep the beef from sticking. Cook thoroughly, and set aside(don't drain the liquid).
  3. In the same pan, heat the oil over medium heat. Cook the onion, the remaining garlic, the broccoli, peas, carrots, and peppers until the onion becomes translucent. 
  4. Push the vegetables to the side of the pan and in the empty side of the pan, pour in the eggs. While keeping the egg and vegetables on different sides of the pan, NOT mixing them, scramble the eggs until they are nearly done and still liquidy. Mix the vegetables and eggs together. 
  5. Add the rice to the pan, along with the remaining 3 tablespoons of soy sauce, the tablespoon of sesame oil, pepper, and the chicken, with the marinade. Mix well and let the rice until it is slightly crispy. 
  6. Garnish with spring onions. Enjoy!


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