Description
This Chicken Fried Rice recipe is a quick and flavorful dish perfect for using up leftover cooked chicken. It features stir-fried vegetables, tender chicken, scrambled eggs, and seasoned rice tossed together with soy sauce and a hint of lemon juice. Ideal for a weeknight dinner or easy takeaway-style meal at home.
Ingredients
Scale
Vegetables & Aromatics
- 1 onion, peeled and diced
- 1 red bell pepper, deseeded and finely chopped
- 2 cloves garlic, peeled and minced
- 115 g (2/3 cup) frozen peas
- 1/2 bunch spring onions/scallions, chopped
Protein & Eggs
- 250 g (2 cups) cooked shredded or sliced chicken
- 2 eggs
Carbohydrates
- 800 g (4 cups) boiled and cooled long-grain rice (about 1 1/3 cups / 300 g dried rice boiled in water)
Oils & Sauces
- 2 tbsp neutral oil (such as avocado oil)
- 1/2 tbsp sesame oil
- 2 tbsp dark soy sauce
Seasonings & Others
- 1/4 tsp salt
- Juice of 1/2 a lemon
Instructions
- Sauté the onion: Heat 1 tbsp of neutral oil in a large wok over medium heat. Add the diced onion and cook, stirring regularly, for about 5 minutes until the onion becomes soft and translucent.
- Add vegetables: Pour in the remaining 1 tbsp of oil along with the chopped red bell pepper, minced garlic, and frozen peas. Stir-fry for 2 more minutes, continuing to stir regularly to evenly cook the vegetables.
- Incorporate chicken and sesame oil: Add the cooked shredded chicken and drizzle in the sesame oil. Stir everything together to combine the flavors evenly.
- Add rice and increase heat: Add the boiled and cooled long-grain rice to the wok and increase the heat to high. Use a spatula to toss the rice mixture continuously, preventing sticking and ensuring the rice heats through evenly, about 5 minutes.
- Cook the eggs: Push the rice mixture to one side of the wok, crack in the two eggs into the cleared space, and add a small splash of soy sauce to the eggs. Over medium-high heat, scramble the eggs lightly with the spatula until they are partially cooked but still slightly runny.
- Mix eggs into rice: Combine the scrambled eggs with the rice mixture thoroughly, distributing the cooked egg through the rice.
- Season the fried rice: Pour in the remaining soy sauce, sprinkle the salt, and stir everything together well to combine the flavors evenly.
- Finish with lemon juice and garnish: Add the juice of half a lemon and stir. Taste and adjust lemon juice if desired. Divide the fried rice into 4 bowls and top each portion with chopped spring onions.
Notes
- A quick and delicious recipe inspired by takeaway-style chicken fried rice.
- Great way to use leftover cooked chicken for a speedy meal.
- Adjust seasoning and lemon juice to your taste for brightness.
- Use neutral oil like avocado oil to avoid overpowering flavors.
- Ensure rice is cooled and dry for best texture in fried rice.
Nutrition
- Serving Size: 1 serving
- Calories: 477 kcal
- Sugar: 4 g
- Sodium: 737 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 134 mg
