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25 MINS delivery
Chicken Fried Rice
Serves 4
10 mins
1987 Kcal
Chicken fried rice is one delicious, filling meal mixed into a complete meal with soft chicken, fragrant rice, and multiple vegetables. It starts with cooked rice; in a hot wok or pan, every grain of this dish absorbs all the flavours and stays soft. Boneless chicken, cut into small pieces, is marinated using seasonings such as soy sauce and garlic to be nicely browned, juicy, and deliciously flavourful. The dish traditionally contains various vegetables, such as peas, carrots, bell peppers, and green onions for some crunch and nutrients. Scrambled eggs are added in most recipes for that slight richness. Soy sauce and sesame oil are common seasonings, with oyster sauce sometimes added to bring out the savoury, umami flavour to the dish. Some variations may add chilli or pepper flakes for that little punch. Preparation is fast over high heat so that the ingredients' fresh textures and vibrant colours are retained. A well-balanced, hearty meal is presented as the chicken and vegetables playoff against the savoury notes of sauces. The chicken fried rice recipe pairs well with other dishes and is perfect for lunch and dinner. It is also a tremendous leftover-use meal and a quick, easy go-to meal for busy weeknights.
Ingredients required for Chicken Fried Rice
- 1 cup cooked chicken
- Coriander sprigs
- 2 tbsp butter
- 1 tsp salt
- 1 tsp pepper
- 2 eggs
Cooking steps for Chicken Fried Rice
- 1Get the ingredients ready for the recipe of chicken fried rice. Chop the French beans into small pieces, and then chop the spring onions finely, including white and green. Keep them aside, along with some fresh coriander sprigs chopped for garnishing. Shred the cooked chicken in small bite-sized pieces. Left-over roast or boiled chicken can be used in this recipe.
- 2Next, heat one tablespoon of butter in a heavy-based pan over medium heat. As the butter melts and sizzles, add the chopped French beans and spring onions to the pan and saut it for about two minutes. Just that amount of saut is enough to soften the beans to some extent, and the onions give out all their flavour. After saut ing, take the vegetables out of the pan and keep them aside to add later.
- 3In the same pan, place the remaining tablespoon of butter. When melted, add two cups of cooked rice. Stir the rice well, heat through, and absorb the butter so the grains don't clump but remain separate and fluffy. Pre-cooked cold rice is used to avoid clumping for fried rice.
- 4While the rice is being heated through and absorbing the butter, season it with one Tsps of salt and one Tsps of pepper.
- 5Stir the seasoning well to spread evenly on the rice for flavour. Now, create a hole in the centre of the pan and push the rice towards the edges as you crack two eggs into this hole. Let them be for a few seconds till they get set, then scramble them using a spatula gently as they cook in with the rice for an overall rich and savoury flavour.
- 6As soon as the eggs are scrambled to the right consistency, add the rice mixture, the shredded chicken, saut ed French beans, and spring onions, stirring properly so everything gets mixed up and the chicken and the vegetables warm through. Add more stirring to saut everything for another two minutes, constantly stirring to ensure homogenous spreading everywhere.
- 7Once cooked through, remove the fried rice from the pan. Garnish fresh coriander sprigs on top to add freshness and intense flavours. Serve hot chicken fried rice alone or with a few other dishes. This recipe is versatile, quick, and fabulous when used in leftovers for a hearty and flavourful meal.