5 from 3 votes
Chicken Fried Rice
Chicken fried rice is a quick and easy dinner option that is delicious and satisfying. This classic Chinese dish is made with fluffy rice, tender chicken, and a variety of vegetables that are sure to satisfy your taste buds.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
577 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 300 g rice Basmati
- 500 g chicken breast Boneless, skinless
- 3 tbsp neutral cooking oil generic cooking oil
- 1 onion Chopped
- 2 garlic Minced, cloves
- 2 carrot Peeled, diced
- 100 g pea Frozen
- 2 egg Lightly beaten
- 4 tbsp soy sauce
- salt To taste
- black pepper To taste
- Coriander Optional, garnish
Instructions
- Begin by rinsing the rice in a sieve and placing it in a saucepan with 600ml of cold water. Bring the mixture to a boil, then reduce it to a simmer.
- Cover the saucepan and let it cook for 10-12 minutes or until the rice becomes tender and the water is fully absorbed.
- Afterward, take it off the heat and let it rest for 5 minutes before fluffing it with a fork. Set it aside.
- While the rice is cooking, preheat a grill or grill pan to medium-high heat. Season the chicken with salt and pepper and grill each side for approximately 5-6 minutes or until fully cooked.
- Once it's done, let it cool for a few minutes before using a fork to shred it.
- Heat oil in a large frying pan or wok over high heat. Add the onion and garlic and stir-fry for 1-2 minutes until soft and aromatic.
- Next, add the carrots and stir-fry for an additional 3-4 minutes or until they begin to soften.
- Push the vegetables to one side of the pan and pour the beaten eggs into the other side.
- Scramble them for around 30 seconds until they are fully cooked, then mix them in with the vegetables.
- Add the shredded chicken and frozen peas to the pan and stir-fry for another 2-3 minutes or until the peas are heated through.
- Finally, add the cooked rice and soy sauce to the pan and stir-fry for another 3-4 minutes or until the rice is fully coated and heated through. Taste and adjust seasoning with salt and pepper, if needed.
- Serve the dish hot, garnished with fresh coriander if desired.
Cup of Yum
Notes
- If you don't have a wok, you can use a large non-stick frying pan instead.
- You can substitute the chicken with prawns, beef or tofu if preferred.
- Nutritional facts:
- The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition Information
Calories
577kcal
(29%)
Carbohydrates
74g
(25%)
Protein
34g
(68%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Trans Fat
0.1g
(5%)
Cholesterol
146mg
(49%)
Sodium
2352mg
(98%)
Potassium
810mg
(17%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
5417IU
(108%)
Vitamin C
14mg
(16%)
Vitamin D
1µg
(5%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 577
% Daily Value*
| Calories | 577kcal | 29% |
| Carbohydrates | 74g | 25% |
| Protein | 34g | 68% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 146mg | 49% |
| Sodium | 2352mg | 98% |
| Potassium | 810mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5417IU | 108% |
| Vitamin C | 14mg | 16% |
| Vitamin D | 1µg | 5% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.