Chinese Chicken Fried Rice

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Average: 5 (1 vote)
Serves 3-4

A family favourite, easy to make and delicious!

400 gm
boneless chicken breast, cleaned and cut into strips
4-5 cups
pre-cooked, cooled rice
(you can prepare regular plain boiled rice even the day before you want to cook this meal, or use leftover plain rice from a different meal, the dish tastes and looks better when the rice is not freshly made)
onions, diced or sliced, according to preference
(I prefer light, but you can use dark if you like)
soya sauce
a handful of peas
(pre-boiled and drained)
salt to taste
4 tbsp.
vegetable oil
1/4 tsp.
garlic paste

Handful of peas are optional, you can leave it out if you don't like peas, or you can use a variety of other veggies like chopped carrots, french beans, sweet corn...even a combination of any and all is perfectly fine!

To prepare the chicken

Boil the chicken in a pan with some salt, garlic, ginger and a dash of soya sauce to give it extra flavor.  Once done, drain and set aside. (You can save the broth for making a starter course like chicken corn soup if you want).

To combine both chicken and rice

Heat oil in a wok or big pan, add the onions and sauté until they start turning brown. Add the strips of chicken, peas and garlic and keep stirring until the chicken pieces start to brown slightly too. Pour in the pre-cooked rice and about 4-5 tbsp. soya sauce. Stir-fry together gently over a very low flame until the rice changes color n the ingredients are well combined. If you prefer more soya sauce (or darker-looking rice), go for it! Just keep checking the salt because soya sauce is normally salty.

For the garnish, beat the egg with a pinch of salt and fry in a little oil, then cut into strips and add them onto the rice before serving! Voila!! (or whatever the Chinese version of voila!)


if using veggies like carrots beans etc hw mch quantity shd b used

Fauzia's Kitchen Fun's picture

As much as you prefer. :)

Thx Fauzia I tried your chicken fried rice It came out amazing!!

Simple ..
Why dont you use china salt ,?

Fauzia's Kitchen Fun's picture

I don't like the side-effects of chinese salt.

Tried your yummy was amazing..:-)

Hi, can you please give the exact/approximate quantities of everything in the 'prepare the chicken' part - How much water to boil in, how much salt, soya sauce, garlic n ginger (do u mean pastes?), etc. Thanks!

Fauzia's Kitchen Fun's picture

Hi, just enough water to cover the chicken, quarter tsp each of ginger and garlic pastes and salt. Splash of soya sauce.

Okay. Approximately how long would it take the chicken to get done while boiling? I have never boiled chicken before.

Fauzia's Kitchen Fun's picture

About 15-20 minutes on medium to low heat.

Also, can I put the eggs the same way as in egg fried rice, i.e. scramble it before adding the rice to it? Coz some people don't like egg, but when you put it this way, they can't tell and still love it ;)

Fauzia's Kitchen Fun's picture

Yes that is fine.

Okay. At what point should I put the egg, then? Before or after I brown the onions?

Fauzia's Kitchen Fun's picture

After the onions.

Hi. I finally tried this recipe. The soya sauce was definitely too much; it turned the rice dark brown, and the taste and smell of the soya sauce was too pungent - even after adding more rice! I'd say reduce the soya sauce by half, so it's the same amount as in the 'egg fried rice' recipe (which turns out delicious every time).
I have no idea what soya sauce I was using (dark or light) as it didn't mention on the bottle.

Fauzia's Kitchen Fun's picture

Hi, sounds like you might have used dark soy sauce. With light, the results turn out perfect every time. :)

You are right; it's probably dark soya sauce. Used it in other recipes recently and it tasted just as bad! :P