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Chicken Fried Rice

Chicken Fried Rice - quick and easy weeknight dinner or lunch made with soy sauce-kissed crisp-tender rice, chunks of marinated chicken and crisp vegetables. Better than your favorite takeout fried rice!
Course Main
Cuisine Fusion
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 - 6 cups
Calories 791kcal
Author Immaculate Bites


Marinated Chicken

  • 1 pound boneless, skinless chicken thighs or breasts
  • 1- 1 1/2 tablespoons Soy Sauce (Light)
  • 1/2 teaspoon Garlic
  • 1/2 teaspoon Ginger
  • 1/2 teaspoon oyster sauce
  • 1/2 Cup Sliced Onions
  • 1 teaspoon hot sauce (adjust to taste)

Chicken Fried Rice

  • 2-3 eggs , lightly beaten
  • 2 cloves garlic , minced
  • 1 teaspoon minced ginger
  • ½ small onion , sliced
  • 1 cup peas and carrots
  • ¼ cup canola or vegetable oil
  • salt and pepper to taste
  • 4 cups cooked day old, long grain rice
  • 3 tablespoons soy sauce , (I used light soy sauce)
  • 1 tablespoon oyster sauce
  • 2 green onions , sliced
  • ½ -1 tablespoon pepper flakes
  • a dash of curry powder (optional)
  • 1/2 -1 teaspoon Hot Sauce


Chicken Marinade

  • Marinade chicken with soy sauce, garlic, ginger ,  oyster sauce ,onions  and hot sauce 
    Marinate meat for several hours or overnight 

Chicken Fried Rice

  • Break up the clumpy rice before starting recipe.
  • Heat a large wok or skillet on medium high heat with about a tablespoon of canola or vegetable oil.
  • Then add the eggs and quickly stir to break the eggs apart. Remove eggs and transfer to a plate .
  • Add about a tablespoon oil to the wok or pan . Once hot, add chopped chicken , Lightly season with salt and pepper . Saute for about 5 – 6 minutes, or until cooked through. Transfer chicken to a plate and set aside.
  • Continue with the stir frying by adding a tablespoon of oil into the wok, followed by onions, garlic , ginger, peas, carrots and basil , if using any . Cook for about 2-3 minutes .
  • Add the rice, stir vigorously for about 2-3 minutes adding soy sauce, oyster sauce , and about 1 tablespoon water to moistened rice. 
  • Finally return the combination of, eggs, and chicken to the wok. Stir until everything has been fully combined and chicken is is reheated through. Add pepper flakes or hot sauce – optional.
  • Adjust seasoning salt, pepper and soy sauce ,if necessary.
  • Garnish with chopped scallion and serve.


Calories: 791kcal | Carbohydrates: 124g | Protein: 34g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 123mg | Sodium: 870mg | Potassium: 636mg | Fiber: 3g | Vitamin A: 2830IU | Vitamin C: 6.9mg | Calcium: 74mg | Iron: 2.5mg