If you love a good 'fakeaway', then check out my simple and delicious Chicken Fried Rice. Made with sesame oil, oyster sauce, soy sauce and sweet chilli sauce, it's an easy meal that the whole family will enjoy - they won't even notice the mixed veggies!
Picking up your order at the takeaway shop would probably take longer than making my quick, tasty Chicken Fried Rice at home. And better yet, it's a great way to use up leftover rice from the night before!
If you're after a slightly different take on the meat and rice combo, check out my BBQ Chicken Rice Bowls or my Prawn Fried Rice - you'll love how fast and tasty they are. OR why not try our Beef and Broccoli Fried Rice?
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Ingredient notes:
- Chicken: I used chicken breasts in this recipe, but you could use thighs if you prefer them.
- Rice: I love to make extra rice just so I can make this meal. Day-old rice dries out nicely for fried rice!
- Soy Sauce: I like to use a reduced salt soy sauce, so it doesn't overpower the flavour of the dish.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In a large frying pan, heat the oil over a medium heat. Add the rice and stir fry for a few minutes.
Move the rice to the outside of the pan and add the chicken. Cook, stirring for 5 minutes.
Add the frozen mixed veggies and stir.
Push the mixture out to the edges to make a space in the centre. Pour in the eggs and let them cook like a mini omelette. Fold the egg over and use the end of the spatula to cut into pieces.
In a small jug, mix together the soy sauce, oyster sauce and sweet chilli, then pour it into the pan and stir to coat the rice. Add the spring onion and stir in.
Once the chicken is cooked through and everything is piping hot and combined, serve the fried rice topped with Japanese mayo and sriracha.
Hint: To make this vegetarian, simply leave out the chicken and add two extra eggs.
Recipe FAQs:
You can use any that you prefer, but personally, I think Jasmine rice is the best for fried rice.
You sure can! You could use pork, beef or prawns. Leave the meat out all together to make it a vegetarian fried rice - just add two extra eggs.
You might like to add other vegetables, depending on what's in season. I used frozen mixed vegetables of corn, peas and carrot, but I think capsicum, broccoli and onion would all be great too.
Storage:
Store any leftovers in an airtight container in the fridge for up to three days. Reheat until piping hot.
Top tips:
I love to make extra rice just so I can make this meal. Day-old rice dries out nicely for fried rice!
Related Recipes:
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Chicken Fried Rice
My simple and delicious Chicken Fried Rice is made with sesame oil, oyster sauce, soy sauce and sweet chilli sauce, it's an easy meal that the whole family will enjoy.
Ingredients
- 1 Tbsp sesame oil
- 2 cups cooked white rice
- 500g chicken breast, diced
- 1½ cups frozen mixed vegetables
- 2 eggs, whisked together
- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp sweet chilli sauce
- 1 spring onion, finely sliced
To serve
- Japanese mayo
- Sriracha sauce, optional
Instructions
- In a large frying pan, heat the oil over a medium heat. Add the rice and stir fry for a few minutes.
- Move the rice to the outside of the pan and add the chicken. Cook, stirring for 5 minutes.
- Add the frozen mixed veggies and stir. Push the mixture out to the edges to make a space in the centre. Pour in the eggs and let them cook like a mini omelette. Fold the egg over and use the end of the spatula to cut into pieces.
- In a small jug, mix together the soy sauce, oyster sauce and sweet chilli then pour it into the pan and stir to coat the rice. Add the spring onion and stir in.
- Once the chicken is cooked through and everything is piping hot and combined, serve the fried rice topped with Japanese mayo and sriracha.
Notes
- Swap the chicken breast for thighs.
- Leave out the chicken and add 2 extra eggs if you want a vegetarian version.
- I love to make extra rice just so I can make this meal. Day-old rice dries out nicely for fried rice!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 435Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 201mgSodium: 889mgCarbohydrates: 30gFiber: 2gSugar: 4gProtein: 46g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Tara says
Made this last night. I tasted the same as take-outs! Love it. 5 stars.
Nicole K says
Hi, before I go ahead and try this - Should the mixed veggies be defrosted or frozen when adding to the mixture??
VJ cooks says
Hi Nicole, the veggies go in frozen. I've update the recipe to make this clearer. Thanks!
Robyn Hannah says
Would like to make your Chicken Fried Rice but don't have any Oyster sauce, can I substitute with anything else
Thank you
VJ cooks says
You can leave it out, or increase the sweet chilli and soy sauce by 1 tablespoon each. But it will taste different.
Tania Potts says
Only two of us home for dinner tonight so this was a quick and easy delicious dinner all in one pan! Thank you
VJ cooks says
That's awesome. Thanks for the feedback, Tania 🙂
Rach says
Can I use cooked microwave pack of rice?
VJ cooks says
Yes that would be fine. I would still lay it out on a tray to dry out once you've cooked it.
Brenda Whittington says
This has become a regular at our house. So good to use up vegetables in the fridge, and can feed a good number of people with a small bit of chicken. We used hoison sauce instead of oyster sauce tonight to make it gluten free friendly. Delicious.
VJ cooks says
Oh what a great idea. Yes I agree, a great meal for using up leftover rice and whatever vegetables you have to hand.
Matt says
What do you do with the sesame oil
VJ cooks says
Hi Matt, the cooked rice is cooked in the sesame oil at the start.