Quick Chicken Fried Rice

Quick Chicken Fried Rice

A quick and flavour packed fried rice with tender chicken, crisp vegetables, and a savoury sauce

Prep

10 mins

Cook

10 mins

Serves

2

Difficulty

Easy

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Ingredients

Main

• 2 tablespoons peanut oil or other neutral oil, plus 1 to 2 extra tablespoons for frying
• 1/2 white or brown onion, sliced
• 1 chicken breast, thinly sliced, about 400 g
• 4 button mushrooms, sliced
• 1/2 carrot, thinly sliced into rounds
• 1/4 green capsicum, thinly sliced
• 1/4 yellow capsicum, thinly sliced
• 1 cup day old rice

Sauce

• 2 1/2 tablespoons fish sauce
• 2 1/2 tablespoons oyster sauce
• 1/2 teaspoon sugar
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper

Optional garnish

• Spring onion, sliced
• Fresh coriander
• Lemon wedges

Method

1. Heat 2 tablespoons of oil in a large pan or wok over high heat. Add the onion and chicken and cook for about 1 minute, just until the chicken changes colour. Remove from the pan and set aside.
2. Add 1 to 2 more tablespoons of oil to the pan. Add the mushrooms, carrot, green capsicum, and yellow capsicum. Stir fry for 2 to 3 minutes until the vegetables begin to soften.
3. Add the day old rice and stir well so everything is evenly mixed through.
4. Reduce the heat to medium. Add the fish sauce, oyster sauce, sugar, sesame oil, and white pepper. Stir well to coat the rice and vegetables.
5. Return the chicken and onion to the pan. Stir for 1 to 2 minutes, just until the chicken is fully cooked through.
6. Turn off the heat. Add spring onion and coriander, then gently mix through.
7. Serve immediately with lemon wedges if desired.

Tips

• Day old rice works best because it stays separate and fries up better than freshly cooked rice.
• Keep the heat high at the start so the chicken cooks quickly without going watery.
• The vegetables are very flexible, so you can swap in zucchini, broccoli, snow peas, baby corn, bean sprouts, bok choy, cabbage, or green beans depending on what you have.
• Do not overcook the chicken after returning it to the pan. A quick final toss is enough.

Storage

• Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat in a pan or microwave until piping hot all the way through.
• Fresh garnishes are best added just before serving.