This takeaway-style recipe for Chinese chicken fried rice is both delicious and simple.
Using authentic British takeaway ingredients, it’s pretty simple – flavoured by soy sauce, garlic and chilli, lean chicken breast, egg and leftover rice come together for a delicious, high-protein one-pan meal. I love this dish either as a simple mid-week dinner I can whip up after work or as a Friday night treat when I have friends over.
The recipe calls for leftover rice as it holds it’s shape much better than freshly cooked. If you’re wanting to make it later today though, I’d advise cooking your rice now and cooling it fully before beginning – it does make a big difference!
You can experiment with this recipe to suit your own taste – adding in veggies or a bit more spice, for instance.
How to make takeaway-style Chinese chicken fried rice
Scroll down for the recipe card and ingredient list
1. Begin with your prep
2. Then, heat oil in a large non-stick, sided pan to a medium-high
3. Add in the chicken, onions, garlic and chilli
4. Cook for 2-3 minutes, until the onions are beginning to brown and the chicken has flavour on all sides
5. Then, add in the peas and spring onions, stir and cook for a further minute
6. Next, move everything to the edges of the pan to make room for the egg, if the pan is dry at this point, add a little more oil to prevent the egg from sticking
7. Then, pour the whisked egg into the pan and allow to sit for around 20 seconds, until it begins to omelette / harden, then stir once to break it into more pieces
8. After around a minute or so, the egg will be cooked and look a little like this
9. So, it’s time to add in the soy rice – pour this in, stir it to combine with everything and fry until the rice is hot throughout, serve & enjoy!
Takeaway Chinese Chicken Fried Rice
A deliciously simple takeaway classic; Chinese chicken fried rice. Made at home with soy sauce, lean chicken breast and egg - this makes for a lovely meal any day of the week!
Ingredients
- 2 tbsp oil
- 2 chicken breasts
- 1 egg
- 300g leftover rice (enough for 2 people)
- 3 tbsp frozen peas
- 1 spring onion
- 1/2 white onion
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce (see notes)
- 2 garlic cloves (or lazy / frozen garlic)
- 1/2 red chilli (or lazy / frozen chilli pieces)
Instructions
- Begin with your prep:
- cut the chicken into bite-sized pieces and remove excess fat
- finely dice the onion, garlic and chilli (if using)
- pour the soy sauce over the rice in a bowl and stir to evenly coat the rice
- crack the egg into a bowl and stir with a fork until combined
- slice the spring onion - Then, heat oil in a large non-stick, sided pan to a medium-high
- Add in the chicken, onions, garlic and chilli
- Cook for 2-3 minutes, until the onions are beginning to brown and the chicken has flavour on all sides
- Then, add in the peas and spring onions, stir and cook for a further minute
- Next, move everything to the edges of the pan to make room for the egg, if the pan is dry at this point, add a little more oil to prevent the egg from sticking
- Then, pour the whisked egg into the pan and allow to sit for around 20 seconds, until it begins to omelette / harden, then stir once to break it into more pieces
- After around a minute or so, the egg will be cooked and look a little like this
- Finally, add in the soy rice - pour this in, stir it to combine with everything and fry until the rice is hot throughout, serve & enjoy!
Notes
Soy Sauce
A note on soy sauce - this recipe calls for both dark and soy sauce as they bring slightly different elements to the dish. I know however in some areas dark soy is hard to get hold of and you might not use a full bottle - you can use just light soy sauce in the recipe if you need, it'll still be a lovely dinner - I'd just add in 3 tbsp though, or, as much as feels right with the rice you have.
Rice
The recipe also calls for leftover rice - this is as it holds its shape and texture much better than freshly made rice. I would recommend it. Also - in a pinch you could use a packet of microwave rice straight into the pan if needed.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 640Total Fat 30gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 20gCholesterol 220mgSodium 2600mgCarbohydrates 57gFiber 3gSugar 4gProtein 57g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Skip to Recipe