Chinese · Lunch · Dinner
Colourful fried rice with chicken, vegetables and egg.
WHAT YOU NEED
Ingredients adjusted for 4 servings
Read the complete method first. Measure all ingredients for Chicken Fried Rice, prepare the listed equipment, and separate raw-food tools from ready-to-eat food.
STEP BY STEP
Break 3 cups cold cooked rice apart with clean fingers or a fork so no large clumps remain. Dice 250 g cooked chicken into 1–2 cm pieces, beat 2 eggs, slice 2 spring onions, and measure 1 cup mixed vegetables, 2 tablespoons soy sauce and 1 teaspoon sesame oil before heating the wok.
Heat a large wok or wide frying pan over medium-high heat. Add 1 teaspoon neutral oil, pour in the beaten eggs and stir for 45–60 seconds until softly set. Transfer the egg to a clean plate while it is still slightly tender.
Return the pan to high heat with another teaspoon of oil. Add the mixed vegetables and stir-fry for 2–3 minutes until brightly coloured and just tender. Add the cooked chicken and toss for 1–2 minutes until it is steaming hot throughout.
Add the cold rice. Press and turn it with a spatula for 3–4 minutes, breaking every clump and allowing excess moisture to evaporate. The grains should feel separate rather than wet or sticky.
Drizzle 2 tablespoons soy sauce around the hot edge of the pan and add 1 teaspoon sesame oil. Toss continuously for 1 minute so the colour and seasoning spread evenly without creating salty patches.
Fold the cooked egg and most of the sliced spring onions through the rice. Stir-fry for another 1–2 minutes until every component is piping hot, then taste and adjust only if needed because soy sauce is already salty.
Remove from the heat, scatter over the remaining spring onions and serve immediately. Cool leftovers quickly and refrigerate within 1 hour; reheat rice only once until steaming hot.
Nutrition varies with portions and ingredient brands.
If food browns too quickly, lower the heat. If it is pale or watery, cook in smaller batches and allow excess moisture to evaporate before adding more ingredients.
Serve Chicken Fried Rice at the temperature recommended in the method. Taste for seasoning only when the food is safe to sample, then add garnishes just before serving.
Cool leftovers promptly, transfer them to a clean airtight container and refrigerate within 2 hours. Reheat only the portion needed until piping hot, and follow local food-safety guidance.
WHAT I LEARNED
Cold rice stays separate and works better for fried rice.
SAFETY FIRST
Reheated rice must be piping hot before serving.
