This chicken fried rice recipe is a simple, satisfying dish that turns everyday ingredients into something full of flavour and comfort. Using pre cooked basmati rice gives the dish a light, fluffy texture that is ideal for frying, and it also keeps the process quick and stress free. Tender pieces of chicken breast, soft scrambled eggs, and a handful of peas create a balanced mix of protein and vegetables, while soy sauce and toasted sesame oil add depth, savouriness, and a hint of nutty aroma that ties everything together.
What makes this recipe especially enjoyable is how fast it comes together once everything is prepped. With the rice already cooked, you only need a short time in the pan to bring the dish to life. The chicken cooks until golden, the eggs are scrambled to a soft finish, and the peas add a touch of colour and sweetness. The spring onions give a fresh lift at the end, adding a mild onion flavour that brightens the whole dish. Vegetable oil provides the right high heat cooking base, ensuring the rice fries properly without sticking or becoming heavy.
This dish is perfect for busy evenings, quick lunches, or moments when you want something homemade but without a long cooking process. It is also easy to adjust to your taste. You can add more soy sauce for extra savouriness, increase the chilli flakes if you like heat, or stir in leftover vegetables to make it even heartier. The recipe works brilliantly with cold leftover rice as well, making it a great way to repurpose ingredients.
Simple to make, satisfying to eat, and versatile enough to suit any day of the week, this chicken fried rice recipe is a dependable favourite worth returning to whenever you need a quick and tasty meal.
Chicken Fried Rice
Ingredients
- 500 g pre cooked basmati rice (2 x 250g pouches)
- 2 chicken breast fillets
- 3 large eggs
- 50 g frozen peas
- 4 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 4 tbsp vegetable oil
- 3 spring onions
Instructions
- Cook the chicken breasts in an air fryer for 20 mins at 170 C making sure they are fully cooked through
- Once cooked, slice up the chicken breast
- Lightly beat the eggs in a bowl
- Heat 1 tbsp of the oil in a wok and add the egg, work in the pan until it is just cooked, return to the bowl
- Heat the remained of the oil in the wok, work the rice in the pouches to separate and then tip into the wok
- Add the peas, soy sauce and sesame oil and keep moving the rice around the wok
- Add the sliced up chicken to the wok and stir through
- Add the cooked egg and break up in the wok
- Add sliced spring onions and stir through
- Serve immediately
We go through a lot of soy sauce in our house and tend to use Kikkoman soy sauce from Amazon
