Chicken fried rice recipe | Chicken fried rice restaurant style | How to make chicken fried rice

Chicken fried rice recipe is one of the most popular versions of Chinese fried rice recipe which is crazily popular worldwide. It is renowned and beloved for its unique taste, amazing flavour and super fluffy texture. In this preparation, rice is cooked with chicken, scrambled eggs and some veggies in Sesame Oil, Soya Sauce and minimum amount of spices. Chicken fried rice restaurant style is mostly served as a main course with chilli preparations like chilli chicken, mushroom chilli, baby corn Manchurian etc. Any Chinese or Indo-chinese restaurant is incomplete without this incredible rice recipe.

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How to make Chicken fried rice (step wise photos)
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Chicken fried rice recipe is a very simple and easy recipe. The beauty of the dish is that it is not an immutable recipe. You can add so many variations by adding different types of veggies, seasonings and flavours into it. The things which matter to prepare a perfect fried rice recipe is correct technique and right proportion of ingredients. All the ingredients required to prepare the chicken with fried rice are very common and easily available in any Chinese or Indochinese kitchen pantry. If you are using left over rice for chicken fried rice chinese then it could be a perfect option for surprise guests or when you have jiffy to cook.

I am a huge fan of Chinese and Indo-chinese cuisine and whenever I go to a Chinese restaurant, I always make sure to order some fried rice. After all, I am a rice lover and always go for different varieties of rice items. But I don’t deny admitting that I have a special soft corner for Chicken fried rice recipe.

I have visited many Chinese restaurants and in each of these restaurants, the taste of this recipe is little bit different from each other. Many restaurants add flavourless and dry chicken chunks into the fried rice recipe, and many add juicy and flavoured fried chicken chunks into it, which I personally prefer. Many restaurants go heavy with soya sauce but do not use Ajinomoto because of its health-related controversy. Few restaurants use Ajinomoto i.e., monosodium glutamate (MSG) which dominates the other flavours of the fried rice recipe. I personally don’t prefer Ajinomoto and always mention to skip it before ordering food in any restaurant.

I have tried to prepare chicken fried rice Chinese multiple times at home but failed to match with the flavour and texture of my favourite restaurant bought ones. Finally, after so many attempts, I have managed to prepare chicken fried rice restaurant style which matches the standard of the restaurant bought ones in every aspect. Today, I am going to share with you my full proof chicken fried rice recipe which has got perfect fluffy rice and flavoured juicy chicken with every minute details to get the perfect output.

I have been preparing this chicken fried rice recipe from the past three years and it never disappointed me at all. I have prepared this chicken fried rice with egg for many get-togethers and kitty parties and always received admiration for the dish. I am pretty sure that after trying this recipe once, you are not going to buy chicken fried rice from takeaway service anymore.

Chicken fried rice recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. If you follow the step precisely then you will get perfect chicken fried rice with egg which will taste better than take away. But before directly jumping into the recipe, let me share few basic tips to prepare a perfect Chicken fried rice restaurant style.

For Rice

• Always use medium grain rice for preparing fried rice. Most of the people prefer brown rice and jasmine rice for fried rice preparations. These grains help to prepare fluffy and well-made fried rice.
• If you are a regular white rice consumer like me then you can go for Sona Masoori rice. You will get amazed by the result of the dish. It gives you the perfect texture and superbly absorbs the flavour of the dish.
• Never use Basmati rice for fried rice. Basmati Rice is very soft in texture and has its own flavour which goes amazing with Pulao and Biryani but does not go well with the Chinese rice preparations. I have tried it once but came up with a poor result.
• Don’t go for short grain rice like Gobindo bhog, Tulsi bhog or sushi rice because they have tendency to get sticky while mixing.
• Try to use previous day’s leftover chilled cooked rice for fried rice. This will give you the best texture for this dish.
• If you don’t have left over rice, then cook the rice in morning and spread it on wide trays to allow it to get cooled and dried. This works equally well.
• Never use hot, warm or steamy cooked rice for fried rice. This will make your fried rice mushy.

For Utensils

• Always use large skillet where you can stir the rice with ease.
• Try to go for non-stick skillet. In normal utensils, it may get sticky, especially during the time of folding the Eggs.

For Chicken

• I use raw chicken for this preparation. Always go for chicken thigh portions rather than chicken breast. This portion of the chicken is more tender and juicier when compared to chicken breasts.
• For best results, marinate the chicken with spices, soya sauce and ginger-garlic paste for 1 hour and shallow fried them. I even used an Egg to marinate the chicken. Many people also use Corn-starch instead of Egg. This step prevents the chicken to become chewy and rubbery.
• Many people use cooked Chicken or just boil the Chicken in salted water for fried rice. They just shred the chicken and mix them with rice and veggies.

I am very sure after following my process, you will never go for the cooked or boiled chicken. This may take some time but makes a huge difference in taste.

For Vegetables

• Don’t go for too much veggies for Chicken Fried Rice. Carrots, Peas and Spring Onions give the best result for this dish.
• You can go for either fresh vegetables or thawed frozen vegetables for the recipe. Both work fine.

For flavouring

• Always try to use Sesame oil to prepare Chicken Fried Rice or for any other Chinese fried rice recipe. It has its own flavour and enhances the flavour of the dish.
• Use proper amount of soya sauce in fried rice. Excessive soya sauce may destroy the taste and flavour of the dish.
• To kick up the flavour, I have used some Paprika and dry Parsley. It takes the dish to a different level. After preparing this dish, you will never get tempted for take away fried rice. You must try it once to believe me.
• Always add Eggs after frying the veggies. Don’t fry the Eggs separately. It induces a nice flavour to the rice recipe.

First wash and clean the Chicken thighs and cut into small pieces. Then transfer the Chicken into a mixing bowl. Add Salt, Pepper, Soya Sauce, Ginger-Garlic paste, Chilli powder and an Egg into the bowl. Mix all the ingredients thoroughly and cover the bowl. Allow the Chicken to get marinated for half an hour. This step helps you to get flavoured, tender and juicy chicken.

Then take a large non-stick pan and add some sesame oil into it. Once the oil is hot, add marinated chicken pieces into the pan and shallow fry them evenly on medium flame from both sides till brown spots appear and chicken gets cooked. This step takes around 8-10 minutes to get cooked. Keep the chicken pieces aside on a plate.

In the same pan, add some more Oil. Once the Oil is hot, add Garlic and fry them till light golden in colour. Add Onions and fry them in medium high flame for 2 minutes. Add Spring Onions, Ginger-Garlic paste and cook them in medium flame for couple of minutes until the raw smell goes away. Stir occasionally.

Add Carrots and Peas and give a nice mix. Cook them in medium flame for 3-4 minutes until the vegetables get tender. Stir in between.

In the meantime, break two Eggs into a bowl. Add a pinch of salt in it and beat them nicely.

Make some place in the centre of the pan and pour the egg mixture into the pan. Cook it in medium flame like scrambled Eggs.

Once the Eggs are done, add Salt, black Pepper powder, Soya sauce and give a nice mix. Add Paprika, dried Parsley for some extra flavouring and cook it in high flame for a minute.

Then add the cold rice into the pan and mix it evenly in high flame. Add the fried chicken pieces into the pan and mix it well. Cook the mixture in high flame for 3-4 minutes in high flame. Stir properly until the rice gets coated with the sauce and spices and gets fried properly. Then switch off the flame and the chicken fried rice restaurant style is ready to serve.

Many Indochinese recipes have already been shared in my previous post. You may like few of them

Veg fried rice
Chilli chicken
Chilli fish
Baby corn Manchurian
Chilli mushroom

..And Many more…

1 cup = 250 ml

• 250 Grams Chicken thighs, small pieces (boneless-skinless)
• 1 Egg
• 1 teaspoon Soya sauce
• ¼ teaspoon ground black Pepper
• ½ teaspoon Chilli powder (Optional)
• 1 teaspoon Ginger-Garlic paste
• Salt to taste

• 2 cups of chilled cooked Rice
• 2 Eggs
• 1 large Carrot, finely diced
• 2 white Onions, finely chopped
• 3 sticks of Spring Onions
• ½ cup Peas (Fresh or Frozen)
• 3-4 Garlic cloves, finely chopped
• 1 teaspoon Ginger-Garlic paste
• 2 teaspoons Soya sauce
• 1 teaspoon Chilli sauce
• ½ teaspoon ground black Pepper
• ¼ teaspoon Paprika powder (Optional)
• ¼ teaspoon dry Parsley (Optional)
• Salt to taste
• Sesame Oil for cooking
• Some greens of Spring onions for garnishing

1. Wash and clean the Chicken thighs and cut into small pieces. Then transfer the Chicken into a mixing bowl.
2. Add Salt, Pepper, Soya Sauce, Ginger-Garlic paste, Chilli powder and an Egg into the bowl.
3. Mix all the ingredients thoroughly and cover the bowl with cling film or with a plate. Allow the Chicken to get marinated for half an hour.
   Tip: While you marinate the Chicken, the flavours go inside the pieces. The Soya Sauce makes the Chicken flavourful and gives a nice colour. The Egg helps the Chicken to hold its moisture. This step helps you to get flavoured, tender and juicy chicken.
4. Take a large non-stick pan and add some 2-3 tablespoons sesame oil into it.
5. Once the oil is hot, add marinated chicken pieces into the pan and shallow fry them evenly on medium flame from both sides till brown spots appear and chicken gets cooked. It takes around 8-10 minutes to get cook completely.
6. Keep the chicken pieces aside on a separate plate.
   Tip: Don’t overcook the Chicken as it may become dry and rubbery.
7. In the same pan, add some more Oil. Once the Oil is hot, add Garlic and fry them on medium flame for 1-2 minutes till golden in colour.
8. Add chopped onions into the pan and fry them in medium high flame for 2 minutes.
9. Add Spring Onions and give a nice stir.
10. Add ginger-garlic paste into the pan and mix them properly. Cook it in medium flame for 1-2 minutes until the raw smell goes away. Stir occasionally.
11. Add carrots and peas into the pan and give a nice mix.
12. Cook them in medium flame for 4-5 minutes until the vegetables gets tender. Stir occasionally.
13. In the meantime, break two eggs into a bowl and add a pinch of salt in it. Beat the Eggs nicely and keep aside.
14. Make some place in the centre of the pan and pour the egg mixture into it.
15. Cook it in medium flame like scrambled Eggs.
    Note: You can check my Avocado-Sweetcorn Scrambled Eggs recipe to get the tips for perfect and fluffy scrambled eggs.
16. Once the Eggs are done, add Salt, black Pepper powder, Soya sauce into the pan and give a nice mix.
17. Add Paprika, dry Parsley into the pan and cook it in high flame for a minute.
18. Add the cold rice into the pan and mix it properly in high flame.
19. Add Chicken pieces (Step 6) and cook them in high flame for another 3-4 minutes until the rice gets coated with the sauce and spices and gets fried properly. Stir frequently in between.
20. Switch off the flame and put the pan down.

Serve the Chicken Fried Rice recipe in a serving bowl or on a serving plate. Garnish it with some sliced spring onion greens. Serve the hot fried rice immediately to enjoy its best taste and texture. Pair up the dish with your favourite side and enjoy with your family and friends.

Chicken fried rice recipe | Chicken fried rice restaurant style | How to make chicken fried rice

Serves: 3 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

To marinate the Chicken

• 250 Grams Chicken thighs, small pieces (boneless-skinless)
• 1 Egg
• 1 teaspoon Soya sauce
• ¼ teaspoon ground black Pepper
• ½ teaspoon Chilli powder (Optional)
• 1 teaspoon Ginger-Garlic paste
• Salt to taste

For the Fried rice

• 2 cups of chilled cooked Rice
• 2 Eggs
• 1 large Carrot, finely diced
• 2 white Onions, finely chopped
• 3 sticks of Spring Onions
• ½ cup Peas (Fresh or Frozen)
• 3-4 Garlic cloves, finely chopped
• 1 teaspoon Ginger-Garlic paste
• 2 teaspoons Soya sauce
• 1 teaspoon Chilli sauce
• ½ teaspoon ground black Pepper
• ¼ teaspoon Paprika powder (Optional)
• ¼ teaspoon dry Parsley (Optional)
• Salt to taste
• Sesame Oil for cooking
• Some greens of Spring onions for garnishing

Instructions

1. Wash and clean the Chicken thighs and cut into small pieces. Then transfer the Chicken into a mixing bowl.
2. Add Salt, Pepper, Soya Sauce, Ginger-Garlic paste, Chilli powder and an Egg into the bowl.
3. Mix all the ingredients thoroughly and cover the bowl with cling film or with a plate. Allow the Chicken to get marinated for half an hour.

Tip: While you marinate the Chicken, the flavours go inside the pieces. The Soya Sauce makes the Chicken flavourful and gives a nice colour.  The Egg helps the Chicken to hold its moisture. This step helps you to get flavoured, tender and juicy chicken.

4. Take a large non-stick pan and add some 2-3 tablespoons sesame oil into it.
5. Once the oil is hot, add marinated chicken pieces into the pan and shallow fry them evenly on medium flame from both sides till brown spots appear and chicken gets cooked. It takes around 8-10 minutes to get cook completely.
6. Keep the chicken pieces aside on a separate plate.

Tip: Don’t overcook the Chicken as it may become dry and rubbery.

7. In the same pan, add some more Oil. Once the Oil is hot, add Garlic and fry them on medium flame for 1-2 minutes till golden in colour.
8. Add chopped onions into the pan and fry them in medium high flame for 2 minutes.
9. Add Spring Onions and give a nice stir.
10. Add ginger-garlic paste into the pan and mix them properly. Cook it in medium flame for 1-2 minutes until the raw smell goes away. Stir occasionally.
11. Add carrots and peas into the pan and give a nice mix.
12. Cook them in medium flame for 4-5 minutes until the vegetables gets tender. Stir occasionally.
13. In the meantime, break two eggs into a bowl and add a pinch of salt in it. Beat the Eggs nicely and keep aside.
14. Make some place in the centre of the pan and pour the egg mixture into it.
15. Cook it in medium flame like scrambled Eggs.

Note: You can check my Avocado-Sweetcorn Scrambled Eggs recipe to get the tips for perfect and fluffy scrambled eggs.

16. Once the Eggs are done, add Salt, black Pepper powder, Soya sauce into the pan and give a nice mix.
17. Add Paprika, dry Parsley into the pan and cook it in high flame for a minute.
18. Add the cold rice into the pan and mix it properly in high flame.
19. Add Chicken pieces (Step 6) and cook them in high flame for another 3-4 minutes until the rice gets coated with the sauce and spices and gets fried properly. Stir frequently in between.
20. Switch off the flame and put the pan down.