Chicken Fried Rice

Servings: 2
Cuisine: Chinese
Course: Main Course
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Fried rice is one of the easiest quick-fixes. My recipe does not require elaborate planning, just some leftover boiled rice. We love the taste and rarely order a takeaway.


  • 1 cup boiled rice
  • 1/2 chicken breast
  • 8-10 cloves of garlic finely chopped
  • 1 medium onion chopped
  • 1 1/2 bowl diced vegetables (green bell pepper, red bell pepper, yellow bell pepper, beans, and carrots)
  • 2-3 spring onions sliced on a bias
  • 2-3 leaves of cabbage, finely sliced
  • 1 green chili chopped
  • 2 tbsp Light Soy sauce
  • 2 tbsp Teriyaki sauce (optional)
  • 1 tbsp chili sauce
  • 1 tbsp vinegar
  • 1/2 tsp cornflour
  • 1 egg
  • 2 stock cubes or Maggi Super Seasoning (optional)
  • Salt to taste
  • 2 tbsp Sesame oil


  • Finely slice the chicken breast.
  • Add it to a bowl. Mix in 1 tbsp light soy sauce and 1 tbsp teriyaki sauce. Add in 1/2 tsp cornflour. Mix well and leave it to marinate for at least 30 minutes.
  • Heat sesame oil in a wok (karahi).
  • Add in the chopped garlic. Saute for a minute and add the sliced chicken. Add in the green chilies and saute until the chicken is cooked.
  • Add in the chopped onions, vegetables, and spring onions. Saute for a couple of minutes till tender.
  • Beat the egg. Move the vegetables to the side. Tilt the wok and pour in the egg but not over vegetables. Cook the egg until semi-cooked. Mix it up with the vegetables gently so that it remains chunky.
  • Add in the rice over the vegetables but DO NOT mix it yet.
  • Add 1tsbp of soy sauce, 1 tbsp teriyaki sauce, 1 tbsp chili sauce, and 1 tbsp vinegar. You can also add in the stock cubes or super seasoning here.
  • Add in the sliced cabbage and mix well.
  • Check the salt and adjust the sauces accordingly.
  • Serve hot.


  • This is a great recipe for leftover rice.
  • Dark soy sauce can also be used, but the light version retains the color.
  • Although Teriyaki is a Japanese sauce, I love its taste. You can use oyster sauce instead.
  • Zapping it in microwave uncovered at high for two minutes works wonders for the rice.

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