Chicken Fried Rice: Easy Restaurant-Style Recipe at Home
Ingredients
For the scrambled eggs:
- 1 tbsp oil
- 3 eggs beaten
- Salt to taste
- ½ tsp black pepper powder or to taste
For the fried rice:
- 3 tbsp oil
- 500 g about 1.1 lb boneless chicken, cut into strips
- 1 cup capsicum bell pepper, sliced
- 1 cup carrot julienned or diced
- 1 cup cabbage shredded
- 2 tbsp chili sauce
- 2 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp black pepper powder
- 1 tsp salt or to taste
- 1 tsp white pepper powder
- 3 cups boiled rice chilled
- Green onions chopped, for garnishing
- Scrambled eggs from above
Instructions
- In a pan, heat the oil and add the beaten eggs seasoned with salt and black pepper. Scramble until fully done and set aside.
- In a wok, heat the oil and add the chicken. Cook until the chicken changes color.
- Add the capsicum, carrot, and cabbage, and cook for 2–3 minutes.
- Add the soy sauce, chili sauce, garlic powder, black pepper, salt, and white pepper, and cook for 3–4 minutes.
- Add the boiled rice and toss well.
- Add the green onions and scrambled eggs, and mix well for one minute on high heat.
- Dish out, garnish with green onions, and serve hot.
Notes
- Use rice cooked at least a few hours ahead and chilled for the best texture.
- Taste before adding the full teaspoon of salt, since soy sauce brands vary in saltiness.
- Leftover chicken fried rice keeps in an airtight container in the fridge for up to 3 days.