Chinese chicken fried rice

  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Chinese chicken fried rice
  • 2 tablespoon peanut oil
  • 2 eggs, beaten lightly
  • 500 gram chicken thigh fillets, sliced thinly
  • 2 (240g) medium carrots, chopped finely
  • 1 cup (120g) frozen peas
  • 3 clove garlic, crushed
  • 6 green onions, sliced thinly
  • 4 cup cooked white long-grain rice (see notes)
  • 1 tablespoon light soy sauce


Chinese chicken fried rice
  • 1
    Heat 1 teaspoon of the oil in wok on medium heat. Pour egg into wok; cook omelette for about 1 minute, tilting wok, or until it is barely set. Remove from wok; roll omelette tightly, then slice thinly.
  • 2
    Heat 2 teaspoons of the remaining oil in wok; stir-fry chicken, in batches, for about 2-4 minutes, or until browned. Remove from wok.
  • 3
    Heat remaining oil in wok; stir-fry carrot for about 2-3 minutes, or until tender. Add peas, garlic and half the onion; stir-fry for 1-2 minutes, or until onion softens. Return chicken to wok with rice and sauce; stir-fry until hot, season to taste.
  • 4
    Serve fried rice topped with omelette and remaining onion.


You need to cook about 1⅓ cups white long-grain rice the day before making this recipe. Spread it evenly onto a tray and refrigerate overnight.

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