Easy chicken fried rice

Looking to use up leftover rice? Here's a quick way to turn leftover rice into a delicious, nutritious, Asian-inspired meal - and it works best with rice that's been pre-cooked.

  • 12 mins preparation
  • 11 mins cooking
  • Serves 6
  • Print


Easy chicken fried rice
  • 2 tablespoon light soy sauce
  • 1 tablespoon water
  • 3 teaspoon fish sauce
  • 2 teaspoon caster sugar
  • few drops sesame oil
  • 2 tablespoon peanut or vegetable oil
  • 400 gram chicken breast stir-fry strips or 2 chicken breasts, sliced
  • 3 cloves garlic
  • 1 1/4 teaspoon grated fresh ginger
  • 3 green onions (shallots), chopped
  • pinch chilli flakes, optional
  • 3 cup cold, cooked rice
  • 1 bunch broccolini or broccoli, trimmed and sliced into bite-size pieces
  • 120 gram green beans, trimmed and sliced
  • 1 cup bean shoots
  • 1/2 cup roasted cashew nuts, roughly chopped
  • handful fresh coriander leaves
  • lime wedges, to serve


Easy chicken fried rice
  • 1
    In small bowl, combine soy sauce, water, fish sauce, caster sugar and sesame oil. Set aside.
  • 2
    Heat half the peanut oil in wok over high heat and add chicken strips. Cook about 3 to 4 minutes, or until just cooked. Remove chicken from wok and set aside.
  • 3
    Heat remaining peanut oil to wok and add garlic, ginger, green onion and chilli and cook for about 1 min. Add rice and cook for another 1 min. Add broccolini, beans, bean shoots and sauce mixture. Cook for 5 mins or until vegies are tender.
  • 4
    Return chicken to wok, add cashew nuts and coriander and stir through to combine. Remove from heat and serve immediately with lime wedges on the side.

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