Chicken Fried Rice Recipe

Chicken Fried Rice is the most convenient one-pot dinner that gets ready in under 30 minutes . Be sure to watch the video!

Jump to: Reasons To LOVE Fried Rice Ingredients Required Recipe Variation My Tried & True Tips Chicken Fried Rice FAQs Watch Chicken Fried Rice Video Serving Suggestion More Chinese Style Recipes Chicken Fried Rice Recipe Fried Rice is the ultimate definition of comfort food. I love fried rice because it best uses leftover rice, chicken, and vegetables.

Chicken Fried Rice Recipe

Equipment

• Chinese Wok

Ingredients

• ¼ Cup light soy sauce
• 2 tablespoon white vinegar
• 200 gram boneless, skinless chicken pieces (breast or thigh)
• 2 tablespoon refined oil
• 2 eggs
• 4 tablespoon sesame oil or vegetable oil
• 2 tablespoon garlic, finely chopped
• 2 tablespoon ginger, finely chopped
• 1 tablespoon celery stalk, finely chopped
• ½ Cup onion, finely chopped (spring onion or white onion)
• 1 teaspoon red chilli flakes
• 1 Cup mix vegetable (bell pepper, beans, carrot)
• 1 tablespoon red chilli paste
• 1 ½ teaspoon salt or to taste
• 1 ½ teaspoon black pepper powder
• 2 ½ Cup rice, cooked
• ¼ Cup spring onion, finely chopped

Instructions

Prep Work For Fried Rice:

• Chop all the vegetables. Combine soy sauce and vinegar. Cut the chicken into bite-size pieces. Marinate chicken pieces with half of the sauce mix, salt, and black pepper for 15 minutes. Whisk eggs in a bowl with a pinch of salt and pepper. Place all these ingredients next to the cooking stovetop.

Cook Fried Rice:

• Heat wok over high heat. Add refined oil. Add whisked egg. Scramble the eggs till cooked. Transfer to a plate.
• Add sesame oil to the same wok. Once the oil is hot, add ginger, garlic, and celery. Stir fry over high heat for 1 minute. The aroma of the garlic and ginger will start releasing. No need to brown the garlic.
• Add onion and chilli flakes. Stir fry till the onion become slightly translucent.
• Add marinated chicken pieces. Stir fry till chicken turns pale white in color and fully cooked.
• Add chopped vegetables, remaining sauce, chilli paste, salt, and pepper. Stir fry for 1 minute. Do not cook for too long.
• Add cooked rice and mix. Make sure rice, vegetables, and chicken are combined nicely without any lumps. Let the rice sizzle on the hot wok for a minute to get fried. Do not mash the rice while stir-frying.
• Add scrambled eggs and spring onion. Mix nicely. If you like the crispy bits of fried rice, let the rice sizzle on the hot wok for 1 - 2 minutes.
• Serve chicken fried rice warm.

Video

Notes

• The leftover chilled white rice straight out of the fridge is best for making fried rice. Use the best available long to medium-grain rice for stir-frying.
• The tender, boneless chicken breast or thigh is best for any kind of stir-frying. Cut all the chicken pieces into small bite sizes so that they cook easily in no time.
• You can keep the marinated chicken in the refrigerator until required to make fried rice.
• A Chinese wok or the stir-fry pan is the most important accessory for stir-fry cooking.
• Keep the stovetop heat at HIGH while stir-frying the chicken, vegetables, and rice.
• Prep beforehand all the vegetables, herbs, sauce, seasoning , and place them next to your cooking stove while making fried rice.
• Fried Rice is a perfect meal-prep and microwave-friendly meal. You can make a large batch in advance and store it in the fridge for a week

Nutrition

This is a healthy vegetable oats soup recipe. It is a perfectly wholesome, fulfilling, low-calorie soup that gets ready in less than 30 minutes.

You will be surprised that you can make a delicious soup using oats.

Oats Soup is comforting, tasty, easy to make, and one of the best vegetable soups – because you can include a variety of vegetables in it to increase the nutritional value.

Unlike plain vegetable soups, oats make this soup a fulfilling, one-pot meal.

More Reasons To LOVE Oats Soup

• ready in less than 30 minutes
• instant pot -friendly
• gluten and nut free
• low-calorie soup
• high fibre
• vegan

Ingredients Required

Oats: I use rolled or whole oats to make this vegetable soup. You can use steel cut or instant oats also. But please note the cooking time may vary depending on the variety of oats you use.

Vegetables: I add carrots, onion, French beans, zucchini, mushrooms, cabbage, capsicum, and broccoli to the soup. You can add similar other vegetables.

Herbs: Garlic, Ginger, Celery, Coriander Leaves and Stalks, Green Onion

Cooking Liquid: I prefer using vegetable stock to make this oats soup. The reason is that it gives a lot of flavour and increases the soup’s nutritional value. However, you can also use plain water, stock powder, or a bouillon cube.

Oil: I use either light olive oil or roasted sesame oil. Feel free to use any other refined cooking oil.

Seasoning: Salt and Black Pepper

Optional Ingredients: Thyme, Bay Leaf, Oregano, Light Soy Sauce, Lemon Juice, Fresh Basil or Spinach

How To Make Oats Soup

Step 1: Heat oil in a saucepan or stockpot. Add garlic, ginger, celery, coriander stalks, and onion. Saute them for 20 – 30 seconds to release the aroma of herbs and infuse their flavour into the oil.

Step 2: Add rolled oats and saute for 1 – 2 minutes.

Step 3: Add mixed vegetables. Saute for 1 minute.

Step 4: Add salt, pepper, and stock. Stir to combine.

Step 5: Cover and cook the oats soup over low heat for 10 minutes or till oats and vegetables are cooked.

Step 6: Taste the soup and, if required, add more seasoning. Add chopped coriander leaves and spring onion greens.

Vegetable Oats Soup is ready to serve.

Serving Suggestion

Vegetable Oats Soup is a wholesome, fulfilling meal in itself. You can serve it with a toasted bread slice, roasted potatoes , stir-fried broccoli or air fryer green beans on the side.

It’s full of nutritious vegetables with enough starch to give you energy and keep you full until your next meal.

More Soup Recipes

• Green Pea Soup
• Mushroom Soup
• Minestrone Soup
• Creamy Corn Soup
• Almond Broccoli Soup
• Vegetable Barley Soup
• Roasted Pumpkin Soup

If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

Ingredients

• ▢ 1 tablespoon refined oil
• ▢ 1 teaspoon minced garlic
• ▢ 1 teaspoon minced ginger
• ▢ 1 teaspoon fine chopped celery
• ▢ 1 teaspoon chopped fresh coriander
• ▢ ¼ Cup chopped onion
• ▢ ¼ Cup Rolled Oats
• ▢ 2 Cup vegetable stock ( see recipe )
• ▢ 1 teaspoon salt or to taste
• ▢ ½ teaspoon black pepper powder
• ▢ 1 tablespoon finely chopped green onion
• ▢ 2 tablespoon finely chopped carrot
• ▢ 2 tablespoon finely chopped French beans
• ▢ 2 tablespoon chopped button mushroom
• ▢ ¼ Cup shredded cabbage (optional)

Instructions

• Heat oil in a saucepan or stockpot. Add garlic, ginger, celery, coriander stalks, and onion. Saute them for 20 – 30 seconds to release the aroma of herbs and infuse their flavour into the oil.
• Add rolled oats and saute for 1 – 2 minutes.
• Add mixed vegetables. Saute for 1 minute.
• Add salt, pepper, and stock. Stir to combine.
• Cover and cook the oats soup over low heat for 10 minutes or till oats and vegetables are cooked.
• Taste the soup and, if required, add more seasoning. Add chopped coriander leaves and spring onion greens.
• Vegetable Oats Soup is ready to serve.

Recipe Notes:

• You can use steel cut or instant oats also. But please note the cooking time may vary depending on the variety of oats you use.
• You can also use plain water, stock powder, or a bouillon cube as cooking liquid.
• You can add these optional ingredients to enhance the flavour of the soup.

Nutrition

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