It’s hard not to love a takeout classic like Chicken Fried Rice. It’s a simple recipe that you can adapt to fit any ingredients you may have in your fridge, freezer or pantry. Plus, it comes together so quickly and can be scaled up to feed a crowd or for meal prep. My recipe for calls for both chicken and bacon for a fun, savoury twist. This easy, accessible recipe also uses freezer vegetables like frozen peas and corn to help you get a nutritious meal on the table even faster without the need for extra sides. With my Chicken Fried Rice recipe, you may never order takeout again!
Print Chicken Fried Rice
Now you can make your favourite takeout Chicken Fried Rice in the comfort of your own home in under 20 minutes! Follow the recipe exactly or swap out the veggies for your favourites or what’s in the crisper drawer.
- Total Time: 18 mins
- Yield: 4 1x
Ingredients
Chicken
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp mirin (optional)
- 2 tbsp all-purpose soy sauce
Stir-fry
- 2 tbsp olive oil
- ½ cup (70 g) finely diced bacon
- 1 tsp freshly minced garlic
- ½ cup (75 g) frozen corn kernels
- ½ cup (80 g) frozen peas
- 4 eggs, whisked
- 2 cups (370 g) cooked long-grain white rice
- 2 tbsp all-purpose soy sauce
- 1 tbsp sesame oil
- 2 spring onions (scallions), finely sliced
- 1 tbsp crispy fried shallots, to serve (optional)
- 1 tbsp chilli oil, to serve (optional)
Instructions
- Place the chicken, mirin and soy sauce in a medium bowl and toss to coat the chicken well.
- Heat 1 tablespoon of the oil in a large, heavy-based frying pan over medium–high heat.
- Cook the chicken for 4–6 minutes or until just cooked through. Remove from the heat and set aside.
- Add the remaining 1 tablespoon of oil to the same pan, along with the bacon. Cook for 2–3 minutes until golden. Add 1 tablespoon of water if required to scrape up any sticky bits.
- Add the garlic and cook, stirring, for 30 seconds.
- Add the frozen corn and peas and cook, stirring, for 1 minute until just thawed.
- Push the contents in the pan to one side and add the egg. Cook for 1–2 minutes until set. Once set, stir the egg through the bacon, corn and pea mixture.
- Return the chicken to the pan, along with the cooked rice, soy sauce, sesame oil and spring onion. Toss to combine.
- Serve topped with crispy fried shallots and chilli oil, if using.
Notes
MAKE AHEAD
Refrigerate for up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.
LEFTOVERS
Refrigerate for up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.
- Prep Time: 5 mins
- Cook Time: 13 mins
- Category: rice
- Method: pan fry
- Cuisine: China
evangelinebartlett says:
I never know when to put in the rice! The recipe doesn’t say.
tarynmorris says:
What a great, simple, tasty recipe! Adapted to egg free for my daughter’s allergy, and cooked the spring onions with bacon to mellow the flavour a bit. Everyone loved!
mardinicolson says:
Delicious meal and easy to make. Will definitely have again…and again!