This classic Fried Rice Recipe with Chicken delivers restaurant-style flavor right at home. Tender marinated chicken cubes, fluffy basmati rice, crisp vegetables, and a thin egg omelette come together in a savory, satisfying one-pan meal that’s perfect for busy weeknights.
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The simple soy-sake marinade gives the chicken extra depth, while the combination of carrots, peas, sweet corn, and spring onions adds color, crunch, and freshness. Ready in under 45 minutes, it’s a family-friendly dinner that’s customizable and always a hit.
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INGREDIENTS
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For the marinade
1 tbsp/15ml soy sauce or Bragg’s Liquid Aminos
1 tbsp/15ml sake
Half tsp sesame oil
1 tbsp/15g caster sugar
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For the rice
1 chicken breast cut into small cubes
6 oz/170g basmati rice, rinsed in cold water and then drained
2 oz/57g carrot, peeled and diced
4 tbsp/114g vegetable oil
1 small onion, peeled and finely chopped
Salt and pepper
1 beaten egg
2 oz/57g frozen peas
1 large spring onion, sliced
2 oz/57g canned sweet corn
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DIRECTIONS
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Mix together the ingredients for the marinade and marinate the chicken for 10 minutes.
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Meanwhile, cook the rice in boiling, lightly salted water according to the instructions on the packet. Steam the diced carrot for 8 minutes and half way through add the peas so that they are steamed for 4 minutes.
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Heat the oil in a wok or large frying pan, add the onion and sauté for 3 minutes.
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Season the beaten egg with a little salt and white pepper, pour it into a small frying pan (approx 18cm) , tipping the pan to spread it evenly, and cook until set. Remove from the heat slide out the thin omelette and cut into fine slices.
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Drain the marinade from the chicken and reserve. Add the chicken to the onion in the wok and sauté for 3 to 4 minutes until cooked. Add the spring onion, carrots, peas and sweetcorn and cook for one minute.
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Add egg, chicken and vegetables to rice and toss then serve.
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