- Uncooked rice: 2 cups ( about 9 cups cooked rice)
- Vegetable/Canola oil: 1/4 cup
- Garlic (finely chopped) – 4 tablespoons
- Ginger (finely chopped) – 2 tablespoons
- Capsicum (chopped) – 1/2 cup
- Carrot (chopped) – 1/2 cup
- Spring onions (chopped) – 1 bunch, 5-7 stalks
- Rotisserie/boiled chicken (shredded) – 3 cups
- Soy Sauce – 3 tablespoons
- Chili Garlic Sauce – 3 tablespoons
- Oyster Sauce – 2 tablespoons
- Chili Vinegar – 2 tablespoons
- Chili Sauce/Sriracha – 2 tablespoons
- Eggs – 4
- Oil (to scramble eggs) – 2 tablespoons
- Salt (for egg)- 3/4 teaspoon
- Chili powder (for egg) – 1 teaspoon
- Turmeric powder (for egg) – 1/4 teaspoon
- Salt – 1 teaspoon
- In a wok, heat up 1/4 cup oil, add in chopped ginger and garlic, and saute for a few minutes, until the ginger garlic start to change color & turn reddish. Then add in chopped veggies (carrot, capsicum & spring onion whites – retain spring onion greens for garnish), and saute for 3-5 minutes.
- Simultaneously, in a different pan, heat up 2 tablespoons of oil, and start scrambling the eggs, that are seasoned with salt, chili powder and turmeric powder. Once the scrambled eggs start coming together, turn off the gas, and set it aside. You can choose to not season the scramble, and do the scramble in the main pot/wok itself. I just prefer to do it this way.
- Now coming back to the wok, once the veggies are slightly cooked, add in the shredded chicken & the scrambled eggs, along with a sauce mix consisting of 1 tablespoon each of soy sauce, chili garlic sauce, chili vinegar and oyster sauce & mix everything well.
- Once that is done, it’s time to add in the rice, and mix everything well, ensuring the rice is not forming any sticky clumps. Which it shouldn’t, especially if you are using leftover dried rice from the fridge.
- After the rice is mixed well with the veggies, chicken & eggs, you can add the rest of the sauce mix, consisting of 2 tablespoons each of soy sauce, chili sauce/sriracha, chili garlic sauce, and 1 tablespoon each of oyster sauce and chili vinegar, and 1 teaspoon salt.
- Mix everything well, garnish with the spring onion greens, and voila, Chicken Fried Rice is ready to serve!
Pin Recipe for Later: Easy Chicken Fried Rice
- I have used carrots, capsicum/green peppers because those are the veggies we always have on hand. You can replace them with whatever you have available. Though do not use regular onions.
- If you are short on time, you can even use those pre-packaged frozen veggies, and use 2 tablespoons of ginger garlic paste instead of chopped ginger and garlic.
- I usually make two different sauce mixes and add it in during different times, just to season everything well at every stage, but feel free to dump it all in with the rice.
- I have used unseasoned rotisserie chicken (boiled chicken) but you can also use seasoned pan fried chicken, if that’s what you want. Though if they are kind of crispy, I would add them in towards the end to retain the texture.