Go Back
+ servings
top shot of a bowl full of chicken fried rice, with chicken manchurian and schezwan chutney on the side.

Easy Chicken Fried Rice Recipe (Perfect for Meal Prep)

An easy and fail proof recipe for homemade chicken fried rice, that works with whatever you have available or prefer (see notes). Use it as a base recipe / guide to make 'clean out the fridge' kinda fried rice for dinner, or double up the recipe to meal prep for the week, or make it for your potluck party, and enjoy!
Course Main Course
Cuisine Indo Chinese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 246kcal


  • 5 cup cooked rice *see notes
  • tablespoon oil divided
  • 2 tablespoon chopped garlic
  • 2 tablespoon chopped ginger
  • 1 chopped green chilli
  • ¼ cup julienned carrots
  • ¼ cup chopped capsicum
  • 1 bunch spring onion (5-7 stalks in a bunch) chopped, and divided by whites & greens
  • cups shredded chicken rotisserie or any other kind *see notes
  • tablespoon soy sauce divided
  • tablespoon chilli garlic sauce divided
  • tablespoon chilli sauce / sriracha divided
  • 1 tablespoon oyster sauce divided
  • 1 tablespoon chilli vinegar divided
  • 1 egg
  • ¾-1 teaspoon salt divided
  • ¼ teaspoon red chilli powder
  • teaspoon turmeric powder (haldi)


  • In a wok, add 2 tablespoon oil, and lightly heat it up.
  • Now add 2 tablespoon chopped ginger and 2 tablespoon chopped garlic, and lightly roast them for 2-3 minutes, till they start to change color.
  • Add 1 chopped green chilli, and lightly roast it for 30 seconds.
  • Then add the chopped vegetables ( ¼ cup of julienned carrots, ¼ cup of chopped capsicum, chopped spring onion whites from 5-7 stalks of spring onion), and roast them on medium high flame for 2-3 minutes, till they get lightly cooked.
  • Now add in cups of cooked chicken (I usually use rotisserie chicken), and half of the sauces - ½ tablespoon each of soy sauce, chilli vinegar, chilli sauce, chilli garlic sauce & oyster sauce (I always pre-mix the sauces in a bowl before I start making the fried rice), mix it all in, and saute for 2-3 minutes, till the chicken soaks in the sauces.
  • While sauteeing veggies & chicken, simultaneously, in a bowl, break open 1 egg, and to it add teaspoon salt, ¼ teaspoon red chilli powder, teaspoon of turmeric powder, and mix it in.
  • Then in a small pan, lightly heat up ¾ tablespoon of oil, add the spiced egg mix, and cook it for 2-3 minutes, till it gets cooked through, and then break it into small pieces.
  • When done, add the scrambled egg to the main wok, after the chicken and sauces, and mix it in.
  • Now finally add in 5 cups of cooked rice, rest of the sauces (1 tablespoon each of soy sauce, chilli sauce, chilli garlic sauce, and ½ tablespoon each of chilli vinegar and oyster sauce), and ¾ teaspoon salt.
  • Mix everything together, and cover & cook on medium flame for about 5 minutes, just until the rice gets lightly steamed and fluffs up a bit.
  • Garnish with fresh chopped spring onion greens (from 5-7 stalks of spring onion).



  1. Rice - You can use fresh or leftover rice. I have used leftover rice for this recipe. You can use fresh rice too, just ensure to dry it out a bit. 1 cup of raw rice will give you about 5 cups of cooked rice, which is the quantity I have used in this recipe.
  2. Ginger Garlic - Freshly chopped ginger and garlic always tastes the best, but if you are short on time, you can substitute it with ginger garlic paste. Use 1-2 tablespoon of ginger garlic paste instead of 2 tablespoon each of chopped ginger and garlic stated in the recipe.
  3. Vegetables - I have used carrots & capsicum/green peppers, because those are the veggies I almost always have on hand. But you can go with whatever you have available or prefer. But avoid replacing spring onions with regular onions.
  4. Chicken - I have used rotisserie chicken, but you can use any kind you prefer. I often use any chicken I have on hand, even fried chicken, when I have extra pieces from making chicken 65. Though when I am using fried chicken, I add that in last.
  5. Egg - I have spiced and scrambled eggs separately, but you can scramble eggs in the main wok, and that will work too. I just prefer to do it separately.
  6. Sauces - I always pre-measure and mix the sauces in 2 different bowls before starting to make fried rice. And I suggest you do it too, to save the hassle of measuring and adding sauces while putting together the fried rice.

    Recipe Variations: Fried Rice is a very versatile dish. You can choose to add whatever you have available or prefer, and substitute anything that you either don't have or are not fond of. You can make this recipe just using veggies, just eggs, just chicken, or any combination you prefer. Just adjust the amount of other ingredients and sauces accordingly. The one thing I strongly recommend not substituting are the sauces. 

Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.


Calories: 246kcal | Carbohydrates: 33g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 742mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 779IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 1mg