Chicken Fried Rice Recipe

Name: The Taste of Kerala restaurants Chicken Fried Rice Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1.5 cups long-grain white rice (uncooked); 2.25 cups water for cooking rice; 3 each large eggs; 1 tbsp vegetable oil for scrambling eggs; 1 pinch salt for eggs; 12 oz boneless skinless chicken breast, trimmed and cut into small bite-size pieces (about 1/2" cubes); 1 tbs soy sauce for marinating chicken; 1 tsp cornstarch; 1 pinch ground white pepper or black pepper; 1 tbsp vegetable oil for cooking chicken; 0.5 cup yellow onion, small dice; 0.5 cup carrot, small dice; 0.5 cup frozen peas (thawed) or fresh peas; 3 each scallions (green onions), thinly sliced (white and green separated); 2 cloves garlic, minced; 2 tbsp soy sauce (regular, not dark); 1 tsp oyster sauce (optional, for depth); 0.5 tsp sesame oil; 0.5 tsp granulated sugar; 0.25 tsp freshly ground black pepper; 2 tbsp neutral oil for stir-frying (vegetable, canola, or peanut)

Inspired by The Taste of Kerala restaurant

Time45m

Serves3

Make Chicken Fried Rice Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rice & Eggs

1 1/2 cups long-grain white rice (uncooked)

2 1/4 cups water for cooking rice

3 each Large eggs

1 tbsp vegetable oil for scrambling eggs

1 pinch salt for eggs

Chicken

12 oz boneless skinless chicken breast, trimmed and cut into small bite-size pieces (about 1/2" cubes)

1 tbs soy sauce for marinating chicken

1 tsp Cornstarch

1 pinch ground white pepper or black pepper

1 tbsp vegetable oil for cooking chicken

Vegetables & Aromatics

1/2 cup yellow onion, small dice

1/2 cup carrot, small dice

1/2 cup frozen peas (thawed) or fresh peas

3 each scallions (green onions), thinly sliced (white and green separated)

2 cloves Garlic, minced

Sauce & Seasoning

2 tbsp soy sauce (regular, not dark)

1 tsp oyster sauce (optional, for depth)

1/2 tsp Toasted sesame oil

1/2 tsp granulated sugar

1/4 tsp freshly ground black pepper

2 tbsp neutral oil for stir-frying (vegetable, canola, or peanut)

Method

Rice & Eggs

Cook rice

Rinse 1.5 cups long-grain rice under cold water until the rinse runs clear. Combine rice and 2.25 cups water in a medium pot, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Turn off heat and let rest, covered, 10 minutes. Spread the cooked rice on a rimmed tray or plate to cool slightly and dry for best fried rice texture (at least 15–30 minutes).

Scramble eggs

Beat 3 large eggs with a pinch of salt. Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Pour in eggs and gently scramble until just set but still tender, about 45–60 seconds. Remove eggs to a bowl and set aside.

Chicken

Marinate chicken pieces with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of pepper for 5–10 minutes while other prep is underway. Heat 1 tablespoon neutral oil in the wok or skillet over medium-high heat until shimmering. Add marinated chicken in a single layer (work in batches if needed) and sear, stirring occasionally, until cooked through and lightly browned, about 3–5 minutes depending on piece size. Transfer cooked chicken to a plate and reserve juices in the pan.

Vegetables & Aromatics

Add remaining oil (about 1 tablespoon) to the hot pan with any reserved chicken juices. Add diced onion and carrot; stir-fry 2–3 minutes until softened. Push vegetables to the side, add minced garlic and the white parts of the scallions, and stir 20–30 seconds until fragrant. Add thawed peas and stir to combine, cooking another 30–60 seconds until heated through.

Sauce & Combine

Increase heat to high. Add cooled rice to the pan, breaking up any clumps with the back of a spatula. Spread rice out and let it sit 20–30 seconds to get a little browning, then stir. Return the cooked chicken and scrambled eggs to the pan and mix to combine.

Whisk together 2 tablespoons soy sauce, 1 teaspoon oyster sauce (if using), 1/2 teaspoon sesame oil, 1/2 teaspoon sugar, and 1/4 teaspoon black pepper. Pour sauce evenly over the rice mixture. Toss and stir-fry for 1–2 minutes so rice absorbs the sauce and everything is evenly coated. Taste and adjust seasoning with a pinch more salt or soy if needed.

Stir in the green parts of the sliced scallions. Turn off heat and give the rice one last toss. Serve immediately.