New Recipes

Chicken Fried Rice

Chicken fried rice - a popular fried rice with chicken. Easy chicken fried rice recipe that is healthier & better than regular takeout and takes 20 mins | rasamalaysia.com

Chicken Fried Rice

Chicken fried rice – a popular fried rice with chicken. Easy chicken fried rice recipe that is healthier & better than regular takeout and takes 20 mins.

Originally published on July 19, 2009. Updated with a new recipe and photos.

Chicken fried rice - a popular fried rice with chicken. Easy chicken fried rice recipe that is healthier & better than regular takeout and takes 20 mins | rasamalaysia.com

Ever since my little boy started pre-school, fried rice has been a staple in my family. The reasons are very simple: first of all, fried rice is so easy to make and I can always make a big batch to feed the entire family. Secondly, my picky eater actually likes fried rice and he doesn’t complain when I tell him that he is eating fried rice, and will also bring it to school for his lunch.

I prepare fried rice at least once a week and chicken fried rice is constantly on the menu even though I can practically whip up endless variations of fried rice, depending on my mood that day. If you are a reader, you would know that I have so many fried rice recipes on the site: chicken and pineapple fried rice, pineapple fried rice, kimchi fried rice, spam fried rice, and so much more.

Chicken fried rice - a popular fried rice with chicken. Easy chicken fried rice recipe that is healthier & better than regular takeout and takes 20 mins | rasamalaysia.com

This chicken fried rice recipe is super easy, quick, healthy, nutritious, and tastes very good. All ingredients are store-bought. For the overnight rice or leftover rice, I always get them from Chinese restaurants or Asian restaurants. The next time you dine out at the restaurants, ask them to give you an extra serving of rice, which is commonly free. Then pack the rice home and leave it in the fridge overnight. The next day, the rice becomes overnight rice or leftover rice, which is perfect for fried rice. Add some chicken into the mix and you’ll have an amazing chicken fried rice for the family.

26 COMMENTS... read them below or add one

  1. I always love when I come across recipes that call for ingredients I’ve never heard of (green seasoning…explanation please?), it always perks me up and inspires me to seek them out. This whole idea of regional varieties of fried rice is wonderful…sort of like paella but much more international!

  2. NYMY

    This chicken fried rice looks better than the Chinese version. I love the colorful presentation, it must be the Caribbean influence. :)

  3. Candace

    I live in US and constantly run into recipes that require “dark soy sauce”, I have problem finding and understand it, can someone please explain to me what it is?? Is that the thick black sauce??
    What is the “green seasoning” ?? I am interested in making this fried rice, but need to understand and be able to find these items first. Thanks for anyone that can help me with it.

    • Candace

      Thank you so much, Alisa & Cynthia. Cynthia’s reply not only help me with this one particular recipe, it also helps me with a lot of other recipes. Now just that I learned from you that kecap manis is actually the 黑油 (translate into Black Oil. Its the black thick sauce)

      Thank yall so much again ;)

  4. It was nice to read your guest post here Cynthia. I’d love to learn more about SE Asian cooking so I will place this blog in my favorites. Thanks!

  5. Thank you for featuring Cynthia’s blog and her recipes here. I am an avid reader of Tastes Like Home and I learn so much about Caribbean cuisine from Cynthia. First time on Rasa Malaysia and love it here!

  6. Sharon

    Years ago on the island of Antigua, I visited a chinese restaurant (China Gardens) that would forever bar my taste buds from enjoying a typical American chinese buffet. The cooks didn’t even speak english. I have no clue which part of China they originated from, but they served a soup whose deliciousness still haunts me today. It was a clear soup, with some veggies and either shrimp, scallops or chicken maybe. The soup was so clear as to be almost the colour of water, but was so flavourful that I’ve never forgotten it. Does anyone have any idea what I’m talking about? what it’s called? where I can find it? how to make it? anything? They also served prawn crackers, likewise delicious. but which seem to be hard to find in most chinese restaurants I’ve been in. Thanks for reading.

  7. Teresa

    This is my go to recipe for whatever kind of meat I have on hand. So easy to make and can be used so many ways. I love it.

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