Chicken Fried Rice
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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 |


Chicken Fried Rice Recipe

Serves 2 | Prep Time: 15 minutes | Cook Time: 5 minutes


3 cups overnight steamed rice
3 tablespoons oil
3 large eggs, lightly beaten
2 cloves garlic, minced
8 oz chicken, cut into cubes
1 cup frozen mixed vegetables, defrost
Salt, to taste


1 1/2 tablespoons soy sauce
1/2 tablespoon fish sauce
1/4 teaspoon sesame oil, optional
3 dashes white pepper


Break up the lumpy overnight rice with the back of the spoon or fork, or with your hand. Mix all the ingredients for the Seasonings in a small bowl.

Heat 1 tablespoon of the oil in a wok over high heat and cook the eggs first. Use the spatula to break the eggs into small pieces. Set aside. Reheat the wok with the remaining 2 tablespoons oil and stir-fry the garlic until aromatic. Add the chicken pieces and stir-fry until the chicken pieces turn opaque before adding the mixed vegetables. Stir to combine well.

Add the rice into the wok and use the spatula to stir-fry continuously until the all the ingredients are well blended. Add the Seasonings into the wok, mix well with the chicken fried rice. Return the eggs into the wok and combine with the rice. Dish out and serve immediately.

Cook’s Note:

If you don’t have fish sauce, just use soy sauce.

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26 comments... read them below or add one

  1. Syrie says:

    What beautiful looking fried rice. It looks like it’s peppered with jewels with all those colors.

  2. 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!

  3. NYMY says:

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

  4. Candace says:

    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.

    • from what I know, dark soy sauce is indeed thicker. As for the green seasoning…I know there are recipes online for it, its made up of chives, coriander leaves, fresh thyme, oregano, parsley, and garlic cloves. :)

    • Cynthia says:

      Candace, I’m so glad that you are going to try making this dish. To answer your questions, dark soy sauce refers to the regular soysauce (not lite) and the kecap manis refers to the thick, dark sweet soy sauce.

      Green seasoning is a blended mixture of herbs made into a paste, please see the following link for more details:

    • Candace says:

      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 ;)

  5. Miakoda says:

    The colors are so beautiful, so..Caribbean :) I’ve been gazing at the perfectly cooked rice. Looks and sounds tasty!

  6. Sylvia says:

    Huh? MSG? Must I?

  7. This is the most colourful and nutritious fried rice I had ever seen! Simply awesome!

  8. Pat says:

    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!

  9. farida says:

    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!

  10. wow, what a lovely presentation and delicious fried rice for sure.

  11. Sharon says:

    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.

  12. Cynthia- I just made this and it was super delicious. It’s in my recipe box. We loved it.

  13. MaSheddy says:

    I tried this recipe and posted my results on my blog. Thank you again Cynthia for a great recipe.

  14. MaSheddy says:

    I tried this recipe and posted my results on my blog. Thank you again Cynthia for a great recipe.

  15. Pingback:The Pixelated Muse » Archive » Rasa Malaysia – Easy Asian Recipes

  16. john says:

    what is the diference in fried rice that some are light and some are dark

  17. I am soo glad I found your web! You have such great recipes! I really like this chicken fried rice, I’ll make it soon, my boyfriend and I love this type of rice!

  18. Teresa says:

    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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