Chicken Egg Fried Rice Recipe (Light Restaurant-Style with Peas and Peppers)

Our Pakistani food is all about spice and flavour. Here in Sukkur, a meal does not feel complete without that special desi touch. But to be honest, sometimes I crave something light, away from all those masalas.

My heart often wants chicken egg fried rice, the kind you get at a good Chinese restaurant. The problem is that whenever we Pakistanis cook something Chinese, our desi side always sneaks in. Sometimes it is a few extra green chillies, sometimes a little extra seasoning, and suddenly it is not the light fried rice I wanted.

I tried many times to get the balance right. After a lot of attempts and some good advice from my Nani, I finally found it. The fried rice in my photo is exactly how I make it now: long, separate grains, soft pieces of scrambled egg, tender chicken, bright red capsicum, green peas and fresh spring onions, all lightly coated with soy sauce and white pepper. It is not too spicy, but never bland. Every time I make it, it feels just right.

Why You Will Love This Fried Rice

• Restaurant-style look: light-coloured rice with fluffy egg and colourful vegetables, just like a Chinese restaurant.
• Light but full of flavour: garlic, soy sauce, white pepper and spring onions, without heavy masala.
• Quick: with cold boiled rice ready, it comes together in about 15 minutes in the wok.
• Uses leftover rice: day-old rice actually works better than fresh.

Ingredients You Need

• Cold boiled basmati rice: the most important part. It keeps the grains separate.
• Chicken: small boneless cubes, quickly coated with soy sauce and cornflour so they stay juicy.
• Eggs: softly scrambled into large pieces and added back at the end.
• Vegetables: red capsicum, green peas, a little carrot and spring onions. Sweet corn is optional.
• Seasoning: garlic, light soy sauce, vinegar, chicken stock powder, white and black pepper and a pinch of sugar.

My Tips for Perfect Egg Fried Rice

• Cool the rice completely: spread it on a tray after boiling. Warm rice turns sticky in the wok.
• Cook the egg separately: scramble it first and add it back at the end so you get soft, golden pieces like in the photo.
• High heat: keep the wok hot and keep tossing so the rice fries instead of steaming.
• Go easy on soy sauce: a little light soy sauce keeps the rice pale and restaurant-style.
• Spring onions twice: the white part goes in with the garlic for flavour, the green part at the end for freshness.

What to Serve with Chicken Fried Rice

Fried rice is perfect with a saucy Chinese dish. Serve it with my chicken Manchurian or chicken black pepper, and start the meal with a bowl of chicken corn soup. For a full Chinese night at home, add chicken dumplings as a starter. If you love rice dishes, also try my wok hei fried rice and butter garlic rice.

Fozia Siraj

Chicken Egg Fried Rice (Restaurant-Style)

Light, restaurant-style chicken egg fried rice with fluffy scrambled egg, tender chicken, red capsicum, green peas and spring onions, tossed with garlic, soy sauce and white pepper. Not too spicy, never bland, and ready in about 25 minutes with cooked rice.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Pakistani Chinese

Calories: 2920

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken

• 250 g boneless chicken cut into small cubes
• 1 tsp soy sauce
• 1 tsp cornflour
• 1/4 tsp white pepper
• 1/4 tsp salt

For the Eggs

• 3 eggs
• 1 pinch salt
• 1 tbsp oil

For the Fried Rice

• 2 cups basmati rice about 400 g, boiled with salt until just done and cooled (about 5-6 cups cooked)
• 2 tbsp oil
• 1 tbsp garlic finely chopped
• 1/2 cup spring onions white part chopped, green part sliced (keep separate)
• 1 small carrot finely diced
• 1 medium red capsicum (bell pepper) diced
• 1/2 cup green peas boiled or frozen
• 1/2 cup sweet corn optional
• 1 1/2 tbsp light soy sauce
• 1 tsp vinegar
• 1 tsp chicken stock powder or a crushed stock cube
• 1/2 tsp white pepper
• 1/2 tsp black pepper
• 1/2 tsp sugar
• salt to taste

Equipment

• Wok or large frying pan
• Large pot for boiling rice
• Colander
• Mixing Bowls

Method

 

Prepare

1. If you are not using leftover rice, boil the rice in salted water until just done, drain and spread it on a tray to cool completely. Cold rice fries best and stays separate.
2. Mix the chicken with the soy sauce, cornflour, white pepper and salt. Leave it for 10 minutes while you cut the vegetables.

Cook the eggs and chicken

1. Heat 1 tablespoon of oil in a wok on medium heat. Whisk the eggs with a pinch of salt, pour them in and gently scramble into soft, large pieces. Take them out and keep aside.
2. Add the 2 tablespoons of oil to the same wok on high heat. Add the chicken and stir-fry for 4-5 minutes until cooked through and lightly golden.

Stir-fry and toss

1. Add the garlic and the white part of the spring onions and fry for 30 seconds until fragrant.
2. Add the carrot and fry for 1 minute, then add the red capsicum, peas and corn (if using) and stir-fry for 1-2 minutes. The vegetables should stay crunchy and bright.
3. Add the cold rice and break up any lumps. Toss on high heat for 2 minutes.
4. Add the soy sauce, vinegar, chicken stock powder, white pepper, black pepper and sugar. Toss well until every grain is lightly coated. Taste and add salt only if needed.
5. Add the scrambled eggs back to the wok along with most of the spring onion greens and toss gently for 30 seconds.
6. Turn off the heat, sprinkle the remaining spring onion greens and serve hot.

Notes

Cold rice is key: use rice boiled a few hours earlier or the day before. Warm, fresh rice turns mushy and sticky in the wok.

Keep the colour light: use light soy sauce and not too much of it. That gives the pale, restaurant-style look.

High heat, quick tossing: keep the wok hot and keep everything moving so the rice fries instead of steaming.

Make it spicier: add 1-2 chopped green chillies with the garlic, or serve with chilli garlic sauce on the side.

Frequently Asked Questions

Why is my fried rice sticky?

The rice was still warm or overcooked. Boil the rice until just done, spread it out and let it cool completely, or use rice from the day before.

Can I make it without chicken?

Yes. Skip the chicken and add extra eggs and vegetables for a simple egg fried rice.

Which rice is best for fried rice?

Long-grain basmati works best because the grains stay long and separate.

Can I add more vegetables?

Yes. Cabbage, green beans or sweet corn all work well. Cut them small so they cook quickly.

How do I store leftovers?

Keep in an airtight box in the fridge for up to 2 days. Reheat in a hot pan with a splash of water.