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Asian style chicken fried rice

Asian-style chicken fried rice.  a favorite for these lazy, hot days when you need to be in and out of the kitchen but still dish out a wholesome meal.

A wok, some vegetables, a cooked chicken breast and a few key ingredients is all you need to create this meal, it’s that simple. Go ahead and save this recipe into your folder of fast meals because that’s just what it is.

I’m a big fan of minimum washing which leaves time to catch up on endless chores or a fast snooze before the kids come home and then there’s the fact that this is the answer to all those times when I’ve been disappointed with restaurants, serving a dish of rice with a few stringy chicken, invisible vegetables and a dollop of chilli paste and calling it an authentic chicken fried rice.

I can’t tell you the times the kids have grumbled,”but this doesn’t look like fried rice and where’s the chicken?!”.

Easy asian style chicken fried rice

After a few of these so-called meals, I realized that I can do a better version and put my spin to it. I know exactly what’s going in and make a healthier dish without the flavor enhancers.

Did I also mention its budget friendly ?

You don’t need that many side dishes or curries to go with this meal, a few slices of cucumber sprinkled with salt and pepper, devilled chicken curry was my menu or what about a Pineapple chutney or one of my kids all-time favorite, Honey glazed sesame chicken with this dish?

There are so many variations you can try using with this fried rice recipe, all it takes is a bit of imagination. Make sure to have a balance between the ingredients, not too much rice, chicken or vegetables but equal parts of it.

asian style chicke and vegetable fried rice in a hurry-islandsmile.org

Asian style chicken fried rice.

Ingredients

3-4 cups of cooked rice(left over rice works as well)

4 tablespoons of vegetable oil

2 tablespoon sesame oil(optional)

3 tablespoons of grated ginger

1 tablespoon of grated garlic

handful of curry leaves(optional, just being srilankan)

1 cup of shredded or diced Carrots

2 large onions

1 cup of leeks( my choice of vegetable as I had one left from the previous cooking session of Potato and leeks curry, you can use finely cut beans or peas )

1/2 a cup of spring onions

500g of cooked chicken breast shredded

3 eggs beaten

2-3 tablespoons of Soya sauce

1/2 teaspoon turmeric (optional)

Salt to taste

Notes

Before you begin assembling this Asian style chicken fried rice, the rice and chicken has to be cooked and ready.

Use leftover rice or cook the rice early and let it cool for best results

Method

Boil the chicken in a pan of water with a teaspoon of salt, shred it and set aside.

Using the same wok, pour in the sesame oil and the vegetable oil, then add the curry leaves(optional), grated ginger and garlic, sliced onions, turmeric, cook for 2-3 minutes on medium fire, leave until they turn golden and you get the fragrance of the ginger and garlic coming through.

Once the mixture is cooked, add the shredded chicken and mix, make sure the fire is on medium heat, again leave it for 3 minutes(if you prefer the chicken to be crispy, leave it longer).

Add the vegetables, the carrots first, followed by your preferred vegetables in this case diced leeks and spring onions. Add the Soya sauce.

The diced vegetables won’t take long to cook as they are sliced thin, when done, gently pour in the beaten eggs, once it semi firms, stir, using a wooden spoon with quick movements until it scrambles, let the egg and vegetables cook for a few minutes, then add salt to taste.

Once all the ingredients are cooked, add the rice, keep mixing until all components are incorporated, this is important if you want all the flavors to spread evenly, finally do a taste test, if you find there is a need for soya sauce or Salt just add a pinch and mix well.

Serve with a Salad and a meat dish.

Asian style chicken and vegetable fried rice in a hurry-islandsmile.org

Asian style chicken fried rice

Yield: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Asian-style chicken fried rice.  a favorite for these lazy, hot days when you need to be in and out of the kitchen but still dish out a wholesome meal.

Ingredients

  • 3-4 cups of cooked rice(left over rice works as well)
  • 4 tablespoons of vegetable oil
  • 2 tablespoon sesame oil(optional)
  • 3 tablespoons of grated ginger
  • 1 tablespoon of grated garlic
  • handful of curry leaves(optional, just being srilankan)
  • 1 cup of shredded or diced Carrots
  • 2 large onions
  • 1 cup of leeks( my choice of vegetable as I had one left from the previous cooking session of Potato and leeks curry, you can use finely cut beans or peas )
  • 1/2 a cup of spring onions
  • 500g of cooked chicken breast shredded
  • 3 eggs beaten
  • 2-3 tablespoons of Soya sauce
  • 1/2 teaspoon turmeric (optional)
  • Salt to taste
  • Notes
  • Before you begin assembling this Asian style chicken fried rice, the rice and chicken has to be cooked and ready.
  • Use leftover rice or cook the rice early and let it cool for best results

Instructions

Boil the chicken in a pan of water with a teaspoon of salt, shred it and set aside.

Using the same wok, pour in the sesame oil and the vegetable oil, then add the curry leaves(optional), grated ginger and garlic, sliced onions, turmeric, cook for 2-3 minutes on medium fire, leave until they turn golden and you get the fragrance of the ginger and garlic coming through.

Once the mixture is cooked, add the shredded chicken and mix, make sure the fire is on medium heat, again leave it for 3 minutes(if you prefer the chicken to be crispy, leave it longer).

Add the vegetables, the carrots first, followed by your preferred vegetables in this case diced leeks and spring onions. Add the Soya sauce.

The diced vegetables won’t take long to cook as they are sliced thin, when done, gently pour in the beaten eggs, once it semi firms, stir, using a wooden spoon with quick movements until it scrambles, let the egg and vegetables cook for a few minutes, then add Salt to taste.

Once all the ingredients are cooked, add the rice, keep mixing until all components are incorporated, this is important if you want all the flavors to spread evenly, finally do a taste test, if you find there is a need for soya sauce or Salt just add a pinch and mix well.

Serve with a Salad and a meat dish.

Did you make this recipe?

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sherien

Tuesday 26th of April 2016

loved ur site...i live in Kerala and have learned that we share many common recipes like appam

jehan

Wednesday 27th of April 2016

Hi Sherien!!, we are practically neighbors then, yes, there's a lot of indian influence in our food, how could there not be? I can always pick out the regions of different foods just looking at the ingredients but the very first point of origin is lost in history,I think. for example appam as you mention here you'll find it even in South east asia, which they make for breakfast while we have it for dinner. interesting isn't it? And thank you so much for stopping by I need to come visit your blog as well.

Fatty McCupcakes

Tuesday 22nd of March 2016

Once again, your food looks DELICIOUS!!

jehan

Wednesday 23rd of March 2016

Thank you

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