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Takeaway style chicken fried rice recipe

Takeaway style chicken fried rice recipe

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  • Chicken fried rice

Chicken fried rice in the style of a takeaway dish. Eat as a side dish for a larger Chinese meal, or by itself as a main dish.

75 people made this

IngredientsServes: 4

  • 1 tablespoon groundnut oil
  • 1 handful frozen peas, softened in boiling water
  • 2 or 3 slices tinned ham, cubed
  • 1 handful cooked chicken, in strips or shredded
  • toasted sesame oil
  • soy sauce, to taste
  • 1 egg, beaten
  • 400g cooked jasmine rice
  • 1 spring onion, chopped
  • white pepper, to taste

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Heat the groundnut oil in a wok over a medium to high heat and add the peas and ham to cook for a minute or two. Add the chicken with a dash of sesame and soy sauce and stir well.
  2. Push the contents of the wok to the side and pour in the beaten egg, stirring quickly until cooked, then stir together with the other ingredients in the wok.
  3. Add the rice and a good dash of sesame oil and keep stirring. Add the spring onion and additional soy sauce to taste and stir until mixed thoroughly.
  4. Dust with a pinch of white pepper and taste, adjust accordingly with soy and sesame to suit taste. Serve, kick back and enjoy!

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

You can cut your prep time simply by using the pre-cooked sachets of rice. Sainsburys does the Jasmine rice but you can use other varietys if you wish.-19 Oct 2013

Nice recipe. I don't eat ham and can't do peanuts (the ground nut oil), so I used Canola and chicken only. I used peas and carrots (just my fav). Solid recipe - I also just fried up in a large frying pan as my wok broke last week!-31 Oct 2017

Chicken Fried Rice Recipe - Better than a Takeaway!

If you eat as many curries and stir fries as we do in our house then there is always some leftover rice. If I want to make this simple stir fry then I make sure to cook extra rice the day before as it works much better if the rice is cold and dry.

This chicken fried rice is inspired by a recipe by Ching-He Huang, who is one of my favourite Chinese food writers. I love her book Chinese Food Made Easy and this recipe is adapted from one of the recipes in that book. I used peppers instead of Chinese mushrooms and I also didn't use any Shaoshing rice wine. Instead I used a teaspoon of white wine vinegar along with a teaspoon of sugar to balance out the sharpness of the vinegar. I'm not sure what Ching-He would have made of it but it seemed to work.

How To Make Chicken Fried Rice Restaurant Style Pakistani Food Recipe Step By Step Instructions:

Here, I am showing how to make this chicken fried rice in an easy way. It is ready within 30 to 35 minutes only. I am also showing you, the step by step instructions and some pictures. You can see these pictures and make this fried rice without any mistakes. So let’s start to make the chicken fried rice at home.


To make the steamed rice:

Put the rice into a large bowl and wash it in several changes of water until the water becomes clear. Drain the rice and put it into a heavy pan with 600ml (1 pint) of water and bring it to the boil. Continue boiling until most of the surface liquid has evaporated – about 15 minutes. The surface of the rice should have small indentations, like a pitted crater. At this point, cover the pan with a lid, turn the heat as low as possible, and let the rice cook undisturbed for 15 minutes. Let it rest on the turned-off heat for 5 minutes before serving.

To make the chicken fried rice:

Allow the cooked rice to cool thoroughly by spreading it on a baking sheet. When it is cool, refrigerate. When the rice is cold, proceed with the rest of the recipe.

Cook the fresh peas in a pan of boiling water for about 5 minutes, then drain them in a colander. If they are frozen, simply thaw them.

Heat a wok or a large frying pan over a high heat until it is hot. Add 1½ tablespoons of the oil, and when it is very hot and slightly smoking, add the shallots, garlic, ginger and white spring onions and stir-fry for 1 minute. Then add the chicken, 2 teaspoons of salt and ½ teaspoon of black pepper and continue to stir-fry for 3 minutes. Remove from the heat and put the contents of the pan into a bowl. Wipe the pan clean.

Combine the eggs, sesame oil and a pinch of salt in a small bowl and set aside. Reheat the wok or pan over a high heat until it is hot. Add the remaining 1½ tablespoons of oil, and when it is very hot and slightly smoking, turn the heat to moderate and add the eggs. Stir-fry the eggs for 2 minutes, then add the cooked rice and stir-fry it for 3 minutes, mixing well. Add the peas, cooked chicken, chilli bean sauce and shrimp paste and continue to stir-fry for 5 minutes over a high heat. Add the green spring onion tops and stir-fry for a further 2 minutes, then turn the mixture on to a plate and serve at once.

Chicken Fried Rice

This recipe for Chicken Fried Rice is really easy to make. And if you already have cooked rice and chicken to hand then it takes minutes to prepare and only requires one wok or large frying pan.

For this recipe, I’m using peas and carrots but you can quite literally use any vegetables you like. This is actually the perfect recipe for using up whatever leftover veggies you have in the fridge or freezer. I’ve added in everything from broccoli, green peas, diced peppers to frozen sweetcorn and edamame beans.

Soy Sauce

The sauce is a really simple 50/50 mix of Light and Dark Soy Sauce. If you only have all-purpose soy sauce to hand (meaning it is not labelled either light or dark) then you can substitute that entirely. Whatever you do, please DO NOT use only LIGHT or DARK soy sauce alone in the full amount of 4 tablespoons. Dark soy sauce will be way too intense and light soy sauce will be way too salty. If you only have one or the other, I recommend to only use half the amount in the recipe (2 tablespoons) to start then add more to taste when serving.

Yes, this is a great basic fried rice recipe which you can customise so many different ways. I love to use leftover cooked salmon or beef or some cooked prawns/shrimp. You can even omit the meat entirely and add an extra egg to keep it vegetarian.

Yes! As above, use this recipe as a base for your faves or whatever you have. I love mushroom, broccoli, peppers and edamame. Sweetcorn, green beans and beansprouts work really well too.

Yes – if you don’t have cooked rice to hand/don’t fancy cooking rice then you can use 2 pouches of microwave rice for this recipe, no need to cook beforehand.

I typically use Basmati rice, but any medium to long grain rice works well. You can also use Brown Rice.

I hope this recipe helps you bring a little Disney Magic home with you! Please leave me a comment if you try it, or tag me on Instagram @magicaleats_ – I would love to see your photos!

Got a favourite Disney Dish you’d love to see me recreate? Please get in touch!

Customize This Chicken Fried Rice!

Remember, this recipe is only a template. I used onions, eggs, bean sprouts, and scallions, but you can customize to your heart’s content.

Add mushrooms, peas, or carrots. Cut your chicken into smaller pieces if you like. Omit the onions, use black pepper instead of white pepper… I think you get the point.

One word of advice: If you’ve never made chicken fried rice before, then follow these directions as written just once. Then next time, you can make adjustments according to your own tastes and experiment with variations.

  • 2 x corn-fed chicken breast (in sesame marinade*)
  • 2 x eggs
  • 150g cooked brown rice (uncooked weight 75g)
  • 2 spring onions
  • ½ tsp garlic powder/ 1 clove of garlic, grated
  • 10ml of sesame oil
  • 1/2 tsp soy sauce
  • 100g of petit pois/garden peas
  • 1 x red pepper
  • Sea salt and black pepper
  • Green vegetables to serve

*It isn’t essential to marinade the chicken but it will add a real extra depth of flavour that you don’t want to miss out on.

Benihana Fried Rice Recipe

Making copycat Benihana fried rice from home couldn’t be easier. Mix up your ingredients and within no time have a readily made dish straight from the Benihana restaurant.


2 pounds of chicken breast, cubed into small pieces

1 cup of chopped carrot (either frozen or about 2 large fresh carrots)

1 large white or yellow onion, chopped

A handful of scallions, finely sliced

1 stick (1/2 cup) of unsalted butter

2 cloves of minced garlic

1 teaspoon of lemon juice

2 teaspoons of low-sodium soy sauce

Salt and pepper as desired

Toasted sesame seeds (optional)


  • Cook the rice (1 day before cooking the fried rice)
  • Rinse the uncooked rice using a bowl or colander, until the water you are rinsing with no longer appears cloudy
  • Add the rice, 3 cups of cold water and a pinch of salt to a large, lidded pot on the stove
  • Bring the heat up high, and watch carefully, until the water begins to boil
  • Stir the rice a few times, then bring the heat down to low, cover with the lid and let sit for 20 minutes
  • Take the pot from the heat, and let sit still lidded for another 20 minutes
  • Move the rice from the pot to a large, shallow dish. Spread it out evenly without compressing, and refrigerate overnight
  • Make the garlic butter
  • Soften the butter, and combine with garlic. Add a squeeze of lemon juice and soy sauce and whisk thoroughly
  • Note: be cautious with soy sauce, because it’s a very strong flavor. You can always add more soy sauce and lemon to taste laster, but you can’t take any away once it’s added
  • For the vegetables and chicken
  • With just enough oil to coat them, sauté the carrots and onion over medium heat until soft
  • Add the chicken breast and 1 tablespoon of oil, and stir over medium heat until cooked (about six minutes). About a minute before turning off the heat, add the scallions and 1 tablespoon of the garlic butter, stir and set aside
  • To complete
  • Scramble the eggs in a separate pan until cooked and shred them into small pieces
  • Add about a tablespoon of oil to a large pan or wok over high heat, and stir in the rice until it’s just coated. Add the remaining garlic butter, and mix thoroughly
  • Mix in the chicken and vegetables and bring everything together, adding additional soy sauce, lemon, salt and pepper as needed
  • Serve warm, sprinkled with sesame seeds if desired

Like this recipe?

Don't settle for the same old basic chicken recipe. Perk up your dinner routine with a deeply flavorful, bright and exciting chicken dish. Emmy-winning TV personality and restaurateur Billy Dec shows us how to make chicken marinated in an umami-rich Filipino sauce and uses the leftovers to create a vibrant Indonesian-style fried rice.

Chicken Inasal

This dish was a childhood favorite of mine. The marinade is extremely bright, aromatic, citrusy and full of umami. One of my favorite parts of making chicken inasal is the aroma, which is amazing, especially the scent of lemongrass when it hits the grill or sauté pan.

Crazy Rice

This dish is a take on nasi goreng, an Indonesian style of fried rice that uses fish sauce, which delivers a great deal of umami to the dish. The great thing about this dish is that it can be enjoyed for breakfast, lunch or dinner. It's super versatile and a great way to use up leftover chicken and rice.

If you like those make-ahead recipes, you should also try these:

1. Wash rice in lot of water and soak for 20 mins. Drain off and cook in 3 to 4 cups water. When the rice is cooked al dente, drain it to a colander.

The rice must be firm and almost cooked but not mushy. Cover and rest for a while. Fluff up with a fork and cool completely.

2. Meanwhile prepare the veggies and garlic. You can also use green chilies for extra heat.

3. Ensure your chicken is cut to bite sized pieces. Add pepper, salt and 2 tbsps egg white. Instead of egg you can also add ¾ tbsp corn starch or corn flour. Mix this up well.

What to serve with Chicken Fried Rice

I happily serve this as a meal because while one ordinarily assumes fried rice is carb heavy, in actual fact this recipe only calls for 2 cups of cooked rice compared to almost 4 cups of other “stuff” (chicken, veg, bacon).

It sounds out of whack, but you can see from the photos that it looks just as it should – like a fully loaded Chicken Fried Rice!

And it is of course suitable for serving as a side with anything Chinese or Asian for that matter, but I’d avoid things with very strong kapow flavours, like Thai Red Curry or Kung Pao Chicken because this Fried Rice has enough flavour in itself.

Milder stir fries on the other hand like Beef and Broccoli, Cashew Chicken, Prawn Stir Fry and Chop Suey Chicken Stir Fry would be fabulous.

Also, some more ideas for how to serve Chicken Fried Rice:


Make a meal out of dishes ordinarily served as starters by adding a side of Fried Rice. Things such Hot and Sour Soup, Chinese Corn Soup, Spring Rolls, Chinese Lettuce Wraps (San Choy Bau) or Egg Foo Young.


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