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Chicken Fried Rice

Chicken Fried Rice

Make your fried rice dish the best yet by using rice that has been chilled completely or leftover rice! If you are preparing this dish in a rush, simply make your rice and lay flat on a baking sheet to cool quickly before adding in the sesame oil and stir-frying.

  • 0 - 15 Minutes
  • Easy
  • Serves 2

This recipe uses:


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Chicken Fried Rice




  • 2 pouches Tilda Fragrant Jasmine Rice
  • 2 tbsp sesame oil
  • 1 lb boneless, skinless chicken breast, diced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup vegetable oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 4 eggs
  • 2 cups frozen pea and carrot vegetable medley, thawed
  • 1/4 cup soy sauce
  • 4 green onions, thinly sliced

How to make Chicken Fried Rice

  1. Heat rice according to package directions. Let cool completely. Toss with sesame oil until evenly coated; set aside.

  2. Season chicken with salt and pepper. Heat vegetable oil in large wok or skillet set over medium-high heat; cook chicken, garlic and ginger for 2 to 3 minutes or until starting to brown.

  3. Spread rice evenly in bottom of wok. Let stand for 3 to 5 minutes or until crispy on the bottom. Crack eggs over top of rice. Top with veggies and drizzle with soy sauce. Cook, stirring, for 3 to 5 minutes or until chicken is cooked, eggs are scrambled, and rice and veggies are heated through. Garnish with green onions.

  4. Heat the rice in the microwave or pan following pack instructions and add to the chicken with the pak choi

  5. Stir through the sweet chilli sauce

  6. Serve topped with the toasted cashews