Chicken Fried Rice

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Create an this tasty easy leftover fried rice recipe for your family.

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 1 cup Hinode Medium Grain Rice (rinsed)

  • 2 tbsp Peanut Oil

  • 3 Shallots (peeled, thinly sliced)

  • 1 clove Garlic (crushed)

  • 2 oz Smoked Sausage or Bacon (thinly sliced)

  • 2 tbsp Tomato Sauce (ketchup)

  • 2 tbsp Soy Sauce

  • 1 tbsp Chilli Oil (plus extra to serve, optional)

  • 2 cup Shredded Cooked Chicken (shredded cooked)

  • 1 Small Red Pepper (diced)

  • 1 Small Green Pepper (diced)

  • 1 cup Bean Sprouts (trimmed)

  • 6 Green Onions (shredded)

  • 4 Eggs (fried)

  • Fried Shallots and Cilantro Sprigs (to garnish)

Medium Grain/Calrose

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.








Photo of Chicken Fried Rice


  • Place the rice and 1½ cups cold tap water in a medium saucepan. Bring to a boil, uncovered over high heat. Reduce heat to low, stir, cover and simmer on low heat for 12 minutes. Remove from the heat. Spoon the rice into a sieve and rinse until the rice feels cool. Drain well. Spread onto a baking tray. Refrigerate, uncovered for 2 hours or until cold.

    Tip: Spreading the rice onto a tray and refrigerating uncovered allows it to dry on the surface, this prevents it going ‘gluggy’ when stir-frying. If you're short on time, freeze the rice for 1 hour.

    Tip: Alternatively, you can use 2-3 cups of leftover rice. Simply refrigerate the leftover rice.

  • Place the oil, shallots, garlic and Smoked Sausage/Bacon in a cold wok (see tip). Place over medium heat and cook, stir frying for 5 minutes until shallots are light golden. Add the tomato sauce, soy and chili oil. Stir to combine. Increase the heat to high and add the chicken. Stir-fry 3-5 minutes until chicken is hot and starts to become crispy on the edges. Add the peppers and bean sprouts, stir fry for 1 minute.

    Tip: By starting with a cold wok the shallots and garlic will cook slowly, which allows them to soften and become sweet before golden.

  • With your hands, scatter over the rice, breaking up any clumps. Stir-fry until hot. Remove from the heat and stir through the green onions.

  • Spoon the fried rice into bowls. Top each with a fried egg, sprinkle with fried shallots and cilantro and a drizzle of chili oil.

  • Tip: Chili oil is available in the Asian section of the supermarket. You can replace with chili sauce or just leave out of the recipe.

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