chicken fried rice

Chicken Fried Rice

If you are wanting a quick dinner that the whole family will eat then this easy to recreate chicken fried rice is the way to go!

  • Gluten-Free
  • Serves: 4


  • 4 Cups cooked white rice (day old cold rice) 
  • 250g Chicken breasts (cut into thin slices on an angle) 
  • 3 Tbsp Gluten-Free corn flour 
  • ¼ Cup Light soy sauce plus 3 Tbsp for chicken brine(Gluten-free)
  • 1 Tbsp Oyster sauce (Gluten-free)
  • 1 Tbsp Garlic
  • 1 tbsp Ginger
  • 1 egg
  • 1 Tbsp Sesame oil, plus 2 Tbsp for the wok
  • 2 Spring onions (white part sliced thinly)
  • 1 Brown onion (diced finely)
  • ½ Red capsicum (roughly diced) •
  • 1 Carrot (peeled & grated) • Handful beansprouts 
  • ½ Tsp white black pepper 
  • Chicken stock (enough to cover over rice)
  • ½ Tsp Chinese 5 spice
  • ¼ Tsp Nutmeg powder
  • ¼ Tsp Cinnamon powder or 1 cinnamon stick
  • 3 Cardamon pods (crushed) 
  • 1 Star anise
  • 5 Fennel seeds
  • Pinch of sea salt

To Serve:


To cook the rice first rinse your rice off in cold water 6-7 times until the water runs clear. Next, add the chicken stock, Chinese 5 spice, nutmeg, cinnamon, fennel seeds, star anise, sea salt and cardamon seeds, mix well.

Bring the rice to the boil and once its at boiling point turn the heat right down and then pop a lid on, cook until the rice absorbs all the water.

Leave the rice to rest for 5 minutes and then fluff up with a fork and then allow to cool. Once cool pop in the fridge overnight.

Slice your chicken and pop into a bowl and add 3 tbsp soy sauce and the corn flour and massage in well and leave to one side for 10-15 minutes, this helps the chicken become melt in the mouth.

Get a small bowl and mix soy sauce, ginger, garlic, oyster sauce, pepper and 1 tsp sesame oil.

Heat 1 tbsp sesame oil in the wok on a medium to high heat, next, add the chicken and cook for around 2 minutes until cooked, now remove the chicken and pop into a bowl and set aside.

Now put the wok on high heat with 1 tbsp sesame oil and pop in the capsicum, carrot and spring onion (white part), cook for 1-2 minutes.

Next, add in the rice and fry (add more oil if the wok is too dry) for around 4 minutes, keep moving the rice around the wok so it does not stick or burn.

Next, make a hole in the rice and add a little more oil and pop in the egg and mix to scramble it, once its cooked mix it into the rice.

Now add the sauce mixture and cook for 1 minute and then add the chicken and cook for another 2 minutes until the chicken is hot.

Pop in the bean sprouts and cook for another minute.

Serve in a bowl with Thai Dressing Sauce or Thai Chilli Jam, sesame seeds and spring onion (green part).

Now enjoy! 🤤

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