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A pale blue bowl filled with fried rice, and a set of chopsticks placed in it

Easy Chicken Fried Rice

A quick and easy Chicken Fried Rice recipe using leftover roast chicken.
4.50 from 2 votes
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Course: Dinner
Cuisine: Asian
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 serves
Calories: 825kcal


  • Stove-top


  • 2 tbs oil
  • 500 g chicken leftover roast chicken is fine, chopped into small chunks
  • 1 brown onion thinly sliced
  • 1 clove garlic or 1tsp minced garlic, minced
  • 2 cups peas/corn frozen
  • 3 cups rice cooked and cold
  • 3 tbs soy sauce add more or less depending on your preferences
  • 2 tbs sweet chilli sauce
  • 2 eggs lightly beaten
  • Extra soy sauce for drizzling


  • Cook rice according to packet instructions and place into the fridge to cool completely.
  • Heat oil in a wok or frying pan over medium heat.
  • Add chopped up leftover chicken (or diced chicken breast) and chopped onion.
  • Stir it until the onion becomes translucent and the chicken has heated through.
  • Add the garlic and stir until fragrant.
  • Add the frozen peas and corn and stir for 30 seconds.
  • Push your chicken and onion over to one side of your pan or wok.
  • Beat the eggs in a small bowl and pour them over the empty side of the pan. Allow to set and then use a knife to cut the egg into strips (alternatively you can just break it all up with a wooden spoon).
  • Mix the egg in with the chicken and vegetables.
  • Add 1 cup of cold rice at a time and stir until heated through and combined.
  • Add the sauces and mix well.
  • Serve immediately with an extra drizzle of soy sauce.


Calories: 825kcal | Carbohydrates: 129g | Protein: 30g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 127mg | Sodium: 924mg | Potassium: 549mg | Fiber: 6g | Sugar: 10g | Vitamin A: 755IU | Vitamin C: 32.3mg | Calcium: 85mg | Iron: 3.5mg