Fried rice is one of those dishes I turn to when my fridge is a bit of a mess and I’m too tired to care — but still want something proper. Not just a bowl of cereal. Not just toast. Something warm, quick, and full of “I’ve got this” energy. Chicken fried rice hits all the spots.
The first time I made it right, I actually followed a real recipe (rare), and it blew me away. Crispy little bacon bits, soft scrambled egg, sweet corn and peas, that salty soy and fragrant sesame thing going on… It’s got texture, it’s got balance, and it somehow makes cold day-old rice taste like a celebration. I’ve made it for guests and also eaten it straight from the pan, standing at the stove. Both feel equally valid.
Why You’ll Love It
- Uses leftover rice, which means zero waste and max flavour
- One pan, no fancy gear, just a hot wok and a wooden spoon
- Salty, savoury, crispy-edged chicken with soft veg and fluffy egg
- Comes together in about 20 minutes, start to finish
- Totally customizable — whatever veg or meat you’ve got will work
- Reheats like a dream (and cold, straight from the fridge? Don’t knock it)
Ingredients
- 2 tbsp oil (peanut, vegetable, or canola)
- 2 eggs, lightly whisked
- 150g chicken breast, thinly sliced
- 2 garlic cloves, minced
- ½ onion, finely chopped
- 120g bacon, chopped (excess fat trimmed)
- 1 small carrot, peeled and diced
- ½ cup frozen corn
- ½ cup frozen peas
- 2 cups cooked white rice (day-old is best)
- ¾ cup green onions, sliced
For the Sauce:
- 2.5 tbsp Chinese cooking wine or Mirin
- 1 tbsp oyster sauce
- 3 tbsp light soy sauce
- ½ tsp sesame oil (optional)
- ¼ tsp white pepper (optional)
How to Make It
Marinate the chicken quickly:
Mix all the sauce ingredients in a bowl. Take about 2 tsp of the mixture and toss it over the sliced chicken. Let it sit while you get everything else prepped — 10 minutes is perfect.
Scramble the eggs first:
Heat 1 tbsp oil in a big skillet or wok over medium heat. Pour in the eggs and gently scramble them until just set but still a little soft. Scoop them out and set aside. Don’t overthink this.
Start with bacon and aromatics:
Turn the heat up high. Add your bacon to the same pan — it should sizzle straight away. Once the fat starts to render (about 1 minute), toss in the onion and garlic. Stir until everything smells irresistible and the bacon is just golden.
Veg time:
Add the diced carrot, corn, and peas. Frozen veg is totally fine — they’ll warm through quickly. Stir-fry for about a minute, just to get things moving.
Cook the chicken fast and hot:
Add the marinated chicken to the pan and stir constantly until it changes from pink to white — about 1½ minutes. Don’t wait for deep browning here, just get it cooked through.
Bring in the rice and sauce:
Toss in your cold rice, breaking up any clumps with the back of your spoon. Pour in the rest of the sauce and stir-fry for about 1½ minutes. The rice should absorb the sauce and start to crisp a bit at the edges.
Finish with egg and spring onion:
Add the cooked egg and green onion. Give everything a final toss so it’s all mixed evenly. Take it off the heat and serve immediately — it waits for no one.
Common Mistakes and How to Dodge Them
Why is my rice mushy?
You probably used freshly cooked rice. It needs to be cold and dry — day-old is ideal.
Can I skip the cooking wine?
You can, but it really gives that restaurant-style punch. Sub with water + a pinch of stock powder if needed.
Why’s it sticking to the pan?
Your heat wasn’t high enough or your pan wasn’t hot before you added things. Woks love heat — don’t be shy.
It’s too salty!
Soy sauces vary wildly. Always taste before adding extra salt. Use low-sodium if you’re unsure.
Storage and Reheating
Fridge: Keeps well for up to 3 days.
Freezer: Yes, though the texture softens a bit.
To reheat:
- Microwave: Add a splash of water, cover loosely, and stir halfway through.
- Stovetop: Best choice — reheat in a hot pan with a drizzle of oil.
- Air fryer: Weirdly good for crispy reheats. Just a few minutes at 180°C.
Frequently Asked Questions
Can I use brown rice?
Yes — nuttier flavour and more fibre. Just make sure it’s cooked and cold.
Do I need the oyster sauce?
It adds depth, but you can sub with fish sauce + hoisin or even just hoisin in a pinch.
Can I make this vegetarian?
Totally — skip the chicken and bacon, double the veggies, maybe add tofu or scrambled tempeh.
What else can I throw in?
Leftover roast chicken, chopped prawns, spinach, edamame, shredded cabbage — fried rice is very forgiving.
Nutrition Facts (Per Serving):
- Calories: 441 kcal
- Fat: 23g
- Carbs: 36g
- Protein: 21g
- Sodium: 1167mg
- Sugar: 4g
Jamie Oliver Chicken Fried Rice
Description
A fast, flavour-packed fried rice dish with golden chicken, crisp bacon, sweet veggies, and fluffy eggs all stirred into savoury perfection.
Ingredients
Sauce:
Instructions
- Toss 2 tsp sauce over chicken and set aside.
- Scramble eggs in 1 tbsp oil, remove from pan.
- Cook bacon, garlic, and onion until fragrant.
- Add veggies and chicken, stir until chicken turns white.
- Add rice and remaining sauce, stir-fry to combine.
- Stir in egg and green onion, toss and serve hot.
Notes
- Use cold, dry rice — it’s non-negotiable.
- High heat is essential for proper frying.
- Don’t overcook the egg — soft and fluffy is the goal.
- Add more sauce at the end if your rice feels dry.