Chicken Fried Rice

Recipe Notes

If you don’t have any left over rice, the pre-cooked packets of basmati rice will work just as well.


  • 200g Mt Barker free range chicken thigh fillet – cut into chunky cubes
  • 100g Shallots – finely sliced
  • 15g Fresh garlic – roughly chopped
  • 5g Garlic paste
  • 500g Day-old white rice
  • 20g Soy sauce
  • 20g Dark soy sauce
  • 50g Peanut oil
  • 10g Sesame oil
  • 35g Spring onions – thinly sliced
  • 1 Medium-large egg
  • 25g Fried shallots
  • 5g Fish sauce
  • Salt and pepper to taste


  1. Heat your wok up on medium heat and add your peanut oil once your wok is hot.
  2. Add in roughly chopped garlic and let it turn golden brown.
  3. Add your onions in and cook the, until they go soft and translucent
    NB* – Your onions stop the over cooking and burning of the garlic. Don’t brown your onions as you will burn the garlic, thus resulting in a bitter taste in your dish.
  4. Add chicken in and garlic paste and bring turn heat up to high. Fry off your chicken for a bit until it browns up. This will keep your pieces of chicken moist for the remaining steps.
  5. Add your leftover/pre-cooked rice, and mix together rest of ingredients in your wok. Let rice fry off for +/- 2 more minutes. Always keep an eye to make sure you don’t burn your rice.
  6. Whisk your egg in a separate bowl. Make a well in the centre of your wok, and bring the heat down. Add your whisked egg to the well you just made, and stir it through your rice in circular motions. Keep stiring until your egg is cooked through.
  7. Add in your soy sauce, dark soy sauce, and sesame oil and combine it well into your rice and chicken mixture.
  8. Add fried shallots, and sliced spring onions then season with salt and pepper to taste, serve and enjoy!