There’s something deeply comforting about a hot plate of chicken fried rice — smoky, savory, and straight out of the wok. This street-style version brings together juicy chicken, perfectly stir-fried rice, and punchy sauces to create a dish that tastes like your favorite Indo-Chinese takeout. And the best part? It’s ready in just 20 minutes, making it the ultimate quick fix for lazy dinners, lunchbox goals, or midnight cravings. Let’s bring the wok magic home!

PREP TIME	COOK TIME
10 MIN	15 MIN

Ingredients:

🍗 For Chicken Marinade (Optional but Recommended):

200g boneless chicken (thinly sliced or cubed)

1 tsp soy sauce

½ tsp vinegar

½ tsp pepper

½ tsp cornflour

Salt to taste

🍚 For Fried Rice:

2 cups cooked basmati or long-grain rice (preferably a day old)

2 tbsp oil (use sesame or neutral oil)

1 tbsp chopped garlic

1 small onion (finely chopped)

1 small carrot (finely chopped)

¼ cup capsicum (finely chopped)

2 green chilies (slit or chopped, optional)

2 tbsp soy sauce

1 tbsp red chili sauce (adjust to taste)

1 tbsp vinegar

Salt & pepper to taste

Spring onions (for garnish)

Equipments:

Large non-stick wok or deep frying pan

Spatula or wok ladle (for tossing on high flame)

Mixing bowl (for marinating chicken)

Chopping board and knife

Rice cooker or pressure cooker (to pre-cook rice, if not already done)

Serving plate or bowl

Step-by-Step Guide

Step 1: Prep the Chicken

• In a bowl, mix 200g boneless chicken with 1 tsp soy sauce, ½ tsp vinegar, ½ tsp pepper, ½ tsp cornflour, and a pinch of salt.
• Let it marinate for at least 10 minutes while you prep other ingredients.
• This quick marinade adds flavor and keeps the chicken juicy.

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Step 2: Stir-Fry the Chicken

• Heat 1 tbsp oil in a wok on high flame.
• Add the marinated chicken and stir-fry until it’s lightly browned and cooked through (around 4–5 minutes).
• Remove and keep aside.

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Step 3: Sauté the Aromatics

• In the same wok, add 1 tbsp oil.
• Add 1 tbsp chopped garlic and let it sizzle for a few seconds until fragrant.
• Add 1 chopped onion and 2 chopped green chilies. Sauté for a minute on high heat.

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Step 4: Toss in Veggies

• Add 1 small chopped carrot and ¼ cup chopped capsicum.
• Stir-fry for 2–3 minutes. Keep the veggies slightly crunchy for that authentic fried rice texture.

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Step 5: Add the Rice & Chicken

• Now add the 2 cups of cooked, cold rice.
• Toss everything quickly on high heat so the rice heats up and separates.
• Add the cooked chicken back into the wok and mix well.

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Step 6: Season with Sauces

• Add 2 tbsp soy sauce, 1 tbsp red chili sauce, and 1 tbsp vinegar.
• Season with salt and pepper as per taste.
• Toss everything together for 2–3 minutes until the rice is evenly coated, glossy, and slightly smoky.

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Step 7: Garnish and Serve

• Turn off the heat. Garnish with chopped spring onions.
• Serve hot with extra chili sauce or a fried egg on top (optional).

Chef’s Notes & Cooking Tips

• Use day-old rice: Fresh rice turns mushy — day-old or chilled rice gives that perfect non-sticky texture.
• Cook on high flame: Always stir-fry on high heat for that signature wok flavor and slight smokiness.
• Marinate for flavor: A short 10-minute marinade adds depth and keeps chicken juicy inside, crisp outside.
• Customize spice level: Skip green chilies for mild, or add schezwan sauce for extra fire.
• Veggie variations: Add beans, cabbage, or even corn — anything works if finely chopped and stir-fried quick.
• Want protein-rich? Add a scrambled egg or two after the veggies for an egg-chicken combo fried rice.

Serving Suggestions

• 🍳 Top it with a sunny-side-up egg or fried egg for that extra indulgence — café-style presentation.
• 🌶️ Serve with Schezwan chutney or chili garlic sauce on the side for those who love the heat.
• 🥢 Pair it with Chicken Manchurian, Gobi 65, or Paneer Chili for a complete Indo-Chinese meal.
• 🍲 Add a side of clear soup like hot & sour or lemon coriander to make it a restaurant-style combo.
• 🧺 Pack it in lunchboxes with a small lemon wedge — it travels well and tastes great even later.
• 🌱 Garnish with fresh chopped spring onions and sesame seeds for an elevated street-style look.

Nutrition Information (Estimated):

Nutrient	Amount (approx.)
Calories	420 kcal
Protein	25 g
Carbohydrates	38 g
Sugars	3 g
Fat	18 g
Saturated Fat	3 g
Fiber	2 g
Sodium	780 mg
Cholesterol	70 mg