Chicken Fried Rice
Lunch • Singapore
How to Make Chicken Fried Rice (Traditional & Healthy Version)
Chicken Fried Rice is a beloved staple in Singaporean kopitiams and hawker centres, reflecting the vibrant multicultural tapestry of local cuisine. This dish combines tender chicken with fluffy rice and a medley of colourful vegetables, all wok-tossed with aromatic garlic and light soy sauce. It’s a quick, satisfying lunch option cherished across Singapore, especially for those seeking a delicious, fuss-free meal during a busy workday. Historically, Chicken Fried Rice evolved in Singapore through fusion influences, as Chinese immigrants adapted recipes to suit local tastes. The dish is prized for its versatility—perfect for using up leftover rice and whatever fresh produce is on hand. The result is a comforting, umami-packed plate that’s slightly smoky from the wok (“wok hei”), with bursts of sweetness from peas and crunch from carrots. Singaporeans love to enjoy this at their neighbourhood kopitiam or prepare it at home for a wholesome, balanced lunch. Our health-conscious version keeps calories in check while preserving authentic taste and texture. Whether you’re a busy professional, a student, or a family craving a nourishing meal, this Chicken Fried Rice recipe is your go-to for a quick, healthy lunch with genuine Singaporean flair.
Ingredients(for 1 generous kopitiam-style plate)
- 2 cups Cooked brown rice (preferably day-old for best texture)
- 120g Skinless chicken breast (diced)
- 1 large Egg (beaten)
- 1/3 cup Carrot (diced)
- 1/3 cup Frozen peas (thawed)
- 2 stalks Spring onion (chopped)
- 2 cloves Garlic (minced)
- 1 tablespoon Light soy sauce (reduced sodium)
- 1 teaspoon Sesame oil (for aroma)
- 1/4 teaspoon White pepper (to taste) - optional
- 1 tablespoon Canola oil (for stir-frying)
Instructions
- 1
Heat half the canola oil in a large wok or non-stick pan over medium-high heat. Add diced chicken breast and stir-fry for 3-4 minutes until just cooked. Remove and set aside.
5 minutes
Don’t overcrowd the pan to ensure chicken browns nicely.
- 2
Add the remaining oil to the pan. Sauté minced garlic until fragrant, about 30 seconds.
1 minute
Keep the heat high but watch the garlic to avoid burning.
- 3
Add diced carrot and peas. Stir-fry for 2 minutes until vegetables are just tender.
2 minutes
For extra crunch, don’t overcook the vegetables.
- 4
Push vegetables to the side. Pour in beaten egg and scramble until just set, then mix with the vegetables.
2 minutes
Scramble egg gently for soft, fluffy texture.
Why This Dish is Healthy
Our recipe is a healthier take on the classic Singaporean Chicken Fried Rice by using lean chicken breast, brown rice for extra fiber, and a variety of colourful vegetables. It’s stir-fried with minimal oil and uses reduced-sodium soy sauce to keep sodium levels in check. This makes it lower in calories and fat than typical versions, while still bursting with authentic flavour—a great choice for calorie-conscious eaters.
This Chicken Fried Rice provides a balanced macronutrient profile, with lean protein from chicken breast and eggs, complex carbohydrates from brown rice, and dietary fiber from vegetables. The inclusion of peas and carrots adds vitamins A and C, while spring onions contribute antioxidants. Using canola and sesame oil in moderation keeps saturated fat low. The dish is naturally low in added sugars and provides sustained energy, making it suitable for a healthy lifestyle.
Pro Tips
- 💡Tip 1: Use day-old rice for the best texture—freshly cooked rice tends to be too moist.
- 💡Tip 2: Stir-fry over high heat for authentic ‘wok hei’ aroma.
- 💡Tip 3: Customise with seasonal local vegetables for added nutrition and taste variety.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or microwave until piping hot before serving. Avoid storing for longer to maintain freshness and taste.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 380.0 kcal |
