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
Step-by-step instructions
Step 1 · Heat half the canola oil in a large wok or non-stick pan over mediu...
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.
Step 2 · Add the remaining oil to the pan
Add the remaining oil to the pan. Sauté minced garlic until fragrant, about 30 seconds.
Step 3 · Add diced carrot and peas
Add diced carrot and peas. Stir-fry for 2 minutes until vegetables are just tender.
Step 4 · Push vegetables to the side
Push vegetables to the side. Pour in beaten egg and scramble until just set, then mix with the vegetables.
Step 5 · Add cooked brown rice and toss everything together
Add cooked brown rice and toss everything together, breaking up any clumps. Return cooked chicken to the pan.
Step 6 · Drizzle in light soy sauce
Drizzle in light soy sauce, sesame oil, and sprinkle white pepper. Stir-fry over high heat for 2-3 minutes until all ingredients are well combined and heated through.
Step 7 · Turn off heat
Turn off heat. Garnish with chopped spring onions. Serve hot, kopitiam-style.
Why this recipe 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.
A note on tradition
Chicken Fried Rice is a familiar sight in Singapore’s hawker centres and kopitiams, loved for its versatility and comforting flavours. While it’s a Chinese-inspired dish, local adaptations have made it a Singaporean classic, enjoyed by people of all backgrounds. It’s especially popular as a weekday lunch, offering a convenient, nourishing option for busy workers and families.