Chicken Fried Rice
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings
- Preparation
- 15 minutes
- Cooking
- 20 minutes
- Total time
- 35 minutes, using ready-cooked rice
Heat / oven settingHob: high heat
Ingredients
| Ingredient | Quantity |
|---|---|
| 900g | |
| 525g | |
| 3 | |
| 225g | |
| 3 | |
| 6 | |
| 3 cloves | |
| 3 tbsp | |
| 3 tbsp |
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Equipment
- Digital scales, measuring jug and spoons
- Clean chopping boards and sharp knife
- Mixing bowl
- Clean serving utensils
- Oven gloves and heatproof mat
- Large wok or frying pan
- Spatula
- Small bowl for eggs
- Clean food thermometer
- Extra baking tray or larger pan/dish if needed for six servings
Method
Prepare safely
Wash hands, tie back hair and clean the workstation. Weigh the ingredients. Prepare vegetables first, then handle raw meat on a separate board; wash hands and sanitise equipment afterwards. Keep the rice refrigerated until needed. Use shop-bought cooked rice as labelled, or rice rapidly chilled after its first cooking and refrigerated for no longer than 24 hours. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth.
Cook chicken
Heat 1.5 tbsp oil in a large wok. Stir-fry chicken for 7–9 minutes until cooked. Check the thickest pieces reach 75°C for at least 30 seconds with a clean food thermometer; keep cooking and recheck if necessary. Transfer to a clean bowl.
Cook vegetables
Add the remaining oil, carrot and a splash of water. Cook for 4–5 minutes, then add garlic and peas. Cook peas thoroughly following their packet instructions.
Scramble eggs
Push vegetables aside. Add beaten eggs and stir until completely set, then mix through the vegetables.
Fry rice
Add rice, chicken, spring onions and soy sauce. Break up clumps and stir-fry for 4–5 minutes until steaming hot throughout. Check the centre of the mixed rice is hot, not just the pan edge.
Serve immediately
Portion and serve immediately. This reheats the cooked rice once; do not cool it for another reheat.
Portion for six
Divide the finished dish evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Keep raw meat separate from cooked and ready-to-eat food. Do not wash raw poultry; wash hands and sanitise utensils after raw meat contact.
- Use a cleaned food thermometer for meat and egg dishes: the centre should reach 75°C for at least 30 seconds, or an equivalent safe time and temperature. Timings are a guide; size and equipment affect cooking.
- Serve rice promptly. To save freshly cooked rice, cool quickly, ideally within 1 hour; refrigerate and use within 24 hours. Reheat only once, until steaming hot throughout. Do not keep rice warm at room temperature.
- This recipe reheats rice that has already been cooked: eat it immediately and do not save it for a second reheating.
- Cool perishable leftovers and refrigerate within 1–2 hours. Keep the fridge at 5°C or below, use refrigerated leftovers within 48 hours and reheat only once until steaming hot throughout. Rice has a shorter storage limit.
Guidance: Food Standards Agency cooking advice ↗ · Rice storage advice ↗
Nutritional considerations
Rice supplies carbohydrate; chicken and eggs supply protein. Peas and carrots contribute fibre. Reduced-salt soy sauce still needs measuring.
Practical skills
Fast preparation, egg coagulation, stir-frying and safe handling of cooked rice.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.