Egg fried rice

Egg Fried Rice With Chicken: Lip-smackingly delicious recipe. Image: Jessica Alberts.

Egg fried rice with chicken – Better than a Chinese takeaway

Skip the takeout and make this easy egg fried rice with chicken recipe. It will become your favourite rice recipe.

Egg fried rice

Egg Fried Rice With Chicken: Lip-smackingly delicious recipe. Image: Jessica Alberts.

Ever wondered how the Chinese gets their fried rice so deliciously flavour-infused? This egg fried rice recipe reveals it all. It will easily become your favourite rice recipe.

The generous quantity of eggs scrambled and mixed with the fried rice gives you the tastiest rice dish. Combined with a variety of flavoursome ingredients and spices and you have a winner. Prepare this easy fried rice recipe as an wholesome weeknight dinner. It’s ready before you know it and will make your family asking for seconds for sure.

Enjoying egg fried rice is an excellent way to increase your vegetable intake. Simply add some mixed veggies of your choice and you have increased the nutritional value of dinner. If you do not feel like chicken, simply substitute the chicken with beef strips or even prawns for the ultimate gourmet feast. 

You do not have to cook a fresh pot of rice for this recipe. If you have any cooked leftover plain rice in the fridge, that is the best rice to use. Alternatively, cool freshly cooked rice in the fridge for 30 minutes before preparing your fried rice.

Egg fried rice with chicken recipe

5 from 2 votes
Recipe by Jessica Alberts Course: DinnerCuisine: ChineseDifficulty: Easy
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Cooking time


Total time




  • 2 tablespoons 2 sesame oil

  • 2 tablespoons 2 vegetable oil

  • 4 4 chicken breasts, diced into cubes

  • cups frozen peas

  • 1 1 red pepper, diced

  • 3 3 spring onions, sliced

  • 3 cloves 3 garlic, finely minced

  • 3 large 3 eggs, lightly beaten

  • 4 cups 4 cooked rice

  • 6 tablespoons 6 soy sauce

  • 4 tablespoons 4 sweet chilli sauce

  • salt and pepper to taste


  • Heat the oils (sesame and vegetable) in a large frying pan or wok. Add the chicken and cook for about five minutes until the chicken is brown. Remove the chicken and set it aside.
  • Add the garlic and cook for another minute.
  • Add the peas, red pepper and green onions. Cook for about five minutes until the vegetables are soft.
  • Push vegetables to one side of the pan and add the eggs to the other side. Cook the eggs as if you were making scrambled eggs.
  • Add the chicken, rice, soy sauce and sweet chilli and stir to combine. Cook for about two minutes, or until the chicken is reheated through.Season with salt and pepper.
  • Serve with fresh lemon wedges.

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