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Chicken fried rice


  • The day before, cook the rice in plenty of lightly salted boiling water until just tender. Then drain, rinse under cold water and drain again. Refrigerate overnight.
  • When ready, heat a little oil in a wok (or heavy-bottomed non-stick pan) and briefly stirfry the celery and carrots. 
  • Then add small handfuls of the rice, one at a time, ensuring the grains are separated, continually stirring. 
  • Add the chicken and peas with soy to taste, and briefly stirfry. 
  • Serve with the spring onions sprinkled on top.


  • 2 cups long grain rice
  • sea salt
  • vegetable oil
  • 1 celery stalk, diced
  • 2-3 baby carrots, diced
  • ½-1 skinless chicken breast, cooked & shredded
  • ½ cup frozen peas, thawed
  • soy sauce
  • 3 spring (green) onions, chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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