Chicken Fried Rice

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Cook time


Chicken fried rice (and all fried rice dishes) started off as a way to use up leftover cooked rice. Now it’s so popular many people cook it from scratch even when they don’t have leftover rice they need to use.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 3 cup Sunwhite Medium Grain Rice (cooked)

  • 350 g Boneless Skinless Chicken Breasts (diced into 2cms pieces)

  • 1 tbsp Toasted Sesame Oil (divided)

  • 1 tbsp Canola Oil (divided)

  • 1⅓ cup Frozen Peas And Carrots Blend

  • 3 Green Onions (chopped)

  • 2 clove Garlic (minced)

  • 2 Large Eggs

  • 3 tbsp Low-Sodium Soy Sauce

  • Salt And Freshly Ground Black Pepper

  • Sriracha (for serving)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.








Photo of Chicken Fried Rice


  • Heat up 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil in a large non-stick wok or skillet on medium-high heat. When sizzling, toss in chicken pieces, lightly season with salt and pepper, and stir-fry until fully cooked, around 5 - 6 minutes. Plate chicken and set aside.

  • Bring the skillet back to medium-high heat, pouring in the remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add in the peas and carrots blend, green onions, and sauté for 1 minute. Follow by tossing in the garlic and sauté for another minute. Push the veggies to the edges of the pan, create a space in the center, crack in the eggs, and cook to scramble.

  • Add the chicken back to the skillet, followed by the rice. Season with soy sauce and salt and pepper to taste. Serve hot and spicy with a dash of Sriracha if desired.

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