Cantonese Fried Rice (Quick Canton-Style Rice with Egg, Chicken & Veg)

Overview 🥢

• Time: 25–35 minutes (faster if rice is already cooked)
• Servings: 3–4
• Difficulty: Easy
• Best rice tip: Use chilled, day-old rice for the fluffiest result

Ingredients 🧾

Base

• 300 g cooked rice (preferably chilled; jasmine or basmati both work well)
• 2 eggs
• 200 g chicken (thigh or breast), diced small
• 1 carrot, finely diced
• 100 g green peas (fresh or frozen)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 tbsp soy sauce (add more to taste)
• 1 tbsp neutral cooking oil (plus a little more as needed)
• 1 tsp sesame oil (optional, for aroma)
• Salt and black pepper, to taste

Optional add-ins

• 100 g shrimp (peeled and deveined)
• Spring onion (scallion), sliced, for serving
• Fresh coriander (cilantro), for serving

Method 🍳

1. Cook and cool the rice (if needed). Cook your rice until just tender. Spread it on a tray to cool quickly, then chill. Cold rice separates better and won’t turn mushy in the pan.
2. Prep everything before you start. Dice chicken and carrot small so they cook quickly. Chop onion and mince garlic. If using shrimp, keep it ready to add at the end.
3. Scramble the eggs. Heat a wok or large skillet over medium-high heat with a little oil. Add beaten eggs and scramble until just set. Transfer to a plate.
4. Sauté aromatics. Add a touch more oil, then cook onion for 1–2 minutes. Add garlic and stir for 20–30 seconds (don’t let it brown too much).
5. Cook the chicken (and shrimp if using). Add chicken and stir-fry until cooked through and lightly golden. If adding shrimp, toss them in for the last 2–3 minutes, just until pink and opaque.
6. Add vegetables. Stir in carrot and peas. Cook 2–3 minutes—aim for tender but still bright and slightly crisp.
7. Fry the rice. Add chilled rice, breaking up clumps with a spatula. Stir-fry 5–7 minutes, keeping the heat fairly high so moisture evaporates and grains stay separate.
8. Season and finish. Add soy sauce around the edge of the pan (so it sizzles), then toss through. Return scrambled eggs to the pan. Finish with a few drops of sesame oil if using. Taste and adjust with soy sauce, pepper, and a pinch of salt if needed.
9. Serve. Top with spring onion and (optional) coriander. Serve hot on its own or alongside simple stir-fried greens.

Tips for the best fried rice ✅

• Cold rice is non-negotiable: warm, freshly cooked rice steams and clumps.
• Small, even cuts: dice meat and veg similarly so everything cooks at the same pace.
• Don’t overcrowd the pan: if doubling the recipe, cook in two batches to keep the rice frying (not steaming).
• Go easy on soy sauce at first: you can always add more, but too much can make the rice wet and overly salty.

Easy variations 🌶️

• Vegetarian: skip meat and add extra veg (sweetcorn, bell pepper, mushrooms) and an extra egg.
• More “wok” aroma: use a very hot pan and keep ingredients moving; finish with sesame oil off the heat.
• Spicy: add a pinch of chili flakes or a small spoon of chili oil at serving.

FAQ ❓

Can I use jasmine or basmati rice?

Yes. Jasmine gives a slightly softer, fragrant bite; basmati stays a bit drier and very separate—both are great for fried rice as long as the rice is cooled and not overcooked.

How do I store leftovers?

Cool quickly, refrigerate, and eat within 2 days. Reheat until piping hot throughout (a hot pan works better than a microwave for keeping texture).

Our picks 🛒

• Jasmine rice – classic fragrance and a tender bite
• Basmati rice – drier grains that stay nicely separate

Related categories

• Rice and rice products