Garlic Chicken Fried Rice

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
Total Time

Garlic Chicken Fried Rice! This special fried rice has tender chicken mixed with garlic and herbs, making a twist to the flavour. It's quick and easy to make, perfect for when you want a yummy meal in no time. 


5 Servings

For Boiling Rice

  • 2cup
    Basmati Rice (long-grain rice)
  • 4cup
  • 1tsp
  • 1tbsp

For Cooking Fried Rice

  • 2cup
    Chicken (boiled and shredded)
  • 1cup
    Red Bell Pepper (thinly sliced)
  • 1/2cup
    Olive Oil
  • 3tbsp
    Garlic (finely chopped)
  • 2
    medium-sized Onions (finely sliced)
  • 1cup
    Carrot (diced)
  • 8in
    Cherry tomatoes (cut halves)
  • 3tbsp
    Schezwan Sauce
  • 1tsp
  • 1tsp
    Mixed Herbs
  • 1/2tbsp
    White Pepper Powder
  • 1tsp
    Black Pepper Powder
  • 1tbsp
    Basil Leaves (dried)
  • Salt as per taste
  • 2tbsp
    White Vinegar
  • 1/2cup
    Fresh Parsley leaves to garnish


To Boil Rice

  1. Rinse the rice under cold water until the water runs clear. Place the rinsed rice in a bowl and cover it with water.

  2. Allow the rice to soak for about 20 minutes, then drain the water.

  3. Boil water, salt and oil in a large pot over high heat.

  4. Add the soaked rice and cook until it's tender but still firm.

  5. Drain the excess water from the rice and set it aside.

For Cooking Fried Rice

  1. Heat olive oil in a large wok over medium-high heat.

  2. Add the chopped garlic to the wok and sauté for a minute or until fragrant.

  3. Add the sliced onions to the wok and cook until they turn translucent.

  4. Add the diced carrots and cook for a few minutes or until slightly softened.

  5. Next, add the cherry tomatoes and cook for another 2-3 minutes or until they are mushy.

  6. Stir in the schezwan sauce, oregano, mixed herbs, white pepper powder, black pepper powder, dried basil leaves, and salt according to your taste. Stir the mixture for a minute.

  7. Add the shredded chicken to the wok, stirring and cooking for a few minutes.

  8. Add the red bell pepper and vinegar to the wok and cook for a few minutes until slightly softened.

  9. Add the cooked rice to the wok and combine it with the chicken and veggies mixture until well mixed.

  10. Check the seasonings and adjust them according to your taste. Cook for a few more minutes, stirring occasionally,

  11. Garnish with fresh parsley leaves and serve hot.

Tips & Tricks

  1. You can add your preferred vegetables to the recipe.

  2. You can also use leftover rice for this recipe.

  3. The number of servings depends on the amount you serve.

Leena Kohli
Recipe by

Leena Kohli


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