Chicken Fried Rice
Rice Dishes • Sri Lanka
ගැන Chicken Fried Rice
Classic SL-Chinese chicken fried rice — paired with devilled chicken.
How to Make Chicken Fried Rice (Traditional & Healthy Version)
Sri Lankan Chicken Fried Rice is a beloved staple across the island, fusing fragrant rice with tender chicken and an array of colorful vegetables. Unlike classic fried rice from other parts of Asia, the Sri Lankan version is distinctly spiced with black pepper, curry leaves, and a hint of chili, creating a harmonious balance of savory, spicy, and aromatic flavors. This dish is a popular choice for both everyday meals and special occasions, often served at family gatherings, festivals, and celebratory lunches. What makes Sri Lankan Chicken Fried Rice unique is its adaptability and the use of fresh, local ingredients that reflect the country’s diverse culinary traditions. The dish is typically prepared with leftover rice, making it both economical and ideal for reducing food waste. Its vibrant taste and appealing presentation have made it a favorite among both locals and visitors. For those seeking a healthier alternative, this recipe minimizes oil, leans on lean chicken breast, and maximizes the inclusion of vegetables. The result is a satisfying, protein-rich meal that delivers on both nutrition and authentic Sri Lankan flavor. Enjoy this dish as a wholesome lunch or a delightful dinner that brings the spirit of Sri Lanka to your table.
Ingredients(for 1 large bowl (approx. 350g))
- 2 cups Cooked basmati or samba rice (preferably a day old)
- 150g Chicken breast (cut into small cubes)
- 1/2 cup Carrots (finely chopped)
- 1/2 cup Leeks (thinly sliced)
- 1/2 cup Green beans (finely chopped)
- 1 large Egg (lightly beaten)
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
- 8-10 Curry leaves (fresh)
- 1 tbsp Soy sauce (low sodium preferred)
- 1/2 tsp Black pepper (freshly ground)
- 1 Green chili (finely sliced, adjust to taste) - optional
- to taste Salt
- 1 tbsp Sunflower oil (or coconut oil)
Instructions
- 1
Heat half the oil in a large non-stick wok or pan. Add the chicken cubes and sauté over medium-high heat until lightly browned and cooked through. Remove and set aside.
5 minutes
Do not overcrowd the pan for even cooking.
- 2
Add the remaining oil to the pan. Sauté onions, garlic, and curry leaves until fragrant and the onions turn translucent.
3 minutes
Curry leaves add authentic aroma—don’t skip them!
- 3
Stir in the carrots, green beans, and leeks. Cook for 3-4 minutes until vegetables are just tender but still vibrant.
4 minutes
Keep the veggies slightly crunchy for best texture.
- 4
Push the vegetables to the side of the pan. Pour in the beaten egg and scramble until just set.
2 minutes
Scramble the egg quickly to avoid overcooking.
Why This Dish is Healthy
Choosing this Sri Lankan Chicken Fried Rice means enjoying a satisfying meal that balances complex carbohydrates, high-quality protein, and plenty of vegetables. Cooking with minimal oil and lean chicken supports heart health, while the fiber from vegetables aids digestion and satiety. This recipe is a smart option for those seeking traditional flavor without excess calories, making it suitable for healthy eating and weight management.
This Chicken Fried Rice is rich in lean protein from chicken breast and egg, providing essential amino acids for muscle repair. The colorful vegetables supply dietary fiber, vitamins A and C, and important minerals like potassium. Using only a small amount of oil and including a variety of vegetables helps keep the calorie count in check while boosting micronutrient content. This dish is naturally gluten-free if you use tamari instead of soy sauce, and is low in saturated fat.
Pro Tips
- 💡Use day-old rice for the best texture and less stickiness.
- 💡Adjust the spice level by varying the amount of green chili and black pepper.
- 💡For extra flavor, drizzle a dash of lime juice just before serving.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until hot, adding a sprinkle of water to retain moisture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 205.0 kcal |
| Protein | 9.4 g |
| Carbohydrates | 28.0 g |
| Total Fat | 6.4 g |
| Fiber | 1.2 g |