Sri Lankan-style chicken fried rice is a vibrant and comforting dish. It blends the best of Asian stir-fry techniques with the bold, aromatic flavors of Sri Lankan cooking. Long-grain rice is cooked to perfection. It is then stir-fried over high heat with succulent pieces of chicken. The chicken is marinated in local spices like turmeric, pepper, and chili powder. Fresh vegetables like carrots, leeks, cabbage, and spring onions add crunch and color. Scrambled eggs bring richness to the mix. The aroma of garlic, ginger, and sometimes pandan leaves infuses every grain, making each bite full of depth and fragrance.
What makes Sri Lankan fried rice distinct is its seasoning. Along with soy sauce for umami, there’s often a gentle heat from red chili flakes or green chilies. This heat is balanced by the subtle sweetness of carrots and onions. Some variations add a splash of oyster sauce or fish sauce for an extra layer of flavor. The dish is cooked quickly in a wok. This technique preserves the texture of the vegetables. It also ensures the chicken stays tender and juicy.
Traditionally, Sri Lankan chicken fried rice is served with spicy accompaniments. These include katta sambol (green chili paste), chili paste with Maldive fish, or a tangy tomato-based sauce. It’s a popular choice for lunch, dinner, or special occasions. It often appears on festive tables alongside deviled dishes, Chinese-style chicken curry, or crispy fried prawns. You can enjoy this dish at home or from a bustling restaurant. It delivers a satisfying combination of textures, colors, and flavors. These elements represent Sri Lanka’s love for bold, hearty meals.
What You Need to Make Sri Lankan-style chicken fried rice
- 5 cups Jeera Samba, cooked
- 1 small carrot ,grated
- 2 cups cabbage, grated
- 1 leek green part
- 3 eggs
- few numbers cashew nuts and raisins
- 1 onion
- 1 tbsp. ginger garlic paste
- 2 cup fried chicken(shred) (can use raw chicken)
- 1 chicken stock cubed or 1 tbsp chicken seasoning powder
- salt and pepper to taste
- 4 tbsp. butter or vegetable oil
Sri Lankan-Style Chicken Fried Rice – Method
- Prepare the garnish – In a large wok, heat oil or butter. Add raw cashew nuts and raisins, fry until golden, then remove with a slotted spoon and set aside.
- Aromatics – In the same oil, add ginger–garlic paste and sauté until fragrant.
- Chicken – Add sliced onions and fry until golden brown. Then add raw chicken (if using) and stir-fry lightly—do not overcook.
- Egg and vegetables – Push the mixture to one side of the wok. Add the leeks and eggs. Scramble them until just set. Add carrots, then when the carrots and cabbage are half-cooked, mix them into the rest of the ingredients.
- Rice – Add cold, day-old rice to the wok. Stir well to combine with the vegetables and chicken.
- Season – Add salt, pepper to taste and chicken seasoning powder. Increase the heat to high and stir-fry for another 2–3 minutes to give the rice a light, smoky flavor.
- Finish – Garnish with the fried cashew nuts and raisins. Serve – Enjoy hot with chicken devil and chili paste for a true Sri Lankan touch.
Notes & Tips for Sri Lankan-Style Chicken Fried Rice
- Use day-old rice for the best texture—freshly cooked rice can turn mushy when stir-fried.
- Marinate the chicken with Sri Lankan spices like turmeric, chili powder, and pepper for deeper flavor.
- Stir-fry on high heat to keep the vegetables crisp and the rice grains separate.
- Add chili paste or katta sambol for an extra spicy kick.
- You can substitute chicken with prawns, beef, or tofu for variation.
- Garnish with fresh spring onions for a burst of color and freshness.
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Frequently Asked Questions
1. Can I make Sri Lankan chicken fried rice without a wok?
Yes, you can use a large non-stick frying pan. Just make sure it’s wide enough to stir-fry the ingredients without overcrowding.
2. Which rice is best for this recipe?
Long-grain varieties like Basmati or Samba are ideal as they stay fluffy and separate after stir-frying.
3. How do I prevent the rice from becoming soggy?
Use day-old cooked rice and keep the heat high while stir-frying to quickly evaporate excess moisture.
4. Can I make it less spicy?
Yes, reduce or omit the chili paste. Use only a mild amount of pepper. Add chili powder sparingly in the marinade.
5. What can I serve with Sri Lankan chicken fried rice?
It pairs perfectly with chili paste, deviled chicken, Chinese-style chicken curry, or a fresh salad.
6. Can I store leftovers?
Yes, store in an airtight container in the fridge for up to 2 days. Reheat in a hot pan or microwave before serving.
Sri Lankan-style chicken fried rice
Sri Lankan-style chicken fried rice is a flavorful and aromatic dish made with fluffy rice stir-fried with tender, spiced chicken, crisp vegetables, eggs, and fragrant seasonings. It’s seasoned with a mix of soy sauce, Sri Lankan spices, and sometimes a hint of chili for gentle heat, giving it a perfect balance of savory, slightly spicy, and umami flavors. Often served with chili paste or a fresh salad, it’s a colorful and satisfying one-pan meal that’s both hearty and bursting with local taste.
Ingredients
- 5 cups basmati rice, cooked
- 1 small carrot, grated
- 2 cups cabbage, grated
- 1 leek green part
- 3 eggs
- few numbers of cashew nuts
- Few numbers of raisins
- 1 onion
- 1 tbsp. ginger garlic paste
- 1/2 cup fried chicken(shred) (can use raw chicken)
- 1 chicken stock cubed or 1 tbsp chicken seasoning powder
- salt and pepper to taste
- 4 tbsp. butter or vegetable oil
Instructions
- In a large wok, heat the oil/butter. Add raw cashew nuts and raisins, drain with spotted spoon and set aside.
- In a same oil add ginger garlic paste.
- add onion and fry it until golden brown. now add raw chicken, (if you use) and fry it. don't fry too much.
- In a side add leeks and eggs and scramble it.
- add in carrot. When carrot and cabbage cooked half away add cold rice. Mix well.
- add salt, pepper to taste and chicken seasoning.
- turn the fire into high heat and fry rice mixture another 2-3 minutes.
- Garnish with cashew nuts and raisins.
- serve with chicken devil and chili paste.
Notes
- Use day-old rice for the best texture—freshly cooked rice can turn mushy when stir-fried.
- Marinate the chicken with Sri Lankan spices like turmeric, chili powder, and pepper for deeper flavor.
- Stir-fry on high heat to keep the vegetables crisp and the rice grains separate.
- Add chili paste or katta sambol for an extra spicy kick.
- You can substitute chicken with prawns, beef, or tofu for variation.
- Garnish with fresh spring onions for a burst of color and freshness.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 423Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 132mgSodium: 277mgCarbohydrates: 53gFiber: 3gSugar: 8gProtein: 15g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
