Sri Lankan Style Fried Rice Recipe

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Sri Lankan Style Fried Rice is a flavorful and colorful rice dish inspired by Asian cuisine but enhanced with local Sri Lankan ingredients and spices. Unlike traditional Chinese fried rice, the Sri Lankan version often includes aromatic curry leaves, green chilies, spring onions, soy sauce, oyster sauce, and a choice of chicken, seafood, beef, or vegetables. It is commonly served at restaurants, hotels, weddings, family gatherings, and special celebrations across Sri Lanka.

This one-pan meal is quick to prepare, making it perfect for lunch or dinner. It is best made with chilled, day-old rice, which helps achieve the ideal texture while preventing the rice from becoming sticky.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4–5

Ingredients

Main Ingredients

  • 4 cups cooked and chilled basmati or samba rice
  • 250 g boneless chicken, diced
  • 2 eggs, lightly beaten
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil (optional)
  • 3 cloves garlic, finely chopped
  • 1 tablespoon ginger, finely chopped
  • 1 medium onion, sliced
  • 2 green chilies, sliced
  • 2 sprigs curry leaves
  • 2 spring onions, chopped
  • ½ cup carrots, diced
  • ½ cup leeks, sliced
  • ½ cup green beans, chopped
  • ½ cup cabbage, shredded
  • ½ cup green peas

Seasonings

  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon white pepper
  • ½ teaspoon black pepper
  • Salt to taste

Optional Garnishes

  • Fried chicken
  • Grilled prawns
  • Cashew nuts
  • Fried onions
  • Spring onions
  • Lime wedges

Step-by-Step Instructions

Step 1 – Prepare the Rice

Cook the rice until just tender.

Spread it on a tray and allow it to cool completely.

Refrigerate for at least 2 hours or overnight for the best texture.

Step 2 – Cook the Eggs

Heat a little oil in a large wok or frying pan.

Pour in the beaten eggs.

Scramble until just cooked.

Remove and set aside.

Step 3 – Cook the Chicken

Add a little more oil to the pan.

Cook the diced chicken over medium-high heat until golden brown and fully cooked.

Remove and set aside.

Step 4 – Stir-Fry the Aromatics

Heat the remaining oil.

Add:

  • Garlic
  • Ginger
  • Onion
  • Green chilies
  • Curry leaves

Stir-fry for about 2–3 minutes until fragrant.

Step 5 – Add the Vegetables

Add:

  • Carrots
  • Leeks
  • Green beans
  • Cabbage
  • Green peas

Cook over high heat for 3–4 minutes, keeping the vegetables slightly crisp.

Step 6 – Season

Add:

  • Soy sauce
  • Oyster sauce
  • White pepper
  • Black pepper
  • Salt (if needed)

Mix well.

Step 7 – Add the Rice

Add the chilled rice.

Using a spatula, gently separate any clumps.

Stir-fry over high heat for 4–5 minutes, ensuring the rice is evenly coated with the seasonings.

Step 8 – Combine Everything

Return the cooked chicken and scrambled eggs to the pan.

Add the chopped spring onions.

Mix well for another 2 minutes until everything is heated through.

Step 9 – Garnish and Serve

Transfer the fried rice to a serving plate.

Garnish with:

  • Spring onions
  • Fried onions
  • Cashew nuts (optional)
  • Lime wedges

Serve immediately while hot.

Additional Details

Cooking Tips

  • Use day-old chilled rice for the best results, as fresh rice can become sticky.
  • Cook over high heat to achieve the characteristic restaurant-style flavor.
  • Avoid overcrowding the pan, which can cause the rice to steam instead of fry.
  • Cut vegetables into small, even pieces for quick and even cooking.
  • Add spring onions at the end to preserve their fresh flavor.
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