When I first tried making this Chinese chicken fried rice, I was amazed at how effortless it was. It brought back memories of takeout nights, except making it at home turned out even better. The way the rice grains separated, the chicken stayed juicy, and the sauce tied everything together was nothing short of perfect.
Trust me, once you try this recipe, there’s no turning back to store-bought. It’s now one of my go-to meals when I want something quick, easy, and utterly satisfying.
Ingredients
Here’s a list of what you’ll need. Certain ingredients play a key role in achieving those authentic flavors, so for the best results, follow these suggestions.
- 3 cups cold, day-old jasmine rice (leftover rice works best as it’s less sticky). If you only have fresh rice, spread it out on a baking sheet and cool it for an hour in the fridge.
- ½ pound boneless, skinless chicken thighs (for extra juiciness) or chicken breasts as an alternative.
- 2 tablespoons soy sauce (a balance of regular and low-sodium gives great flavor).
- 1 tablespoon dark soy sauce (adds a richer color and depth). Omit if unavailable and adjust with regular soy sauce.
- 1 teaspoon toasted sesame oil (enhances the flavor with a nutty aroma).
- 2 eggs, beaten (scrambled right in the pan for fluffy texture).
- 1 small shallot or a medium onion, diced (adds a touch of sweetness).
- 2 cloves garlic, minced (packs a punch of flavor).
- ¾ cup carrots, finely diced (for color and crunch).
- ½ cup peas, fresh or thawed frozen (adds a burst of sweetness).
- 2 teaspoons neutral oil (like canola or sunflower for cooking).
Note: Serves 4 as a full meal or 6 as a side dish, depending on portion sizes.
Variations
If you’re feeling creative or need to adjust to dietary needs, here are some options to try:
- Use shrimp, pork, or tofu instead of chicken for protein variety.
- Instead of peas, add diced bell peppers or zucchini for more veggies.
- For low-carb versions, substitute rice with cauliflower rice.
- Make it spicy by adding a splash of sriracha or red chili flakes.
- Swap soy sauce with tamari if you’re gluten-free.
For a complete meal, consider pairing this with a hearty dish like Chicken Marsala Fettuccine.
Cooking Time
Here’s how long it will take to prepare this delicious meal:
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
Equipment You Need
To make this recipe, you’ll need just a few basic tools:
- Wok or large skillet – for the best stir-fry results.
- Cutting board and knife – for prepping the chicken and vegetables.
- Spatula – to stir and toss the ingredients evenly.
- Mixing bowls – for marinating chicken and preparing the sauce.
How to Make Quick Easy Chinese Chicken Fried Rice?
This dish comes together in a few effortless steps. Don’t worry; it’s simpler than it looks.
Step 1: Marinade the Chicken
Dice the chicken into small, bite-sized pieces. Combine it in a bowl with 1 teaspoon soy sauce, a pinch of salt, and 1 teaspoon cornstarch. This makes the chicken tender and flavorful. Set it aside for about five minutes while prepping other ingredients.
Step 2: Cook the Chicken
Heat one teaspoon of oil in a wok or large pan over medium-high heat. Add the marinated chicken and cook for about 4-5 minutes, until it’s no longer pink in the middle. Remove the chicken from the wok and set it aside.
Step 3: Sauté the Vegetables
Using the same wok, add a little more oil. Sauté the shallots and garlic until fragrant, about 30 seconds. Add in the carrots and peas and stir-fry until softened. Push everything to the side of the pan to make room for the eggs.
Step 4: Scramble the Eggs
Pour the beaten eggs into the empty side of the pan. Gently scramble them until cooked but still soft. Mix the vegetables and eggs together.
Step 5: Add the Rice and Chicken
Increase the heat slightly and add the cold rice to the wok. Stir gently and break up any clumps. Reintroduce the cooked chicken and toss everything together.
Step 6: Pour the Sauce
Mix the remaining soy sauce, dark soy sauce, and sesame oil in a small bowl. Drizzle it evenly over the rice mixture in the pan. Toss everything well to make sure every grain of rice is coated. Stir-fry for another minute before removing the wok from the heat.
Additional Tips for Making This Recipe Better
Based on my experience, here are some extra tips:
- Always use day-old rice or chilled rice for the best texture. Freshly cooked rice will turn mushy.
- Don’t overcrowd your wok or pan; it will prevent the rice from frying properly.
- Add the soy sauce mixture around the edges of the hot wok so it caramelizes slightly before mixing.
- Adjust seasoning to your preference, but taste as you go to avoid over-salting.
You might also enjoy the Spicy Jalapeño Chicken Recipe for another fiery option.
How to Serve Chinese Chicken Fried Rice?
For a dazzling presentation, serve the fried rice in a wide, shallow bowl. Garnish with thinly sliced scallions or freshly chopped parsley for a pop of color. Pair it with cucumber slices or spring rolls for an appetizing platter.
Nutritional Information
This recipe is not only flavorful but also balanced. Here’s a quick nutritional breakdown:
- Calories: 420
- Protein: 25g
- Carbohydrates: 45g
- Fat: 14g
Make Ahead and Storage
Planning to save for later? Here’s how to store and reheat it perfectly:
- Storing: Keep leftovers in an airtight container in the fridge for up to four days.
- Reheating: Use a microwave or heat it in a skillet with a splash of water to retain moisture.
- Freezing: Not recommended as the texture may suffer, but if you must, freeze it for up to two weeks in a sealed bag.
Why You’ll Love This Recipe?
This simple yet delicious dish has so much to offer. Here’s why it will win your heart:
- Quick and easy for weeknight meals.
- Customizable to fit various dietary needs.
- Perfect for using up leftover ingredients.
- Tastes just like takeout but fresher and healthier.
- Versatile enough to serve as a main or a side.
Common Mistakes to Avoid for Better Results
Getting the perfect fried rice can be tricky without these quick reminders:
- Avoid using freshly cooked rice without chilling. Warm rice is too sticky for stir-frying.
- Don’t overcook the vegetables; they should retain a slight crunch.
- Under-seasoning the dish can make it bland. Always taste as you go, adjusting as needed.
- Skipping the marinade step will result in flavorless chicken, so don’t rush this crucial step!
Now that you have all the details, I’m confident this Chinese chicken fried rice will become a staple in your cookbook. It’s hearty, delicious, and unbelievably easy to whip up anytime!
You can also explore more Chicken Recipes to pair with this dish for a complete meal experience.
Chinese Chicken Fried Rice
Ingredients
Method
- Dice the chicken into small, bite-sized pieces. Combine it in a bowl with 1 teaspoon soy sauce, a pinch of salt, and 1 teaspoon cornstarch. This makes the chicken tender and flavorful. Set it aside for about five minutes while prepping other ingredients.
- Heat one teaspoon of oil in a wok or large pan over medium-high heat. Add the marinated chicken and cook for about 4-5 minutes, until it’s no longer pink in the middle. Remove the chicken from the wok and set it aside.
- Using the same wok, add a little more oil. Sauté the shallots and garlic until fragrant, about 30 seconds. Add in the carrots and peas and stir-fry until softened. Push everything to the side of the pan to make room for the eggs.
- Pour the beaten eggs into the empty side of the pan. Gently scramble them until cooked but still soft. Mix the vegetables and eggs together.
- Increase the heat slightly and add the cold rice to the wok. Stir gently and break up any clumps. Reintroduce the cooked chicken and toss everything together.
- Mix the remaining soy sauce, dark soy sauce, and sesame oil in a small bowl. Drizzle it evenly over the rice mixture in the pan. Toss everything well to make sure every grain of rice is coated. Stir-fry for another minute before removing the wok from the heat.
Notes
- Always use day-old rice or chilled rice for the best texture. Freshly cooked rice will turn mushy.
- Don’t overcrowd your wok or pan; it will prevent the rice from frying properly.
- Add the soy sauce mixture around the edges of the hot wok so it caramelizes slightly before mixing.
- Adjust seasoning to your preference, but taste as you go to avoid over-salting.
