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Quick and Easy Chinese Chicken Fried Rice
Ash Tyrrell

Chinese Chicken Fried Rice

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Main Course
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.