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Chinese Chicken Fried Rice

Chinese Chicken Fried Rice

Quick and easy chicken fried rice with tender chicken, vegetables, and eggs in less than 30 minutes. A delicious main or side dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 4 servings
Calories 438 kcal

Equipment

  • Non-stick wok
  • Rice Cooker
  • Measuring Set
  • Santoku Knife
  • cutting board
  • Kitchen Scale

Ingredients
  

Rice and Chicken

  • 4.5 cups cooked jasmine rice cold day-old
  • 0.5 lb skinless boneless chicken thighs thinly sliced
  • 1.5 cups frozen peas and carrots or frozen vegetable mix
  • 3 large eggs beaten
  • 1 small shallot or ¼ onion, finely diced
  • 3 cloves garlic minced
  • 4 teaspoon vegetable oil or any neutral tasting oil

Chicken Marinade

  • 1 teaspoon regular soy sauce
  • 1 teaspoon Shaoxing Cooking Wine or dry sherry / dry white wine / chicken broth
  • 1 teaspoon cornstarch
  • 1 teaspoon vegetable oil or any neutral tasting oil

Sauce

  • 2 tablespoon regular soy sauce or light soy sauce
  • 0.5 tablespoon dark soy sauce
  • 2 teaspoon sesame oil
  • 1 teaspoon chicken bouillon powder a.k.a. chicken stock powder
  • 0.125 teaspoon white pepper or black pepper

Instructions
 

Cooking Instructions

  • In a medium-sized bowl, marinate sliced chicken thighs with marinade ingredients as listed above. Set aside to marinate for 5-10 minutes.
  • In a small bowl, combine the sauce ingredients as listed above and set aside.
  • Heat 1 teaspoon / 5 ml of vegetable oil in a large pan on medium-high heat. Fry chicken until fully cooked. Remove from the pan.
  • Add 1 teaspoon / 5 ml of vegetable oil into the pan. Sauté garlic and shallots for 10 seconds. Add peas and carrots and fry for 10 seconds. Push everything to the side of the pan.
  • Add remaining oil into empty space of the pan. Add in beaten eggs and let them sit for 20 seconds before scrambling and breaking into bite-sized pieces. Then toss everything together.
  • Add rice and chicken and toss everything together until incorporated.
  • Pour sauce around the rice or along the edges of the pan and let the sauce toast for 5 seconds for extra flavor before tossing. Toss everything together until all the rice grains are brown. Enjoy!

Notes

For best results, use cold day-old rice. If using uncooked rice, measure out 1 ½ cups or 300 grams, cook it the night before and refrigerate.

Nutrition

Serving: 1servingCalories: 438kcalCarbohydrates: 64gProtein: 25gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 193mgSodium: 971mgPotassium: 459mgFiber: 4gSugar: 1gVitamin A: 3732IUVitamin C: 8mgCalcium: 72mgIron: 3mg
Keyword chicken fried rice, Chinese Chicken Fried Rice, easy fried rice, family meal, quick fried rice, takeout alternative
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