Chinese Chicken Fried Rice is a comforting, flavorful dish that has become a staple in many households and restaurants worldwide. This quick and easy recipe allows you to bring the classic Chinese takeout dish to your kitchen, offering a delicious, one-pan meal perfect for lunch, dinner, or meal prep. Whether you have leftover rice or are making it fresh, this chicken fried rice recipe is highly customizable, packed with tender chicken, vegetables, and a savory soy sauce-based seasoning.
The beauty of Chinese Chicken Fried Rice lies in its versatility. It’s a fantastic way to use up leftover rice and transform simple ingredients into a hearty meal. The key to a great fried rice lies in using day-old rice, which helps achieve that signature slightly dry and separated texture. However, if you’re short on time, freshly cooked rice works just as well—just be sure to cool it down before frying!
This dish is quick to make, requiring only about 30 minutes from start to finish. The ingredients come together easily, with chicken, vegetables like peas, carrots, and onions, and a blend of soy sauce, sesame oil, and scrambled eggs creating a delightful mix of flavors. Chinese Chicken Fried Rice can be enjoyed on its own or served alongside other dishes like egg rolls or stir-fried vegetables.
Let’s get started with this simple, delicious recipe that will surely become a family favorite!
Why You Will Love Making This Recipe
There are plenty of reasons why this Chinese Chicken Fried Rice recipe will quickly become a go-to dish in your kitchen. Here’s why you’ll love making it:
- Quick and Easy: This fried rice recipe is perfect for busy days when you need a satisfying meal in less than 30 minutes. The process is simple and doesn’t require complicated steps, making it an excellent choice for beginner cooks or anyone looking for a fast meal.
- Uses Leftovers: If you have leftover rice from another meal, this recipe is a great way to use it up. Leftover rice is ideal for fried rice because it’s a bit drier and separates easily when frying, giving the dish its signature texture.
- Flavorful and Savory: The combination of chicken, soy sauce, and sesame oil gives this fried rice its rich, savory flavor. The addition of scrambled eggs provides a nice texture and helps to balance the overall dish, while the vegetables add freshness and color.
- Customizable: This recipe is highly customizable. You can swap out chicken for shrimp, pork, or tofu for a different protein or adjust the veggies to your liking. It’s an easy dish to adapt to dietary preferences or whatever you have in your fridge.
- One-Pan Meal: With everything coming together in one pan or wok, cleanup is a breeze. This makes it perfect for a weeknight dinner when you don’t want to spend too much time in the kitchen.
- Healthier than Takeout: By making it at home, you can control the ingredients and reduce the amount of oil or sodium, making this a healthier alternative to traditional Chinese takeout.
Ingredients:
- 2 cups cooked rice (preferably day-old)
- 1/2 lb chicken breast or thighs, diced into small cubes
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1/2 onion, finely chopped
- 1/2 cup peas and carrots (frozen or fresh)
- 2 eggs, beaten
- 3 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon oyster sauce (optional)
- 2 cloves garlic, minced
- 1/4 teaspoon ground black pepper
- 2 green onions, sliced (for garnish)
Equipment Used
- Large Skillet or Wok : Ideal for stir-frying the rice and ingredients. A wok allows for quick, even cooking and helps achieve that crispy texture in the rice.
- Large Mixing Bowl : Used for preparing the chicken, veggies, and beaten eggs before cooking. It also helps in combining the ingredients before adding them to the pan.
- Measuring Cups and Spoons : For accurately measuring the rice, soy sauce, sesame oil, and other ingredients.
- Spatula or Wooden Spoon : To stir and toss the rice and ingredients in the pan without sticking or burning. A spatula is also great for breaking up clumps of rice while frying.
- Knife and Cutting Board : Essential for chopping the chicken, vegetables, and green onions to the desired size for even cooking.
- Egg Beater or Fork : For beating the eggs before adding them to the pan. This will help you create a scrambled egg texture in the fried rice.
- Small Bowl or Dish : For setting aside the cooked chicken and eggs before combining everything in the pan. This helps prevent overcrowding the pan during the cooking process.
Directions & Instructions
- Prepare the Ingredients: If you haven’t already, cook the rice and let it cool. Day-old rice is best for fried rice because it’s less sticky, but fresh rice will work too—just let it cool down for a few minutes. Dice the chicken, chop the vegetables, and beat the eggs.
- Cook the Chicken: Heat a large pan or wok over medium-high heat and add the vegetable oil. Once hot, add the diced chicken and cook until browned and fully cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Scramble the Eggs: In the same pan, add sesame oil and sauté the onion for 1-2 minutes until softened. Push the onions to one side of the pan, then pour the beaten eggs into the other side. Scramble the eggs until cooked through, then mix them with the onions.
- Add Garlic and Veggies: Add the minced garlic, peas, and carrots to the pan and cook for another 2 minutes, stirring occasionally.
- Combine the Rice: Add the cooled rice to the pan, breaking up any clumps. Stir to combine with the veggies and eggs.
- Season the Fried Rice: Add the cooked chicken back to the pan, followed by soy sauce, oyster sauce (if using), and black pepper. Stir everything together and cook for an additional 3-4 minutes, allowing the rice to absorb the flavors.
- Serve: Garnish with sliced green onions and serve the fried rice hot. Enjoy it as a main dish or alongside your favorite Chinese dishes.
Nutritional Information
This Chinese Chicken Fried Rice is not only delicious but also provides a balanced meal with protein, carbs, and veggies. Here’s an estimated breakdown of the nutritional information per serving (based on 4 servings):
- Calories: 350-400
- Protein: 25g
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 5g
- Sodium: 800-900mg (depending on the amount of soy sauce used)
While this dish is filling and nutritious, it can be made lighter by using less oil or opting for a lower-sodium soy sauce. It’s also a great source of protein and fiber, thanks to the chicken and vegetables. For a lower-calorie version, you can swap out some rice for cauliflower rice and adjust the sauces to taste.
Variations
- Shrimp Fried Rice: Replace the chicken with shrimp for a seafood version of this dish. Shrimp cooks quickly and adds a different flavor to the fried rice.
- Vegetarian Fried Rice: Skip the chicken and add more vegetables like bell peppers, mushrooms, or zucchini. Tofu can also be added for extra protein.
- Spicy Fried Rice: Add chili flakes, sriracha, or chopped fresh chili peppers to the fried rice for a spicy kick. You can also use spicy soy sauce for more heat.
Frequently Asked Questions
Can I use freshly cooked rice for fried rice?
Yes, you can use freshly cooked rice, but for the best texture, let it cool down for a few minutes or spread it out on a baking sheet to cool quickly. Day-old rice works best because it’s drier and the grains separate better when frying.
Can I make this dish ahead of time?
Fried rice is best served fresh, but you can make it a day ahead and store it in an airtight container in the fridge. To reheat, simply warm it up in a pan or microwave, adding a small splash of water or soy sauce to prevent it from drying out.
Can I freeze the fried rice?
Yes, you can freeze the fried rice for up to 1 month. Allow it to cool completely, then transfer it to an airtight container or freezer bag. To reheat, simply microwave or stir-fry it in a pan.
Pro Tips by Emma
- Use Cold Rice: Cold, day-old rice works best for fried rice as it’s less sticky and easier to fry. Fresh rice can be used, but be sure to cool it down before using it.
- High Heat: Cook the rice over medium-high to high heat. This ensures that the rice gets slightly crispy and absorbs all the savory flavors of the soy sauce and sesame oil.
- Don’t Overcrowd the Pan: If making a large batch, cook the rice in batches to prevent overcrowding, which can lead to soggy rice.
- Add More Veggies: Feel free to add other vegetables like bell peppers, corn, or peas to increase the nutritional value and add more flavor to your fried rice.
Serving Suggestions
Serve your Chinese Chicken Fried Rice with sides like egg rolls, steamed dumplings, or wonton soup for a complete Chinese-inspired meal. If you prefer a lighter meal, pair it with a side of Asian-style cucumber salad or stir-fried vegetables.
Chinese Chicken Fried Rice: Quick & Easy Recipe
Equipment
- Large Skillet or Wok : Ideal for stir-frying the rice and ingredients. A wok allows for quick, even cooking and helps achieve that crispy texture in the rice.
- Large Mixing Bowl : Used for preparing the chicken, veggies, and beaten eggs before cooking. It also helps in combining the ingredients before adding them to the pan.
- Measuring Cups and Spoons : For accurately measuring the rice, soy sauce, sesame oil, and other ingredients.
- Spatula or Wooden Spoon : To stir and toss the rice and ingredients in the pan without sticking or burning. A spatula is also great for breaking up clumps of rice while frying.
- Knife and Cutting Board : Essential for chopping the chicken, vegetables, and green onions to the desired size for even cooking.
- Egg Beater or Fork : For beating the eggs before adding them to the pan. This will help you create a scrambled egg texture in the fried rice.
- Small Bowl or Dish : For setting aside the cooked chicken and eggs before combining everything in the pan. This helps prevent overcrowding the pan during the cooking process.
Ingredients
- 2 cups cooked rice preferably day-old
- 1/2 lb chicken breast or thighs diced into small cubes
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1/2 onion finely chopped
- 1/2 cup peas and carrots frozen or fresh
- 2 eggs beaten
- 3 tablespoons soy sauce low-sodium preferred
- 1 tablespoon oyster sauce optional
- 2 cloves garlic minced
- 1/4 teaspoon ground black pepper
- 2 green onions sliced (for garnish)
Instructions
- Prepare the Ingredients: If you haven't already, cook the rice and let it cool. Day-old rice is best for fried rice because it's less sticky, but fresh rice will work too—just let it cool down for a few minutes. Dice the chicken, chop the vegetables, and beat the eggs.
- Cook the Chicken: Heat a large pan or wok over medium-high heat and add the vegetable oil. Once hot, add the diced chicken and cook until browned and fully cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Scramble the Eggs: In the same pan, add sesame oil and sauté the onion for 1-2 minutes until softened. Push the onions to one side of the pan, then pour the beaten eggs into the other side. Scramble the eggs until cooked through, then mix them with the onions.
- Add Garlic and Veggies: Add the minced garlic, peas, and carrots to the pan and cook for another 2 minutes, stirring occasionally.
- Combine the Rice: Add the cooled rice to the pan, breaking up any clumps. Stir to combine with the veggies and eggs.
- Season the Fried Rice: Add the cooked chicken back to the pan, followed by soy sauce, oyster sauce (if using), and black pepper. Stir everything together and cook for an additional 3-4 minutes, allowing the rice to absorb the flavors.
- Serve: Garnish with sliced green onions and serve the fried rice hot. Enjoy it as a main dish or alongside your favorite Chinese dishes.