Chicken Fried Rice (鸡肉炒饭)

5 from 2 votes

Chicken Fried Rice (鸡肉炒饭)

Making your takeout favorite at home is easy! This chicken fried rice recipe includes many tips to help you achieve the best result.

Prep Time10

Cook Time6

Total Time16

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 446kcal

Author: Wei Guo

Ingredients

For the chicken

1 small piece chicken breast about 7 oz/200 g (see note 1)
2 teaspoon cornstarch
1 pinch salt
1 tablespoon water

For the seasonings

2 tablespoon light soy sauce
1 tablespoon dark soy sauce
⅛ teaspoon ground white pepper
1 teaspoon sesame oil

You also need

2 tablespoon neutral cooking oil divided
3 clove garlic minced
1 small onion diced
1 cup button mushrooms diced (see note 2)
½ cup red pepper diced
½ cup peas
3 cup cooked rice see note 3
1 stalk scallions finely chopped

US Customary - Metric

Instructions

Marinate the chicken

Cut the chicken into small cubes then put them into a bowl. Add cornstarch, salt, and water. Mix well and leave to marinate for 5 minutes.

Mix the seasonings

In a small bowl, mix light soy sauce, dark soy sauce, white pepper, and sesame oil. Set aside.

Sear the chicken

Heat an empty wok or large skillet over high heat until hot then add 1 tablespoon of oil (N.B. if using cookware with non-stick coating, add oil first then heat up).
Stir in the marinated chicken. Fry until the chicken pieces turn pale. Dish them out and leave any oil in the wok.

Stir fry the vegetables

Add the remaining 1 tablespoon of oil to the wok. Put in minced garlic and diced onion. Sizzle until the onion browns slightly.
Stir in diced mushrooms, red pepper, and peas. Toss over high heat for about 1 minute.

Combine the dish

Tip in the cooked rice and pour in the seasoning mixture. Stir and toss constantly to heat the rice evenly. Use a spatula to loosen any rice in lumps.
Once the rice becomes piping hot, return the chicken to the wok. Give everything a thorough toss for about 30 seconds. Stir in chopped scallions before dishing out to serve.

Notes

1. You may use other cuts of chicken for this recipe. Skinless, boneless chicken thighs and legs are delicious substitutes.

2. Don’t limit yourself to the vegetables suggested in the recipe. Feel free to use other vegetables you have at hand, such as asparagus, carrots, celery, bok choy, and more.

3. For best results, use cooked rice that has been refrigerated overnight. Loosen the grains before stir-frying.

Nutrition