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Chinese Chicken Fried Rice

Chinese chicken fried rice - featured image
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This easy Chinese chicken fried rice is a quick, flavorful meal packed with juicy chicken, colorful veggies, and fluffy rice, all tossed in a savory soy and sesame sauce. Ready in just 20 minutes, it’s perfect for busy weeknights and tastes just like your favorite takeout.

Ingredients

Scale
  • 3 cups cooked white rice (preferably cold and day-old, about 450g)
  • 8 oz boneless, skinless chicken breast or thigh (about 1 large breast or 2 thighs), diced small
  • 2 large eggs, lightly beaten
  • 1/2 cup carrots, diced small (about 60g)
  • 1/2 cup frozen peas (about 70g)
  • 2–3 green onions, sliced (reserve some for garnish)
  • 2 cloves garlic, minced
  • 2–3 tablespoons soy sauce (30-45ml, start with less and add to taste)
  • 1 tablespoon oyster sauce (15ml, optional but recommended)
  • 1 teaspoon toasted sesame oil (5ml)
  • 2 tablespoons vegetable oil (30ml, for frying; canola or peanut oil work)
  • Salt and pepper, to taste
  • Optional: bean sprouts, corn, bell pepper, or snow peas for extra crunch/color
  • Optional: sriracha or chili oil for spice

Instructions

  1. Prep all ingredients: Dice chicken into 1/2-inch cubes and pat dry. Chop carrots, green onions, and mince garlic. Measure peas, sauces, and oil. Beat eggs in a small bowl.
  2. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 1-2 minutes, then stir-fry until just cooked through (about 3-4 minutes). Season lightly with salt and pepper. Transfer to a plate.
  3. Add a splash more oil if needed. Pour in beaten eggs and let sit for 30 seconds, then gently scramble until just set. Break into pieces and remove to the plate with chicken.
  4. Add remaining oil if pan is dry. Add carrots and sauté for 2-3 minutes until just tender. Add garlic and cook for 30 seconds, stirring constantly. Stir in frozen peas and half the green onions; cook another minute.
  5. Crumble in cold cooked rice, breaking up clumps. Increase heat to high and stir-fry for 2-3 minutes, tossing constantly, until rice is hot and starts to crisp.
  6. Drizzle in soy sauce and oyster sauce (start with 2 tbsp soy, add more if needed). Toss well to coat. Return chicken and eggs to the pan and mix until evenly distributed and heated through (about 2 minutes).
  7. Finish with sesame oil and remaining green onions. Taste and adjust seasoning with more soy sauce, pepper, or chili oil if desired.
  8. Serve hot, garnished with extra green onions or sesame seeds if desired.

Notes

For best results, use cold, day-old rice to prevent mushiness. Prep all ingredients before cooking, as the process moves quickly. Cook in batches if doubling to avoid steaming the rice. Finish with sesame oil for authentic aroma. Easily adaptable with different proteins or veggies. For gluten-free, use tamari or coconut aminos instead of soy sauce.

Nutrition

Keywords: chicken fried rice, Chinese fried rice, easy fried rice, takeout fried rice, quick dinner, weeknight meal, Asian rice, family dinner, meal prep, leftover rice

Find it online: https://magnetmeal.com/chinese-chicken-fried-rice-recipe-easy-flavorful-20-minute-meal/