Chinese Chicken Fried Rice Recipe
Chicken fried rice is a simple, wholesome and delicious meal that can be made in under 30 minutes! If you have leftover rice, this is the recipe to make.
Making chicken fried rice at home is incredibly easy. All you need is leftover rice, diced vegetables, chicken and some simple seasonings. With a few tricks up your sleeve, you’ll be making chicken fried rice better than your go-to takeout place!
As someone who loves fried rice and cooks it at least once a week, I can say with conviction that technique is key. Homemade chicken fried rice can be incredible even with the humblest of ingredients when made right. Before we get into the recipe, let’s learn what it takes to make perfect fried rice every single time.
Fried Rice Tips
- Use cold leftover rice: Day-old refrigerated rice is drier than freshly cooked rice. This prevents it from clumping and turning mushy while stir frying.
- Stir fry rice very well: Stir fry the rice for 5-7 minutes. The grains need to be separate, fluffy and a little chewy at the same time.
- Cook everything in high heat: Using high heat adds a light smokiness and gives fried rice the “wok-hei” effect.
- Use the right oil: High heat neutral flavored oils work the best. Eg: sunflower oil, canola oil, peanut oil.
- Cook the meat separately: To prevent overcooking chicken, stir fry it first and add it back at the end.
- Don’t overcook the vegetables: Stir fry vegetables so they are cooked enough to be tender but still retain a slight crunch.
Pro Tip: Stir fry the rice until it is well seasoned, fluffy and slightly chewy. As the rice fries it absorbs the seasonings and develops a deep flavor. This is the key to making perfect fried rice at home!
Chicken Fried Rice Recipe
This is an overview of all the ingredients and steps to make easy chicken fried rice. Refer to the recipe card below for details.
Ingredients
- Chicken: Boneless, skinless chicken breasts or chicken thighs.
- Rice: Use cold leftover rice. The rice has to be refrigerated before stir frying.
- Vegetables: Carrot, scallions/spring onions and garlic.
- Sauces: Regular/light soy sauce and dark soy sauce. Dark soy sauce is used for color and can be skipped if unavailable.
- Cornstarch: Cornstarch is used to lightly coat the chicken. this helps form a crisp layer around the meat.
- Chinese 5 spice powder: This adds aroma and elevates the fried rice to a whole new level.
- Egg: 1 egg per serving.
- Salt and pepper: Add as needed.
- Oil: High heat cooking oil like sunflower oil, canola oil or peanut oil.
How to Make Chicken Fried Rice
- Prep the chicken: Cut chicken breasts or thighs into small pieces and coat it with salt, pepper and cornstarch. Let it marinate for 15 minutes.
- Prep the vegetables: Finely chop garlic and dice carrot into small pieces. Thinly slice the scallions/spring onions. Keep the white and green parts separate.
- Stir fry the chicken: Add some oil to a wok or pan on high heat and stir fry the chicken. Once the chicken starts to turn white, add dark soy sauce and stir fry until cooked through. Remove and set aside.
- Stir fry the vegetables: To the same pan, add the minced garlic and stir fry until aromatic. Next add the scallion whites, carrots and stir fry until the carrots look vibrant and slightly softened.
- Stir fry the rice: Next add the cold leftover rice and mix well. Toss frequently so all the grains get fried.
- Add seasonings: Add salt, soy sauce and mix well. Taste and adjust as per your taste. Continue stir frying until the rice is slightly crispy and the grains are separate.
- Add the fried chicken: Add back the chicken and mix well. Add black pepper and chinese 5 spice powder and mix.
- Garnish with scallions/spring onions: switch off the flame and garnish with scallion greens. It will cook slightly with the residual heat.
- Make crispy fried egg: Heat oil in a pan and fry egg until it is crisp around the edges. Fry both sides if you dont like runny yolk. Serve with the chicken fried rice.
Common Questions
What is the best rice for fried rice?
Medium grain, aromatic rice is perfect for fried rice. My top choices are jasmine rice and samba rice.
How long does fried rice last in the fridge?
Medium grain, aromatic rice is perfect for fried rice. My top choices are jasmine rice and samba rice.
What goes with chicken fried rice?
Crispy fried egg adds texture and flavor to chicken fried rice. Garnishes like fried garlic and chilli oil also pair well.
How to reheat fried rice?
Wok/pan: Add cold fried rice with a sprinkle of water and stir fry for 2-3 minutes. Cover and let it steam for 2 minutes and warm through completely.
Microwave: Add the fried rice to a microwave safe container. Sprinkle some water and loosely cover it with a microwave safe lid or parchment paper. Microwave for 1-minute intervals, stirring between each interval until heated through.
Substitutes
No leftover rice?
If you need to use freshly prepared rice- cook rice until 90% done, spread the cooked rice on a plate, allow it to cool completely and refrigerate open for atleast 1 hour.
Other vegetables that can be used?
Peas, corn, mushrooms, bell peppers, broccoli, zucchini and onions can also be added.
No chinese 5 spice?
This spice powder adds a unique flavor that is hard to substitute. Bullion powder or chicken powder can be used instead for added flavor.
Don’t like fried eggs?
Scrambled eggs can be added to the fried rice as well.
No cornstarch?
Skip it.
No dark soy sauce?
Replace with regular/light soy sauce.
Pairing Ideas
More Fried Rice Recipes
Chicken Fried Rice Recipe
INGREDIENTS
- 2 chicken breasts
- 2 cups cooked rice (cold, leftover rice)
- 1 medium carrot
- 6 scallions/spring onions
- 4-6 garlic cloves
- 3 tbsp cooking oil
- 1 tsp dark soy sauce
- 1 tbsp regular/light soy sauce
- 1 tbsp cornstarch
- 1 tsp chinese 5 spice powder
- 2 eggs
- salt (as needed)
- pepper (as needed)
INSTRUCTIONS
Prep the Ingredients
- Cut chicken into small pieces (1 cm dices) and coat with 1/4 tsp salt, 1/4 tsp pepper and 1 tbsp cornstarch. Set aside for 15 minutes.
- Finely chop garlic and dice carrot into small pieces. Thinly slice the scallions/spring onions. Keep the white and green parts separate.
Stir Fry
- Add 3 tbsp oil to a wok or pan on high heat and add the chicken. Stir fry until the chicken starts to turn white.
- Add dark soy sauce and stir fry until cooked through. Remove and set aside.
- In the same wok/pan, stir fry the minced garlic for 30 seconds.
- Next add the scallion whites, carrots and stir fry until the carrots look vibrant and slightly softened.
- Next add the cold leftover rice and mix well. Stir fry for about 5 minutes.
- Add salt, soy sauce and mix well. Taste and adjust as per your taste. Continue stir frying until the rice is slightly crispy and the grains are separate.
- Add the fried chicken and mix well.
- Add black pepper and Chinese 5 spice powder and mix.
- Switch off the flame and garnish with scallion greens. It will cook slightly with the residual heat.
Make the Crispy Fried Egg
- Heat oil in a pan and fry egg until it is crisp around the edges. Fry both sides if you dont like runny yolk. Serve with the chicken fried rice.
Hey what type of rice is this? Do u have a specific name for it? I had been searching for this particular rice variety but still haven’t gotten the name of it? Can you help? Also how should I cook this rice , how many cups/glasses of water is needed to cook a cup of rice ? Thank u!!
Hi Mahi! The rice is called ‘samba rice’. I like using either jasmine or samba rice for fried rice. I usually cook 1 part rice with 2 parts water, either over the stove or rice cooker. Hope this helps! 🙂
This looks so easy and tempting!!! Surely will try.
Yay! I hope you enjoy it 🙂