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Chinese Chicken Fried Rice - Image 3

Chinese Chicken Fried Rice

A quick and flavorful dish, this Chinese Chicken Fried Rice combines tender chicken, fresh vegetables, and perfectly seasoned rice for a satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked jasmine rice preferably day-old
  • 1 cup cooked chicken diced or shredded
  • 2 tablespoons vegetable oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup frozen peas and carrots thawed
  • 2 large eggs lightly beaten
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce optional
  • 1 teaspoon sesame oil
  • 2 green onions sliced
  • to taste salt and pepper

Equipment

  • Wok or large skillet
  • Spatula or wooden spoon
  • Measuring cups and spoons

Method
 

  1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 2 minutes.
  2. Add the diced chicken to the wok, cooking until it's heated through and slightly browned, about 3 minutes. Push the chicken and onions to one side of the wok.
  3. Pour the beaten eggs into the other side of the wok, scrambling them until just set, about 1-2 minutes. Mix the eggs with the chicken and onions.
  4. Add the remaining tablespoon of vegetable oil to the wok. Stir in the peas and carrots, cooking for another 2 minutes until the vegetables are heated through.
  5. Add the cooked rice to the wok, breaking up any clumps. Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir-fry everything together until the rice is heated through and evenly coated with the sauces, about 3-4 minutes. Season with salt and pepper to taste.
  6. Remove the wok from heat and stir in the sliced green onions. Serve hot, garnished with additional green onions if desired.

Notes

Chef's Tips:
• For best results, use day-old rice as it fries better and doesn't clump.
• Avoid over-stirring the rice to prevent it from becoming mushy.
• Serve with a side of steamed vegetables or a simple cucumber salad for a complete meal.
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F
• Refrigerate leftovers within two hours of cooking