Description
This Chinese Chicken Fried Rice recipe is a quick and flavorful one-pan meal featuring tender chicken, scrambled eggs, and vibrant vegetables stir-fried with fragrant garlic, ginger, and soy sauce. Perfect for using day-old rice, it delivers a classic takeout favorite with wholesome home-cooked goodness in about 30 minutes.
Ingredients
Scale
Protein
- 1 lb (450g) chicken breast or thighs, diced into small cubes
- 2 large eggs (beaten)
Vegetables
- 1/2 cup frozen peas
- 1/2 cup frozen carrots, diced
- 1/4 cup bell pepper, diced (or any other vegetables of choice)
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Staples & Sauces
- 4 cups cooked rice (preferably day-old rice for best texture)
- 2 tablespoons soy sauce (adjust to taste)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil (for cooking)
Instructions
- Prep the Ingredients: Dice the chicken into small cubes. Chop the green onions and garlic finely. If using day-old rice, gently break it up to separate the grains for better texture.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Scramble the Eggs: In the same skillet, add a little more oil if needed. Crack the eggs into the pan and scramble them until fully cooked. Remove from the pan and set aside with the chicken.
- Stir-fry the Veggies: Add minced garlic and grated ginger to the skillet and sauté for about 30 seconds until fragrant. Add the peas, carrots, bell pepper, and any other chosen vegetables. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
- Combine Everything: Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry the rice with the vegetables for 2-3 minutes to heat through evenly.
- Add Chicken and Eggs Back: Return the cooked chicken and scrambled eggs to the pan, mixing thoroughly with the rice and vegetables.
- Add Flavor: Pour in soy sauce and sesame oil to taste. Stir all ingredients together and cook for another 1-2 minutes, allowing the flavors to meld and the rice to get slightly toasted.
- Garnish and Serve: Sprinkle the chopped green onions over the fried rice, toss well, and serve hot for a satisfying meal.
Notes
- Day-old rice is preferred for fried rice because it is drier and less likely to become mushy.
- You can customize the vegetables to your liking or whatever you have on hand.
- Adjust soy sauce quantity to control saltiness according to your taste preference.
- Use a wok if possible for better stir-frying results due to high heat and movement space.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated well.
