Chicken fried rice (Jī Ròu Chǎo Fàn, 鸡肉炒饭) is a Chinese dish that has won fans all over the world. Simple yet delicious, it’s perfect for a quick, filling dinner.
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The Roots of Fried Rice: Thrift and Practicality
Fried rice is often traced back to the Sui dynasty (581–618), the era associated with the origins of “Yangzhou fried rice” (扬州炒饭). This dish is linked to the city of Yangzhou in Jiangsu province and is considered one of the oldest and best-known versions of fried rice in China. It was originally cooked over charcoal, which gave it a distinctive smoky flavor. In old China, wasting food – especially rice, the staple of Chinese cooking – was considered a serious offense. When rice was left over from the day before, it was stir-fried in a wok with other ingredients. The result was a practical dish that used up leftovers and, by combining rice, meat and vegetables, provided a complete meal.
The basic ingredients are cooked rice, oil, eggs and salt. Everything else varies by region and taste. Common additions include meat (pork, chicken, beef), seafood, vegetables (onion, carrot, peas), tofu and mushrooms.
There are many regional variations. Yangzhou fried rice (扬州炒饭) is typically made with diced roast pork or ham, shrimp, peas, egg and scallions; Fujian fried rice (福建炒饭) is topped with a thick, savory sauce of mushrooms and other ingredients; and Sichuan fried rice (四川炒饭) features spicy minced meat and chilies.
Making chicken fried rice is fairly simple. First the rice is cooked and left to cool for at least a few hours – or better yet overnight – so it’s dry enough to fry. Then oil is heated in the wok and bite-size pieces of chicken are stir-fried with garlic, onion and vegetables such as peas, carrots and bell peppers. Once the meat and vegetables are done, the cold cooked rice goes in and everything is tossed together. Sauces and seasonings such as soy sauce, oyster sauce or sesame oil are usually added for a richer flavor.
Fried Rice in the Modern World
With globalization, chicken fried rice has become one of the best-known Chinese dishes in the world. Abroad, it’s loved for being easy to make and endlessly adaptable. Different cultures add local ingredients – peas and carrots in America, for example, or curry spices in Southeast Asia. Despite these tweaks, traditional Chinese fried rice has kept its soul.
Chicken fried rice is often served as a main dish or as a side alongside other dishes. It’s ready in ten minutes of cooking, fills you up and never disappoints.
Tips for Making Chicken Fried Rice
- Use day-old rice.
- Break up the rice before frying so it fries evenly.
- Don’t overcook the vegetables – they should stay crisp.
- Don’t be afraid to season it to your own taste.
- Feel free to add other ingredients, such as Chinese sausage, mushrooms or tofu.
Chinese Chicken Fried Rice (Jī Ròu Chǎo Fàn 鸡肉炒饭)
Ingredients
- 250 g chicken thighs about 9 oz, cut into bite-size pieces (or chicken breast)
Marinade
- ¼ tsp salt
- 1 tbsp Shaoxing rice wine
- 1 tsp cornstarch
Sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- ½ tsp sugar
- ¼ tsp ground white pepper or black pepper
- 1 tsp dark soy sauce optional, for color
Rice
- 4 cups cold cooked rice ideally a day old
- 3 tbsp neutral oil divided
- 3-4 scallions sliced (or ½ small onion, diced)
- 1 cup vegetables peas, carrots, mung bean sprouts
- 3 eggs beaten
- 1 tbsp Shaoxing rice wine for finishing
Instructions
- In a bowl, combine the chicken with the marinade ingredients and mix until evenly coated. Set aside to marinate.
- In a small bowl, mix the light soy sauce, oyster sauce, sugar, white pepper and dark soy sauce (if using). Set aside.
- Fluff the cooked, rested rice and break up any clumps as well as you can.
- Heat an empty wok over medium-high heat until hot. Add 1 tablespoon of oil.
- Pour in the beaten eggs. As soon as they start to set on the bottom, stir and break them into small pieces with the spatula. Remove and set aside.
- Add another tablespoon of oil to the wok. Stir-fry the marinated chicken until about 80% cooked. Remove and set aside.
- Add the last tablespoon of oil over medium-high heat (if using onion, sauté it now until translucent). Add the rice and stir to separate the grains. Let the rice fry, stirring occasionally, until it’s dry and slightly crispy, about 5 minutes.
- Add the sauce mixture and stir until the rice is evenly coated.
- Return the chicken to the wok along with any juices from the bowl. Stir-fry for 1 minute.
- Add the eggs, vegetables and scallions and stir-fry for another 30 seconds. Then push all the rice into the center of the wok so the sides heat up.
- After about 20 seconds, drizzle the Shaoxing wine around the edge of the wok and stir-fry for another 20 seconds.
- Serve hot as a main dish or a side.
Notes
- The dark soy sauce is optional – it adds color to the rice.
- Rice that has been refrigerated overnight works best. It’s less sticky and the grains separate more easily.
- If you use onion instead of scallions, cook it until soft, 3–4 minutes.