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Chicken fried rice recipe
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Chinese Chicken Fried Rice (Jī Ròu Chǎo Fàn 鸡肉炒饭)

Chicken fried rice is an iconic Chinese dish loved all over the world: day-old rice, tender marinated chicken, egg and vegetables tossed in a hot wok. Simple, satisfying and ready in 20 minutes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 2

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

  1. The dark soy sauce is optional – it adds color to the rice.
  2. Rice that has been refrigerated overnight works best. It's less sticky and the grains separate more easily.
  3. If you use onion instead of scallions, cook it until soft, 3–4 minutes.