Chinese Chicken Fried Rice Recipe

Cooked rice: This is the base of the dish, usually leftover rice works best because it’s drier and fries better.

Diced chicken breast: Adds protein and makes the dish filling.

Mixed vegetables: A colorful mix like peas, carrots, and corn adds sweetness and texture.

Soy sauce: A salty sauce that brings all the flavors together.

Vegetable oil: Used for frying the ingredients without adding strong flavors.

Garlic: Adds a fresh, savory taste that wakes up the dish.

Eggs: Scrambled into the rice for extra protein and creaminess.

Sesame oil: A little goes a long way to add a nutty, rich flavor.

Green onions: Fresh and slightly sharp, they’re perfect for garnish and a bit of crunch.

One of the coolest moves in this Chinese Chicken Fried Rice Recipe is how you cook the eggs right in the wok. Instead of making scrambled eggs in a separate pan, you push the cooked chicken to one side and pour the beaten eggs into the other side. Here’s how to do it step by step:

1. After the chicken is cooked, use your spatula to gently push it to one side of the wok.
2. Pour the beaten eggs into the empty side.
3. Let the eggs sit for a few seconds until they start to set around the edges.
4. Use your spatula to gently stir and scramble the eggs, moving them around until they’re fully cooked but still soft.
5. Once the eggs are ready, mix them together with the chicken before adding the rice and vegetables.

Doing it this way keeps the eggs fluffy and separate instead of turning into a big clump mixed with everything too early. It also helps the eggs cook evenly without overcooking the chicken. Plus, it makes the whole dish look prettier with little bits of scrambled egg scattered throughout.

When I first tried this, I pushed the chicken too hard and ended up mixing everything too soon, which made the eggs stick to the bottom and get rubbery. Now I’m careful to give the eggs their own space to cook before stirring. It’s a small trick, but it really makes the fried rice taste better and look more like the kind you get at a restaurant. Give it a try next time you cook!

• cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great source of protein and fiber.

• diced chicken breast - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a good alternative for vegetarians.

• mixed vegetables (peas, carrots, corn) - Substitute with broccoli and bell peppers: These vegetables add a different texture and a variety of nutrients.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and works well for stir-frying.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• eggs - Substitute with chickpea flour batter: This is a vegan alternative that can mimic the texture of scrambled eggs.

• sesame oil - Substitute with peanut oil: Peanut oil has a high smoke point and a rich flavor that works well in fried rice.

• green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• Allow the Chinese chicken fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.

• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. For portion control, consider dividing the rice into individual servings.

• Label the containers or bags with the date. This helps you keep track of how long the fried rice has been stored.

• Store the fried rice in the refrigerator if you plan to consume it within 3-4 days. Ensure the temperature is consistently below 40°F (4°C).

• For longer storage, place the fried rice in the freezer. It can be frozen for up to 3 months without significant loss of flavor or texture.

• When ready to reheat, thaw the fried rice in the refrigerator overnight if frozen. This ensures even reheating and prevents the rice from becoming mushy.

• Reheat the fried rice in a wok or skillet over medium heat. Add a splash of soy sauce or a bit of vegetable oil to refresh the flavors and prevent sticking.

• Alternatively, you can reheat the fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until hot.

• If the fried rice seems dry, add a small amount of chicken broth or water while reheating to restore moisture.

• Avoid reheating the fried rice more than once. Repeated reheating can degrade the texture and flavor, and it increases the risk of bacterial growth.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or sesame oil to the skillet.
  3. Add the leftover Chinese chicken fried rice to the skillet.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes until the rice is heated through and slightly crispy.

• Microwave Method:

  1. Place the leftover Chinese chicken fried rice in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on high for 2-3 minutes, stirring halfway through to ensure even heating.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover Chinese chicken fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the rice from drying out.
  4. Bake for about 15-20 minutes, stirring halfway through to ensure even heating.
  5. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Steamer Method:

  1. Place the leftover Chinese chicken fried rice in a heatproof dish that fits into your steamer basket.
  2. Add water to the steamer base and bring it to a boil.
  3. Place the dish in the steamer basket and cover with the lid.
  4. Steam for about 5-10 minutes until the rice is heated through.
  5. Carefully remove the dish from the steamer and serve hot.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover Chinese chicken fried rice in the air fryer basket in an even layer.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to make sure the rice is heated through and has a slightly crispy texture before serving.

• Wok: A large, round-bottomed cooking vessel essential for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: A flat, broad tool used to stir and flip ingredients in the wok, ensuring even cooking.

• Knife: A sharp tool for dicing the chicken breast and chopping the green onions.

• Cutting board: A sturdy surface to safely chop and dice ingredients.

• Measuring cups: Used to measure out the cooked rice and mixed vegetables accurately.

• Measuring spoons: Essential for measuring the soy sauce, vegetable oil, and sesame oil.

• Mixing bowl: A bowl to beat the eggs before adding them to the wok.

• Garlic press: A tool to mince the garlic cloves efficiently.

• Serving spoon: Used to serve the finished chicken fried rice hot.

Prep ingredients in advance: Dice the chicken breast and chop the vegetables ahead of time to streamline the cooking process.

Use leftover rice: Day-old cooked rice works best for fried rice, saving you the time of cooking fresh rice.

Frozen vegetables: Opt for frozen mixed vegetables to eliminate the need for chopping and reduce prep time.

Cook chicken in bulk: Prepare extra diced chicken breast during a previous meal to use in this recipe.

Quick scramble: Beat the eggs in a bowl before starting to save time when adding them to the wok.