Chicken Fried Rice (鸡肉炒饭)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
16 mins
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Servings
3
-
Calories
446 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken Fried Rice (鸡肉炒饭)
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Making your takeout favorite at home is easy! This chicken fried rice recipe includes many tips to help you achieve the best result.
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Ingredients
For the chicken
- 1 small piece chicken breast about 7 oz/200 g (see note 1)
- 2 teaspoon cornstarch
- 1 pinch salt
- 1 tablespoon water
For the seasonings
- 2 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- ⅛ teaspoon ground white pepper
- 1 teaspoon sesame oil
You also need
- 2 tablespoon neutral cooking oil divided
- 3 clove garlic minced
- 1 small onion diced
- 1 cup button mushrooms diced (see note 2)
- ½ cup red pepper diced
- ½ cup peas
- 3 cup cooked rice see note 3
- 1 talk scallions finely chopped
Instructions
Marinate the chicken
- Cut the chicken into small cubes then put them into a bowl. Add cornstarch, salt, and water. Mix well and leave to marinate for 5 minutes.
Mix the seasonings
- In a small bowl, mix light soy sauce, dark soy sauce, white pepper, and sesame oil. Set aside.
Sear the chicken
- Heat an empty wok or large skillet over high heat until hot then add 1 tablespoon of oil (N.B. if using cookware with non-stick coating, add oil first then heat up).
- Stir in the marinated chicken. Fry until the chicken pieces turn pale. Dish them out and leave any oil in the wok.
Stir fry the vegetables
- Add the remaining 1 tablespoon of oil to the wok. Put in minced garlic and diced onion. Sizzle until the onion browns slightly.
- Stir in diced mushrooms, red pepper, and peas. Toss over high heat for about 1 minute.
Combine the dish
- Tip in the cooked rice and pour in the seasoning mixture. Stir and toss constantly to heat the rice evenly. Use a spatula to loosen any rice in lumps.
- Once the rice becomes piping hot, return the chicken to the wok. Give everything a thorough toss for about 30 seconds. Stir in chopped scallions before dishing out to serve.
Notes
- You may use other cuts of chicken for this recipe. Skinless, boneless chicken thighs and legs are delicious substitutes.
- Don’t limit yourself to the vegetables suggested in the recipe. Feel free to use other vegetables you have at hand, such as asparagus, carrots, celery, bok choy, and more.
- For best results, use cooked rice that has been refrigerated overnight. Loosen the grains before stir-frying.
Nutrition Information
Show Details
Serving
1serving
Calories
446kcal
(22%)
Carbohydrates
56g
(19%)
Protein
25g
(50%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
7g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
48mg
(16%)
Sodium
1113mg
(46%)
Potassium
634mg
(18%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
340IU
(7%)
Vitamin C
35mg
(39%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 446kcal | 22% |
| Carbohydrates | 56g | 19% |
| Protein | 25g | 50% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 1113mg | 46% |
| Potassium | 634mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 35mg | 39% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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