Chicken Fried Rice (鸡肉炒饭)
User Reviews
4.8
51 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
465 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese
Chicken Fried Rice (鸡肉炒饭)
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For a super fast and delicious dinner, my chicken fried rice is here for you, full-flavored and quicker than any delivery! The crispy rice is mixed with tender juicy chicken, crunchy veggies, and a savory sauce that tastes even better than the Chinese restaurant version. {Gluten-Free Adaptable}To make this dish gluten-free, use dry sherry instead of Shaoxing wine, and use tamari to replace soy sauce. Make sure to pick an oyster sauce that is gluten-free.
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Ingredients
- 8 oz chicken thighs (or chicken breast) , cut into 1/2” (1 cm) pieces
Marinade:
- 1/4 teaspoon salt
- 2 teaspoons Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
Sauce:
- 2 tablespoons soy sauce (*Footnote 1)
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper (or black pepper)
Rice:
- 3 tablespoons peanut oil (*Footnote 2)
- 4 green onions , sliced (or 1/2 small onion, diced)
- 4 cups cold day-old rice (*Footnote 3)
- 1 cup frozen mixed vegetables
- 3 eggs , beaten
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Instructions
- Combine the chicken with the marinade ingredients in a small bowl. Mix until the chicken is evenly coated. Let marinate while preparing the other ingredients.
- In another bowl, combine the sauce ingredients and mix well.
- Use your fingers or a fork to separate any clumps of rice before cooking.
- Heat 1 tablespoon of oil over high heat in a large skillet until hot. Spread the marinated chicken into a single layer in the pan. Cook without moving until the bottom turns golden, 2 minutes or so. Flip to cook the other side until golden, another 2 minutes. Stir a few times, then transfer the chicken to a plate.
- Add 2 tablespoons of oil and the green onions. Cook and stir to release the fragrance, 30 seconds or so. (*Footnote 4)
- Add the rice and turn to medium-high heat. Stir to separate the grains and coat the grains evenly with the oil. Let the rice toast, stirring occasionally, until the rice appears dried and crispy, 5 minutes or so. Turn to medium heat if the pan gets too hot.
- Pour in the sauce. Stir and cook until the rice is evenly coated.
- Move the rice to one side of the pan. Add 1/2 tablespoon of oil to the other side and then the frozen vegetables. Cook until the vegetables are fully thawed and the excess moisture is cooked off, 1 to 2 minutes. Stir everything together and move everything to one side of the pan again.
- Add the remaining 1/2 tablespoon of oil to the empty side of the pan and pour in the beaten eggs. Cook until the bottom is set. Stir a few times to scramble it, then stir it together with the rice.
- Add the cooked chicken back into the pan. Stir everything together.
- Serve hot as a main or side dish.
Notes
- You can add 1 teaspoon dark soy sauce to add color to the rice.
- If your chicken has excess fat you can trim it off and render the fat over very low heat. You can use this rendered fat to replace some, or even all, of the cooking oil in this recipe (depending on how much you get) for some added chicken flavor and richness.
- Rice that has been stored in the fridge or in the freezer works best. It will be less sticky and the grains will separate more easily, which creates better fried rice.
- If you use onion instead of green onion, cook until the onion softens and the edge is lightly caramelized, 3 to 4 minutes.
Nutrition Information
Show Details
Serving
1serving
Calories
465kcal
(23%)
Carbohydrates
57.3g
(19%)
Protein
22.6g
(45%)
Fat
15.3g
(24%)
Saturated Fat
2.9g
(15%)
Cholesterol
159mg
(53%)
Sodium
722mg
(30%)
Potassium
461mg
(13%)
Fiber
3.3g
(13%)
Sugar
2.7g
(5%)
Calcium
62mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 465kcal | 23% |
| Carbohydrates | 57.3g | 19% |
| Protein | 22.6g | 45% |
| Fat | 15.3g | 24% |
| Saturated Fat | 2.9g | 15% |
| Cholesterol | 159mg | 53% |
| Sodium | 722mg | 30% |
| Potassium | 461mg | 10% |
| Fiber | 3.3g | 13% |
| Sugar | 2.7g | 5% |
| Calcium | 62mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
51 reviews
Excellent
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