Chicken Fried Rice
User Reviews
5
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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 - 5 people as a side
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Calories
441 kcal
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Course
Side Dish, Main Course
Chicken Fried Rice
Description
The recipe begins with marinating sliced chicken breast in a sauce made from Chinese cooking wine, oyster and soy sauces, sesame oil, and white pepper, enhancing the protein’s flavor. After that, lightly scrambled eggs are cooked until just set and set aside. The bacon is cooked to render fat, followed by sautéing onions and garlic until golden. Vegetables are added next, quickly cooked before adding the chicken until no longer pink. Day-old rice is then combined with the sauce and stir-fried with the cooked ingredients, finishing with the scrambled eggs and green onions stirred in.
The result is fried rice with distinct flavor layers: smoky bacon, tender marinated chicken, sweet and crunchy vegetables, and savory sauce coatings. The rice grains separate well without clumping, aided by using chilled rice. The dish is ready to serve immediately, offering a balanced, homestyle meal or side.
Substitutions for vegetables and bacon can be made, and recommendations include using long grain white rice cooked and chilled before use. Leftovers keep up to three days and reheat well with a splash of water to maintain moisture. The recipe advises against broth substitutes that cause wetness and suggests alternatives for those avoiding alcohol.
Bacon provides smoky flavor; can substitute with ham if preferred.Use day-old, chilled white rice for best texture to avoid clumping.Chinese cooking wine or mirin enhances authentic flavor; omit or substitute with adjustments if avoiding alcohol.Oyster sauce can be replaced with fish sauce and hoisin sauce combined or just hoisin.Light soy sauce is recommended; dark soy sauce may overpower the dish.Leftovers keep up to 3 days; reheat with water to restore moisture.Frozen cooked fried rice can be thawed and reheated before serving.
Ingredients
- 2 tbsp neutral cooking oil peanut, vegetable or canola, generic cooking oil
- 2 egg lightly whisked
- 150g (5oz) chicken breast , finely sliced into small pieces
- 2 garlic minced, cloves
- 1/2 onion , finely chopped
- 120g (4oz) Bacon , excess fat trimmed, chopped (Note 1)
- 1 carrot peeled and diced 0.75cm / 1/3", small
- 1/2 cup corn or can or fresh, frozen
- 1/2 cup peas frozen
- 2 cups white rice day old (Note 2, cooked, packed
- 3/4 cup green onions , finely sliced
SAUCE:
- 2.5 tbsp Chinese cooking wine Note 3, or Mirin
- 1 tbsp oyster sauce (Note 4)
- 3 tbsp soy sauce Note 5, light
- 1/2 tsp sesame oil , optional
- 1/4 tsp white pepper , optional
Instructions
- Sauce & chicken: Mix Sauce in a bowl. Pour 2 tsp over chicken, toss to coat, then set aside for 10 minutes.
- Egg: Heat 1 tbsp oil in a wok or skillet over medium heat. Add egg and scramble until just cooked (still a touch wet) then remove.
- Fried Rice: Turn heat up to high, add remaining 1/2 tbsp oil and bacon into same skillet. Cook for 1 minute or so until fat starts to melt, then add onion and garlic.
- Cook until bacon is light golden - about 1 1/2 minutes.
- Add vegetables (still frozen is fine). Cook for 1 minute.
- Add chicken and cook until it changes from pink to white - about 1 1/2 minutes.
- Add rice and Sauce ingredients. Cook for 1 1/2 minutes, stirring consantly.
- Add egg and green onion, toss through to disperse then remove from heat.
- Serve immediately!
Notes
- Bacon provides smoky flavor; can substitute with ham if preferred.
- Use day-old, chilled white rice for best texture to avoid clumping.
- Chinese cooking wine or mirin enhances authentic flavor; omit or substitute with adjustments if avoiding alcohol.
- Oyster sauce can be replaced with fish sauce and hoisin sauce combined or just hoisin.
- Light soy sauce is recommended; dark soy sauce may overpower the dish.
- Leftovers keep up to 3 days; reheat with water to restore moisture.
- Frozen cooked fried rice can be thawed and reheated before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people as a side
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441cal | 22% |
| Carbohydrates | 36g | 12% |
| Protein | 21g | 42% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 126mg | 42% |
| Sodium | 1167mg | 49% |
| Potassium | 501mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3043IU | 61% |
| Vitamin C | 15mg | 17% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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