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Chicken Fried Rice Recipe
5 from 81 votes

Chicken Fried Rice Recipe

This Chicken Fried Rice Recipe features thinly sliced chicken breast stir-fried with vegetables such as carrots, celery, onions, mushrooms, and peas, combined with jasmine rice and scrambled eggs. The dish is seasoned with soy sauce, oyster sauce, honey, and sherry, balancing savory and sweet flavors. Cooking in a hot wok, the chicken browns quickly, and vegetables stay slightly crunchy, giving the dish a pleasing texture.

Prep Time
10 mins
Cook Time
20 mins
Servings: 8
Calories: 324 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 5 tablespoons neutral cooking oil generic cooking oil
  • 2 7-9 ounce chicken breast boneless, skinless, thinly sliced
  • 2 tablespoons sherry
  • 2 tablespoons honey
  • 6 tablespoons soy sauce
  • 4 carrot peeled medium diced
  • 3 celery medium diced stalks
  • 1 yellow onion peeled, medium diced
  • 6 cremini mushroom medium diced
  • 3 garlic finely minced
  • 5 egg large, whisked
  • 4 cups jasmine rice cooked
  • 2 tablespoons oyster sauce
  • 1 cup pea
  • ¼ cup green onion sliced
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. In a large wok over high heat add 3 tablespoons of cooking oil. Once it begins to smoke, add in the sliced chicken and immediately spread it out to cover as much surface area as possible to brown.
  2. Cook, the chicken for 3-4 minutes or until cooked throughout.
  3. Add in the sherry, honey, and 2 tablespoons of soy sauce and stir fry for 1 to 2 minutes. Set the chicken aside on a plate.
  4. Place the wok back on the burner on high heat and add the remaining 2 tablespoons of cooking oil. Once it smokes. add in the carrots, celery, onions, mushrooms, and garlic and stir-fry for 2 to 3 minutes.
  5. Pour in the eggs and tilt the wok to spread the whisked eggs around and cook like you would when making an omelette or scrambled eggs by moving them around with a spoon or spatula.
  6. Add the chicken and rice back into the wok and break up any large chunks of rice, and stir-fry for 2-3 minutes.
  7. Pour in the oyster sauce, remaining 4 tablespoons of soy sauce, peas, green onions, and salt and pepper and mix until combined. The rice should be brown.
  8. Serve.

Notes

  • This fried rice can be prepared up to one hour ahead and kept warm covered over low heat.
  • Store leftovers covered in the refrigerator for up to five days or freeze for up to three months.
  • Reheat by stir-frying in a hot wok with oil until steaming hot.
  • Ensure oil is smoking before adding ingredients to avoid flare-ups and sticking.
  • Add heat by including sriracha, chili garlic sauce, or fresh spicy peppers when cooking.
  • Use a non-stick or carbon steel pan if a wok is unavailable for best results.
  • Cook vegetables until just tender but still crisp to retain texture.

Nutrition Information

Calories 324kcal (16%) Carbohydrates 36g (12%) Protein 16g (32%) Fat 13g (20%) Saturated Fat 2g (10%) Cholesterol 123mg (41%) Sodium 980mg (41%) Potassium 454mg (10%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 5430IU (109%) Vitamin C 11mg (12%) Calcium 54mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 324

% Daily Value*

Calories 324kcal 16%
Carbohydrates 36g 12%
Protein 16g 32%
Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 123mg 41%
Sodium 980mg 41%
Potassium 454mg 10%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 5430IU 109%
Vitamin C 11mg 12%
Calcium 54mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.