5.0 from 3 votes
Chicken Fried Rice (鸡肉炒饭)
Making your takeout favorite at home is easy! This chicken fried rice recipe includes many tips to help you achieve the best result.
Prep Time
10 mins
Cook Time
10 mins
Total Time
16 mins
Servings: 3
Calories: 446 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
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
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
% 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.