Servings
Font
Back
0.0 from 0 votes

Homemade Chicken Fried Rice

Had a tough day? Fried rice doesn’t judge, it just soothes your soul. And let’s be honest, carbs make everything better! So, come on in for a warm cozy hug in homemade Chicken Fried Rice form. This 15-minute one-pot meal leaves you with minimal dishes and maximum joy! 

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 servings
Calories: 333 kcal
Course: Side Dish , Breakfast
Cuisine: Asian , Chinese

Ingredients

Marinade
  • 8 ounces chicken thinly sliced
  • 1 teaspoon cornstarch
  • 1 teaspoon soy sauce
  • 1 teaspoon Shaoxing wine
  • 1/2 teaspoon sesame oil
Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine
  • 4 teaspoons oyster sauce
  • 1 teaspoon dark soy sauce
  • ¼ teaspoon sugar
  • 1/4 teaspoon white pepper
Ingredients
  • 2 eggs beaten
  • ½ large onion finely chopped
  • 7 garlic cloves minced
  • 1 cup frozen vegetables
  • 3 cups cooked white rice* packed
  • 1 teaspoon sesame oil
  • 2 green onions thinly sliced
  • ½ tablespoons sesame seeds optional for serving

Instructions

    Cup of Yum
  1. In a small bowl, combine the chicken, cornstarch, soy sauce, Shaoxing wine, & sesame oil. Mix well then set aside to marinate while preparing the rest of the ingredients.
  2. In a mixing bowl, make the sauce by whisking together soy sauce, shaoxing wine, oyster sauce, sugar, white pepper, & dark soy sauce.
  3. Heat a wok on medium-high heat with about a tablespoon of oil. Pour in eggs and scramble until just cooked (still a touch wet) then remove & set aside.
  4. Add a little more oil, then toss in chicken. Cook in a single layer for about 20 seconds, flip then cook until cooked through. Remove chicken & set aside.
  5. Add a little more oil if the wok looks dry, then toss in onions. Cook for a few seconds until the onions turn translucent, then toss in garlic & cook for a few more seconds. Keep a close eye so the garlic doesn’t burn.
  6. Add the vegetables & cook for about 1-2 minutes, or until the vegetables are tender & excess liquid has evaporated.
  7. Toss in the rice, mix well, & break up any chunks of rice. Increase heat to high, then pour in the sauce along the edges of the wok to create a char. Mix well until the sauce is absorbed into the rice, then spread into an even layer as much as possible & allow it to sit for about 30 seconds to allow rice to caramelize, then mix again.
  8. Add chicken & eggs back in, then drizzle in sesame oil. Mix well then turn off heat. Finish with green onions, give a final toss, & enjoy!

Notes

  • Cold Day-Old Rice is Best since it's drier and absorbs liquid seasoning much easier without turning mushy. Jasmine or long-grain rice is great for that flakey restaurant-style fried rice, medium or short-grain rice is much stickier and clumps together.
  • If you're using fresh rice, please refer to the tips in the blog post for tips on how to prep fresh rice without it turning mushy or soggy!

Nutrition Information

Serving 0.25recipe Calories 333kcal (17%) Carbohydrates 47g (16%) Protein 15g (30%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 0.04g Cholesterol 102mg (34%) Sodium 853mg (36%) Potassium 309mg (9%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 2528IU (51%) Vitamin C 9mg (10%) Calcium 70mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 333

% Daily Value*

Serving 0.25recipe
Calories 333kcal 17%
Carbohydrates 47g 16%
Protein 15g 30%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 3g 15%
Trans Fat 0.04g 2%
Cholesterol 102mg 34%
Sodium 853mg 36%
Potassium 309mg 7%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 2528IU 51%
Vitamin C 9mg 10%
Calcium 70mg 7%
Iron 2mg 11%

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