Quick & Easy Chinese Chicken Fried Rice
User Reviews
5.0
126 reviews
Excellent
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Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
30 mins
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Servings
4
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Calories
462 kcal
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Course
Main Course
Quick & Easy Chinese Chicken Fried Rice
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This is the best Chinese Chicken Fried Rice! Savoury and fluffy fried rice with juicy chicken, eggs, peas, carrots with garlic and shallots. Ready in 30 minutes. This meal is perfect for dinner or lunch.
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Ingredients
- 4 ½ cups cooked jasmine rice day old, see Notes for amount of uncooked rice
- ½ lb skinless boneless chicken thighs thinly sliced
- 1 shallot finely chopped
- 3 cloves garlic minced
- ¾ cup carrot finely diced
- ½ cup peas frozen
- 3 eggs beaten
- 4 teaspoon vegetable oil or any neutral tasting oil
Chicken marinade:
- 1 teaspoon Regular soy sauce
- 1 teaspoon Shaoxing cooking wine or sub with Dry Sherry Wine
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil
Sauce:
- 2 tablespoon Regular soy sauce
- ½ tablespoon dark soy sauce
- 2 teaspoon sesame oil
- 1 teaspoon chicken bouillon powder (aka chicken stock powder)
- ⅛ teaspoon white pepper or sub with black pepper
Instructions
- Marinate your sliced chicken with Chicken Marinate ingredients as listed above for 5 minutes. Set aside.
- In a small bowl, pre-mix Sauce ingredients as listed above. Set aside.
- In a hot wok set on medium high heat, add 1 teaspoon oil. Once oil is hot, fry chicken until fully cooked. Remove and set aside.
- Add 1 teaspoon of oil and fry garlic and shallots for 10 seconds or until softened. Quickly add peas and carrots and fry for another 10 seconds or until softened. Push everything to the side of the wok.
- Add 1 teaspoon of oil into empty space of wok. Pour in eggs and scramble before mixing with ingredients in wok.
- Add remaining oil along with rice and toss with ingredients. Toss back in chicken.
- Pour sauce around your rice along the edges of the wok (the heat + sauce creates more flavour vs. pouring on top of rice). Mix until all rice granules are coloured brown. Remove off heat. Serve and enjoy!
Equipments used:
Notes
- This is 1 ½ measuring cups of UNCOOKED jasmine rice made the night before and refrigerated.
- Yes! Follow these steps:
- Rinse uncooked rice under cold water a few times until water is clear.
- In a large saucepan, pour in your washed rice.
- Next fill the saucepan with cold water. To know how much water to add, place your palm on top of the rice and as you fill the pot with water, stop when the water reaches your knuckles (where your fingers end).
- Bring this to a boil and cover with a lid. Immediately reduce to the lowest heat possible and let this cook over low heat for 17-20 minutes until most of the water has evaporated and the rice is fluffy.
Nutrition Information
Show Details
Calories
462kcal
(23%)
Carbohydrates
58g
(19%)
Protein
21g
(42%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
178mg
(59%)
Sodium
937mg
(39%)
Potassium
378mg
(11%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
3035IU
(61%)
Vitamin C
9mg
(10%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 58g | 19% |
| Protein | 21g | 42% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 178mg | 59% |
| Sodium | 937mg | 39% |
| Potassium | 378mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3035IU | 61% |
| Vitamin C | 9mg | 10% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
126 reviews
Excellent
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