Quick & Easy Chinese Chicken Fried Rice
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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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
Description
The recipe starts by marinating thinly sliced chicken thighs in soy sauce, Shaoxing wine (or a substitute), cornstarch, and oil to tenderize and flavor the meat. Day-old cooked jasmine rice ensures the grains stay separate when fried. The chicken is cooked first in a wok over medium-high heat, then set aside.
Shallots and garlic are quickly fried until softened, then peas and carrots are added briefly. Eggs are scrambled in a cleared space in the wok before mixing with vegetables. The rice and cooked chicken are returned to the wok, and a sauce made of light and dark soy sauces, sesame oil, chicken bouillon powder, and white pepper is poured around the edges. Continuous tossing incorporates the sauce evenly, creating distinctly colored grains.
The finished fried rice features tender chicken morsels, crisp-tender vegetables, and a savory, slightly aromatic coating from the sauce. It serves as a full meal or side dish. Using day-old rice is key to avoiding clumping and achieving that classic fried rice texture.
Note: To prepare the rice ahead, rinse uncooked jasmine rice until water runs clear, then cook with water to the knuckle level above rice. Boil, then simmer low heat for 17-20 minutes until fluffy. Refrigerate overnight before use for best texture in fried rice.
Ingredients
- 4 ½ cups jasmine rice day old, see Notes for amount of uncooked rice, cooked
- ½ lb chicken thigh thinly sliced, skinless, boneless
- 1 shallot finely chopped
- 3 cloves garlic minced
- ¾ cup carrot finely diced
- ½ cup pea frozen
- 3 egg beaten
- 4 teaspoon vegetable oil or any neutral tasting oil
Chicken marinade:
- 1 teaspoon soy sauce regular
- 1 teaspoon Shaoxing wine or sub with Dry Sherry Wine, cooking wine
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil
Sauce:
- 2 tablespoon soy sauce regular
- 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!
Notes
- Use day-old cooked jasmine rice refrigerated overnight to keep grains separate when frying.
- Marinate chicken briefly to enhance tenderness and flavor.
- Prepare and cook the rice by rinsing until water runs clear and cooking with water to knuckle height for proper texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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