Name: Asian Chicken Fried Rice Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2.5 tbsp Chinese cooking wine; 1.5 tbsp oyster sauce (Lee Kum Kee Premium Oyster Sauce recommended); 4 tbsp light soy sauce; 3/4 tsp sesame oil; 1/4 tsp white pepper; 1/4 tsp ground ginger; 2 tbsp oil; 2 eggs; 180g chicken breast, cut into 1/2-inch pieces; 120g bacon, cut into 1/2-inch pieces; 2 garlic cloves, minced; 1/2 onion, diced; 1 small carrot, finely diced; 1/2 cup corn; 1/2 cup peas (preferably Birds Eye sweet peas); 3/4 cup green onions, sliced (whites and greens separated); 2 cups cooked white rice, day-old and chilled

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Introduction

This Asian Chicken Fried Rice is a quick and flavorful dish that combines tender chicken, crisp vegetables, and fragrant seasonings. Perfect for using up leftover rice, it delivers a satisfying meal with a hint of savory sweetness and a touch of freshness from green onions.

A black pan filled with fried rice sits on a white marbled surface covered partly by a white cloth. The fried rice is made of light brown rice mixed evenly with small pieces of cooked chicken in light beige, diced orange carrots, green peas, bright yellow scrambled eggs, and yellow corn kernels. The dish is topped with finely chopped green onions scattered all over. Nearby, there is a small white bowl with dark soy sauce and a wooden pepper grinder. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 tbsp Chinese cooking wine
1.5 tbsp oyster sauce (Lee Kum Kee Premium Oyster Sauce recommended)
4 tbsp light soy sauce
3/4 tsp sesame oil
1/4 tsp white pepper
1/4 tsp ground ginger
2 tbsp oil
2 eggs
180g chicken breast, cut into 1/2-inch pieces
2 garlic cloves, minced
1/2 onion, diced
120g bacon, cut into 1/2-inch pieces
1 small carrot, finely diced
1/2 cup corn
1/2 cup peas (Birds Eye sweet peas recommended)
2 cups cooked white rice (day-old, chilled is best)
3/4 cup green onions, sliced (whites and greens separated)

Instructions

Step 1: Combine Chinese cooking wine, oyster sauce, light soy sauce, sesame oil, white pepper, and ground ginger in a small bowl. Stir well and set aside.
Step 2: Prepare all ingredients: mince garlic, dice onion and carrot finely, slice green onions separating whites and greens, cut chicken and bacon into 1/2-inch pieces.
Step 3: Heat a wok or large skillet over medium-high heat and add 1 tablespoon of oil. Crack eggs into the wok and scramble, breaking into small pieces as they cook. When cooked through (about 2-3 minutes), transfer eggs to a clean plate and set aside.
Step 4: Return wok to medium-high heat and add remaining 1 tablespoon of oil. Cook bacon for about 1 minute, then add garlic and onion, stirring for 30 seconds to release aromas.
Step 5: Add chicken pieces and cook for 1 to 1.5 minutes, stirring frequently until mostly cooked through.
Step 6: Stir in carrot, corn, and peas and cook for about 1 minute until vegetables are heated through but still slightly firm.
Step 7: Add chilled rice, breaking up clumps with your spatula. Pour in the sauce mixture and toss constantly for about 1.5 minutes to coat the rice evenly.
Step 8: Return cooked eggs and the white parts of the green onions to the wok. Toss together for 30 seconds to warm through and combine.
Step 9: Transfer to serving bowls or plates, garnish with green parts of the green onions, and serve immediately while hot.

Tips & Variations

Use day-old rice chilled in the fridge to prevent clumping and achieve the best texture.
Substitute chicken with shrimp or tofu for a different protein option.
Add a dash of chili sauce or fresh chili flakes for a spicy kick.
Feel free to swap vegetables depending on what you have, such as bell peppers or mushrooms.

Storage

Store leftover fried rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in a microwave until steaming hot, stirring occasionally to heat evenly.

How to Serve

A yellow pan filled with fried rice sits on a white marbled surface over a white cloth. The fried rice has a mix of colors and textures including light golden brown rice, small bright green peas, yellow corn kernels, orange carrot pieces, and light brown cooked chicken chunks. There are small yellow scrambled egg bits scattered throughout with green sliced scallions on top. In the background, there is a white bowl with dark soy sauce and a wooden pepper grinder. The overall scene is bright and the food looks fresh and well mixed. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of day-old rice?

Freshly cooked rice tends to be moist and sticky, which can cause clumping when stir-fried. Using day-old, chilled rice helps ensure the grains stay separate and the dish has the right texture.

What type of soy sauce is best for this recipe?

Light soy sauce is recommended as it provides a balanced salty flavor without overpowering the other ingredients. Dark soy sauce can be used sparingly if you prefer a richer color and taste.