Chicken Fried Rice Recipe

Introduction

Asian Chicken Fried Rice is a quick, flavorful dish perfect for using leftover rice and simple ingredients. With tender chicken, crisp vegetables, and savory sauce, it’s a satisfying meal in minutes. This recipe balances rich, aromatic flavors with fresh textures.

Ingredients

• 2.5 tbsp Chinese cooking wine
• 1.5 tbsp oyster sauce (I use Lee Kum Kee Premium Oyster Sauce)
• 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 (I use Birds Eye sweet peas)
• 2 cups cooked white rice (day-old, chilled is best)
• 3/4 cup green onions (sliced, whites and greens separated)

Instructions

1. Step 1: In a small bowl, combine Chinese cooking wine, oyster sauce, light soy sauce, sesame oil, white pepper, and ground ginger. Stir well and set aside.
2. Step 2: Prepare all ingredients: mince garlic, dice onion and carrot into small pieces, slice green onions keeping whites and greens separate, cut chicken and bacon into 1/2-inch pieces.
3. Step 3: Heat a wok or large skillet over medium-high heat and add 1 tablespoon oil. Crack eggs directly into the wok and scramble, breaking into small pieces. Cook 2-3 minutes until just set but still tender. Transfer eggs to a plate and set aside.
4. Step 4: Return wok to heat and add remaining 1 tablespoon oil. Cook bacon for about 1 minute. Add minced garlic and diced onion, stirring constantly for 30 seconds until fragrant.
5. Step 5: Add chicken pieces and stir frequently for 1 to 1.5 minutes until mostly cooked through.
6. Step 6: Add diced carrot, corn, and peas; stir-fry for 1 minute until vegetables are heated and carrot softens slightly.
7. Step 7: Add chilled rice, breaking up clumps as you stir. Pour in the sauce mixture and toss constantly for about 1.5 minutes to coat evenly and combine flavors.
8. Step 8: Return cooked eggs and white parts of green onions to the wok. Toss for 30 seconds to warm through and mix well.
9. Step 9: Transfer to serving bowls and garnish with green parts of the green onions. Serve immediately while hot.

Tips & Variations

• Use day-old, chilled rice to prevent clumping and achieve the perfect fried rice texture.
• Try substituting chicken with shrimp or tofu for a different protein option.
• Add a splash of toasted sesame oil at the end for extra aroma and flavor.
• Feel free to toss in other vegetables like bell peppers or bean sprouts based on what you have.

Storage

Store leftover fried rice in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly in a wok or skillet over medium heat with a splash of oil to restore texture. Avoid microwaving if possible, as it can make the rice soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use freshly cooked rice instead of day-old rice?

Freshly cooked rice tends to be too moist and sticky, which can result in mushy fried rice. It’s best to use rice that has been cooked and chilled for at least a few hours or overnight for the best texture.

What can I use if I don’t have Chinese cooking wine?

If you don’t have Chinese cooking wine, dry sherry or a dry white wine can be a good substitute. Alternatively, you can omit it and add a little extra soy sauce or a splash of rice vinegar for acidity.

Asian Chicken Fried Rice Recipe

Print Recipe

★★★★★

4.9 from 68 reviews

A flavorful and quick Asian Chicken Fried Rice recipe made with tender chicken breast, crispy bacon, fresh vegetables, and a savory sauce blend, all stir-fried with day-old rice for the perfect takeout-style meal at home.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 3 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Sauce 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

Main Ingredients

• 2 tbsp oil (divided)
• 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 preferred)
• 2 cups cooked white rice (day-old, chilled)
• 3/4 cup green onions, sliced (whites and greens separated)

Instructions

1. Prepare the Sauce: Combine Chinese cooking wine, oyster sauce, light soy sauce, sesame oil, white pepper, and ground ginger in a small bowl. Stir well to blend the flavors and set aside.
2. Prep the Ingredients: Mince garlic, dice onion and carrot into small pieces, slice green onions keeping whites and greens separate, cut chicken breast and bacon into 1/2-inch pieces to have everything ready for quick cooking.
3. Cook the Eggs: Heat wok or large skillet over medium-high heat, add 1 tablespoon of oil. Crack eggs directly into the wok and scramble, breaking into small pieces. Cook for 2-3 minutes until just set but still tender. Remove and set aside.
4. Cook Bacon, Garlic, and Onion: Return wok to medium-high heat, add remaining 1 tablespoon oil. Cook bacon pieces for about 1 minute, then add minced garlic and diced onion, stir constantly for 30 seconds to release aromas.
5. Cook Chicken: Add chicken pieces to the wok and stir-fry for 1 to 1.5 minutes until almost cooked through. The bacon fat will flavor the ingredients.
6. Add Vegetables: Stir in diced carrot, corn, and peas. Stir-fry for about 1 minute until vegetables are heated through and carrot softens slightly but remains firm.
7. Add Rice and Sauce: Add chilled, day-old rice, breaking clumps as you stir. Pour in the prepared sauce and toss everything continuously for 1.5 minutes, ensuring even coating of sauce on all rice grains.
8. Add Eggs and Green Onions: Return scrambled eggs and the white parts of green onions to the wok. Toss together for 30 seconds to warm through and combine the flavors well.
9. Serve: Transfer fried rice to serving bowls or plates. Garnish with green parts of the green onions. Serve immediately while hot.

Notes

• Using day-old, chilled rice is essential to prevent clumping and achieve the best texture.
• Prepare all ingredients before starting to cook since the frying process is quick.
• Do not overcook the vegetables; they should remain slightly firm for texture balance.
• Slightly undercooking the eggs during initial scramble keeps them tender after mixing into the rice.
• Adjust the amount of soy sauce or oyster sauce to taste if needed.

Keywords: Asian chicken fried rice, quick fried rice, chicken and bacon fried rice, stir-fry rice recipe, easy Asian dinner