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Asian Chicken Fried Rice Recipe

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★★★★★

4.5 from 75 reviews

A flavorful and classic Asian Chicken Fried Rice recipe that combines tender chicken, crispy bacon, fresh vegetables, and perfectly cooked eggs, all tossed with a savory sauce made from Chinese cooking wine, oyster sauce, and soy sauce. This dish is quick to prepare, ideal for using day-old rice, and packed with balanced, delicious flavors perfect for a satisfying meal.

Ingredients

Scale

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

Protein and Eggs

  • 2 tbsp oil
  • 2 eggs
  • 180g chicken breast, cut into 1/2-inch pieces
  • 120g bacon, cut into 1/2-inch pieces

Vegetables and Aromatics

  • 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)

Other

  • 2 cups cooked white rice, day-old and chilled

Instructions

  1. Prepare the Sauce: 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 to let the flavors meld while preparing other ingredients.
  2. Prep Ingredients: Mince the garlic, dice the onion and carrot into small even pieces, slice the green onions keeping whites and greens separate, cut the chicken breast and bacon into 1/2-inch pieces. Having everything ready before cooking is key as the stir-frying process is quick.
  3. Cook the Eggs: Heat a wok or large skillet over medium-high heat and add 1 tablespoon of oil. Crack eggs directly into the pan and scramble, breaking them into small, bite-sized pieces. Cook for about 2-3 minutes until just set but still tender. Transfer eggs to a plate and set aside.
  4. Cook Bacon and Aromatics: Return wok to medium-high heat, add remaining 1 tablespoon of oil. Add bacon pieces and cook for about 1 minute until they start to release fat. Then add minced garlic and diced onion, stir constantly for 30 seconds to release their fragrance.
  5. Add Chicken: Add chicken pieces to the wok and cook for 1 to 1.5 minutes, stirring frequently, until mostly cooked through and coated with rendered bacon fat.
  6. Cook Vegetables: Add diced carrot, corn, and peas to the wok. Stir-fry for about 1 minute until vegetables are heated through but still retain some firmness and freshness.
  7. Add Rice and Sauce: Add the chilled day-old rice, breaking up clumps with a spatula. Pour in the prepared sauce. Stir vigorously and constantly for about 1.5 minutes to evenly coat the rice and combine all ingredients.
  8. Combine Eggs and Green Onion Whites: Add the cooked eggs and white parts of the green onions back into the wok. Toss all together for about 30 seconds to warm through and integrate flavors.
  9. Serve: Transfer to serving bowls or plates. Garnish with the green parts of the green onions. Serve immediately while hot to enjoy the best flavor and texture.

Notes

  • Using day-old chilled rice helps prevent clumping and creates the best texture for fried rice.
  • Slightly undercooking the eggs keeps them tender when re-added to the rice.
  • Be sure to prep all ingredients before cooking because the stir-frying process happens quickly.
  • You can substitute bacon with ham or omit it for a lighter version.
  • Adjust the amount of soy sauce or oyster sauce to your taste preference for saltiness and umami.
  • Wok is preferred for stir-frying because of its high heat and shape, but a large skillet works well too.
  • Keep vegetables crisp and vibrant by stir-frying them briefly, avoiding overcooking.

Keywords: Asian Chicken Fried Rice, Fried Rice, Chinese Recipe, Quick Dinner, Stir Fry, Chicken and Bacon Rice

Find it online: https://jedentaglecker.com/asian-chicken-fried-rice-recipe/