Chinese Chicken Fried Rice
Chinese Chicken Fried Rice
Ingredients
- 4 cups cooked day-old rice, (about 550g)
- 3 eggs, beaten
- 1/2 cup carrots, diced (about 75g)
- 1/2 cup peas, (about 70g)
- 3 scallions, green parts only, sliced
- 1/2 medium onion, diced
- 4 cloves garlic, minced
- 1 teaspoon red chili flakes, to 2 teaspoons
- oil, for cooking
For the Sauce
- 2 1/2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons Chinese cooking wine
For the Chicken
- 350 g boneless, skinless chicken thighs, diced
- 1/4 teaspoon salt
- 1/2 teaspoon chicken bouillon
Instructions
- 1
Dice the 350g of boneless, skinless chicken thighs. Season the diced chicken with 1/4 teaspoon of salt and 1/2 teaspoon of chicken bouillon, then mix well to ensure even coating.
⏱️ 5 min
- 2
Beat the 3 eggs in a medium-sized bowl until well combined.
⏱️ 2 min
- 3
Heat a large pan or wok over medium-high heat. Add enough oil to lightly coat the bottom of the pan. Pour in the beaten eggs and scramble them, breaking them into smaller pieces as they cook. Once cooked, roughly chop the scrambled eggs directly in the pan, then remove them and set aside in a separate bowl.
⏱️ 4 min
- 4
Add a little more oil to the hot pan. Add the seasoned diced chicken thighs and cook, stirring occasionally, until they are golden brown and cooked through.
⏱️ 6 min
- 5
Add the 1/2 medium diced onion and 4 cloves of minced garlic to the pan with the chicken. Stir-fry for 1-2 minutes until fragrant. Then, add the 1/2 cup (about 75g) of diced carrots and 1/2 cup (about 70g) of peas to the pan. Continue to stir-fry for another 3-4 minutes until the vegetables are slightly tender-crisp.
⏱️ 5 min
- 6
Add the 4 cups (about 550g) of cooked day-old rice to the pan. Use your spatula to break up any clumps of rice and mix it thoroughly with the chicken and vegetables.
⏱️ 3 min
- 7
In a separate small bowl, combine the 2 1/2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 2 tablespoons of Chinese cooking wine. Pour this sauce mixture evenly over the rice in the pan. Stir well to ensure the rice is evenly coated with the sauce.
⏱️ 3 min
- 8
Return the cooked scrambled eggs to the pan. Add the sliced green parts of the 3 scallions and 1 to 2 teaspoons of red chili flakes (adjust to your preferred level of spice). Stir all the ingredients together until everything is well combined and heated through.
⏱️ 2 min
- 9
Transfer the Chinese chicken fried rice to a serving dish and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Chinese Chicken Fried Rice
- 4 cups cooked day-old rice, (about 550g)
- 3 eggs, beaten
- 1/2 cup carrots, diced (about 75g)
- 1/2 cup peas, (about 70g)
- 3 scallions, green parts only, sliced
- 1/2 medium onion, diced
- 4 cloves garlic, minced
- 1 teaspoon red chili flakes, to 2 teaspoons
- oil, for cooking
For the Sauce
- 2 1/2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons Chinese cooking wine
For the Chicken
- 350 g boneless, skinless chicken thighs, diced
- 1/4 teaspoon salt
- 1/2 teaspoon chicken bouillon
Instructions
- 1
Dice the 350g of boneless, skinless chicken thighs. Season the diced chicken with 1/4 teaspoon of salt and 1/2 teaspoon of chicken bouillon, then mix well to ensure even coating.
⏱️ 5 min - 2
Beat the 3 eggs in a medium-sized bowl until well combined.
⏱️ 2 min - 3
Heat a large pan or wok over medium-high heat. Add enough oil to lightly coat the bottom of the pan. Pour in the beaten eggs and scramble them, breaking them into smaller pieces as they cook. Once cooked, roughly chop the scrambled eggs directly in the pan, then remove them and set aside in a separate bowl.
⏱️ 4 min - 4
Add a little more oil to the hot pan. Add the seasoned diced chicken thighs and cook, stirring occasionally, until they are golden brown and cooked through.
⏱️ 6 min - 5
Add the 1/2 medium diced onion and 4 cloves of minced garlic to the pan with the chicken. Stir-fry for 1-2 minutes until fragrant. Then, add the 1/2 cup (about 75g) of diced carrots and 1/2 cup (about 70g) of peas to the pan. Continue to stir-fry for another 3-4 minutes until the vegetables are slightly tender-crisp.
⏱️ 5 min - 6
Add the 4 cups (about 550g) of cooked day-old rice to the pan. Use your spatula to break up any clumps of rice and mix it thoroughly with the chicken and vegetables.
⏱️ 3 min - 7
In a separate small bowl, combine the 2 1/2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 2 tablespoons of Chinese cooking wine. Pour this sauce mixture evenly over the rice in the pan. Stir well to ensure the rice is evenly coated with the sauce.
⏱️ 3 min - 8
Return the cooked scrambled eggs to the pan. Add the sliced green parts of the 3 scallions and 1 to 2 teaspoons of red chili flakes (adjust to your preferred level of spice). Stir all the ingredients together until everything is well combined and heated through.
⏱️ 2 min - 9
Transfer the Chinese chicken fried rice to a serving dish and serve immediately.