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Chinese Chicken Fried Rice

Chinese Chicken Fried Rice

This Chinese Chicken Fried Rice is a quick takeout-style recipe with juicy chicken, fluffy jasmine rice, vegetables, eggs, and savory flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • For the Fried Rice
  • 4 ½ cups cooked jasmine rice cold and day-old
  • ½ lb boneless skinless chicken thighs thinly sliced
  • 1 ½ cups frozen peas and carrots or mixed vegetables
  • 3 large eggs beaten
  • 1 small shallot or ¼ onion finely diced
  • 3 garlic cloves minced
  • 4 teaspoons vegetable oil
  • For the Chicken Marinade
  • 1 teaspoon soy sauce
  • 1 teaspoon Shaoxing wine or chicken broth
  • 1 teaspoon cornstarch
  • 1 teaspoon vegetable oil
  • For the Sauce
  • 2 tablespoons soy sauce
  • ½ tablespoon dark soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon chicken bouillon powder
  • ⅛ teaspoon white pepper or black pepper

Method
 

  1. In a medium bowl, combine the sliced chicken with soy sauce, Shaoxing wine, cornstarch, and vegetable oil. Mix well and let marinate for 5–10 minutes.
  2. In a separate small bowl, whisk together soy sauce, dark soy sauce, sesame oil, chicken bouillon powder, and pepper to make the sauce. Set aside.
  3. Heat 1 teaspoon of vegetable oil in a large skillet or wok over medium-high heat.
  4. Add the marinated chicken and cook until fully cooked and lightly golden, then remove from the pan and set aside.
  5. Add another teaspoon of oil to the skillet and sauté the garlic and shallots for a few seconds until fragrant.
  6. Stir in the frozen vegetables and cook briefly until heated through. Push everything to one side of the pan.
  7. Add the remaining oil to the empty side of the skillet and pour in the beaten eggs. Let them sit for a few seconds before scrambling into small pieces.
  8. Add the cold rice and cooked chicken back into the skillet. Toss everything together until evenly combined.
  9. Pour the sauce around the edges of the pan and let it cook for a few seconds before mixing it into the rice.
  10. Stir-fry everything together until the rice is evenly coated and slightly toasted.
  11. Serve warm and garnish with green onions if desired.

Notes

  • Cold day-old rice works best because it stays firm and fries properly without becoming mushy.
  • Use high heat for authentic fried rice texture and flavor.
  • Do not overcrowd the skillet or wok, or the rice may steam instead of fry.
  • Let the sauce toast briefly on the pan before mixing for deeper flavor.
  • Chicken thighs stay juicier than chicken breasts in fried rice.
  • Stir continuously to prevent sticking or burning.
  • Sesame oil should be added toward the end for the best aroma and flavor.