Chicken Fried Rice

There’s nothing inherently wrong with eating takeout fried rice, but I think you deserve more than that. So today, let me show you how to make chicken fried rice. With a little bit of technique that I’m going to show you today, trust me, you will have the greatest fried rice that you’ve ever had. I guarantee it!

CHICKEN FRICE RICE (4 servings)

Ingredients:

• 4 cups (840g) cooked and cooled white rice (or preferably day-old jasmine rice)
• 8.8 oz (250g) boneless skinless chicken thighs (or chicken breasts)
• 4 large eggs
• Kosher salt, to taste
• 3-4 green onions, divided
• 3 cloves garlic
• 1/4 cup frozen peas (optional)
• 1/4 cup frozen carrots (optional)
• 4 tbsp neutral oil (such as canola, avocado, vegetable oil, etc.), divided
• Generous pinch of toasted sesame seeds, to garnish
• 2 tsp toasted sesame oil

Marinade:

• 1 tsp soy sauce
• 1 tsp mirin (or Shaoxing wine, dry sherry, water, etc.)
• 1 tsp cornstarch
• 1 tsp neutral oil
• Pinch of white pepper (or black pepper)

Sauce:

• 2 tbsp soy sauce
• 1 tbsp mirin (or Shaoxing wine, dry sherry, water, etc.)
• 1/2 tbsp chicken bouillon powder
• 1/4 tsp white pepper (or black pepper)

Instructions:

COOK RICE

1. If you don’t have leftover rice, cook 2 cups (400g) of jasmine rice. Wash it two or three times. Add the same amount of water (or a little bit less) to the bowl. Pop it into a rice cooker. Press the “pressure cook” button.

2. Once cooked, spread it on a tray and let it cool completely before using. (After the moisture has evaporated, it will become dry and less sticky, it will be a lot easier to stir-fry.)

PREP INGREDIENTS

1. Marinate chicken: Cut the chicken into bite-sized pieces. Transfer to a mixing bowl. Add the soy sauce, mirin, cornstarch, oil, and white pepper to taste. Give it a good massage.

2. Beat the eggs with a pinch of salt. (Add more eggs if you want a higher protein content.)

3. Thinly slice the green onions, separating the whites and greens. Finely chop the garlic cloves. 

4. Bring a pot of water to a boil. Blanch the frozen peas and carrots (if using) for 1 to 2 minutes. Drain well. (You could also microwave them with a little bit of water.)

5. Make the sauce: Combine all the sauce ingredients in a small container and mix well.

MAKE CHICKEN FRIED RICE

1. Add 2 tablespoons of oil to a wok (or pan) and heat over high heat. Once it gets nice and hot, add the beaten eggs. Cook for about 30 seconds or until the eggs are 70 percent cooked. Remove from the wok and set aside. 

2. In the same wok, add 2 tablespoons of oil. Heat it over high heat. Once it’s heated, add the marinated chicken in a single layer. Let it sit for 2 minutes or until nicely browned on the bottom. Add the garlic and white parts of the green onions. Saute for 1 to 2 minutes.

3. Add the cooked and cooled rice. Give it a good stir for 1 to 2 minutes. (You can take a ladle and smash it down to separate the grains.)

4. Pour the sauce around the edges of the wok. Give it about 20 to 30 seconds to caramelize and mix well. (This will add a nice charred flavor and make it more delicious.) After 1 to 2 minutes, add the blanched peas and carrots. Stir-fry for another 2 minutes. If rice is still clumped, add a little bit of water and continue to stir.

5. Put the eggs back into the wok. Break into little pieces. Toss together for 1 to 2 minutes. Taste and add more salt (or soy sauce) to taste. Turn off the heat. Add the green onions, sesame seeds, and sesame oil. Give it a final mix. Serve hot and enjoy!

Storing and Reheating Leftovers

Fried rice is best enjoyed fresh, but leftovers can also be tasty if stored and reheated properly. Here’s how to do it:

• Storing Leftovers: Let the fried rice cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. For longer storage, freeze it for up to 3 months using freezer-safe containers or resealable bags.
• Reheating: Reheat fried rice in the microwave or on the stovetop. For the microwave, sprinkle a tablespoon or two of water over the rice, cover the dish, and heat until warmed through. If reheating on the stovetop, heat a little oil in a pan, add the rice, and stir frequently. To keep the rice moist, you can add a splash of water if needed.

WATCH FULL VIDEO

FAQ

1. What type of rice is best for making chicken fried rice?

• For the best chicken fried rice, use long-grain rice like jasmine rice. Long-grain rice has a slightly sticky texture that helps the grain stay separate and fluffy, which is ideal for stir-frying. While short-grain rice can also be used, it tends to be stickier and may result in a clumped texture. If you prefer to use short-grain rice, just be aware that it might create a different texture in your fried rice.

2. Is it okay to use freshly cooked rice for making fried rice?

• Yes, while leftover rice that has been refrigerated for a few hours or overnight is generally preferred for fried rice due to its ideal texture, you can definitely use freshly cooked rice as well. Just make sure to spread the freshly cooked rice out on a large baking sheet and let it cool completely before using it. For even better results, refrigerate it for about 30 minutes to help it firm up and dry out. Once the rice is cooled and the moisture has evaporated, it will be less sticky and much easier to stir-fry, giving you a great result.

3. Can I make chicken fried rice without a wok?

• Yes, you can make delicious chicken fried rice without a wok! A large, heavy-bottomed skillet or frying pan works just fine. The key is to use a pan that can get very hot and has enough surface area to allow the ingredients to cook evenly without overcrowding. This will help you achieve the smoky, charred flavor known as “wok hei” in stir-frying, even if you don’t have a traditional wok.

YOU MAY ALSO LIKE:

• Beef and Broccoli
• Chicken Chow Mein
• Beef Fried Rice
• Lo Mein
• Sesame Chicken

Chinese Chicken Fried Rice

Recipe by Aaron and Claire

Servings

4

servings

Ingredients

• 4 cups (840g) cooked and cooled white rice (preferably day-old jasmine rice)

• 8.8 oz (250g) boneless skinless chicken thighs (or chicken breasts)

• 4 large eggs

• Kosher salt, to taste

• 3-4 green onions, divided

• 3 cloves garlic

• 1/4 cup frozen peas (optional)

• 1/4 cup frozen carrots (optional)

• 4 tbsp neutral oil (such as canola, vegetable oil, etc.), divided

• Generous pinch of toasted sesame seeds, to garnish

• 2 tsp toasted sesame oil

• Marinade:

• 1 tsp soy sauce

• 1 tsp mirin (or Shaoxing wine, dry sherry, water, etc.)

• 1 tsp cornstarch

• 1 tsp neutral oil

• Pinch of white pepper (or black pepper)

• Sauce:

• 2 tbsp soy sauce

• 1 tbsp mirin (or Shaoxing wine, dry sherry, water, etc.)

• 1/2 tbsp chicken bouillon powder

• 1/4 tsp white pepper (or black pepper)

Directions

• Cook Rice
• If you don’t have leftover rice, cook 2 cups (400g) of jasmine rice. Wash it two or three times. Add the same amount of water (or a little bit less) to the bowl. Pop it into a rice cooker. Press the “pressure cook” button. Once cooked, spread it on a tray and let it cool completely before using. (After the moisture has evaporated, it will become dry and less sticky, it will be a lot easier to stir-fry.)
• Prep Ingredients
• Marinate chicken: Cut the chicken into bite-sized pieces. Transfer to a mixing bowl. Add the soy sauce, mirin, cornstarch, oil, and white pepper to taste. Give it a good massage.
• Beat the eggs with a pinch of salt. (Add more eggs if you want a higher protein content.)
• Thinly slice the green onions, separating the whites and greens. Finely chop the garlic cloves. 
• Bring a pot of water to a boil. Blanch the frozen peas and carrots (if using) for 1 to 2 minutes. Drain well. (You could also microwave them with a little bit of water.)
• Make the sauce: Combine all the sauce ingredients in a small container and mix well.
• Make Chicken Fried Rice
• Add 2 tablespoons of oil to a wok (or pan) and heat over high heat. Once it gets nice and hot, add the beaten eggs. Cook for about 30 seconds or until the eggs are 70 percent cooked. Remove from the wok and set aside. 
• In the same wok, add 2 tablespoons of oil. Heat it over high heat. Once it’s heated, add the marinated chicken in a single layer. Let it sit for 2 minutes or until nicely browned on the bottom. Add the garlic and white parts of the green onions. Saute for 1 to 2 minutes.
• Add the cooked and cooled rice. Give it a good stir for 1 to 2 minutes. (You can take a ladle and smash it down to separate the grains.)
• Pour the sauce around the edges of the wok. Give it about 20 to 30 seconds to caramelize and mix well. (This will add a nice charred flavor and make it more delicious.) After 1 to 2 minutes, add the blanched peas and carrots. Stir-fry for another 2 minutes. If rice is still clumped, add a little bit of water and continue to stir.
• Put the eggs back into the wok. Break into little pieces. Toss together for 1 to 2 minutes. Taste and add more salt (or soy sauce) to taste. Turn off the heat. Add green onions, sesame seeds, and sesame oil. Give it a final mix. Serve hot and enjoy!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml