Easy Chinese-Style Chicken Fried Rice

Name: Easy Chinese-Style Chicken Fried Rice
Cook time: 30 min
Total time: 30 min
Cuisine: Chinese
Ingredients: cooked rice — 500 g; chicken fillet — 4 pcs; yellow onion medium size — 1 pcs; carrot, large — 1 pcs; garlic — 3 clove; eggs — 3 pcs; green pea — 150 g; soy sauce — 50 ml; bunch of scallions — 30 g

30 minutes

Medium

Chinese fried rice is the most wonderful way to make use of yesterday's leftover rice. To be honest, I often cook rice specifically for this purpose — my leftovers are rarely enough to feed even two people.

As for the fillings, you can usually throw in whatever happens to be lingering in the fridge — ham, leftover veggies, or scraps of chicken. This time, I’ve made this fried rice with chicken breasts, and it’s a complete, satisfying meal all on its own.

Main Courses Chinese cuisine

16 seconds ago

Ingredients for 6 servings:

Base

Recipe:

Ingredient Notes:

Rice. Regular long-grain rice works perfectly. In my experience, I’ve even made this with Basmati or leftover sushi rice.
Ideally, the rice should be day-old (well-chilled and firm). This prevents it from turning into mush during vigorous tossing in the wok. If you’re in a rush, you can cook the rice a few hours ahead of time and let it cool completely.
Chicken. I used chicken breast fillets for this recipe. However, for a 100% guarantee of juiciness, go with boneless chicken thighs.
- Variations: You can swap the chicken for other proteins like pork tenderloin, beef sirloin, or turkey breast.
Vegetables. I’ve used carrots and peas here, but feel free to vary the mix. Zucchini, green beans, eggplant, bell peppers, or mushrooms (button, oyster, or shiitake) are all excellent choices.
Aromatics. This version uses only garlic, but you can add some finely minced fresh ginger for extra flavor. If you want a bit of heat, don’t hesitate to add some chili peppers. Both ginger and chili should be added to the wok along with the white parts of the green onions.
Soy sauce. Use regular soy sauce here, not dark soy sauce.
Eggs. The size of the eggs doesn’t strictly matter. If you have leftover egg whites from making custard, crème brûlée, or homemade pasta, you can use those instead of whole eggs.

Let’s start cooking!

Dice the onion and carrots into medium-sized cubes. Cut the chicken into small pieces. Finely chop the garlic.

Heat 3 tbsp of vegetable oil in a wok over a high heat. Cook the chicken in batches until golden brown (about 1 minute per batch). Transfer to a plate.

Add the onions and carrots to the wok and stir-fry until the vegetables begin to soften.

Finely chop the white parts of the spring onions. Add them to the wok. Sauté for 30 seconds.

Crack the eggs into the wok.

Sauté, stirring constantly with a spatula, to make scrambled eggs.

Return the chicken and vegetables to the wok.

Add the rice, garlic and peas.

Pour in the soy sauce and cook, stirring continuously, until the rice is heated through. Finally, stir in the chopped green parts of the onion.

Serve.

Enjoy!

This Easy Chinese-Style Chicken Fried Rice recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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