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Fluffy chicken fried rice with glossy soy-glazed grains, tender chicken, soft scrambled eggs, and peas.

Chicken Fried Rice

Rebecca Blumer
Tender chicken, fluffy day-old rice, and crisp vegetables stir-fry quickly in a savory sauce. High heat and staged cooking keep each grain distinct in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 10 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Asian, Chinese
Servings 4 servings
Calories 441 kcal

Equipment

  • wok or skillet
  • bowl

Ingredients
 

  • 2 tbsp oil peanut, vegetable or canola
  • 2 eggs lightly whisked
  • 150 g chicken breast (5 oz), finely sliced into small pieces
  • 2 cloves garlic minced
  • 1/2 onion finely chopped
  • 120 g bacon (4 oz), excess fat trimmed, chopped
  • 1 small carrot peeled and diced 0.75 cm / 1/3"
  • 1/2 cup frozen corn (or can or fresh)
  • 1/2 cup frozen peas
  • 2 cups cooked white rice (packed), day old
  • 3/4 cup green onions finely sliced

SAUCE

  • 2.5 tbsp Chinese cooking wine or Mirin
  • 1 tbsp oyster sauce
  • 3 tbsp light soy sauce
  • 1/2 tsp sesame oil optional
  • 1/4 tsp white pepper optional

Instructions
 

  • Whisk the sauce ingredients in a bowl, then coat the chicken with 2 tsp of the mixture and leave it for 10 minutes. The chicken should look lightly glazed, with no excess marinade pooling in the bowl.
  • Warm 1 tbsp oil in a wok or skillet over medium heat, then scramble the eggs and transfer them out while the curds are still slightly glossy. They should be softly set rather than browned or dry.
  • Raise the heat to high and add the remaining 1/2 tbsp oil with the bacon. After about 1 minute, the bacon should begin to render and smell deeply savory.
  • Stir in the onion and garlic, then cook for about 1 1/2 minutes. The bacon should turn light golden and the garlic should smell fragrant without darkening.
  • Add the carrot, corn, and peas directly from frozen if needed, and stir-fry for 1 minute. The vegetables should become hot and bright while the skillet continues to sizzle.
  • Add the marinated chicken and stir-fry for about 1 1/2 minutes. The pieces should change from pink to opaque throughout.
  • Add the cold rice and remaining sauce, then keep the rice moving for 1 1/2 minutes. Listen for a lively sizzle as the sauce darkens and coats each grain with a light sheen.
  • Return the eggs to the skillet with the green onions and toss just until evenly distributed, then remove the pan from the heat. The egg curds should stay visible and tender among the separated grains.
  • Serve immediately. The rice should be hot, savory, and lightly smoky from the high-heat stir-fry.

Notes

Rice prep: Break apart cold clumps of day-old rice with your fingers before adding them to the pan so the kernels fry evenly.
Storage: Cool leftovers quickly and refrigerate them in an airtight container within 2 hours.
Reheating: Sprinkle a few drops of water over the rice, cover loosely, and microwave until steaming hot to restore moisture without making the grains gummy.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 441kcalCarbohydrates: 36gProtein: 21gFat: 23gSaturated Fat: 6gCholesterol: 126mgSodium: 1167mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 850IUVitamin C: 12mgCalcium: 45mgIron: 2mg
Keyword chicken fried rice, Fried Rice, takeout chicken fried rice
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