Description
A flavorful and easy Chinese chicken fried rice recipe that combines tender diced chicken, scrambled eggs, and colorful vegetables stir-fried with soy sauce and sesame oil for a delicious, satisfying meal. Perfect for using day-old rice to achieve the best texture and packed with vibrant flavors and simple ingredients.
Ingredients
Scale
Protein
- 1 lb (450g) chicken breast or thighs, diced into small cubes
- 2 large eggs (beaten)
Vegetables
- 1/2 cup frozen peas
- 1/2 cup frozen carrots (diced)
- 1/4 cup bell pepper (diced, or any other vegetables of choice)
- 3 green onions (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
Staples & Oils
- 4 cups cooked rice (preferably day-old rice for best texture)
- 2 tablespoons soy sauce (adjust to taste)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil (for cooking)
Instructions
- Prep the Ingredients: Dice the chicken into small cubes, chop the green onions and garlic finely. If using day-old rice, gently break it up to separate the grains for better texture during cooking.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
- Scramble the Eggs: In the same skillet, add a bit more oil if needed. Crack the eggs into the pan and scramble them until fully cooked, then remove and set aside with the chicken.
- Stir-fry the Veggies: Add minced garlic and grated ginger to the skillet, sauté for about 30 seconds until fragrant. Add peas, carrots, bell pepper, and any other veggies chosen. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
- Combine Everything: Add the cooked rice to the skillet, breaking up any clumps with your spatula. Stir-fry the rice for 2-3 minutes to heat through evenly and absorb flavors.
- Add the Chicken and Eggs: Return the cooked chicken and scrambled eggs into the skillet with the rice and vegetables, mixing them thoroughly.
- Season and Finish: Pour in soy sauce and sesame oil according to taste. Stir everything together to combine well and cook for another 1-2 minutes to meld the flavors.
- Garnish and Serve: Finally, sprinkle chopped green onions over the fried rice, toss well, and serve hot.
Notes
- For best texture, use day-old cooked rice which is drier and prevents clumping.
- Adjust soy sauce quantity to control saltiness and flavor intensity.
- Feel free to add vegetables like bell peppers, corn, or mushrooms for variety.
- Use high heat when stir-frying to get a nice slightly crisp texture without overcooking.
- Chicken thighs provide more flavor and juiciness, but chicken breast works well too.
- If you prefer a spicier dish, add chopped chili or chili sauce during stir-frying.
