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–+ servings
A close-up of a mound of delicious Chicken Fried Rice topped with fresh green onions.

Chicken Fried Rice

This recipe provides instructions for making restaurant-style chicken fried rice using day-old rice and a simple sauce mixture.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: Asian
Calories: 441
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

  • Wok or skillet
  • Small bowl

Method
 

  1. Mix the sauce ingredients in a bowl. Pour 2 teaspoons of the sauce over the chicken, toss to coat, and set aside for 10 minutes.
  2. Heat 1 tablespoon of oil in a wok or skillet over medium heat. Add the egg and scramble until just cooked (still slightly wet), then remove it from the wok.
  3. Turn the heat up to high. Add the remaining 1/2 tablespoon of oil and the bacon into the same skillet. Cook for about 1 minute until the fat starts to melt, then add the onion and garlic.
  4. Cook until the bacon is light golden, about 1 1/2 minutes.
  5. Add the vegetables (they can still be frozen). Cook for 1 minute.
  6. Add the chicken and cook until it changes color from pink to white, about 1 1/2 minutes.
  7. Add the rice and the remaining sauce ingredients. Cook for 1 1/2 minutes, stirring constantly.
  8. Add the cooked egg and green onion, toss through to disperse evenly, then remove from the heat.
  9. Serve immediately.

Nutrition

Calories: 441kcalCarbohydrates: 36gProtein: 21gFat: 23gSaturated Fat: 6gCholesterol: 126mgSodium: 1167mgPotassium: 501mgFiber: 3gSugar: 4gVitamin A: 3043IUVitamin C: 15mgCalcium: 52mgIron: 2mg

Notes

For substitutions, you can replace the carrot, corn, and peas with any dice-able, stir-fry-able vegetables you prefer. Bacon is used here as a substitute for Chinese sausages or BBQ Pork. If you use very fatty bacon, trim more fat to prevent the fried rice from tasting too strongly of bacon. The best rice for this recipe is long grain white rice that has been cooked and then refrigerated overnight or frozen and thawed. The rice needs to be dry and crumbly, not sticky. If you cannot use alcohol, reduce the oyster and soy sauce to 2 teaspoons each, and add 1 tablespoon of water to the sauce mixture. When you add the rice, add 1/2 teaspoon of chicken or vegetable stock powder (or a crumbled bouillon cube). Stir this through, then add the remaining sauce ingredients, excluding the cooking wine. Add a small sprinkle of salt at the end if you want more saltiness. Oyster sauce can be substituted with fish sauce plus hoisin sauce, or just hoisin sauce. Use light or all-purpose soy sauce; dark soy sauce will make the flavor too intense. Leftovers keep for up to 3 days; reheat in the microwave with a sprinkle of water if needed to moisten it.

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