Chinese Chicken Fried Rice

This Chinese chicken fried rice has become my go-to meal when I need to transform leftover rice into something spectacular with minimal effort. The combination of tender chicken, colorful vegetables, and fluffy eggs creates a restaurant-quality dish right in your own kitchen.

I first made this recipe when I needed to use up some day-old rice and leftover rotisserie chicken. My family was so impressed they requested it weekly, and it has since become our favorite way to repurpose leftovers into a completely new and exciting meal.

Ingredients

• Day-old rice: the key to authentic texture as fresh rice tends to become mushy
• Chicken breast or thighs: diced small for quick cooking and even distribution throughout the dish
• Eggs: adds protein and creates those beloved golden bits throughout
• Frozen peas and carrots: convenience ingredients that add color and nutrition
• Soy sauce: provides that essential umami flavor that makes fried rice irresistible
• Sesame oil: a finishing oil that adds authentic nutty flavor use sparingly
• Green onions: adds fresh flavor and beautiful color contrast
• Garlic: minced fresh for the most aromatic flavor base

Step-by-Step Instructions

Prep the Ingredients:

Start by having everything ready before turning on the heat. Dice your chicken into uniform small cubes about half-inch in size for even cooking. Chop green onions separating the white parts from the green parts as they'll be used at different stages. Break up any clumps in your day-old rice using your fingers to ensure each grain can be coated with flavor.

Cook the Chicken:

Heat your wok or large skillet until it's very hot before adding oil. This creates the perfect environment for quick cooking without steaming. Add diced chicken in a single layer and resist the urge to stir immediately. Let it develop a golden crust for about 2 minutes before stirring. Cook until no pink remains but be careful not to overcook as it will continue cooking when added back to the rice.

Scramble the Eggs:

Lower the heat slightly and add beaten eggs to the same pan. The residual chicken flavor will infuse into the eggs. Use your spatula to gently move the eggs around creating soft curds rather than tiny pieces. When they're just set but still slightly glossy remove them to prevent overcooking.

Stir-fry the Veggies:

Return heat to high and add the white parts of your green onions along with garlic. The aromatic base will immediately release its fragrance. Add your frozen vegetables directly without thawing them first as the moisture helps create steam that quickly cooks them through while maintaining their vibrant color.

Combine Everything:

Add rice to the hot pan spreading it out in an even layer. Let it sit undisturbed for about 30 seconds to allow some grains to crisp slightly before stirring. This creates textural contrast that makes restaurant fried rice so special. Fold in the chicken and eggs gently to maintain their integrity.

Add Flavor:

Drizzle soy sauce around the perimeter of the pan rather than directly on the rice. This allows the sauce to heat up and caramelize slightly before hitting the rice creating deeper flavor. Finish with a light drizzle of sesame oil and toss with the green parts of your green onions just before serving for maximum freshness.

Save This

The sesame oil is truly the secret ingredient in this recipe. I once made this dish without it when I ran out and my husband immediately noticed something was missing. Just a small drizzle transforms the entire dish with its distinctive nutty aroma that instantly transports you to your favorite Chinese restaurant.

Perfecting Your Rice

The single most important element of great fried rice is starting with properly cooled day-old rice. Fresh rice contains too much moisture and will turn mushy when stir-fried. If you find yourself craving fried rice without leftover rice cook fresh rice with slightly less water than usual then spread it on a baking sheet and refrigerate uncovered for at least an hour to dry out. This trick has saved me countless times when the fried rice craving strikes unexpectedly.

Customization Options

This recipe welcomes endless variations based on what you have available. Swap chicken for shrimp prawns or tofu for a vegetarian version. For vegetables consider adding diced bell peppers snow peas water chestnuts or bean sprouts for added crunch. If you enjoy heat incorporate sriracha chili oil or red pepper flakes. The beauty of fried rice is its adaptability while maintaining its comforting essence regardless of the ingredients you choose.

Authentic Touches

For a more authentic experience try using Chinese light and dark soy sauce instead of regular soy sauce. Light soy sauce adds saltiness while dark soy sauce contributes color and deeper flavor. A touch of oyster sauce adds wonderful umami notes that elevate the dish. Chinese cooking wine Shaoxing wine added at the beginning of cooking evaporates while leaving behind complex flavor notes that make your homemade version taste like it came from your favorite restaurant.

Common Queries

→ Why is day-old rice recommended?

Day-old rice dries out slightly overnight, preventing clumping and helping absorb flavors during stir-frying for better texture.

→ Can I use chicken thighs instead of breast?

Absolutely! Thighs offer a juicier, more flavorful result, and both cuts absorb seasonings well while cooking.

→ What vegetables work well in this dish?

Classic options include peas, carrots, and bell pepper, but you can add corn, broccoli, or even snap peas as desired.

→ How can I make the dish more flavorful?

Using fresh garlic, ginger, and a balance of soy sauce and sesame oil offers deep flavor. Try adding a splash of oyster sauce for extra richness.

→ What type of oil is best for stir-frying?

Vegetable, canola, or peanut oil work well due to their high smoke points. Sesame oil should be added for flavor at the end.