Description
Whipping up Chinese Chicken Fried Rice brings pure comfort straight to your dinner table, packed with delicious shortcuts for a speedy meal that satisfies hunger in minutes. Tender chicken, fluffy rice, and colorful veggies dance together in one skillet, delivering restaurant-quality flavor without leaving your kitchen.
Ingredients
Scale
Proteins:
- 0.5 lb skinless boneless chicken thighs
- 3 large eggs
Grains and Vegetables:
- 4.5 cups cooked jasmine rice
- 1.5 cups frozen peas and carrots
- 1 small shallot
- 3 garlic cloves
Seasonings and Sauces:
- 4 teaspoons vegetable oil
- 2 tablespoons regular soy sauce
- 1 teaspoon regular soy sauce
- 1 teaspoon Shaoxing Cooking Wine
- 1 teaspoon cornstarch
- 0.5 tablespoon dark soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon chicken bouillon powder
- 0.125 teaspoon white pepper
Instructions
- Mix chicken thighs with 1 teaspoon soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch, and 1 teaspoon vegetable oil in a medium bowl. Let marinate for 10 minutes at room temperature.
- Combine sauce ingredients: 2 tablespoons soy sauce, ½ tablespoon dark soy sauce, 2 teaspoons sesame oil, 1 teaspoon chicken bouillon powder, and ⅛ teaspoon white pepper in a small bowl.
- Heat 1 teaspoon vegetable oil in a large pan at medium-high heat (375°F). Cook sliced chicken until completely done, about 3-4 minutes.
- Remove chicken from pan. Add another 1 teaspoon oil and quickly sauté minced garlic and diced shallots for 10 seconds.
- Toss 1.5 cups frozen vegetable mix into pan, cooking for 10 seconds until slightly warm.
- Push vegetables to one side of pan. Add remaining oil and pour 3 beaten eggs into empty space.
- Let eggs sit 20 seconds, then scramble into small pieces.
- Mix eggs with vegetables in pan.
- Add 4½ cups cold rice and cooked chicken to pan. Stir thoroughly.
- Pour sauce around rice edges. Toast sauce for 5 seconds.
- Continuously toss everything until rice turns golden brown and ingredients are evenly distributed.
Notes
- Use day-old cold rice to prevent mushy texture and ensure each grain separates perfectly during stir-frying.
- High heat is crucial for authentic wok-style fried rice, creating that delicious slightly crispy exterior on the rice grains.
- Choose boneless chicken thighs for more flavor and tender meat compared to chicken breast.
- For gluten-free version, swap regular soy sauce with tamari and ensure all sauce ingredients are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 1 minute 5 seconds
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 210 mg