Description
Homemade Chinese Chicken Fried Rice brings restaurant-quality comfort straight to my kitchen with minimal effort and maximum flavor. Tender chicken, fluffy rice, and crisp vegetables dance together in one satisfying skillet that makes dinner feel like a delicious celebration.
Ingredients
Scale
Primary Ingredients:
- 3 cups jasmine rice
- 1 boneless, skinless chicken breast
- 2 large eggs
Seasoning Ingredients:
- 2 tablespoons neutral cooking oil
- 1.5 tablespoons soy sauce
- ¼ teaspoon white pepper
- ½ teaspoon baking soda
- 1 teaspoon sesame oil
Supporting Ingredients:
- ½ cup frozen peas and carrots
- ¼ cup green onions
Instructions
- Grab 3 cups of cold, day-old jasmine rice. Fresh rice needs 1 hour chilling in the refrigerator to prevent clumping during stir-frying.
- Slice 1 chicken breast thinly and season with ½ tsp baking soda, 1 tsp soy sauce, and ¼ tsp white pepper. Allow 10 minutes for marinade absorption.
- Crack 2 large eggs into a bowl and whisk thoroughly. Heat 1 tbsp neutral oil in a wok at medium-high temperature (375°F). Gently scramble eggs until barely set, about 45 seconds. Transfer to a separate plate.
- Add remaining 1 tbsp oil to wok at 400°F. Sauté marinated chicken pieces until golden and fully cooked, approximately 4-5 minutes. Remove chicken and set aside.
- Introduce ½ cup thawed frozen peas and carrots to the wok. Stir rapidly for 1-2 minutes at high heat (425°F).
- Add cold rice, carefully breaking apart any clumps. Stir-fry for 2-3 minutes until rice grains separate and warm evenly.
- Return scrambled eggs and cooked chicken to the wok. Drizzle 1 tbsp soy sauce and 1 tsp sesame oil. Toss ingredients together for 30-45 seconds.
- Sprinkle ¼ cup chopped green onions across the rice. Give a final quick stir and transfer to serving plates immediately.
Notes
- Chilled rice is key for achieving that perfect, separated grain texture without mushiness.
- Marinating chicken with baking soda helps tenderize the meat and creates a smooth, silky protein.
- Cooking each component separately ensures maximum flavor development and prevents soggy fried rice.
- For a vegetarian version, replace chicken with tofu or extra vegetables like bell peppers and mushrooms.
- Prep Time: 11-20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 3
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 480 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: 22 g
- Cholesterol: 110 mg