Chinese Chicken Fried Rice Recipe

Rice: Cooked rice is the base of this dish, providing a neutral canvas for the other flavors to shine.

Chicken breast: Diced cooked chicken breast adds protein and a tender texture to the fried rice.

Soy sauce: This adds a savory umami flavor that is essential for the dish.

Peas and carrots: Frozen peas and carrots bring color, texture, and a slight sweetness to the fried rice.

Eggs: Beaten eggs are scrambled and mixed into the rice for added richness and protein.

Vegetable oil: Used for stir-frying the ingredients, it helps to cook everything evenly.

Garlic: Minced garlic adds a fragrant aroma and depth of flavor.

Onion: Chopped onion provides a sweet and savory base for the dish.

Sesame oil: This oil adds a nutty flavor and is typically used in Asian cooking.

Salt and pepper: These seasonings are used to enhance the overall flavor of the dish.

When making fried rice, it's essential to use day-old rice. Freshly cooked rice tends to be too moist and can result in a mushy texture. By using leftover rice, the grains are drier and separate more easily, giving you that perfect, slightly chewy texture that is characteristic of good fried rice. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for at least an hour to achieve a similar effect.

• cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great source of protein and fiber.

• cooked chicken breast - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a good alternative for vegetarians.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• frozen peas and carrots - Substitute with mixed vegetables: Mixed vegetables can add a variety of colors and nutrients to the dish.

• beaten eggs - Substitute with scrambled tofu: Scrambled tofu can mimic the texture of eggs and is suitable for a vegan diet.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and works well for frying.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile and is convenient to use.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• sesame oil - Substitute with peanut oil: Peanut oil has a high smoke point and a subtle nutty flavor, making it a good alternative.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, reducing the need for additional salt.

• pepper - Substitute with white pepper: White pepper has a milder flavor and is often used in Asian cuisine for a more subtle heat.

• Allow the Chinese chicken fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.
• Label the containers or bags with the date and contents. This helps you keep track of how long the fried rice has been stored.
• Store the fried rice in the refrigerator if you plan to eat it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, thaw frozen fried rice in the refrigerator overnight. This ensures even reheating and maintains the texture.
• Reheat the fried rice in a wok or large skillet over medium heat. Add a splash of vegetable oil or soy sauce to refresh the flavors and prevent sticking.
• Stir-fry the fried rice until it is heated through, breaking up any clumps with a spatula. Ensure the chicken and vegetables are hot and evenly distributed.
• Alternatively, you can reheat the fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until hot.
• Avoid reheating fried rice multiple times as this can degrade the quality and increase the risk of foodborne illness. Only reheat the portion you plan to eat.

• Stovetop Method:

  1. Heat a non-stick skillet or wok over medium heat.
  2. Add a small amount of vegetable oil or sesame oil to the pan.
  3. Once the oil is hot, add the leftover Chinese chicken fried rice.
  4. Stir-fry for 5-7 minutes, ensuring to break up any clumps of rice and evenly distribute the heat.
  5. If the rice seems dry, sprinkle a little water or chicken broth and cover the pan for a minute to steam.
  6. Stir occasionally until the rice is thoroughly heated and enjoy.

• Microwave Method:

  1. Place the leftover Chinese chicken fried rice in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it for ventilation.
  4. Microwave on high for 1-2 minutes, then stir the rice.
  5. Continue microwaving in 1-minute intervals, stirring in between, until the rice is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover Chinese chicken fried rice evenly in an oven-safe dish.
  3. Add a few tablespoons of water or chicken broth to prevent drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes, stirring halfway through, until the rice is hot and steamy.

• Steamer Method:

  1. Place the leftover Chinese chicken fried rice in a heatproof dish that fits inside your steamer.
  2. Add a little water or chicken broth to the rice.
  3. Set up your steamer and bring the water to a boil.
  4. Place the dish in the steamer, cover, and steam for about 5-10 minutes.
  5. Stir the rice halfway through to ensure even heating.

• Wok: A versatile cooking vessel used for stir-frying, which allows for even heat distribution and quick cooking.

• Spatula: Essential for stirring and mixing ingredients in the wok without scratching its surface.

• Knife: Used for dicing the chicken breast and chopping the onion and garlic.

• Cutting board: A safe surface for chopping and dicing ingredients.

• Measuring cups: Used to measure out the cooked rice and frozen peas and carrots accurately.

• Measuring spoons: Necessary for measuring the soy sauce, vegetable oil, and sesame oil.

• Mixing bowl: Handy for beating the eggs before scrambling them in the wok.

• Garlic press: Useful for mincing the garlic cloves quickly and efficiently.

• Serving spoon: Ideal for serving the finished chicken fried rice hot.

Use leftover rice: Cook extra rice the day before and store it in the fridge. Cold rice works best for fried rice.

Pre-cook chicken: Dice and cook the chicken breast ahead of time. Store it in the fridge until needed.

Frozen veggies: Use frozen peas and carrots to skip washing and chopping.

Minced garlic: Buy pre-minced garlic to save chopping time.

One-pan method: Use a single wok to cook everything, reducing cleanup time.