Quick & Easy Chinese Chicken Fried Rice

Quick & Easy Chinese Chicken Fried Rice

This is the best Chinese Chicken Fried Rice! Savoury and fluffy fried rice with juicy chicken, eggs, peas, carrots with garlic and shallots. Ready in 30 minutes. This meal is perfect for dinner or lunch.

5 from 30 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Asian, Chinese

Servings

Calories per serving 462 kcal

Ingredients

4 ½ cups cooked jasmine rice day old, see Notes for amount of uncooked rice
½ lb skinless boneless chicken thighs thinly sliced
1 shallot finely chopped
3 cloves garlic minced
¾ cup carrot finely diced
½ cup peas frozen
3 eggs beaten
4 teaspoon vegetable oil or any neutral tasting oil

Chicken marinade:

1 teaspoon regular soy sauce
1 teaspoon Shaoxing Cooking Wine or sub with Dry Sherry Wine
1 teaspoon cornstarch
1 teaspoon vegetable oil

Sauce:

2 tablespoon regular soy sauce
½ tablespoon dark soy sauce
2 teaspoon sesame oil
1 teaspoon chicken bouillon powder (aka chicken stock powder)
⅛ teaspoon white pepper or sub with black pepper

Instructions

Marinate your sliced chicken with Chicken Marinate ingredients as listed above for 5 minutes. Set aside.
In a small bowl, pre-mix Sauce ingredients as listed above. Set aside.
In a hot wok set on medium high heat, add 1 teaspoon oil. Once oil is hot, fry chicken until fully cooked. Remove and set aside.
Add 1 teaspoon of oil and fry garlic and shallots for 10 seconds or until softened. Quickly add peas and carrots and fry for another 10 seconds or until softened. Push everything to the side of the wok.
Add 1 teaspoon of oil into empty space of wok. Pour in eggs and scramble before mixing with ingredients in wok.
Add remaining oil along with rice and toss with ingredients. Toss back in chicken.
Pour sauce around your rice along the edges of the wok (the heat + sauce creates more flavour vs. pouring on top of rice). Mix until all rice granules are coloured brown. Remove off heat. Serve and enjoy!

Notes

How much uncooked rice should I use?

This is 1 ½ measuring cups of UNCOOKED jasmine rice made the night before and refrigerated.

Can I cook my rice on a stovetop?

Yes! Follow these steps:

Rinse uncooked rice under cold water a few times until water is clear.

In a large saucepan, pour in your washed rice.

Next fill the saucepan with cold water. To know how much water to add, place your palm on top of the rice and as you fill the pot with water, stop when the water reaches your knuckles (where your fingers end).

Bring this to a boil and cover with a lid. Immediately reduce to the lowest heat possible and let this cook over low heat for 17-20 minutes until most of the water has evaporated and the rice is fluffy.

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