Easy Chicken Fried Rice (30 Minutes)

Easy Chicken Fried Rice (30 Minutes)

Tender chicken, fluffy rice, eggs, and vegetables stir-fried in a savory sauce. This easy chicken fried rice recipe is ready in just 30 minutes. I use cold, day-old rice so the grains separate easily in the hot pan, creating fluffy fried rice instead of a soggy texture.

5 from 55 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Asian, Chinese

Servings

Calories per serving 438 kcal

Ingredients

4 ½ cups cooked jasmine rice cold, day-old, broken up
½ lb skinless boneless chicken thighs
1.5 cups peas and carrots
3 large eggs beaten
1 small shallot finely diced
3 garlic cloves minced
4 teaspoon vegetable oil or any neutral oil

Chicken Marinade

1 teaspoon regular soy sauce or light soy sauce
1 teaspoon Shaoxing Cooking Wine or dry sherry
1 teaspoon cornstarch
1 teaspoon vegetable oil or any neutral oil

Sauce

2 tablespoon regular soy sauce or light soy sauce
½ tablespoon dark soy sauce
2 teaspoon sesame oil toasted kind
1 teaspoon chicken bouillon powder
⅛ teaspoon white pepper

Instructions

Thinly slice the chicken against the grain at a 45-degree angle into ¼-inch-thick pieces. Transfer to a medium bowl, add all the marinade ingredients, and mix well. Set aside to marinate for 5-10 minutes.
In a small bowl, combine the sauce ingredients until well mixed. Set aside.
Heat 1 teaspoon (5 ml) vegetable oil in a large wok or pan over medium-high heat. Add the marinated chicken in an even layer and stir-fry for about 2-3 minutes until lightly browned and fully cooked. Remove from the pan and set aside.
Add 1 teaspoon (5 ml) vegetable oil to the pan. Sauté the garlic and shallots for 10 seconds until fragrant. Add the peas and carrots and stir-fry for another 10 seconds. Push everything to one side of the pan.
Add the remaining oil to the empty side of the pan. Pour in the beaten eggs and let them sit for 20 seconds before gently scrambling until softly set, breaking them into bite-sized pieces. Toss with the vegetables.
Add the cold rice and cooked chicken. Break up any remaining rice clumps and stir-fry until combined.
Pour the sauce along the edges of the pan and let it sizzle for 3 seconds before tossing everything together until the rice is evenly coated and heated through. Serve hot.

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