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+ servings

Quick & Easy Chinese Chicken Fried Rice

Christie Lai
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 33 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 4
Calories per serving 462 kcal


  • 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:



  • 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!


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.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Calories: 462kcal | Carbohydrates: 58g | Protein: 21g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 937mg | Potassium: 378mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3035IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 2mg