Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 4
This is one of the best recipes you can make for a quick and easy weeknight dinner. Packed with flavour and incredibly easy to whip up Chicken Fried Rice that is way better than taking out!
Ingredients
8 ounces (225 grams) chicken thighs, cut into 1/2-inch (1 cm) pieces (or chicken breast)
Marinade:
1/4 tsp salt
2 tsp Shaoxing Wine (or dry sherry)
1 tsp cornstarch
Sauce:
2 tbsp soy sauce (*Footnote 1)
1 tbsp oyster sauce
1/2 tsp sugar
1/4 tsp white pepper (or black pepper)
Rice:
3 tbsp peanut oil
4 green onions, chopped (or 1/2 small onion, diced)
4 c. day-old cold rice
1 c. frozen mixed vegetables
3 Eggs, beaten
How to make Chicken Fried Rice
Step 1: In a small bowl, toss the chicken with the marinade until evenly coated. Marinate the chicken while prepping the rest of the ingredients.
Step 2: Mix the sauce ingredients until well combined.
Step 3: Separate any clumped grains of rice using your fingers or fork before cooking. In a large skillet, heat a tbsp oil over high heat. Once the oil is hot, spread the marinated chicken into a single layer. Cook the chicken for about 2 minutes or so or until the bottom turns golden. Flip and continue to cook the other side for additional 2 minutes or until golden, stirring a couple of times. When done, remove the cooked chicken to a plate.
Step 4: In the same pan, add another 2 tbsp oil and green onions. Cook and stir for about 30 seconds or so or until the green onions release the fragrance.
Step 5: To the pan, add the rice. Adjust the heat to medium-high heat. Stir so the grains separate and evenly coat them in oil. Allow the rice to toast for about 5 minutes, stirring often until dried and crispy. If the pan gets too hot, adjust the heat to medium.
Step 6: Pour the sauce into the pan. Stir so the rice gets evenly coated with the sauce.
Step 7: Push the rice to one side of the pan. To the other side, add half tbsp oil. Add the frozen veggies and cook for about a minute or two or until completely thawed and the excess moisture has been cooked off. Stir well with the rice.
Step 8: To the empty side of the pan, add the rest of the half tbsp oil. Then, pour in the beaten eggs and cook until the bottom is set. Mix it a couple of times to scramble the eggs and stir everything.
Step 9: Return the cooked chicken to the pan and stir.
Step 10: Remove from the heat when done and serve the chicken fried rice immediately. Enjoy it as a main or side dish.
Notes:
To add color to the rice, add a tsp dark soy sauce.
Trim off the excess fat from the chicken and render the fat on very low heat. If desired, you can use the chicken fat to substitute the cooking oil for added richness and flavour.
For this recipe, use rice that has been stored in the fridge or freezer for best results.
If using onion in place of green onion, cook the onion for about 3 to 4 minutes or until soft and the edges are lightly charred.
Nutrition Facts:
Serving: 1serving, Calories: 465kcal, Carbohydrates: 57.3g, Protein: 22.6g, Fat: 15.3g, Saturated Fat: 2.9g, Cholesterol: 159mg, Sodium: 722mg, Potassium: 461mg, Fiber: 3.3g, Sugar: 2.7g, Calcium: 62mg, Iron: 4m
Ingredients
- 8 ounces (225 grams) chicken thighs, cut into 1/2-inch (1 cm) pieces (or chicken breast)
- Marinade:
- 1/4 tsp salt
- 2 tsp Shaoxing Wine (or dry sherry)
- 1 tsp cornstarch
- Sauce:
- 2 tbsp soy sauce (*Footnote 1)
- 1 tbsp oyster sauce
- 1/2 tsp sugar
- 1/4 tsp white pepper (or black pepper)
- Rice:
- 3 tbsp peanut oil
- 4 green onions, chopped (or 1/2 small onion, diced)
- 4 c. day-old cold rice
- 1 c. frozen mixed vegetables
- 3 Eggs, beaten
Instructions
Step 1: In a small bowl, toss the chicken with the marinade until evenly coated. Marinate the chicken while prepping the rest of the ingredients.
Step 2: Mix the sauce ingredients until well combined.
Step 3: Separate any clumped grains of rice using your fingers or fork before cooking. In a large skillet, heat a tbsp oil over high heat. Once the oil is hot, spread the marinated chicken into a single layer. Cook the chicken for about 2 minutes or so or until the bottom turns golden. Flip and continue to cook the other side for additional 2 minutes or until golden, stirring a couple of times. When done, remove the cooked chicken to a plate.
Step 4: In the same pan, add another 2 tbsp oil and green onions. Cook and stir for about 30 seconds or so or until the green onions release the fragrance.
Step 5: To the pan, add the rice. Adjust the heat to medium-high heat. Stir so the grains separate and evenly coat them in oil. Allow the rice to toast for about 5 minutes, stirring often until dried and crispy. If the pan gets too hot, adjust the heat to medium.
Step 6: Pour the sauce into the pan. Stir so the rice gets evenly coated with the sauce.
Step 7: Push the rice to one side of the pan. To the other side, add half tbsp oil. Add the frozen veggies and cook for about a minute or two or until completely thawed and the excess moisture has been cooked off. Stir well with the rice.
Step 8: To the empty side of the pan, add the rest of the half tbsp oil. Then, pour in the beaten eggs and cook until the bottom is set. Mix it a couple of times to scramble the eggs and stir everything.
Step 9: Return the cooked chicken to the pan and stir.
Step 10: Remove from the heat when done and serve the chicken fried rice immediately. Enjoy it as a main or side dish.
Notes
To add color to the rice, add a tsp dark soy sauce. Trim off the excess fat from the chicken and render the fat on very low heat. If desired, you can use the chicken fat to substitute the cooking oil for added richness and flavour. For this recipe, use rice that has been stored in the fridge or freezer for best results. If using onion in place of green onion, cook the onion for about 3 to 4 minutes or until soft and the edges are lightly charred.
