Description
Quick Chicken Fried Rice from China hits the spot when hunger strikes and time is short. Scrambling eggs, tossing tender chicken, and mixing crisp vegetables into fragrant rice creates a satisfying meal that comes together faster than ordering takeout.
Ingredients
Scale
Main Ingredients:
- 3 cups jasmine rice
- 2 cups cooked chicken breast or thigh
- 2 large eggs
- 1 cup frozen peas and carrots
Supporting Ingredients:
- 1 medium onion
- 2 garlic cloves
- 3 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons vegetable oil
Seasoning and Garnish:
- 1 teaspoon sesame oil
- 2 green onions
- Salt
- White pepper
Instructions
- Gather and prepare all ingredients: dice 2 cups chicken, finely chop 1 onion, mince 2 garlic cloves, and slice 2 green onions so everything is ready at arm’s reach.
- Heat 1 teaspoon vegetable oil in a wok at medium-high heat (375°F). Pour in 2 beaten eggs and scramble quickly until just set, then transfer to a separate plate.
- Add 1 tablespoon oil to the wok at medium-high heat (375°F). Sauté the chopped onion and minced garlic for 90 seconds until they release their aromatic fragrance.
- Introduce 2 cups diced chicken to the wok, stirring constantly for 2-3 minutes until the meat is thoroughly warmed through.
- Toss 1 cup frozen peas and carrots into the wok, stirring for about 2 minutes until the vegetables turn bright and tender.
- Incorporate 3 cups cold rice into the wok, breaking up any clumps and stirring continuously for 3-4 minutes until each grain is heated and gently coated with oil.
- Drizzle 3 tablespoons light soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sesame oil over the rice mixture, tossing everything to distribute seasonings evenly.
- Fold the reserved scrambled eggs and sliced green onions back into the rice, mixing gently for 30 seconds. Sprinkle salt and white pepper to taste.
Notes
- Cold rice works best for authentic texture, so refrigerate day-old rice before cooking.
- Avoid overcrowding the wok to ensure each ingredient gets crispy edges and proper caramelization.
- High heat is crucial for creating that classic restaurant-style fried rice with smoky wok flavor.
- Use day-old rice straight from the refrigerator to prevent mushy, sticky results and achieve perfect separated grains.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Stir-Fried
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 110 mg