Description
This Quick & Easy Chicken Fried Rice recipe is a delicious, satisfying meal perfect for using day-old jasmine rice and a flavorful combination of marinated chicken, vegetables, and scrambled eggs. With a well-balanced soy-based sauce and a touch of sesame oil, it’s a crowd-pleasing dish that comes together quickly on the stovetop.
Ingredients
Scale
Chicken Marinade
- 1 teaspoon regular soy sauce or light soy sauce
- 1 teaspoon Shaoxing Cooking Wine or dry sherry / dry white wine / chicken broth
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil or any neutral tasting oil
Main Ingredients
- 4 ½ cups cooked jasmine rice, cold day-old (see Notes for preparing uncooked rice)
- ½ lb skinless boneless chicken thighs, thinly sliced
- 1.5 cups frozen peas and carrots or frozen vegetable mix (corn, peas, carrots, green beans)
- 3 large eggs, beaten
- 1 small shallot or ¼ onion, finely diced
- 3 garlic cloves, minced
- 4 teaspoons vegetable oil or any neutral tasting oil
Sauce
- 2 tablespoons regular soy sauce or light soy sauce
- ½ tablespoon dark soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon chicken bouillon powder (chicken stock powder)
- ⅛ teaspoon white pepper or black pepper
Instructions
- Marinate Chicken: In a medium-sized bowl, combine sliced chicken thighs with the marinade ingredients: soy sauce, Shaoxing cooking wine, cornstarch, and vegetable oil. Mix well and set aside to marinate for 5-10 minutes, allowing the flavors to infuse the chicken.
- Prepare Sauce: In a small bowl, mix together the sauce ingredients: regular soy sauce, dark soy sauce, sesame oil, chicken bouillon powder, and white or black pepper. Set aside for later use.
- Cook Chicken: Heat 1 teaspoon of vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry until the chicken is fully cooked and slightly browned, about 3-4 minutes. Remove the cooked chicken from the pan and set aside.
- Sauté Aromatics and Vegetables: Add another teaspoon of vegetable oil to the pan. Quickly sauté the minced garlic and diced shallots for about 10 seconds until fragrant. Add the frozen peas and carrots or mixed vegetables and stir-fry for another 10 seconds. Push the mixture to one side of the pan to clear space for the eggs.
- Cook Eggs: Pour the remaining 2 teaspoons of vegetable oil into the empty space in the pan. Add the beaten eggs and let them sit undisturbed for 20 seconds to start setting. Then scramble the eggs gently and break them into bite-sized pieces, mixing them with the vegetables.
- Toss in Rice and Chicken: Add the cold cooked jasmine rice and the cooked chicken back into the pan with the eggs and vegetables. Toss everything together thoroughly to combine all ingredients evenly.
- Add Sauce and Finish: Pour the prepared sauce around the rice or along the edges of the pan. Allow the sauce to toast for about 5 seconds to intensify the flavor and slightly caramelize. Toss everything together until the rice grains are evenly coated and have taken on a light brown color. Serve hot and enjoy your quick homemade chicken fried rice.
Notes
- If using uncooked rice, cook 1 ½ cups (300 grams) of jasmine rice the night before. Rinse the rice under cold water until clear, then drain. Place in a medium non-stick pot and add water up to the first knuckle of your index finger above the rice level. Cover and bring to a boil over medium heat. Reduce heat to low and cook covered for 12-14 minutes or until water is absorbed. Let rest covered for 10-12 minutes for proper steaming.
- Day-old cold rice works best for fried rice to avoid sogginess and helps to separate the grains during frying.
- Feel free to substitute vegetables based on availability, and add more or less soy sauce to adjust saltiness to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 165mg
