Chicken and Fried Rice Recipe

There are certain dishes that just scream comfort, speed, and satisfaction, and for my family, Chicken Fried Rice sits right at the top of that list. I still remember the first time I really nailed it – moving beyond the slightly sad, beige versions of my early cooking days to something vibrant, flavourful, and texturally exciting. The kids, usually picky eaters, devoured their bowls, chopsticks clicking (or forks scraping, let’s be honest) until every last grain was gone. My partner declared it “better than takeout,” which, let’s face it, is the ultimate home-cooking compliment for this kind of dish. Since then, this specific Chicken and Fried Rice recipe has become a staple in our rotation. It’s my go-to for using up leftover rice, a lifesaver on busy weeknights, and a guaranteed crowd-pleaser when friends drop by unexpectedly. It’s more than just a recipe; it’s a little piece of kitchen magic that transforms simple ingredients into something truly special, packed with savoury chicken, colourful veggies, fluffy eggs, and that irresistible umami depth. This isn’t just a chicken fried rice recipe; it’s our chicken fried rice recipe, perfected over time, and I’m thrilled to share it with you. Prepare to ditch the delivery apps; your new favourite is about to come straight from your own kitchen.

Ingredients for the Ultimate Chicken and Fried Rice Recipe

Gathering the right ingredients is the first step towards fried rice perfection. Precision isn’t always key in fried rice (it’s great for using leftovers!), but these amounts provide a balanced and delicious starting point.

For the Chicken & Marinade:

• Boneless, Skinless Chicken Breast or Thighs: 1 lb (about 450g), cut into small ½-inch (1.25 cm) cubes. Thighs offer more flavour and moisture, while breasts are leaner.
• Soy Sauce (Low Sodium recommended): 1 tablespoon. Provides salty umami flavour and helps tenderize the chicken. Use Tamari for a gluten-free option.
• Cornstarch: 1 teaspoon. Creates a light coating that helps lock in moisture and gives the chicken a velvety texture.
• Sesame Oil (Toasted): ½ teaspoon. Adds a nutty, aromatic depth to the marinade. A little goes a long way.
• White Pepper: ¼ teaspoon (optional, but recommended). Offers a distinct, less pungent heat than black pepper, traditional in many Asian dishes.

For the Fried Rice:

• Cooked Rice: 4 cups, preferably day-old and chilled. Long-grain white rice (like Jasmine or Basmati) is ideal. Chilling dries the surface, preventing clumps and sogginess. Crucial step!
• Vegetable Oil: 3-4 tablespoons, divided (e.g., canola, grapeseed, peanut, or avocado oil). Choose a neutral oil with a high smoke point.
• Large Eggs: 2-3, lightly beaten. Adds richness, protein, and classic fried rice texture.
• Yellow Onion: ½ medium, finely chopped (about ¾ cup). Provides a foundational aromatic sweetness.
• Garlic: 3-4 cloves, minced. Essential for pungent, savoury flavour. Don’t skimp!
• Carrots: ½ cup, small diced (about 1 medium carrot). Adds sweetness, colour, and a slight crunch.
• Frozen Peas: ½ cup. No need to thaw; they cook quickly and add bursts of sweetness and colour. Frozen corn or a frozen pea/carrot mix works well too.
• Green Onions (Scallions): 3-4 stalks, thinly sliced, white and green parts separated. Whites are cooked for aroma; greens are used for garnish and fresh flavour.

For the Sauce:

• Soy Sauce (Low Sodium recommended): 3 tablespoons. The primary source of salty, umami flavour.
• Oyster Sauce: 1 tablespoon (optional, but highly recommended). Adds a complex sweet, savoury, and slightly briny depth. Look for good quality brands.
• Sesame Oil (Toasted): 1 teaspoon. More nutty aroma and flavour to finish the dish.
• Sugar: ½ teaspoon (optional). Helps balance the saltiness and enhances the overall flavour profile.
• White Pepper: ¼ teaspoon (optional). Reinforces that characteristic flavour.

Optional Garnishes:

• Toasted Sesame Seeds
• Extra Sliced Green Onions
• Sriracha or Chili Garlic Sauce for heat

Step-by-Step Instructions: Crafting Perfect Chicken Fried Rice

Follow these steps carefully for fried rice that rivals your favourite restaurant. The key is high heat and working in batches to avoid steaming the ingredients.

1. Marinate the Chicken:
* In a medium bowl, combine the cubed chicken pieces, 1 tablespoon soy sauce, 1 teaspoon cornstarch, ½ teaspoon sesame oil, and ¼ teaspoon white pepper (if using).
* Toss well to ensure every piece is lightly coated.
* Set aside to marinate for at least 15-20 minutes at room temperature (or longer in the fridge, but bring closer to room temp before cooking). This allows the flavours to penetrate and the cornstarch to work its magic.

2. Prepare the Sauce:
* In a small bowl, whisk together the 3 tablespoons soy sauce, 1 tablespoon oyster sauce (if using), 1 teaspoon sesame oil, ½ teaspoon sugar (if using), and ¼ teaspoon white pepper (if using).
* Set aside near your cooking station. Having the sauce ready prevents scrambling during the fast-paced stir-frying process.

3. Prepare Your Cooking Station (Mise en Place):
* Ensure all your ingredients are prepped and within easy reach: marinated chicken, beaten eggs, chopped onion, minced garlic, diced carrots, frozen peas, sliced green onions (whites and greens separated), cooked and chilled rice (break up any large clumps gently with your hands or a fork), and the prepared sauce.
* Fried rice cooks fast. You won’t have time to chop once you start cooking.

4. Cook the Eggs:
* Place a large skillet or, ideally, a well-seasoned wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the bottom.
* Once the oil shimmers (is hot but not smoking), pour in the lightly beaten eggs.
* Let the eggs set for a few seconds, then gently scramble them, breaking them into small, soft curds. Cook until just set but still slightly moist – they will cook a bit more later.
* Quickly remove the scrambled eggs from the wok/skillet and set them aside on a clean plate.

5. Cook the Chicken:
* Add another tablespoon of vegetable oil to the hot wok/skillet. Swirl to coat.
* Add the marinated chicken pieces in a single layer. Don’t overcrowd the pan; cook in batches if necessary.
* Let the chicken sear undisturbed for 1-2 minutes until golden brown on the bottom.
* Stir-fry, tossing frequently, until the chicken is cooked through and lightly browned on all sides (about 3-5 minutes total, depending on the size of the pieces).
* Remove the cooked chicken from the wok/skillet and set it aside (you can add it to the plate with the eggs).

6. Sauté the Aromatics and Vegetables:
* Add the remaining 1-2 tablespoons of vegetable oil to the wok/skillet. If the pan looks dry, add a touch more.
* Add the chopped yellow onion and the white parts of the green onions. Stir-fry for 1-2 minutes until softened and fragrant.
* Add the minced garlic and diced carrots. Stir-fry for another 1-2 minutes until the garlic is fragrant (be careful not to burn it) and the carrots are slightly tender-crisp.

7. Add the Rice:
* Push the vegetables to one side of the wok/skillet. Add the chilled, broken-up rice to the empty side.
* Let the rice sit undisturbed for 1-2 minutes to allow it to heat through and get slightly crispy on the bottom. This helps develop flavour.
* Begin stir-frying, breaking up any remaining clumps and mixing the rice with the vegetables. Use your spatula to gently press and toss the rice against the hot surface of the pan. Continue stir-frying for 2-3 minutes, ensuring the grains are separated and heated evenly.

8. Incorporate Peas and Sauce:
* Add the frozen peas to the wok/skillet. Stir-fry for about 1 minute until they are heated through and vibrant green.
* Create a small well in the center of the rice mixture. Pour the prepared sauce into the well. Let it bubble for a few seconds to slightly thicken and caramelize before tossing everything together.
* Stir-fry rapidly, ensuring every grain of rice is coated with the sauce. Taste a small amount (carefully!) and adjust seasoning if necessary (more soy sauce for saltiness, a pinch more sugar for balance).

9. Combine Everything:
* Return the cooked chicken and scrambled eggs to the wok/skillet with the rice mixture.
* Add most of the green parts of the green onions (reserving some for garnish).
* Toss everything together gently but thoroughly, ensuring all ingredients are well combined and heated through – another 1-2 minutes should suffice.

10. Serve:
* Remove the wok/skillet from the heat.
* Immediately transfer the chicken fried rice to a serving platter or individual bowls.
* Garnish with the remaining sliced green onions and toasted sesame seeds, if desired. Serve hot!

Nutrition Facts: A Healthier Takeout Alternative?

Understanding the nutritional profile can help you fit this delicious dish into your eating plan. Please note that these are estimates and can vary significantly based on specific ingredients used (e.g., type of oil, cut of chicken, exact sauce brands, portion size).

• Servings: This recipe typically yields 4 generous main course servings or 6 smaller side dish servings.
• Calories per Serving (approximate, based on 4 main course servings): 550 – 650 calories.

Breakdown Considerations:

• Protein: Primarily from the chicken and eggs, contributing significantly to satiety. Using chicken breast keeps it leaner.
• Carbohydrates: Mostly from the rice. Using brown rice can increase fibre content but will alter the texture.
• Fat: Comes from the cooking oil, sesame oil, chicken (especially thighs), and eggs. Using leaner chicken and controlling the amount of oil can reduce fat content.
• Sodium: Can be high due to soy sauce and oyster sauce. Using low-sodium soy sauce is highly recommended to manage intake.
• Vitamins & Minerals: Contains various vitamins and minerals from the vegetables (Vitamin A from carrots, Vitamin C from peas, etc.) and chicken (B vitamins, selenium).

Compared to many takeout versions, homemade chicken fried rice allows you to control the quality of ingredients, the amount of oil, and the sodium levels, often making it a healthier choice. You can easily boost the vegetable content by adding more or different veggies like broccoli florets, bell peppers, mushrooms, or edamame.

Preparation and Cooking Time

Efficiently managing your time is key to a stress-free cooking experience.

• Preparation Time: 20-25 minutes (includes chopping vegetables, cutting and marinating chicken, mixing the sauce). This assumes you have pre-cooked, chilled rice ready. If you need to cook rice first, factor in an additional 20-30 minutes plus several hours (or overnight) for chilling.
• Cooking Time: 15-20 minutes (the active stir-frying process).
• Total Time (excluding rice cooking/chilling): Approximately 35-45 minutes.

This makes it an excellent option for a relatively quick weeknight dinner, provided the rice is prepared in advance.

How to Serve Your Delicious Homemade Chicken Fried Rice

Chicken Fried Rice is wonderfully versatile and can be served in various ways. Here are some ideas:

• As a Standalone Main Course:
  • Serve generous portions in individual bowls.
  • It’s a complete meal with protein, carbs, and vegetables.
• Family Style:
  • Pile high on a large platter placed in the center of the table for everyone to share.
• As Part of a Larger Asian-Inspired Meal:
  • Serve smaller portions alongside other dishes like:
    • Steamed or stir-fried greens (bok choy, gai lan)
    • Egg Drop Soup or Hot and Sour Soup
    • Spring Rolls or Egg Rolls
    • Potstickers or Dumplings
    • Simple Cucumber Salad
    • Broccoli with Garlic Sauce
• Garnishes and Enhancements:
  • Freshness: Always garnish with plenty of fresh sliced green onions (the green parts).
  • Texture: Sprinkle with toasted sesame seeds for a nutty crunch.
  • Heat: Offer Sriracha, chili garlic sauce, or red pepper flakes on the side for those who like it spicy.
  • Extra Umami: A drizzle of high-quality toasted sesame oil just before serving can enhance the aroma.
  • Crunch (Optional): Crispy fried onions or shallots can add another layer of texture.
• Presentation:
  • Pack the fried rice firmly into a small bowl, then invert it onto the serving plate for a neat dome shape, restaurant-style.

Additional Tips for Fried Rice Mastery

Elevate your fried rice game from good to truly great with these essential tips:

1. The Rice is Paramount (Use Day-Old, Cold Rice): This cannot be stressed enough. Freshly cooked rice is too moist and sticky, leading to mushy fried rice. Cooking rice the day before and refrigerating it allows the grains to firm up and dry out slightly. This separation is crucial for achieving that perfect fluffy, non-clumpy texture where each grain is distinct. If you must use freshly cooked rice, spread it out on a baking sheet and let it cool completely, ideally chilling it for at least 30 minutes to an hour to help it dry.
2. High Heat is Your Friend: Authentic fried rice relies on intense heat, often achieved with powerful wok burners. While you might not have a restaurant-grade setup, use your largest skillet or wok and get it hot before adding oil. High heat ensures ingredients stir-fry quickly rather than steam, developing flavour (the coveted “wok hei” or breath of the wok) and preventing sogginess. Keep things moving constantly to prevent burning.
3. Don’t Crowd the Pan (Cook in Batches): Adding too many ingredients at once drastically lowers the pan’s temperature, leading to steaming instead of searing. This is especially true for the chicken and the initial rice addition. Cook the eggs, chicken, and vegetables in separate stages, removing each component before adding the next. This ensures everything cooks properly and maintains the high heat necessary for good texture and flavour.
4. Prep Everything in Advance (Mise en Place): Stir-frying is incredibly fast. Once you start, you won’t have time to stop and chop an onion or measure soy sauce. Have all your ingredients prepped, measured, and arranged near your stove before you turn on the heat. This includes chopping veggies, marinating chicken, beating eggs, mixing the sauce, and having the cold rice ready. Organization is key to a smooth and successful stir-fry.
5. Taste and Adjust Seasoning at the End: While the sauce recipe provides a good baseline, factors like the saltiness of your specific soy sauce brand or personal preference might require adjustments. Once everything is combined, taste the fried rice. Does it need more saltiness (add a splash more soy sauce)? More depth (a touch more oyster sauce or sesame oil)? A bit more balance (a tiny pinch of sugar)? Adjust accordingly just before serving for the perfect final flavour profile.

Frequently Asked Questions (FAQ) about Chicken Fried Rice

Here are answers to some common questions about making chicken fried rice at home:

1. Q: What’s the best type of rice for fried rice?
   • A: Medium to long-grain white rice varieties are generally preferred. Jasmine rice is a popular choice for its fragrance and ability to hold its shape. Basmati also works well. Avoid short-grain rice like Arborio or sushi rice, as they tend to be stickier and can result in a gummy texture. The most crucial factor, regardless of variety, is using cold, day-old cooked rice to ensure the grains are firm and separated. Brown rice can be used for a healthier, higher-fibre option, but it will result in a chewier texture and slightly different flavour profile; ensure it’s also cooked ahead and chilled.
2. Q: Can I use freshly cooked rice if I’m in a hurry?
   • A: While day-old rice is strongly recommended for optimal texture, you can use freshly cooked rice in a pinch, but you need to cool it quickly and thoroughly. Spread the hot rice in a thin layer on a large baking sheet. You can place it near a fan or even briefly in the refrigerator or freezer (watch carefully so it doesn’t freeze solid, maybe 15-20 minutes in the freezer or 30-60 minutes in the fridge) until it’s completely cool and the surface feels drier to the touch. This helps mitigate the excess moisture that leads to mushiness.
3. Q: Can I substitute other vegetables or proteins?
   • A: Absolutely! Fried rice is incredibly versatile and perfect for substitutions or using up leftovers.
     • Vegetables: Swap or add diced bell peppers (any colour), broccoli florets (blanch or steam lightly first), mushrooms (shiitake, cremini), edamame, snow peas, corn, bean sprouts, or finely shredded cabbage.
     • Proteins: Substitute the chicken with diced pork (like char siu if available), shrimp (add towards the end of cooking as they cook quickly), beef (thinly sliced flank or sirloin steak), ham, bacon, or tofu/tempeh for a vegetarian/vegan option (press tofu well and consider pan-frying it separately first). Ensure any protein is cooked appropriately before the final combination step.
4. Q: How do I prevent my fried rice from being bland or boring?
   • A: Several factors contribute to flavourful fried rice:
     • Sauce: Ensure a balanced sauce. Don’t just rely on soy sauce; oyster sauce adds significant depth. A touch of sugar balances the salt. Toasted sesame oil provides crucial aroma.
     • Aromatics: Don’t skimp on garlic and onion. Cooking them properly releases their fragrance.
     • High Heat: Achieving some browning/caramelization on the ingredients (especially the rice) builds flavour (“wok hei”).
     • Seasoning: Taste and adjust seasoning at the end. It might need a bit more soy sauce or even just a pinch of salt or white pepper.
     • Marinade: Marinating the chicken adds flavour directly to the protein.
     • Garnish: Fresh green onions and sesame oil added at the end provide brightness and aroma.
5. Q: How do I store and reheat leftover chicken fried rice?
   • A: Store leftover chicken fried rice in an airtight container in the refrigerator for up to 3-4 days. Rice can pose a food safety risk if left at room temperature for too long, so refrigerate leftovers promptly.
   • Reheating: The best way to reheat fried rice is often back in a skillet or wok over medium-high heat. Add a tiny splash of water or oil to prevent sticking and stir-fry until heated through. This helps revive the texture. Alternatively, you can microwave it, covered, often with a damp paper towel placed over the top to help steam it gently and prevent drying out. Heat in increments, stirring in between, until hot. Be aware that microwaved fried rice might not have the same ideal texture as freshly made or skillet-reheated versions.

Enjoy making and eating this satisfying, flavour-packed Chicken and Fried Rice! It’s a dish that’s sure to become a favourite in your home, just like it is in mine.

Print