Quick & Easy Chicken Fried Rice Recipe
Introduction
Quick & Easy Chicken Fried Rice is a perfect weeknight meal that comes together in no time using simple ingredients. This flavorful dish combines tender chicken, vegetables, and fragrant jasmine rice, all infused with a savory sauce. It’s a crowd-pleaser that’s both satisfying and versatile.
Ingredients
- 4 ½ cups cooked jasmine rice (cold day-old rice)
- ½ lb skinless boneless chicken thighs, thinly sliced
- 1.5 cups frozen peas and carrots (or frozen vegetable mix with 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), divided
- 1 teaspoon regular soy sauce (or light soy sauce)
- 1 teaspoon Shaoxing Cooking Wine (or dry sherry, dry white wine, or chicken broth)
- 1 teaspoon cornstarch
- 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
- Step 1: In a medium-sized bowl, combine the sliced chicken thighs with 1 teaspoon soy sauce, 1 teaspoon Shaoxing Cooking Wine, 1 teaspoon cornstarch, and 1 teaspoon vegetable oil. Set aside to marinate for 5-10 minutes.
- Step 2: In a small bowl, mix together 2 tablespoons soy sauce, ½ tablespoon dark soy sauce, 2 teaspoons sesame oil, 1 teaspoon chicken bouillon powder, and ⅛ teaspoon white pepper. Set this sauce aside.
- Step 3: Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the marinated chicken and cook until fully cooked through. Remove chicken from the pan and set aside.
- Step 4: Add 1 teaspoon vegetable oil to the same pan. Sauté the minced garlic and diced shallots for about 10 seconds until fragrant. Add the frozen peas and carrots (or vegetable mix) and stir-fry for another 10 seconds. Push the vegetables to the side of the pan.
- Step 5: Pour the remaining vegetable oil into the empty side of the pan. Add the beaten eggs and let them cook undisturbed for about 20 seconds, then scramble and break them into bite-sized pieces. Combine eggs with the sautéed vegetables.
- Step 6: Add the cooked jasmine rice and the cooked chicken to the pan. Toss everything together well to combine.
- Step 7: Pour the prepared sauce evenly around the edges of the pan or over the rice. Let the sauce toast for about 5 seconds without stirring to deepen the flavor, then toss everything thoroughly until all the rice grains are evenly coated and slightly browned. Serve immediately and enjoy!
Tips & Variations
- Use leftover cold rice for the best texture; fresh hot rice can make the dish mushy.
- Substitute chicken thighs with chicken breasts or tofu for a variation.
- Add chopped green onions or a dash of chili sauce for extra flavor and heat.
- Try using brown rice or cauliflower rice as a healthier alternative.
Storage
Store leftover chicken fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until hot throughout. Adding a splash of water or broth when reheating helps keep the rice moist and prevents it from drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh rice instead of day-old rice?
Freshly cooked rice tends to be too soft and moist, which can make the fried rice mushy. It’s best to use cold, day-old rice that has been refrigerated to achieve the ideal texture.
What can I substitute for Shaoxing Cooking Wine?
If you don’t have Shaoxing Cooking Wine, you can use dry sherry, dry white wine, or even chicken broth as a suitable substitute in the marinade.
Print
Quick & Easy Chicken Fried Rice Recipe
- Total Time: 25 minutes
- Yield: 3–4 servings 1x
Description
A quick and easy recipe for homemade Chicken Fried Rice featuring tender chicken thighs, mixed vegetables, and fluffy jasmine rice, all stir-fried together with a flavorful soy-based sauce for a delicious and satisfying meal ready in under 30 minutes.
Ingredients
Scale
Marinade
- ½ lb skinless boneless chicken thighs, thinly sliced
- 1 teaspoon soy sauce (regular or light)
- 1 teaspoon Shaoxing Cooking Wine (or dry sherry, dry white wine, or chicken broth)
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil (or any neutral tasting oil)
Sauce
- 2 tablespoon regular soy sauce (or light soy sauce)
- ½ tablespoon dark soy sauce
- 2 teaspoon sesame oil
- 1 teaspoon chicken bouillon powder (chicken stock powder)
- ⅛ teaspoon white pepper (or black pepper)
Main Ingredients
- 4 ½ cups cooked jasmine rice, cold day-old (or see Notes below to prepare uncooked rice for this recipe)
- 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 teaspoon vegetable oil (or any neutral tasting oil)
Instructions
- Marinate Chicken: In a medium-sized bowl, combine the thinly sliced chicken thighs with 1 teaspoon soy sauce, 1 teaspoon Shaoxing cooking wine, 1 teaspoon cornstarch, and 1 teaspoon vegetable oil. Mix well and set aside to marinate for 5-10 minutes to tenderize and infuse flavor.
- Prepare Sauce: In a small bowl, mix 2 tablespoons regular soy sauce, ½ tablespoon dark soy sauce, 2 teaspoons sesame oil, 1 teaspoon chicken bouillon powder, and ⅛ teaspoon white pepper. Set aside this sauce mixture.
- Cook Chicken: Heat 1 teaspoon vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry until fully cooked through and slightly browned, about 3-5 minutes. Remove the chicken from the pan and set aside.
- Sauté Aromatics and Vegetables: Add another teaspoon of vegetable oil to the same pan. Quickly sauté the minced garlic and diced shallots for about 10 seconds until fragrant. Add the frozen peas and carrots and stir-fry for another 10 seconds. Push the contents to one side of the pan to create a clear space.
- Cook Eggs: Pour the remaining 2 teaspoons of vegetable oil into the cleared space in the pan. Pour in the beaten eggs and let them sit undisturbed for about 20 seconds to begin setting, then scramble and break into bite-sized pieces. Once cooked, mix the eggs with the sautéed vegetables and aromatics.
- Combine Rice and Chicken: Add the cold cooked jasmine rice and the cooked chicken back into the pan. Toss and stir everything together thoroughly to combine all ingredients evenly.
- Add Sauce and Finish: Pour the prepared sauce evenly around the edges of the pan or directly over the rice. Let the sauce toast and slightly caramelize for about 5 seconds to develop extra flavor before tossing everything again to coat all rice grains thoroughly with the sauce. Serve hot and enjoy your flavorful chicken fried rice!
Notes
- Using cold, day-old jasmine rice is best for fried rice to prevent clumping and achieve a better texture. If using freshly cooked rice, spread it out on a tray to cool and dry before frying.
- Shaoxing cooking wine can be substituted with dry sherry, dry white wine, or chicken broth if unavailable.
- Adjust soy sauce quantities to taste for saltiness preferences.
- For additional protein or variation, add diced ham, shrimp, or tofu.
- Use vegetable oil or any neutral oil to avoid overpowering the flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: chicken fried rice, easy fried rice recipe, quick chicken dinner, Chinese fried rice, stir-fry rice, jasmine rice recipe
