Restaurant Quality Chinese Chicken Fried Rice
Recreate the magic of your favorite takeout with this irresistible recipe for Restaurant-Quality Chinese Chicken Fried Rice. Bursting with flavor, this dish features tender cubes of chicken, fragrant garlic, fluffy scrambled eggs, and a vibrant mix of peas and carrots, all tossed together with perfectly seasoned day-old rice. The combination of soy sauce, oyster sauce, and a hint of sesame oil creates a rich, savory depth that takes this fried rice to the next level. Easy to prepare in just 30 minutes, this one-pan recipe is perfect for busy weeknights or when you're craving authentic Chinese flavors at home. Garnished with fresh green onions for a finishing touch, this fried rice is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 cups white rice (preferably day-old, cooked and chilled)
- 1 pound boneless, skinless chicken breasts (cut into small cubes)
- 3 tablespoons soy sauce
- 1.5 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil (or another neutral oil for frying)
- 2 large eggs
- 1 cup frozen peas and carrots (thawed)
- 4 stalks green onions (sliced thinly)
- 3 cloves garlic (minced)
- 0.5 teaspoon ground white pepper
- 0.5 teaspoon salt
Instructions
Prepare all ingredients by dicing the chicken, thawing vegetables, mincing garlic, and whisking eggs in a small bowl.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the cubed chicken to the hot wok and cook for 5-6 minutes until the chicken is fully cooked through and lightly browned. Remove and set aside on a plate.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Reduce the heat to medium, then pour in the whisked eggs. Scramble the eggs gently until just cooked, breaking them into small pieces. Remove the scrambled eggs and set aside with the chicken.
Increase the heat back to medium-high and add the minced garlic, cooking for 30 seconds until fragrant.
Stir in the chilled rice, breaking up any clumps with a spatula. Toss and heat the rice evenly for 2-3 minutes.
Push the rice to one side of the wok and add the peas and carrots to the empty side. Stir-fry the vegetables briefly, then combine them with the rice.
Return the cooked chicken and scrambled eggs to the wok, mixing them thoroughly with the rice and vegetables.
Season the mixture with soy sauce, oyster sauce, sesame oil, white pepper, and salt. Toss everything together until evenly coated and heated through.
Remove from heat and garnish with sliced green onions.
Serve the fried rice hot and enjoy your restaurant-quality Chinese Chicken Fried Rice!
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.0 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 75 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
