Name: Delicious Chinese Chicken Fried Rice to Spice Up Dinner Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 pound Skinless Boneless Chicken Thighs; 1 tablespoon Cornstarch; 3 tablespoons Regular Soy Sauce; 1 tablespoon Shaoxing Cooking Wine (or dry sherry); 1 medium Shallot, finely chopped; 3 cloves Garlic, minced; 1 medium Carrot, finely diced; 1 cup Frozen Peas (no need to thaw); 4 cups Cooked Jasmine Rice (preferably day-old); 2 large Eggs, beaten; 3 tablespoons Regular Soy Sauce; 1 tablespoon Dark Soy Sauce (or extra regular soy sauce); 1 teaspoon Sesame Oil; 1 teaspoon Chicken Bouillon Powder; 1/2 teaspoon White Pepper (or black pepper as substitute); 2 tablespoons Vegetable Oil (for stir-frying)

Introduction

Chinese Chicken Fried Rice is a flavorful and satisfying dish that brings a delightful mix of textures and savory tastes to your dinner table. This recipe uses tender chicken thighs and fragrant jasmine rice, enhanced with a perfect balance of seasonings. It’s a great way to transform leftover rice into a quick and tasty meal.

A white plate is filled with a mound of fried rice that has a warm brown color from the sauce mixed into it. The dish is layered with white, tender chicken pieces scattered throughout, bright green peas adding pops of color, and small diced orange carrots. The texture looks soft and slightly oily, with each grain of rice separate but coated evenly. The plate is set on a white marbled surface, giving a clean and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups cooked jasmine rice (preferably day-old)

1 pound skinless boneless chicken thighs

1 medium shallot, finely chopped

3 cloves garlic, minced

1 medium carrot, finely diced

1 cup frozen peas (no need to thaw)

2 tablespoons vegetable oil

2 large eggs, beaten

3 tablespoons regular soy sauce

1 tablespoon Shaoxing cooking wine (or dry sherry)

1 tablespoon cornstarch

1 tablespoon dark soy sauce (or extra regular soy sauce)

1 teaspoon sesame oil

1 teaspoon chicken bouillon powder

1/2 teaspoon white pepper (or black pepper)

Instructions

Step 1: In a bowl, combine chicken thighs, cornstarch, regular soy sauce, and Shaoxing cooking wine. Let it marinate for 5 minutes to absorb the flavors.

Step 2: In a small bowl, mix regular soy sauce, dark soy sauce, sesame oil, chicken bouillon powder, and white pepper. Set this sauce aside for later use.

Step 3: Heat the vegetable oil in a wok over medium-high heat. Add the marinated chicken and stir-fry until fully cooked and golden brown, about 5 to 7 minutes. Remove the chicken from the wok and set aside.

Step 4: If needed, add a little more oil to the wok. Add minced garlic and chopped shallot, stir-frying for about 10 seconds until fragrant. Then add diced carrots and frozen peas, cooking for another 10 seconds until just tender.

Step 5: Push the vegetables to one side of the wok. Pour the beaten eggs into the empty space and scramble until cooked through. Mix the scrambled eggs into the vegetable mixture.

Step 6: Add the cooked jasmine rice to the wok, breaking up any clumps. Toss everything together to combine the rice evenly with vegetables and eggs. Return the cooked chicken to the wok.

Step 7: Pour the prepared sauce around the edges of the rice mixture. Stir-fry everything together until the rice is evenly coated and colorful, about 2 to 3 minutes. Remove from heat and serve warm.

Tips & Variations

Use day-old rice to prevent the dish from becoming mushy and to achieve the best texture.

Substitute chicken with shrimp, pork, beef, or tofu to suit your preference or dietary needs.

Add chopped green onions or a sprinkle of toasted sesame seeds for extra flavor and garnish.

If you don’t have Shaoxing wine, dry sherry or even a splash of rice vinegar can work as a substitute.

FAQs

Can I use freshly cooked rice instead of day-old rice?

While freshly cooked rice can be used, it tends to be softer and moister, which may result in a mushier fried rice. For the best texture, use rice that has cooled and dried in the fridge for at least a few hours or overnight.

What if I don’t have dark soy sauce?

If dark soy sauce is not available, you can use extra regular soy sauce to add saltiness, but the color and slight sweetness may be less intense. Alternatively, a small amount of molasses or caramelized sugar can help mimic the color.