Description
This Chinese Chicken Fried Rice recipe is a flavorful and satisfying dish perfect for spicing up your dinner routine. Made with day-old jasmine rice for the ideal texture, tender marinated chicken thighs, fresh vegetables, and a rich soy-based sauce, this stir-fried meal is both aromatic and colorful. The method combines quick stir-frying techniques that lock in flavor while keeping the ingredients vibrant and distinct. Perfect for a quick weeknight dinner or meal prep, this recipe offers a savory balance of textures and tastes with a hint of nuttiness from sesame oil and depth from Shaoxing wine.
Ingredients
Scale
Chicken Marinade
- 1 pound Skinless Boneless Chicken Thighs
- 1 tablespoon Cornstarch
- 3 tablespoons Regular Soy Sauce
- 1 tablespoon Shaoxing Cooking Wine (or dry sherry)
Vegetables & Aromatics
- 1 medium Shallot, finely chopped
- 3 cloves Garlic, minced
- 1 medium Carrot, finely diced
- 1 cup Frozen Peas (no need to thaw)
Rice & Eggs
- 4 cups Cooked Jasmine Rice (preferably day-old)
- 2 large Eggs, beaten
Sauces & Seasonings
- 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)
Instructions
- Marinate the Chicken: Combine the chicken thighs, cornstarch, regular soy sauce, and Shaoxing cooking wine in a bowl. Allow the mixture to sit for 5 minutes so the chicken can absorb the flavors and tenderize.
- Prepare the Sauce: In a small bowl, mix together the regular soy sauce, dark soy sauce, sesame oil, chicken bouillon powder, and white pepper. Set this sauce aside; it will be added later to season the fried rice.
- Cook the Chicken: Heat vegetable oil in a wok over medium-high heat. Add the marinated chicken and stir-fry for 5 to 7 minutes until the chicken is fully cooked and golden brown. Once cooked, remove the chicken from the wok and set aside.
- Stir-Fry Aromatics and Vegetables: If needed, add a splash more vegetable oil to the wok. Toss in the minced garlic and chopped shallot, stir-frying for about 10 seconds until fragrant. Add diced carrots and frozen peas, cooking for another 10 seconds until they are just tender but still crisp.
- Scramble the Eggs: Push the vegetables to one side of the wok. Crack the beaten eggs into the empty side and scramble them until fully cooked and creamy. Once done, mix the scrambled eggs into the vegetable mixture evenly.
- Add Rice and Chicken: Add the day-old jasmine rice to the wok, breaking up any clumps with your spatula. Toss everything together ensuring the rice, vegetables, and eggs are well combined. Return the cooked chicken to the wok.
- Season and Final Stir-fry: Pour the prepared soy-based sauce around the edges of the rice. Stir-fry the mixture for 2 to 3 minutes until the rice is evenly coated, colorful, and heated through.
- Serve Warm: Remove the fried rice from heat and serve immediately for best flavor and texture.
Notes
- Use day-old jasmine rice to prevent mushy fried rice and achieve an ideal grain separation.
- You can substitute chicken thighs with shrimp, pork, beef, or tofu to customize the dish.
- Shaoxing cooking wine adds authentic flavor but dry sherry works as a substitute.
- If dark soy sauce is unavailable, use extra regular soy sauce to maintain flavor though the color will be lighter.
- For a vegetarian option, replace chicken with firm tofu and use vegetarian bouillon powder.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Chinese
Keywords: Chinese chicken fried rice, fried rice recipe, easy chicken dinner, jasmine rice recipe, stir-fry chicken, Chinese cuisine
