Quick & Easy Chinese Chicken Fried Rice Recipe

Ingredients

• 3 cups cooked day-old white rice (preferably long-grain like Basmati or Jasmine)
• 2 tbsp cooking oil (sesame oil for flavor, or any neutral oil)
• 250g boneless chicken breast or thigh, cut into small cubes
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated or minced
• 1 cup mixed vegetables (carrots, peas, corn, green beans, bell peppers), finely diced
• 2 large eggs, lightly beaten
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp oyster sauce (optional, for umami flavor)
• 1 tsp rice vinegar (optional, for tanginess)
• 0.5 tsp black pepper powder
• Salt to taste (use sparingly, as soy sauce is salty)
• 2 spring onions, chopped (white and green parts separated, for garnish and cooking)

Instructions

1. 1

   Prepare Ingredients: Ensure your cooked rice is cold and ideally day-old; this prevents it from clumping and becoming mushy. Dice all vegetables finely and chop chicken into small cubes. Mince garlic and ginger.

2. 2

   Cook Chicken & Eggs: Heat 1 tbsp oil in a large wok or a wide, deep pan over high heat. Add the chicken cubes and stir-fry for 3-5 minutes until cooked through and lightly browned. Remove chicken and set aside. In the same pan, add another 0.5 tbsp oil. Pour in the lightly beaten eggs and quickly scramble them until just set but still soft. Remove scrambled eggs and set aside.

3. 3

   Sauté Aromatics & Vegetables: Add the remaining 0.5 tbsp oil to the wok. Add chopped onion (white parts of spring onion if using) and sauté for 1 minute. Then add minced garlic and grated ginger, and sauté for another minute until fragrant. Add the mixed diced vegetables and stir-fry for 3-4 minutes until they are tender-crisp. Do not overcook.

4. 4

   Combine Rice & Sauces: Add the cold cooked rice to the wok with the vegetables. Add soy sauce, oyster sauce (if using), rice vinegar (if using), and black pepper powder. Stir-fry everything vigorously for 3-5 minutes, ensuring the rice is broken up and evenly coated with the sauces and vegetables. Keep the heat high to get a slight char on the rice.

5. 5

   Add Chicken & Eggs Back: Return the cooked chicken and scrambled eggs to the wok. Toss everything together for another 1-2 minutes until heated through. Taste and adjust salt if needed (remember soy sauce is salty, so add judiciously).

6. 6

   Garnish and Serve: Stir in the green parts of the chopped spring onions just before serving. Transfer the hot Chicken Fried Rice to serving bowls. Garnish with extra spring onion greens, if desired. Serve immediately as a complete meal for a satisfying dinner.