Chinese Chicken Fried Rice Recipe

Rice: Preferably day-old, as it has a firmer texture that is ideal for frying.

Chicken: Cooked and diced, adding a protein element to the dish.

Eggs: Beaten and scrambled, providing a rich and creamy texture.

Peas and carrots: Frozen, adding color and a slight sweetness.

Soy sauce: Adds a savory, umami flavor to the dish.

Vegetable oil: Used for frying and cooking the ingredients.

Garlic: Minced, adding a fragrant aroma and flavor.

Green onions: Sliced, used as a garnish for a fresh, mild onion taste.

To achieve the best texture for your fried rice, make sure to use day-old cooked rice. Freshly cooked rice tends to be too moist and can result in a mushy dish. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for at least 30 minutes to dry it out. This will help the rice grains stay separate and give you that perfect fried rice texture.

• cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great source of protein and fiber.

• cooked rice - Substitute with cauliflower rice: Cauliflower rice is a low-carb alternative that mimics the texture of rice.

• diced cooked chicken - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well.

• diced cooked chicken - Substitute with shrimp: Shrimp adds a different protein option and a slightly sweet flavor.

• beaten eggs - Substitute with chickpea flour batter: Chickpea flour batter can mimic the texture of eggs and is vegan-friendly.

• beaten eggs - Substitute with silken tofu: Silken tofu can be scrambled and used as an egg replacement.

• frozen peas and carrots - Substitute with frozen mixed vegetables: Mixed vegetables provide a variety of textures and flavors.

• frozen peas and carrots - Substitute with fresh bell peppers and corn: Fresh vegetables add a crunch and vibrant color.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option with a slightly sweeter taste.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements Asian dishes.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and works well for frying.

• minced garlic - Substitute with garlic powder: Garlic powder provides a similar flavor and is convenient.

• minced garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic.

• sliced green onions - Substitute with chives: Chives provide a similar mild onion flavor.

• sliced green onions - Substitute with leeks: Leeks offer a slightly sweeter and more delicate onion flavor.

• Allow the fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the Chinese chicken fried rice into airtight containers or heavy-duty freezer bags. Make sure to remove as much air as possible to maintain freshness.
• Label the containers or bags with the date of storage. This helps you keep track of how long the fried rice has been stored.
• Store the fried rice in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer, where it can last up to 3 months.
• When ready to reheat, thaw the fried rice in the refrigerator overnight if it was frozen. This ensures even reheating.
• Reheat the fried rice in a wok or large skillet over medium heat. Add a splash of soy sauce or a bit of vegetable oil to refresh the flavors and prevent sticking.
• Stir-fry the fried rice until it is heated through, making sure to break up any clumps. This helps to restore its original texture and taste.
• If using a microwave, place the fried rice in a microwave-safe dish, cover it with a damp paper towel, and heat in 1-minute intervals, stirring in between, until thoroughly heated.
• Garnish with fresh green onions before serving to add a burst of color and freshness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil or sesame oil to the pan.
  3. Add the leftover Chinese chicken fried rice to the skillet.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes or until the rice is heated through and slightly crispy.

• Microwave Method:

  1. Place the leftover Chinese chicken fried rice in a microwave-safe dish.
  2. Add a tablespoon of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, stirring halfway through.
  5. Check if the rice is heated through; if not, continue microwaving in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover Chinese chicken fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through to ensure even heating.
  5. Remove from the oven once the rice is hot and serve immediately.

• Steaming Method:

  1. Place the leftover Chinese chicken fried rice in a heatproof bowl.
  2. Set up a steamer over boiling water.
  3. Place the bowl in the steamer and cover with a lid.
  4. Steam for about 5-10 minutes or until the rice is heated through.
  5. Carefully remove the bowl from the steamer and serve hot.

• Wok: A versatile cooking pan with a rounded bottom, ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for dicing the cooked chicken and slicing the green onions.

• Cutting board: A safe surface for chopping and preparing ingredients.

• Measuring cups: Used to measure out the rice, chicken, and vegetables accurately.

• Measuring spoons: Necessary for measuring the soy sauce and vegetable oil.

• Mixing bowl: Useful for beating the eggs before scrambling them.

• Garlic press: A handy tool for mincing garlic quickly and efficiently.

• Serving spoon: Ideal for mixing the ingredients together and serving the finished dish.

• Tongs: Helpful for handling and turning ingredients in the wok.

Use day-old rice: Day-old cooked rice is drier and prevents clumping, making it perfect for fried rice.

Pre-cook chicken: Using diced cooked chicken saves time and ensures even cooking.

Frozen veggies: Frozen peas and carrots are pre-cut and ready to use, reducing prep time.

Quick scramble: Scramble the beaten eggs first and set aside to streamline the process.

Prep ingredients: Have all ingredients prepped and ready before you start cooking to make the process smoother.

High heat: Use high heat to quickly stir-fry and achieve that signature wok hei flavor.