Chicken Fried Rice

Name: Chicken Fried Rice
Cook time: 30 min
Total time: 30 min
Ingredients: 8oz Chicken Breast, cut into bite-sized cubes; 1/2 tbsp Shaoxing Wine; 1/4 tsp Salt; 1/2 tbsp Cornstarch; 1 cup Cooked Rice, day old; 1/4 Onion, finely diced; 1 1/2 cloves of Garlic, minced; 1/2 cups Frozen Mixed Vegetables; 1/2 tbsp Dark Soy Sauce; 1 tbsp Light Soy Sauce; 1/2 tbsp Oyster Sauce; 1/2 tbsp Shaoxing Wine; 1 tsp Sugar

This chicken fried rice brings together tender marinated chicken, fluffy day-old rice, and savory sauces for a quick, satisfying one-pan meal. Aromatic onion and garlic build the base, while mixed vegetables add color and texture. Everything is finished in a rich soy-based sauce for a classic takeout-style result.

This chicken fried rice brings together tender marinated chicken, fluffy day-old rice, and savory sauces for a quick, satisfying o... Show more

By iamneverfull ·
Chicken Variation of Garlic Beef Fried Rice Recipe

Health Grade

B- · Healthy

Time

30 min

Price

1,85 €

Calories

636 kcal

quick

easy

one pot

high protein

Method

Marinate the chicken

In a medium bowl, combine the Chicken Breast with Shaoxing Wine, Salt, and Cornstarch. Mix really well so every piece is lightly coated and there are no dry patches of cornstarch left clinging to the meat. Let the chicken sit for 15 minutes while you get the rest of the ingredients ready.

Dice and mince

Finely dice the Onion into small, even pieces so it cooks quickly, then mince the Garlic as finely as you can. Keeping both fairly small helps them disappear nicely into the rice instead of leaving big chunks.

Mix the sauce

In a small bowl, stir together the Dark Soy Sauce, Light Soy Sauce, Oyster Sauce, the second portion of Shaoxing wine, and Sugar until the sugar dissolves and the mixture looks smooth and glossy. Set the sauce within arm’s reach of the stove.

Heat the pan

Place a large skillet or wok over medium-high heat and let it get properly hot before you add anything. A hot pan is important here because it helps the chicken brown and keeps the rice from steaming later.

Cook the chicken

Add the marinated chicken to the hot pan in a single layer. Cook, stirring occasionally, until the pieces are lightly browned on the outside and cooked through in the center, about 5 to 7 minutes. Transfer the chicken to a plate and keep it nearby.

Stir-fry the vegetables

Add the diced onion and minced garlic to the same pan and stir frequently for 1 to 2 minutes, until the onion starts to soften and the garlic smells fragrant. Add the Frozen Mixed Vegetables and keep cooking, stirring often, until they are hot and any excess moisture in the pan has cooked away, about 3 to 4 minutes.

Fry the rice

Add the Cooked Rice to the pan, breaking up any clumps with your spoon or spatula as you go. Return the cooked chicken to the pan, then pour in the prepared sauce. Toss and stir-fry everything together for 3 to 4 minutes, until the rice is evenly coated, the chicken is reheated, and the whole pan looks glossy and smells savory.