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Bowl of homemade chicken fried rice with peas, corn, tomatoes, and tender chicken pieces

Chicken Fried Rice

Ella
Skip the delivery—this chicken fried rice is a flavor-packed, one-pan wonder that rivals your favorite takeout.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main
Cuisine Chinese-inspired
Servings 4 servings
Calories 441 kcal

Ingredients
  

Base

  • 2 tbsp neutral oil such as vegetable or peanut oil
  • 2 large eggs lightly beaten
  • 1 breast chicken about 150 grams, finely sliced
  • 2 cloves garlic minced
  • 0.5 medium onion finely chopped
  • 4 oz bacon substitute use beef bacon or turkey bacon, chopped
  • 1 small carrot peeled and diced into small cubes
  • 0.5 cup frozen corn or use canned or fresh if preferred
  • 0.5 cup frozen peas
  • 2 cups cooked white rice preferably refrigerated overnight
  • 0.75 cup green onions thinly sliced

Sauce

  • 2.5 tbsp Chinese cooking wine substitute or use water mixed with chicken stock powder
  • 1 tbsp oyster sauce
  • 3 tbsp light soy sauce
  • 0.5 tsp sesame oil optional
  • 0.25 tsp white pepper optional

Instructions
 

  • Step 1: In a small bowl, mix all sauce ingredients. Scoop out 2 tsp and pour over chicken. Mix well and let marinate for 10 minutes.
  • Step 2: Heat 1 tbsp of oil in a wok over medium heat. Scramble the eggs until just set. Remove and set aside.
  • Step 3: Increase heat to high. Add remaining oil and chopped bacon. Stir until fat renders, then add onion and garlic. Cook until bacon is golden and onion is soft.
  • Step 4: Add carrot, corn, and peas. Stir on high heat for 1 minute.
  • Step 5: Push veggies to the side. Add marinated chicken and spread out. Cook for 1.5 minutes until chicken turns white.
  • Step 6: Add day-old rice. Break up clumps and pour in remaining sauce. Stir on high heat for 1.5 minutes.
  • Step 7: Add eggs and green onions. Toss everything together and remove from heat.
  • Step 8: Serve hot immediately and enjoy.

Notes

To avoid soggy rice, use day-old rice and cook on high heat without crowding the pan. Substitute Chinese cooking wine with stock-infused water. For extra smokiness, use a well-heated wok.

Nutrition Facts (Per Serving)

  • Calories: 441 kcal (22%)
  • Carbohydrates: 36 g (12%)
  • Protein: 21 g (42%)
  • Fat: 23 g (35%)
  • Saturated Fat: 6 g (38%)
  • Cholesterol: 126 mg (42%)
  • Sodium: 1167 mg (51%)
  • Potassium: 501 mg (14%)
  • Fiber: 3 g (13%)
  • Sugar: 4 g (4%)
  • Vitamin A: 3043 IU (61%)
  • Vitamin C: 15 mg (18%)
  • Calcium: 52 mg (5%)
  • Iron: 2 mg (11%)
Keyword Better Than Takeout, Chicken Fried Rice, Easy Fried Rice