Day-old rice contains 12% less moisture than fresh rice, which is why Chinese restaurants never make fried rice with same-day grains.
Chicken Fried Rice
Dive into a flavorful bowl of chicken fried rice that’s not just quick to whip up, but also packed with satisfying goodness! Featuring tender chicken, vibrant veggies, and a splash of soy sauce, this dish brings a burst of color and taste to your dinner table. Perfect for those busy weeknights, it’s a meal that will leave everyone asking for seconds!
Prep
15
min
Cook
30
min
Serves
7
people
Level
beginner
The Story
This bastardized beauty was born in 1950s American Chinese restaurants when Cantonese immigrants discovered leftover rice could become proper profit—toss yesterday's rice with whatever protein Americans would actually eat, and suddenly you've got the most ordered dish that doesn't exist in actual China, making it the culinary equivalent of chicken tikka masala's Asian cousin.
Regional Twist
In Yangzhou province, they use premium Shaoxing rice wine instead of soy sauce and toss in char siu pork alongside the chicken breast, creating the gold standard that puts every takeaway version to shame.
📝 Ingredients
Shopping List
- 1 lb (454 g) chicken breast
- 2 eggs
- 1 cup (237 ml) mixed vegetables
Pantry Items
Amounts also listed in instructions below
- 2 cups (370 g) cooked rice
- garlic (to taste)
- Salt and pepper
- soy sauce (to taste)
- vegetable oil (to taste)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pan over medium heat.
- 2
Add minced garlic and sauté until fragrant.
- 3
Add chicken breast and cook until no longer pink.
- 4
Stir in mixed vegetables and cook for a few minutes.
- 5
Push the mixture to one side of the pan and scramble the eggs on the other side.
- 6
Combine everything and add cooked rice and soy sauce.
- 7
Stir well and cook for another 5 minutes.
- 8
Season with salt and pepper to taste.
💡 Pro Tips
- ✓Use day-old refrigerated rice because it has 20-30% less moisture content, preventing mushy texture and allowing proper wok hei development through better oil contact.ingredient20-30% less moisture
- ✓Heat your wok or pan to 400-450°F before adding oil so the rice grains sear immediately upon contact, creating distinct separated grains instead of clumping.technique400-450°F
- ✓Velvet the chicken by marinating in 1 egg white, 1 tsp cornstarch, and 1 tsp oil for 15 minutes, then blanch in 160°F oil for 30 seconds to achieve restaurant-style tender texture.technique160°F for 30 seconds
- ✓Add soy sauce in two stages: dark soy sauce first for color development, then light soy sauce at the end to preserve its complex flavor compounds that break down above 300°F.timingAbove 300°F
- ✓Create a well in the rice and scramble eggs at 275-300°F in that space, allowing them to set in 15-20 seconds before folding into rice to maintain distinct egg pieces.technique275-300°F, 15-20 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
7
people
Level
beginner
Share this recipe
Day-old rice contains 12% less moisture than fresh rice, which is why Chinese restaurants never make fried rice with same-day grains.
Chicken Fried Rice
Dive into a flavorful bowl of chicken fried rice that’s not just quick to whip up, but also packed with satisfying goodness! Featuring tender chicken, vibrant veggies, and a splash of soy sauce, this dish brings a burst of color and taste to your dinner table. Perfect for those busy weeknights, it’s a meal that will leave everyone asking for seconds!
The Story
This bastardized beauty was born in 1950s American Chinese restaurants when Cantonese immigrants discovered leftover rice could become proper profit—toss yesterday's rice with whatever protein Americans would actually eat, and suddenly you've got the most ordered dish that doesn't exist in actual China, making it the culinary equivalent of chicken tikka masala's Asian cousin.
Regional Twist
In Yangzhou province, they use premium Shaoxing rice wine instead of soy sauce and toss in char siu pork alongside the chicken breast, creating the gold standard that puts every takeaway version to shame.
📝 Ingredients
Shopping List
- 1 lb (454 g) chicken breast
- 2 eggs
- 1 cup (237 ml) mixed vegetables
Pantry Items
Amounts also listed in instructions below
- 2 cups (370 g) cooked rice
- garlic (to taste)
- Salt and pepper
- soy sauce (to taste)
- vegetable oil (to taste)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pan over medium heat.
- 2
Add minced garlic and sauté until fragrant.
- 3
Add chicken breast and cook until no longer pink.
- 4
Stir in mixed vegetables and cook for a few minutes.
- 5
Push the mixture to one side of the pan and scramble the eggs on the other side.
- 6
Combine everything and add cooked rice and soy sauce.
- 7
Stir well and cook for another 5 minutes.
- 8
Season with salt and pepper to taste.
💡 Pro Tips
- ✓Use day-old refrigerated rice because it has 20-30% less moisture content, preventing mushy texture and allowing proper wok hei development through better oil contact.ingredient20-30% less moisture
- ✓Heat your wok or pan to 400-450°F before adding oil so the rice grains sear immediately upon contact, creating distinct separated grains instead of clumping.technique400-450°F
- ✓Velvet the chicken by marinating in 1 egg white, 1 tsp cornstarch, and 1 tsp oil for 15 minutes, then blanch in 160°F oil for 30 seconds to achieve restaurant-style tender texture.technique160°F for 30 seconds
- ✓Add soy sauce in two stages: dark soy sauce first for color development, then light soy sauce at the end to preserve its complex flavor compounds that break down above 300°F.timingAbove 300°F
- ✓Create a well in the rice and scramble eggs at 275-300°F in that space, allowing them to set in 15-20 seconds before folding into rice to maintain distinct egg pieces.technique275-300°F, 15-20 seconds