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Asian Chicken Fried Rice

Quick and Savory Asian Chicken Fried Rice in 20 Minutes

This Asian Chicken Fried Rice is quick to prepare, customizable, and perfect for those hectic weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 tablespoon Chinese cooking wine Substitute with dry sherry if needed.
  • 1 tablespoon oyster sauce Premium brands like Lee Kum Kee yield the best results.
  • 1 tablespoon light soy sauce Use low-sodium for less salt.
  • 1 teaspoon sesame oil Opt for toasted sesame oil for bolder taste.
  • 1/2 teaspoon white pepper Adds mild heat.
  • 1 teaspoon ground ginger Fresh ginger can also be used.
For Cooking
  • 2 tablespoons oil (for cooking) Canola or peanut oil work for higher smoke points.
  • 2 large eggs Slightly undercook for extra moisture.
For the Protein
  • 1 cup chicken breast (cut into pieces) Main protein, can swap with shrimp or tofu.
  • 4 slices bacon Delivers smokiness and flavor.
For the Veggies
  • 2 cloves garlic Mince for aromatic base.
  • 1 medium onion Provides sweetness.
  • 1 medium carrot Chop for color and nutrition.
  • 1 cup corn Brings sweetness and texture.
  • 1 cup peas For sweetness and vibrant color.
  • 2 stalks green onions (sliced) Separate whites from greens.
For the Rice
  • 4 cups cooked white rice (day-old, chilled) Prevents clumping.

Equipment

  • wok
  • Mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Prepare the sauce by mixing together the Chinese cooking wine, oyster sauce, light soy sauce, sesame oil, white pepper, and ground ginger in a small bowl.
  2. Prep ingredients by mincing garlic, dicing onion, chopping carrot, and slicing green onions.
  3. Heat 1 tablespoon of oil in a wok over medium heat, pour in beaten eggs, and scramble until golden brown.
  4. Add another tablespoon of oil, sauté bacon until crisp, then add garlic and onion for an additional 30 seconds.
  5. Toss in chicken and cook until mostly done, around 3-4 minutes.
  6. Stir in chopped carrot, corn, and peas; cook until just tender.
  7. Add the cooked and chilled rice to the wok, breaking clumps and mixing with the other ingredients.
  8. Pour the prepared sauce over the rice, mixing well and stir-frying for 2-3 minutes.
  9. Toss in scrambled eggs and green onion whites, combine gently and serve topped with green parts.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 160mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Use day-old rice for the best texture and avoid overcrowding the wok during cooking.

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