Chinese Chicken Fried Rice Recipe

Cooked rice: The base of the dish, providing a hearty and filling component.

Diced chicken breast: Adds protein and a tender texture to the fried rice.

Frozen peas and carrots: Adds color, nutrition, and a slight sweetness to the dish.

Soy sauce: Provides a savory, umami flavor that ties all the ingredients together.

Vegetable oil: Used for cooking the chicken and vegetables, and scrambling the eggs.

Garlic: Adds a fragrant and flavorful base to the dish.

Eggs: Adds richness and a slightly creamy texture when scrambled.

Green onions: Used as a garnish, adding a fresh and slightly sharp flavor.

When making fried rice, it's crucial to use day-old rice or rice that has been thoroughly chilled. Freshly cooked rice tends to be too moist and can result in a mushy texture. By using cold rice, the grains remain separate and achieve that perfect, slightly chewy texture characteristic of good fried rice.

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

• diced chicken breast - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a good alternative for vegetarians.

• frozen peas and carrots - Substitute with mixed bell peppers: Mixed bell peppers add a variety of colors and a slightly sweet flavor, enhancing the dish's visual appeal and taste.

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

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the other ingredients in the fried rice.

• garlic - Substitute with ginger: Ginger provides a different but equally aromatic flavor that pairs well with the other ingredients.

• eggs - Substitute with chickpea flour batter: A chickpea flour batter can mimic the texture of scrambled eggs and is a good vegan alternative.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish or mixed into the dish.

• Allow the Chinese chicken fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible before sealing.
• Label the containers or bags with the date and contents to keep track of freshness.
• Store the fried rice in the refrigerator for up to 4 days. For longer storage, place the containers or bags in the freezer, where it can be kept for up to 3 months.
• When ready to reheat, if frozen, thaw the fried rice in the refrigerator overnight.
• Reheat the fried rice in a wok or large skillet over medium heat. Add a splash of vegetable oil or soy sauce to refresh the flavors and prevent sticking.
• Stir frequently to ensure even heating. If the rice seems dry, add a small amount of water or chicken broth to moisten it.
• Alternatively, you can reheat the fried rice in the microwave. Place it in a microwave-safe dish, cover 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 revive the dish's vibrant appearance and flavor.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the skillet.
  3. Once the oil is hot, add the leftover Chinese Chicken Fried Rice.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until the rice is hot and the chicken is warmed through.
  5. If the rice seems dry, sprinkle a little water or chicken broth and cover the skillet for a minute to steam.

• Microwave Method:

  1. Place the leftover Chinese Chicken Fried Rice in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  4. Microwave on high for 1-2 minutes, then stir the rice.
  5. Continue microwaving in 30-second intervals, stirring in between, until the rice is thoroughly heated.

• 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 the rice from drying out.
  4. Bake for about 15-20 minutes, or until the rice is hot and the chicken is warmed through.
  5. Stir halfway through the baking time for even heating.

• Steamer Method:

  1. Place the leftover Chinese Chicken Fried Rice in a heatproof dish that fits inside your steamer basket.
  2. Add water to the steamer base and bring it to a boil.
  3. Place the dish with the rice into the steamer basket and cover with the lid.
  4. Steam for about 5-10 minutes, or until the rice is hot and the chicken is warmed through.
  5. Stir the rice halfway through to ensure even heating.

• Wok: A versatile cooking pan with high sides, perfect for stir-frying ingredients quickly and evenly.

• Spatula: Essential for stirring and flipping ingredients in the wok without scratching its surface.

• Knife: Used for dicing the chicken breast and chopping the green onions.

• Cutting board: Provides a safe and clean surface for chopping and dicing ingredients.

• Measuring cups: Necessary for measuring out the cooked rice and other ingredients accurately.

• Mixing bowl: Useful for beating the eggs before adding them to the wok.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Serving spoon: Ideal for serving the finished chicken fried rice onto plates.

Use leftover rice: Cook extra rice the day before and store it in the fridge. Cold rice works best for fried rice.

Pre-cook chicken: Dice and cook the chicken breast ahead of time. Store it in the fridge until ready to use.

Frozen veggies: Use frozen peas and carrots to save time on chopping and prepping.

Garlic paste: Substitute minced garlic with garlic paste for quicker preparation.

One-pan method: Use a large wok to cook everything in one go, reducing cleanup time.

Batch cooking: Double the recipe and freeze portions for quick meals later.