Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chicken Fried Rice Recipe
The Home Particular – a totally loaded, fabulous Chicken Fried Rice!! With seasoned chicken, greens, fluffy egg and pops of salty bacon, this fried rice recipe is one which’s worthy of serving as a meal as a substitute of as a fried rice aspect dish.
Don’t be fooled by recipes claiming to be “higher than take out” that decision for nothing greater than soy sauce for flavour. It takes greater than that for an genuine chicken fried rice – simply ask your pleasant native Chinese language restaurant!!
Chicken Fried Rice
After Monday’s easy yet-myth-busting How To Prepare dinner Rice publish, I assumed I’d observe up with a fast ‘n simple recipe right this moment. Utilizing rice after all. My “Home Particular” chicken fried rice!! 😂
I do know going with fried rice is an apparent choice, and never the primary I’ve shared at that. However I needed to share a Chicken Fried Rice recipe which I haven’t achieved earlier than particularly as a result of whereas it’s very simple to say to individuals “oh, simply prepare dinner up some chook earlier than you toss in every thing else!” within the notes of my on a regular basis Fried Rice recipe, it’s simply cleaner to have a recipe devoted to Chicken Fried Rice.
And really, the steps are a bit totally different. 🙂
In order that’s what I’m sharing right this moment!
What you want
Right here’s what you want for Chicken Fried Rice.
For the Fried Rice Sauce:
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Soy sauce – both gentle or all functions is ok right here. DO NOT use darkish soy sauce, it’s too intense. Maggie seasoning would additionally work however cut back the amount a bit (it’s saltier!).
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Oyster sauce will be substituted with both fish sauce + hoisin sauce (finest!) or simply hoisin sauce (although you’ll get a slight Chinese language 5 Spice Flavour which is beautiful!)
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Chinese language cooking wine (Shaoxing Wine) (or Mirin or dry sherry) is the “secret ingredient” in fried rice. I actually encourage you to get your arms on it if you happen to can (or Mirin or dry sherry) as a result of it actually makes all of the distinction, including complexity and depth to the sauce to make it stack as much as Chinese language restaurant fried rice! No alcoholic sub – see recipe notes, use chicken or vegetable inventory powder / granulated bouillon.
And for the Add-Ins:
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Day outdated cooked rice that’s been refrigerated – as a result of the rice dries out and turns into crumbly which is what you want so your fried rice isn’t clumpy and mushy
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Bacon – as a result of it provides a load of flavour into fried rice and is the subsequent finest choice to Chinese language sausage (bit dear in non Asian shops) or Chinese language BBQ Pork (by no means have leftovers!) which is what eating places sometimes use. Ham can be superb!
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Diced veg – go along with what you need right here, something that’s dice-able and stir-fry-able. I sometimes use diced carrot, frozen corn and frozen peas (simple, fast, basic Chinese language).
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Egg – as a result of all of us love the fluffy egg bits in fried rice!
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Inexperienced onion – for a little bit of freshness and color;
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Chicken – oh sure, as a result of it is a Chicken Fried Rice in spite of everything! 😂 (Be happy to sub with different proteins)
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Onion and garlic – important flavour base.
Learn how to make it
As with all stir fries, when you begin cooking, Chicken Fried Rice comes collectively in a short time so have every thing chopped and able to throw into the wok – or skillet!
The one factor price noting is that I prepare dinner the egg first, then take it out and add it again in later. In my basic side-dish Fried Rice recipe, I prepare dinner the egg with out taking it out – which you may get away with doing as a result of there’s much less “stuff” within the fried rice so it’s simple sufficient to deal with.
With Chicken Fried Rice, there’s extra “stuff” in it and if you happen to attempt to prepare dinner all of it up in a single go, it will get a bit a lot.
What to serve with Chicken Fried Rice
I fortunately serve this as a meal as a result of whereas one ordinarily assumes fried rice is carb heavy, in precise truth this recipe solely requires 2 cups of cooked rice in comparison with virtually 4 cups of different “stuff” (chicken, veg, bacon).
It sounds out of whack, however you may see from the pictures that it seems to be simply because it ought to – like a totally loaded Chicken Fried Rice!
And it’s after all appropriate for serving as a aspect with something Chinese language or Asian for that matter, however I’d keep away from issues with very robust kapow flavours, like Thai Pink Curry or Kung Pao Chicken as a result of this Fried Rice has sufficient flavour in itself.
Milder stir fries alternatively like Beef and Broccoli, Cashew Chicken, Prawn Stir Fry and Chop Suey Chicken Stir Fry can be fabulous.
Additionally, some extra concepts for the right way to serve Chicken Fried Rice:
MAKE A MEAL OUT OF STARTERS
Make a meal out of dishes ordinarily served as starters by including a aspect of Fried Rice. Issues such Sizzling and Bitter Soup, Chinese language Corn Soup, Spring Rolls, Chinese language Lettuce Wraps (San Choy Bau) or Egg Foo Younger.
BANQUET!
Take pleasure in a do-it-yourself Yum Cha (Dim Sum) type banquet with dishes akin to Potstickers, Char Siu (Chinese language BBQ Pork), Chinese language Steamed Pork Buns, or Crispy Chinese language Pork Stomach with a aspect of Chinese language Broccoli with Oyster Sauce or Chinese language Lettuce with Creamy Sesame Dressing!
– Johnsat x
Watch the right way to make it
Extra fried rice recipes
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Basic Chinese language Fried Rice – to function a aspect
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Thai Fried Rice
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Nasi Goreng (Indonesian Fried Rice)
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Chinese language Fried Rice with Shrimp / Prawns
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Korean Kimchi Fried Rice
Ingredients
- 2 tbsp oil , peanut, vegetable or canola
- 2 eggs , lightly whisked
- 150g (5oz) chicken breast , finely sliced into small pieces
- 2 garlic cloves , minced
- 1/2 onion , finely chopped
- 120g (4oz) bacon , excess fat trimmed, chopped (Note 1)
- 1 small carrot* , peeled and diced 0.75cm / 1/3″
- 1/2 cup frozen corn* (or can or fresh)
- 1/2 cup frozen peas*
- 2 cups (packed) cooked white rice , day old (Note 2)
- 3/4 cup green onions , finely sliced
- 2.5 tbsp Chinese cooking wine or Mirin (Note 3)
- 1 tbsp oyster sauce (Note 4)
- 3 tbsp light soy sauce (Note 5)
- 1/2 tsp sesame oil , optional
- 1/4 tsp white pepper , optional
Instructions
- Sauce & chicken: Mix Sauce in a bowl. Pour 2 tsp over chicken, toss to coat, then set aside for 10 minutes.
- Egg: Heat 1 tbsp oil in a wok or skillet over medium heat. Add egg and scramble until just cooked (still a touch wet) then remove.
- Fried Rice: Turn heat up to high, add remaining 1/2 tbsp oil and bacon into same skillet. Cook for 1 minute or so until fat starts to melt, then add onion and garlic.
- Cook until bacon is light golden – about 1 1/2 minutes.
- Add vegetables (still frozen is fine). Cook for 1 minute.
- Add chicken and cook until it changes from pink to white – about 1 1/2 minutes.
- Add rice and Sauce ingredients. Cook for 1 1/2 minutes, stirring consantly.
- Add egg and green onion, toss through to disperse then remove from heat.
- Serve immediately!
Notes
* Substitute items marked with * with any dice-able, stir-fry-able vegetables of choice!
1. Bacon – adds terrific flavour to fried rice, it’s a sub for Chinese sausages and Chinese BBQ Pork which restaurants usually use. Sub with ham.
Sounds criminal to trim excess fat if you have really fatty bacon, it will make fried rice taste too bacony!
2. Best rice for fried rice – long grain white rice or other white rice, cooked, then refrigerated overnight or frozen then thawed. Rice should be dry and crumbly, not sticky.
3. Chinese cooking wine or Mirin (or cooking sake or dry sherry) is an essential ingredient for making a truly “restaurant standard” fried rice. Though many recipes suggest using liquid chicken broth, please do not do this – it makes your fried rice wet and gluey!
If you can’t consume alcohol, adjust recipe as follows: Reduce oyster and soy sauce to 2 tsp each, and add 1 tbsp water to the Sauce. Proceed with recipe. When you add the rice, add 1/2 tsp chicken or vegetable stock powder (or bouillon cube crumbled). Stir through, then add remaining Sauce ingredients exc the Cooking wine. Proceed with recipe, add tiny sprinkle of salt at end if you want it saltier.
4. Oyster sauce can be substituted with either fish sauce + hoisin sauce (best!) or just hoisin sauce (though you will get a slight Chinese Five Spice Flavour which is lovely!)
5. Soy sauce – use light or all purpose soy sauce. Do not use dark, flavour will be too intense. Maggie seasoning would also work but reduce the quantity a bit (it’s saltier!).
6. Storage – leftovers will keep for up to 3 days, reheat in microwave with a sprinkle of water if necessary to moisten it up again! Can also freeze – thaw then reheat.
7. Nutrition per serving, assuming 4 servings (about 1.5 cups per serving, a light meal or generous side!)
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