Quick and Easy Chicken Fried Rice - Using Ingredients You Already Have at Home
Quick and Easy Chicken Fried Rice - Using Ingredients You Already Have at Home is a easy Chinese recipe that serves 4. 320 calories per serving. Recipe by Flo Lum on YouTube.
Prep: 10 min | Cook: 13 min | Total: 33 min
Cost: $21.28 total, $5.32 per serving
Ingredients
- 300 g Chicken Thighs, boneless, skinless (cut into bite‑size pieces)
- 1 tsp Fresh Ginger (grated)
- 3 tsp Soy Sauce (low‑sodium optional)
- 1 tsp Rice Wine (Shaoxing) (optional; can omit or replace with extra soy sauce)
- 0.5 medium Yellow Onion (diced)
- 1 cup Broccoli Florets (trimmed and cut into bite‑size pieces)
- 3 large Eggs (lightly beaten)
- 2 tbsp Vegetable Oil (high smoke point)
- 3.5 cups Cooked White Rice, cold (preferably day‑old leftover rice)
- 2 tsp Oyster Sauce (adds umami)
- 1 tsp Sesame Oil (drizzle at the end for aroma)
Instructions
Prepare Chicken
Cut the chicken thighs into bite‑size pieces, place in a bowl, add 1 tsp grated ginger, 1 tsp soy sauce, and 1 tsp rice wine. Mix well and let it sit while you prep the other ingredients.
Time: PT5M
Prep Vegetables & Eggs
Dice half a medium onion, trim and cut broccoli florets into bite‑size pieces, and lightly beat 3 eggs in a small bowl.
Time: PT5M
Cook Eggs
Heat the wok over medium‑high until a wisp of smoke appears. Add 1 tbsp vegetable oil, pour in the beaten eggs, and scramble until about 80% done. Remove the eggs and set aside.
Time: PT2M
Temperature: medium-high
Cook Chicken
Add another 1 tbsp oil to the wok, spread the marinated chicken in a single layer, let it sear for 1 minute, then stir‑fry until fully cooked and no longer pink.
Time: PT3M
Temperature: medium-high
Add Vegetables
Push the chicken to the side, add the diced onion and broccoli, and stir‑fry for 2–3 minutes until the broccoli is tender and the onion is translucent.
Time: PT3M
Temperature: medium-high
Add Rice
Add 3.5 cups cold cooked rice, breaking up any clumps. Stir‑fry until the rice is heated through and the grains separate.
Time: PT4M
Temperature: medium-high
Season & Finish
Stir in 2 tsp soy sauce, 2 tsp oyster sauce, and drizzle 1 tsp sesame oil. Return the partially cooked eggs to the wok, toss everything together until evenly coated.
Time: PT1M
Temperature: medium-high
Serve
Transfer the fried rice to plates or bowls and serve hot.
Time: PT1M
Nutrition Facts
- Calories
- 320
- Protein
- 15g
- Carbohydrates
- 45g
- Fat
- 10g
- Fiber
- 3g
Dietary info: Contains meat, Contains eggs, Contains soy, Contains sesame
Allergens: Eggs, Soy, Sesame, Shellfish (oyster sauce may contain traces)
Ingredient Substitutions
- Instead of Chicken Thighs, boneless, skinless: Chicken Breast, Cooked Chicken (leftover)
- Instead of Fresh Ginger: Ground ginger
- Instead of Soy Sauce: Tamari
- Instead of Rice Wine (Shaoxing): Dry sherry
- Instead of Yellow Onion: Shallot
- Instead of Broccoli Florets: Snow peas, Carrots
- Instead of Eggs: Egg substitute
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Cooked White Rice, cold: Brown rice, Cauliflower rice
- Instead of Oyster Sauce: Hoisin sauce
- Instead of Sesame Oil: Toasted sesame oil
Equipment Needed
- Wok (or large frying pan)
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Small Bowl
- Spatula (silicone or wooden)
- Measuring Spoons
Critical Steps — Do Not Skip
- Marinate chicken with ginger, soy sauce, and rice wine for flavor.
- Cook eggs only until about 80% done; they finish cooking later.
- Use cold, leftover rice to avoid soggy fried rice.
- Ensure chicken is fully cooked (no pink) before adding vegetables.
- Finish with a drizzle of sesame oil for aroma.
Chef Tips from the Video
- Day‑old rice dries out slightly, which helps it absorb sauces without getting soggy.
- High heat is key; keep all ingredients within arm’s reach for a quick toss.
- Add the sesame oil at the very end to preserve its nutty fragrance.
Troubleshooting
Rice sticks together and becomes mushy.
Use cold, day‑old rice and break up clumps before adding to the wok. Cook on high heat and keep stirring.
Chicken is still pink after stir‑frying.
Increase the cooking time for the chicken or cut pieces smaller. Ensure the wok is hot before adding the meat.
Fried rice tastes bland.
Adjust seasoning with extra soy sauce or a pinch of salt. Add a splash of chicken broth for depth.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 1 month; reheat in a wok or microwave.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Use pre‑cooked chicken or leftover rotisserie chicken to cut cooking time.
- Cook rice a day ahead and chill it uncovered in the fridge.
- Prepare the vegetable mix and keep it in a sealed container; add to wok when ready.
Frequently Asked Questions
What is the cultural significance and history of Chicken and Broccoli Fried Rice in Chinese cuisine?
Fried rice originated in China as a way to repurpose leftover rice and bits of protein. Adding chicken and broccoli reflects a modern, Western‑influenced twist that balances protein, vegetables, and carbs in one bowl, making it a popular family‑style dish for quick meals.
What are the traditional regional variations of fried rice in Chinese cuisine?
In southern China, fried rice often includes shrimp, peas, and a splash of Shaoxing wine, while northern versions may use pork and scallions. Cantonese fried rice tends to be lighter, whereas Sichuan styles add spicy chilies and peppercorns.
How is Chicken and Broccoli Fried Rice traditionally served in Chinese households?
It is typically served hot straight from the wok, either in a shallow bowl or on a plate, and may be accompanied by a side of pickled vegetables or a simple soup. A drizzle of sesame oil and a garnish of sliced green onions are common finishing touches.
What occasions or celebrations is fried rice associated with in Chinese culture?
Fried rice is a staple for everyday family meals but also appears at gatherings because it can be made quickly in large batches. It’s often served during Lunar New Year celebrations as a symbol of abundance and prosperity.
What other Chinese dishes pair well with Chicken and Broccoli Fried Rice?
Pair it with a light soup such as egg drop or hot and sour soup, a simple stir‑fried green vegetable like bok choy, and perhaps a small plate of dumplings or spring rolls for a balanced meal.
What makes Chicken and Broccoli Fried Rice special in Chinese‑style cooking?
The dish combines protein, vegetables, and carbs in one pan, showcasing the Chinese cooking principle of balance and efficiency. The quick ginger‑soy marinate adds depth, while the sesame oil finish provides a fragrant, nutty note.
What are the most common mistakes to avoid when making Chicken and Broccoli Fried Rice?
Common errors include using fresh hot rice (which becomes mushy), overcrowding the wok, and overcooking the eggs. Also, neglecting to pre‑heat the wok can cause ingredients to stick.
Why does this recipe use cold leftover rice instead of freshly cooked rice?
Cold rice has less moisture, allowing each grain to stay separate and absorb sauces without turning mushy. Fresh rice releases steam and clumps together, which defeats the desired texture of fried rice.
Can I make Chicken and Broccoli Fried Rice ahead of time and how should I store it?
Yes, you can prepare the components ahead: cook and chill the rice, pre‑cook the chicken, and chop the vegetables. Store each part separately in airtight containers in the refrigerator and combine them in the wok just before serving.
What does the YouTube channel Flo Lum specialize in?
The YouTube channel Flo Lum focuses on simple, approachable home cooking with an emphasis on quick weeknight meals, budget‑friendly ingredients, and clear step‑by‑step tutorials.
How does the YouTube channel Flo Lum's approach to Chinese cooking differ from other Chinese cooking channels?
Flo Lum prioritizes everyday pantry staples and leftover utilization, presenting Chinese‑style dishes in a relaxed, no‑fuss manner, whereas many other channels may focus on traditional techniques, elaborate presentations, or specialty ingredients.
Last updated: September 3, 2026
