Chicken Fried Rice Recipe
Chicken Fried Rice Recipe is a medium Chinese recipe that serves 4. 540 calories per serving. Recipe by Cook! Stacey Cook on YouTube.
Prep: 15 min | Cook: 40 min | Total: 1 hr 5 min
Cost: $5.84 total, $1.46 per serving
Ingredients
- 1 cup Jasmine Rice (rinsed and drained)
- 1 cup Water (for cooking rice)
- 1 teaspoon Vegetable Oil (added to rice to reduce stickiness)
- 2 cloves Garlic (minced)
- 2 stalks Green Onions (separate white parts (stem) from green tops; white parts for oil, green tops for garnish)
- 1 cup Bean Sprouts (rinsed, drained, ends trimmed)
- 1 medium Carrot (cut into thin strips matching bean sprout length)
- 1 pound Chicken Breast (cut into medium‑sized slices)
- 1 tablespoon Soy Sauce (regular light soy)
- 1 tablespoon Dark Soy Sauce (for color and depth)
- 1 tablespoon Oyster Sauce (adds umami)
- 1 teaspoon Granulated Sugar (optional, balances flavors)
- a pinch Baking Soda (optional, tenderizes chicken)
- 1/4 teaspoon White Pepper Powder
- 1 teaspoon Cornstarch (helps coat chicken)
- 1 teaspoon Sesame Oil (adds nutty aroma)
- 2 tablespoons Water (for marinade)
- 1/2 cup Green Peas (frozen) (thawed)
- 2 Eggs (beaten)
- 2 tablespoons Vegetable Oil (for pan) (for stir‑frying)
- 1 tablespoon Shaoxing Rice Wine (adds depth to chicken)
- 1/2 teaspoon Salt (to taste)
- a pinch Black Pepper Powder
Instructions
Cook the Jasmine Rice
Rinse 1 cup jasmine rice until water runs clear, drain, then add to the rice cooker with 1 cup water, 1 tsp vegetable oil, and a pinch of salt. Start the cooker and let it finish the cycle (about 20 minutes).
Time: PT20M
Prepare Vegetables and Chicken
While the rice cooks, mince 2 garlic cloves, slice the white parts of 2 green onions, set green tops aside, rinse and trim 1 cup bean sprouts, cut carrot into thin strips, and slice 1 lb chicken into medium pieces.
Time: PT5M
Marinate the Chicken
In a mixing bowl combine 1 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp sugar (optional), a pinch of baking soda (optional), 1/4 tsp white pepper, 1 tsp cornstarch, 2 tbsp water, 1 tsp vegetable oil and 1 tsp sesame oil. Add the chicken slices, toss to coat, and let sit for 3 minutes.
Time: PT3M
Stir‑Fry Carrots and Bean Sprouts
Heat 1 tbsp oil in the wok over medium‑high heat. Add carrot strips, toss quickly, then add bean sprouts. Sprinkle a pinch of sugar and a pinch of salt, stir‑fry 1‑2 minutes, drizzle 1 tsp dark soy sauce, and finish with a splash of rice wine (optional). Remove and set aside.
Time: PT3M
Temperature: medium‑high
Pan‑Fry the Chicken
Add another 1 tbsp oil to the wok if needed. Spread the marinated chicken in a single layer, let the bottom turn golden (about 2‑3 minutes), then flip to brown the other side. Add minced garlic, stir‑fry until fragrant, splash 1 tbsp Shaoxing rice wine, toss briefly, then remove the chicken and set aside.
Time: PT5M
Temperature: medium‑high
Make Green‑Onion Oil
Add a little oil to the wok, then add the sliced white parts of the green onions. Sauté until they turn golden‑brown and release aroma (about 2 minutes).
Time: PT2M
Temperature: medium
Stir‑Fry the Rice and Scramble Eggs
Increase heat to high, add the cooked jasmine rice (still warm) and break up any clumps. Stir‑fry until the rice is hot and slightly toasted (2‑3 minutes). Push rice to the side, pour beaten eggs into the empty space, scramble until just set, then mix the eggs through the rice until evenly incorporated.
Time: PT5M
Temperature: high
Season the Rice
Season the rice with 1/2 tsp salt and 1 tbsp dark soy sauce, stirring until the color is uniform.
Time: PT1M
Combine All Ingredients
Add the green peas, then return the carrot‑bean sprout mix and the chicken to the wok. Toss in the green onion tops and a pinch of black pepper. Stir‑fry everything together for another 2‑3 minutes until heated through.
Time: PT3M
Temperature: medium‑high
Serve
Transfer the chicken fried rice to a serving bowl and enjoy while hot.
Time: PT1M
Nutrition Facts
- Calories
- 540
- Protein
- 25g
- Carbohydrates
- 60g
- Fat
- 12g
- Fiber
- 4g
Dietary info: Contains meat, Contains soy, Contains gluten (regular soy sauce), Can be made gluten‑free with tamari
Allergens: Eggs, Soy, Sesame, Shellfish (oyster sauce)
Ingredient Substitutions
- Instead of Jasmine Rice: Basmati rice, short‑grain rice
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Garlic: garlic paste
- Instead of Green Onions: scallions
- Instead of Bean Sprouts: snow peas
- Instead of Carrot: julienned bell pepper
- Instead of Chicken Breast: chicken thigh, turkey breast
- Instead of Soy Sauce: tamari (gluten‑free)
- Instead of Dark Soy Sauce: regular soy sauce with a splash of molasses
- Instead of Oyster Sauce: hoisin sauce
- Instead of Granulated Sugar: honey
- Instead of White Pepper Powder: black pepper
- Instead of Cornstarch: potato starch
- Instead of Sesame Oil: toasted peanut oil
- Instead of Green Peas (frozen): fresh peas
- Instead of Eggs: egg whites
- Instead of Vegetable Oil (for pan): canola oil
- Instead of Shaoxing Rice Wine: dry sherry
- Instead of Salt: soy sauce
- Instead of Black Pepper Powder: white pepper
Equipment Needed
- Rice Cooker
- Wok or Large Skillet
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Wooden Spatula or Ladle
- Measuring Cups
- Measuring Spoons
- Small Bowl for Eggs
Critical Steps — Do Not Skip
- Remove cooked rice from the rice cooker promptly to prevent drying
- Do not overcook bean sprouts – they should stay crisp
- Fry chicken until golden on each side, not fully cooked, to retain juiciness
- Ensure rice is hot and fluffy before adding eggs
- Final toss should evenly coat all ingredients
Chef Tips from the Video
- Use a wok for the best high‑heat stir‑fry; if you only have a skillet, pre‑heat it well.
- Add a few drops of sesame oil at the end for extra aroma.
- For extra color, drizzle a tiny amount of dark soy sauce just before serving.
Troubleshooting
Rice turns mushy or clumps together
Use day‑old rice or spread freshly cooked rice on a tray to cool and dry before stir‑frying; add a splash of oil to separate grains.
Chicken is dry or overcooked
Only fry until golden on the outside; finish cooking when the rice is added. Alternatively, slice chicken thinner for quicker cooking.
Vegetables become soggy
Stir‑fry vegetables quickly over high heat and remove them before the rice is added; re‑add at the end to retain crunch.
Fried rice is too salty
Add a little more rice or a splash of water to dilute; reduce soy sauce next time.
Storage
Refrigerator: Store in an airtight container for 3‑4 days
Freezer: Portion and freeze for up to 1 month; reheat thoroughly
Room temperature: Not recommended; discard after 2 hours
Make-Ahead Tips
- Cook the jasmine rice a day ahead and refrigerate; it will dry slightly, giving perfect texture for fried rice
- Marinate the chicken up to 2 hours in advance for deeper flavor
- Pre‑chop all vegetables and store in airtight containers for quick assembly
Frequently Asked Questions
What is the cultural significance and history of chicken fried rice in Chinese cuisine?
Chicken fried rice is a staple of Cantonese home cooking, originally created as a way to repurpose leftover rice and meat. It embodies the Chinese principle of "waste not," turning day‑old rice into a flavorful, quick meal that can be enjoyed any time of day.
What are the traditional regional variations of chicken fried rice in Chinese cuisine?
In Cantonese cooking, the rice is kept light and fluffy with minimal sauce, while in Sichuan versions, spicy chili oil and Sichuan peppercorns are added. Taiwanese fried rice often includes pineapple for a sweet‑savory twist, and Indonesian nasi goreng incorporates kecap manis and shrimp paste.
What is the authentic traditional way chicken fried rice is served in Cantonese households?
Traditionally, Cantonese chicken fried rice is served hot from the wok, garnished with sliced green onion tops, and accompanied by a side of soup or stir‑fried vegetables. It is often eaten with a bowl of clear broth to balance the richness.
What occasions or celebrations is chicken fried rice traditionally associated with in Chinese culture?
Fried rice is a common dish for family gatherings, Lunar New Year leftovers, and casual weekend meals. Its quick preparation makes it ideal for busy weekdays while still offering a comforting, celebratory feel.
How does chicken fried rice fit into the broader Chinese cuisine tradition?
Fried rice showcases the Chinese cooking technique of high‑heat stir‑frying, which preserves texture and flavor. It reflects the cuisine’s emphasis on balance—combining protein, vegetables, and carbs in one harmonious bowl.
What are the authentic traditional ingredients for chicken fried rice versus acceptable substitutes?
Traditional ingredients include jasmine rice, soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and Cantonese‑style chicken. Substitutes can be tamari for gluten‑free soy sauce, fish sauce for oyster sauce, and chicken thigh instead of breast for extra juiciness.
What other Chinese dishes pair well with chicken fried rice?
Pair it with a light soup such as egg drop or hot and sour soup, a simple stir‑fried bok choy, or steamed dumplings. The mild flavor of the fried rice complements richer dishes like sweet‑and‑sour pork or mapo tofu.
What makes chicken fried rice special or unique in Cantonese cuisine?
Its hallmark is the fluffy, separate grains of rice achieved by using day‑old rice and a quick, high‑heat stir‑fry. The balance of savory soy sauces with a hint of sweetness and the addition of crisp vegetables give it a distinctive texture and flavor profile.
What are the most common mistakes to avoid when making chicken fried rice at home?
Common errors include using freshly cooked rice (it becomes mushy), overcooking the vegetables (they lose crunch), and cooking the chicken too long (it dries out). Also, overcrowding the wok lowers the temperature, resulting in soggy rice.
Why does this chicken fried rice recipe use a brief chicken marination instead of a longer one?
A short 3‑minute marination infuses flavor while keeping the chicken tender. Longer marination can make the coating too thick, causing the chicken to steam rather than fry, which defeats the goal of a crisp exterior.
Can I make chicken fried rice ahead of time and how should I store it?
Yes. Cook the rice a day ahead and refrigerate; it will dry out slightly, perfect for frying. Store the cooked chicken and vegetables separately in airtight containers. Reheat everything together in a hot wok for best texture.
What texture and appearance should I look for when making chicken fried rice?
The rice grains should be separate, slightly glossy, and lightly toasted. Vegetables stay crisp‑bright, and the chicken pieces are golden on the outside but still juicy inside. The dish should have a uniform amber hue from the dark soy sauce.
How do I know when chicken fried rice is done cooking?
When the rice is hot throughout, the vegetables are still crisp, and the chicken pieces are no longer pink and have reached an internal temperature of 165°F (74°C). A quick taste should reveal balanced seasoning without excess salt.
What does the YouTube channel Cook! Stacey Cook specialize in?
The YouTube channel Cook! Stacey Cook focuses on approachable home‑cooking tutorials, offering step‑by‑step videos that blend classic techniques with modern twists, often featuring quick weeknight meals and viewer‑requested recipe variations.
How does the YouTube channel Cook! Stacey Cook's approach to Chinese cooking differ from other Chinese cooking channels?
Stacey Cook emphasizes simplicity and ingredient accessibility, using everyday pantry items and clear explanations rather than specialized equipment. She also engages directly with viewer questions, tailoring recipes like this chicken fried rice to common home‑cook challenges.
Last updated: August 31, 2026
