Making Chicken Fried Rice is Fast, Easy, and Delicious
Making Chicken Fried Rice is Fast, Easy, and Delicious! is a easy Chinese recipe that serves 4. 450 calories per serving. Recipe by Souped Up Recipes on YouTube.
Prep: 15 min | Cook: 18 min | Total: 40 min
Cost: $6.83 total, $1.71 per serving
Ingredients
- 1 lb Chicken Breast (cut into bite‑size pieces)
- 1 Tbsp Cornstarch (for coating the chicken)
- 2 Tbsp Light Soy Sauce (low‑sodium)
- 1 Tbsp Dark Soy Sauce (adds color and depth)
- 0.25 tsp Baking Soda (tenderizes the chicken)
- 2 Tbsp Vegetable Oil (high smoke point oil for stir‑frying)
- 2 large Egg (beaten)
- 2 cloves Garlic (minced)
- 1 medium Carrot (peeled and diced)
- ½ cup Peas (frozen or fresh)
- ½ medium Onion (diced)
- 3 cups Cooked Rice (day‑old, long‑grain jasmine or basmati)
- 1 tsp Chicken Bouillon Powder (adds umami)
- ½ tsp Black Pepper (freshly ground)
- 2 stalks Scallions (sliced, for garnish)
Instructions
Prepare Ingredients
Dice the chicken, mince garlic, peel and dice carrot, measure peas, dice onion, slice scallions, and beat the eggs in a bowl.
Time: PT10M
Marinate Chicken
In the mixing bowl combine chicken pieces, cornstarch, light soy sauce, vegetable oil, and baking soda. Mix until evenly coated and let rest for 5 minutes.
Time: PT5M
Heat Wok
Place the wok over high heat and let it become piping hot (about 2‑3 minutes).
Time: PT3M
Temperature: Very hot
Stir‑Fry Egg
Add a splash of oil, pour in the beaten eggs, scramble quickly, then break the cooked egg into bite‑size pieces and transfer to a plate.
Time: PT2M
Temperature: High
Cook Chicken
Add the marinated chicken to the hot wok and stir‑fry on high heat until nicely charred, about 5 minutes.
Time: PT5M
Temperature: High
Add Vegetables
Add garlic, carrot, peas, and onion to the wok. Stir‑fry until the vegetables are softened, roughly 3 minutes.
Time: PT3M
Temperature: High
Season and Toast Rice
Add the day‑old rice, light soy sauce, dark soy sauce, chicken bouillon powder, and black pepper. Toss continuously until the rice is heated through and you can smell a toasty aroma, about 4 minutes.
Time: PT4M
Temperature: High
Finish Dish
Return the scrambled egg to the wok, sprinkle sliced scallions, and give everything a final quick toss to combine.
Time: PT1M
Temperature: High
Serve
Transfer the fried rice to serving plates and enjoy immediately while hot.
Time: PT0M
Nutrition Facts
- Calories
- 450
- Protein
- 20g
- Carbohydrates
- 55g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Contains soy, Contains egg, Not vegan, Not vegetarian, May contain gluten if soy sauce is not gluten‑free
Allergens: Soy, Egg
Ingredient Substitutions
- Instead of Chicken Breast: Turkey Breast
- Instead of Cornstarch: Potato Starch
- Instead of Light Soy Sauce: Tamari
- Instead of Dark Soy Sauce: Regular soy sauce plus a dash of molasses
- Instead of Vegetable Oil: Canola Oil
- Instead of Egg: Egg substitute
- Instead of Garlic: Garlic powder (¼ tsp)
- Instead of Carrot: Frozen peas
- Instead of Peas: Corn
- Instead of Onion: Shallots
- Instead of Cooked Rice: Brown rice
- Instead of Chicken Bouillon Powder: Chicken stock cube
- Instead of Black Pepper: White pepper
- Instead of Scallions: Chives
Equipment Needed
- Wok
- Spatula or wok ladle
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Measuring Spoons
- Measuring Cup
- Plate (for setting aside egg)
- Stove
Critical Steps — Do Not Skip
- Marinating the chicken with cornstarch and baking soda for tenderness
- Heating the wok until it is piping hot before any ingredients are added
- Achieving a toasty aroma by allowing the rice to sit briefly against the hot wok surface
Chef Tips from the Video
- Add a dash of sesame oil at the end for extra aroma
- If you like extra heat, stir‑fry a sliced red chili with the garlic
- For a richer flavor, substitute half the light soy sauce with oyster sauce
Troubleshooting
Rice turns mushy instead of toasted
Use day‑old, refrigerated rice and make sure the wok is very hot before adding the rice
Chicken is dry
Do not over‑cook; marinate with baking soda and remove chicken as soon as it’s charred
Vegetables are soggy
Stir‑fry on high heat and add them after the chicken is already hot so they cook quickly
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a wok or microwave, adding a splash of oil to restore moisture.
Freezer: Not recommended because the texture changes, but can freeze for up to 1 month. Thaw overnight and reheat quickly.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Prep all vegetables and beat the eggs up to 2 hours ahead and keep refrigerated
- Use day‑old rice or spread freshly cooked rice on a tray to cool quickly
- Marinate the chicken while you’re chopping vegetables to save time
Frequently Asked Questions
What is the cultural significance and history of Chicken Fried Rice in Chinese cuisine?
Chicken Fried Rice is a staple of Chinese home cooking, originating as a clever way to use leftover rice and bits of meat. It embodies the Chinese principle of minimizing waste while creating a flavorful, balanced dish that can be enjoyed any day of the week.
What are the traditional regional variations of fried rice in Chinese cuisine?
In southern China, especially Cantonese cooking, fried rice often includes shrimp, char siu, and a light soy sauce base. In northern regions, the rice may be seasoned with darker soy sauce and include pork or beef, while Sichuan versions add spicy chilies and peppercorns.
How is Chicken Fried Rice traditionally served in China?
It is typically served hot straight from the wok, often accompanied by a side of pickled vegetables or a simple soup. In restaurants, it may be presented in a large wok for a dramatic, communal feel.
On what occasions or celebrations is Chicken Fried Rice traditionally associated in Chinese culture?
Fried rice is a common everyday dish, but it also appears at family gatherings and Lunar New Year celebrations as a symbol of abundance and prosperity because the grains represent wealth.
How does Chicken Fried Rice fit into the broader Chinese cuisine tradition?
It reflects the Chinese culinary emphasis on balance—combining protein, vegetables, and carbs in one pan—while showcasing the wok‑stir‑fry technique that is central to many Chinese dishes.
What are the authentic traditional ingredients for Chicken Fried Rice versus acceptable substitutes?
Authentic ingredients include day‑old jasmine rice, light and dark soy sauces, Shaoxing wine (optional), and Chinese five‑spice. Acceptable substitutes are long‑grain basmati rice, tamari for soy sauce, and a splash of oyster sauce for depth.
What other Chinese dishes pair well with Chicken Fried Rice?
It pairs beautifully with stir‑fried greens such as bok choy, a light egg drop soup, or a tangy cucumber salad dressed with rice vinegar and sesame oil.
What makes Chicken Fried Rice special or unique in Chinese cuisine?
The dish’s uniqueness lies in its ability to transform simple leftovers into a fragrant, savory meal through high‑heat wok cooking that creates a subtle smoky “wok‑hei” flavor.
What are the most common mistakes to avoid when making Chicken Fried Rice at home?
Common errors include using freshly cooked rice (which becomes mushy), overcrowding the wok (which steams instead of fries), and over‑cooking the chicken, which dries it out. Keep the wok scorching hot and work in batches if necessary.
Why does this Chicken Fried Rice recipe use baking soda in the chicken marinade?
Baking soda raises the pH on the surface of the chicken, weakening protein bonds and keeping the meat tender and juicy during the quick high‑heat stir‑fry.
Can I make Chicken Fried Rice ahead of time and how should I store it?
Yes, you can prep all components up to the point of cooking. Store the marinated chicken, chopped vegetables, and day‑old rice separately in airtight containers in the refrigerator for up to 2 days. Reheat in a hot wok, adding a splash of oil to revive the texture.
What does the YouTube channel Souped Up Recipes specialize in?
The YouTube channel Souped Up Recipes specializes in fast, approachable Asian‑inspired home cooking, focusing on wok techniques, flavor‑boosting shortcuts, and step‑by‑step video guides for busy home cooks.
How does the YouTube channel Souped Up Recipes' approach to Chinese cooking differ from other Chinese cooking channels?
Souped Up Recipes emphasizes minimal prep, using pantry staples and day‑old leftovers, whereas many other channels focus on traditional, time‑intensive methods. Their videos are concise, high‑energy, and geared toward weeknight meals.
Last updated: August 30, 2026
