Better Than Takeout And Easy! Chinese Chicken Fried Rice Recipe

Ingredients

• 1 pound Chicken Breast (boneless, skinless, cut into bite‑size pieces)
• 1 teaspoon Cornstarch (for coating the chicken)
• 1 teaspoon Light Soy Sauce (for marinating the chicken)
• 1 tablespoon Light Soy Sauce (for seasoning the rice)
• 4 tablespoons Vegetable Oil (for marinating and stir‑frying)
• 1/8 teaspoon Baking Soda (a pinch; tenderizes the chicken)
• 2 large Eggs (beaten)
• 1 tablespoon Garlic (minced (about 3 cloves))
• 1/4 cup Onion (diced, white or yellow)
• 1/3 cup Green Beans (trimmed and cut into 1‑inch pieces)
• 1/2 cup Carrot (diced)
• 3 cups Day‑Old Cooked Rice (preferably refrigerated overnight; loosen with wet hands before cooking)
• 2 teaspoons Dark Soy Sauce (adds deep color)
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black Pepper (ground, or to taste)
• 2 tablespoons Spring Onion (chopped, added at the end)

Instructions

1. Marinate the chicken

   Cut the chicken breast into bite‑size pieces. In a bowl combine the chicken with 1 tsp cornstarch, 1 tsp light soy sauce, 1 tsp vegetable oil and a pinch (1/8 tsp) baking soda. Mix well and let it sit for 30 minutes.

   Time: PT30M

2. Beat the eggs

   Crack 2 large eggs into a mixing bowl and beat until smooth.

   Time: PT2M

3. Cook the scrambled egg

   Heat the wok over high heat, add 1 tbsp vegetable oil and swirl to coat. When the oil smokes, pour in the beaten eggs. Let sit 10 seconds, then stir quickly until fluffy and just set. Break into small pieces and set aside.

   Time: PT2M

   Temperature: high heat

4. Stir‑fry the chicken

   Add another splash of oil to the wok, re‑heat, then add the marinated chicken. Stir‑fry for 1‑2 minutes until the surface is lightly browned. Push the chicken to one side of the wok.

   Time: PT2M

   Temperature: high heat

5. Add the vegetables

   Add 1 tbsp minced garlic, 1/4 cup diced onion, 1/3 cup green beans and 1/2 cup diced carrot to the empty side of the wok. Stir‑fry 2‑3 minutes until the onion becomes translucent and the vegetables are just tender.

   Time: PT3M

   Temperature: high heat

6. Season the chicken‑veg mix

   Add a pinch of salt and a dash of pepper, toss quickly, then remove the chicken and vegetables from the wok and set aside.

   Time: PT1M

7. Prepare the rice

   Wet your hand with water and gently break apart any clumps of the day‑old rice. This makes it easier to stir‑fry.

   Time: PT2M

8. Stir‑fry the rice

   Return the wok to high heat (about 15 seconds). Add 2 tbsp vegetable oil, then add the loosened rice. Use the spatula to break up any remaining clumps and stir‑fry for 3‑5 minutes until the rice is heated through and lightly toasted.

   Time: PT5M

   Temperature: high heat

9. Add soy sauce seasonings

   Stir in 1 tbsp light soy sauce and 2 tsp dark soy sauce. Toss quickly so the sauces coat the rice before evaporating.

   Time: PT1M

10. Combine all components

    Return the cooked chicken, vegetables, and scrambled egg to the wok. Toss everything together for about 2 minutes so flavors meld.

    Time: PT2M

    Temperature: high heat

11. Final seasoning and garnish

    Taste and add additional salt and pepper if needed. Sprinkle the chopped spring onion over the top just before serving.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast, Chicken thigh
• Instead of Cornstarch: Potato starch, Tapioca starch
• Instead of Light Soy Sauce: Tamari (gluten‑free)
• Instead of Light Soy Sauce: Tamari (gluten‑free)
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Baking Soda: None (use as listed)
• Instead of Eggs: Egg substitute (for vegans)
• Instead of Garlic: Garlic paste
• Instead of Onion: Shallots
• Instead of Green Beans: Snow peas, Broccoli florets
• Instead of Carrot: Parsnip, Bell pepper
• Instead of Day‑Old Cooked Rice: Cold leftover rice, Jasmine rice
• Instead of Dark Soy Sauce: Mushroom soy sauce
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Spring Onion: Chives

Equipment Needed

• Wok
• Spatula
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Measuring Spoons
• Measuring Cups
• Serving Plate

Critical Steps — Do Not Skip

• Marinating chicken with baking soda for tenderness
• Using day‑old rice and breaking it up before frying
• Heating the wok until it smokes before adding oil
• Adding light and dark soy sauces quickly to prevent evaporation
• Ensuring high heat throughout for authentic wok‑hei

Chef Tips from the Video

• A well‑seasoned carbon steel wok gives the best flavor; if you don’t have one, a large non‑stick skillet works.
• Add a splash of sesame oil at the end for extra aroma (optional).
• Taste and adjust seasoning before the final garnish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Cool completely, then freeze in a freezer‑safe bag for up to 1 month. Reheat in a skillet.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 4 hours ahead
• Cook and chill the rice the day before
• Pre‑chop all vegetables and store them in the fridge in sealed bags

Frequently Asked Questions