Chicken Fried Rice
Chicken Fried Rice is a easy Chinese recipe that serves 4. 450 calories per serving. Recipe by Cook! Stacey Cook on YouTube.
Prep: 12 min | Cook: 19 min | Total: 41 min
Cost: $6.32 total, $1.58 per serving
Ingredients
- 2 cloves Garlic (finely minced)
- 2 stalks Green Onions (white and green parts finely chopped)
- 1 piece (2‑inch section) Carrot (peeled and diced small)
- 1 pound Chicken Breast or Thigh (boneless, skinless; cut into strips then dice)
- 2 tablespoons Soy Sauce (regular light soy sauce)
- 1 tablespoon Oyster Sauce
- 1 tablespoon Cooking Wine (dry sherry or Chinese rice wine, optional)
- 1 teaspoon Granulated Sugar
- 0.25 teaspoon Baking Soda (pinch, helps tenderize chicken)
- 1 teaspoon Cornstarch
- 0.25 teaspoon White Pepper Powder
- 3 tablespoons Vegetable Oil (divided for cooking steps)
- 0.5 cup Green Peas (fresh or frozen)
- 2 large Eggs (beaten)
- 2 cups Jasmine Rice (rinsed; cooked 1:1 water ratio with a few drops oil)
- 1 tablespoon Dark Soy Sauce (adds color and depth)
- 0.5 teaspoon Salt
Instructions
Prepare Aromatics
Finely mince the garlic, finely chop the green onions, and dice the carrot into small pieces.
Time: PT5M
Cut and Marinate Chicken
Trim the chicken, cut into strips then dice. In a mixing bowl combine soy sauce, oyster sauce, cooking wine, sugar, baking soda, cornstarch, and white pepper. Add the chicken, toss to coat, then drizzle 1 tbsp oil and mix again. Let rest for 5 minutes.
Time: PT7M
Scramble the Eggs
Heat the wok over medium‑high heat, add 1 tbsp oil, crack the eggs directly into the pan and scramble until golden. Transfer to a plate.
Time: PT3M
Temperature: medium-high
Cook the Chicken
Add another 1 tbsp oil if needed. Spread the marinated chicken in a single layer, let it sear without stirring for about 1 minute, then stir. Add minced garlic and continue cooking until the chicken is 70‑80 % done.
Time: PT4M
Temperature: medium-high
Add Carrots and Peas
Stir‑fry the diced carrots until coated with oil (≈2 min). Add the green peas and stir for another 30 seconds. Remove the mixture and set aside.
Time: PT2M30S
Temperature: medium-high
Warm the Rice
If using freshly cooked jasmine rice, keep it warm. If using leftover rice, microwave for 1 minute and break up any clumps.
Time: PT2M
Fry the Rice
Add the remaining 1 tbsp oil to the wok. Add the rice, breaking up clumps. Return the scrambled eggs, season with salt, and stir. Drizzle dark soy sauce half at a time directly onto the hot surface, stirring until the color is even.
Time: PT5M
Temperature: medium-high
Combine All Ingredients
Return the chicken‑vegetable mixture to the wok, add the chopped green onions, and toss everything together until evenly mixed and heated through.
Time: PT2M
Serve
Transfer the fried rice to a serving dish and enjoy while hot.
Time: PT0M
Nutrition Facts
- Calories
- 450
- Protein
- 20 g
- Carbohydrates
- 55 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Contains meat, Gluten (soy sauce), Dairy free
Allergens: Soy, Eggs
Ingredient Substitutions
- Instead of Garlic: garlic powder (½ tsp)
- Instead of Green Onions: chives
- Instead of Carrot: diced bell pepper
- Instead of Chicken Breast or Thigh: tofu (firm)
- Instead of Soy Sauce: tamari
- Instead of Oyster Sauce: hoisin sauce
- Instead of Cooking Wine: rice vinegar (½ tsp)
- Instead of Granulated Sugar: honey (½ tsp)
- Instead of Cornstarch: arrowroot powder
- Instead of White Pepper Powder: black pepper
- Instead of Vegetable Oil: canola oil
- Instead of Green Peas: edamame
- Instead of Eggs: scrambled tofu
- Instead of Jasmine Rice: long‑grain white rice
- Instead of Dark Soy Sauce: regular soy sauce + a splash of molasses
Equipment Needed
- Wok or Large Skillet
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Spatula or Wooden Spoon
- Measuring Spoons
- Rice Cooker or Pot
Critical Steps — Do Not Skip
- Mincing garlic finely to avoid large pieces.
- Marinating chicken with soy sauce, oyster sauce, and oil before cooking.
- Searing chicken without stirring initially for a brown crust.
- Adding dark soy sauce directly onto the hot pan for maximum flavor.
Chef Tips from the Video
- Add a few drops of sesame oil at the end for an aromatic finish.
- Use a wok for the best high‑heat sear and quick toss.
- If you like a little heat, stir in a pinch of red pepper flakes with the garlic.
Troubleshooting
Fried rice turns mushy.
Use day‑old rice or spread freshly cooked rice on a tray to cool before frying; add oil and keep heat high.
Chicken is dry.
Do not over‑cook; remove when it reaches 70‑80 % doneness and finish cooking with the rice.
Vegetables are overcooked.
Stir‑fry carrots and peas just until bright and tender; keep cooking time under 3 minutes.
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 gently to avoid dried texture.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the jasmine rice a day ahead and refrigerate; cold rice fries better.
- Marinate the chicken up to 2 hours in advance for deeper flavor.
- Prepare and store the diced vegetables separately; add them when needed.
Frequently Asked Questions
What is the cultural significance and history of fried rice in Chinese cuisine?
Fried rice originated in China as a way to repurpose leftover rice, turning it into a flavorful, quick meal. It became a staple across regions, with each area adding its own proteins and sauces, reflecting local tastes and ingredients.
What are the traditional regional variations of fried rice in Chinese cuisine?
Northern China favors simple soy‑sauce fried rice, while southern regions add oyster sauce, Shaoxing wine, and sometimes shrimp. Cantonese style often includes peas and carrots, whereas Sichuan versions may be spicier with chili oil.
How is soy sauce chicken fried rice traditionally served in Chinese home cooking?
It is typically served hot straight from the wok, either as a main dish or alongside other dishes like stir‑fried greens and soup. It is often garnished with sliced green onions and a drizzle of sesame oil.
What occasions or celebrations is fried rice traditionally associated with in Chinese culture?
Fried rice is common at family gatherings, Lunar New Year feasts, and street‑food festivals because it can be made quickly in large batches and uses leftover ingredients, symbolizing resourcefulness and abundance.
How does soy sauce chicken fried rice fit into the broader Chinese cuisine tradition?
It embodies the Chinese culinary principles of balance, texture, and flavor—combining protein, vegetables, and rice with umami‑rich sauces. It also showcases the technique of high‑heat stir‑frying, a cornerstone of Chinese cooking.
What are the authentic traditional ingredients for soy sauce chicken fried rice versus acceptable substitutes?
Authentic ingredients include jasmine rice, light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and fresh chicken. Substitutes can be long‑grain rice, tamari for soy sauce, or hoisin sauce for oyster sauce, while still preserving the dish’s flavor profile.
What other Chinese dishes pair well with soy sauce chicken fried rice?
It pairs nicely with classic Chinese sides such as stir‑fried bok choy, sweet and sour pork, hot and sour soup, or a simple cucumber salad dressed with rice vinegar.
What makes soy sauce chicken fried rice special or unique in Chinese cuisine?
The combination of light and dark soy sauces gives the rice a deep, glossy color and layered umami flavor, while the quick marination of chicken adds tenderness without the need for lengthy cooking.
What are the most common mistakes to avoid when making soy sauce chicken fried rice at home?
Common errors include using freshly cooked rice that’s too moist, over‑cooking the chicken, and adding soy sauce too early which can make the rice soggy. Keep the wok hot, use slightly dried rice, and add sauces at the end for best texture.
Why does this soy sauce chicken fried rice recipe use dark soy sauce instead of more light soy sauce?
Dark soy sauce provides a richer color and a slightly sweeter, more caramelized flavor, which helps the fried rice achieve its characteristic deep brown hue without overwhelming saltiness.
Can I make soy sauce chicken fried rice ahead of time and how should I store it?
Yes, you can cook the rice and marinate the chicken a day ahead. Store rice and chicken separately in airtight containers in the refrigerator, then combine and finish stir‑frying just before serving.
What does the YouTube channel Cook! Stacey Cook specialize in?
The YouTube channel Cook! Stacey Cook focuses on approachable, family‑friendly recipes that emphasize quick preparation, clear step‑by‑step instructions, and practical tips for home cooks of all skill levels.
How does the YouTube channel Cook! Stacey Cook's approach to Chinese cooking differ from other Chinese cooking channels?
Stacey Cook simplifies traditional Chinese techniques for the everyday kitchen, using common pantry ingredients and minimal equipment, whereas many Chinese cooking channels stick to authentic, sometimes hard‑to‑find ingredients and specialized tools.
Last updated: August 30, 2026
