Chinese Chicken Fried Rice Recipe

Cooked rice: Pre-cooked and cooled rice is ideal for fried rice as it prevents the dish from becoming mushy.

Diced chicken: Small pieces of chicken breast or thigh, cooked until tender and juicy.

Soy sauce: A salty, savory sauce that adds depth of flavor to the dish.

Oyster sauce: A thick, rich sauce made from oysters, adding umami and sweetness.

Frozen peas and carrots: Pre-packaged mix of peas and carrots, adding color and nutrition.

Eggs: Beaten and scrambled, they add protein and texture to the fried rice.

Garlic: Minced garlic adds a fragrant, savory note.

Onion: Chopped onion provides a sweet and savory base flavor.

Vegetable oil: Used for cooking, it has a high smoke point and neutral flavor.

When making fried rice, it's crucial to use day-old rice or cold rice. Freshly cooked rice tends to be too moist and can result in a mushy texture. The dryness of day-old rice helps it to fry better and absorb the flavors of the soy sauce and oyster sauce. If you don't have day-old rice, spread freshly cooked rice on a baking sheet and refrigerate it for at least 30 minutes to dry it out.

• cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great source of protein and fiber.

• diced chicken - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a good alternative for vegetarians.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste profile.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce offers a sweet and salty flavor that can mimic the depth of oyster sauce.

• frozen peas and carrots - Substitute with fresh bell peppers and corn: Fresh vegetables can add a different texture and a burst of color to the dish.

• eggs - Substitute with chickpea flour scramble: Chickpea flour scramble is a vegan alternative that provides a similar texture to scrambled eggs.

• garlic - Substitute with shallots: Shallots offer a milder flavor that can still enhance the dish.

• onion - Substitute with leeks: Leeks provide a subtle onion flavor and a different texture.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements Asian dishes well.

• Allow the Chinese chicken fried rice to cool completely before storing. This helps prevent condensation, which can make the rice soggy.
• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. Make sure to remove as much air as possible to maintain freshness.
• Label the containers or bags with the date of preparation. This will help you keep track of how long the fried rice has been stored.
• Store the fried rice in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, if the fried rice is frozen, thaw it in the refrigerator overnight. This ensures even reheating and maintains the texture.
• Reheat the fried rice in a pan or wok over medium heat. Add a splash of soy sauce or a bit of vegetable oil to refresh the flavors and prevent sticking.
• Alternatively, you can reheat the fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between to ensure even heating.
• Avoid reheating the fried rice more than once. Repeated reheating can affect the texture and taste, making it less enjoyable.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or sesame oil to the pan.
  3. Once the oil is hot, add the leftover Chinese Chicken Fried Rice.
  4. Stir frequently to ensure even heating and to prevent sticking.
  5. Cook for about 5-7 minutes or until the rice is thoroughly heated.

• Microwave Method:

  1. Place the Chinese Chicken Fried Rice in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until the rice is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the Chinese Chicken Fried Rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, or until the rice is heated through.
  5. Stir halfway through the cooking time for even heating.

• Steamer Method:

  1. Place the Chinese Chicken Fried Rice in a heatproof bowl.
  2. Set up a steamer basket over boiling water.
  3. Place the bowl in the steamer basket.
  4. Cover and steam for about 5-10 minutes, or until the rice is hot.
  5. Stir occasionally to ensure even heating.

• Large pan: A spacious cooking vessel essential for stir-frying ingredients evenly.

• Wok: An alternative to a large pan, traditionally used in Chinese cooking for its high sides and even heat distribution.

• Spatula: A tool for stirring and flipping ingredients to ensure even cooking.

• Knife: Necessary for chopping the garlic, onion, and dicing the chicken.

• Cutting board: A surface to safely chop and prepare ingredients.

• Measuring cups: Used to measure out the rice and other ingredients accurately.

• Measuring spoons: For precise measurement of soy sauce and oyster sauce.

• Mixing bowl: To beat the eggs before adding them to the pan.

• Garlic press: Optional, but useful for mincing garlic quickly.

• Serving spoon: For serving the finished fried rice.

Use leftover rice: Cook extra rice the day before and use the leftovers for a quicker meal.

Pre-cook chicken: Dice and cook the chicken in advance to save time during meal prep.

Frozen veggies: Opt for frozen peas and carrots to skip washing and chopping.

Minced garlic: Use pre-minced garlic from a jar to cut down on prep time.

One-pan method: Cook everything in one pan to reduce cleanup time.