Chicken Fried Rice
A savory and satisfying fried rice dish brimming with tender chicken, crispy bacon, fluffy scrambled eggs, and an array of vibrant vegetables. Perfect as a standalone entrée or an accompaniment to other Asian-inspired meals.
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Servings: 4
Ingredients
- Around ¾ cup finely chopped spring onions
- Roughly 2 tablespoons of neutral-flavored oil such as canola, peanut, or vegetable
- Approximately 5 ounces 150g of boneless chicken breast, thinly sliced into bite-sized portions
- 1 small carrot peeled and cubed into roughly ⅓-inch pieces
- ½ cup frozen green peas
- ½ cup corn kernels can be frozen, canned, or fresh
- Two whole eggs beaten lightly
- ½ a medium onion diced finely
- 4 ounces about 120g of bacon, trimmed of excess fat and chopped into small pieces
- Two cups cooked white rice ideally prepared the day before and refrigerated
- Two cloves of garlic finely minced
For the Sauce:
- 1 tablespoon oyster sauce
- 3 tablespoons light soy sauce not dark
- 2½ tablespoons Chinese Shaoxing wine or mirin
- ¼ teaspoon ground white pepper optional
- ½ teaspoon sesame oil optional
Instructions
- In a small bowl, whisk together the sauce components. Reserve two teaspoons of this mixture and use it to marinate the sliced chicken. Let the chicken absorb the flavors for approximately 10 minutes.
- Heat one tablespoon of oil in a large skillet or wok over medium heat. Pour in the beaten eggs and scramble gently until just set but still moist. Transfer the eggs to a separate plate and set aside.
- Increase the heat to high, then add the remaining oil to the same pan. Toss in the chopped bacon and sauté for about a minute, allowing the fat to render slightly. Introduce the diced onion and minced garlic, cooking until the bacon reaches a light golden hue—this should take about 1½ minutes.
- Stir in the diced carrot, peas, and corn (no need to thaw if using frozen). Cook for about a minute, just until they begin to soften.
- Add the marinated chicken to the pan and stir-fry until the pieces turn from pink to white, which will take roughly 1½ minutes.
- Incorporate the chilled cooked rice along with the remaining sauce. Stir vigorously and continuously for another 1½ minutes to heat the rice thoroughly and coat each grain with flavor.
- Return the scrambled eggs to the skillet along with the chopped green onions. Fold everything together until evenly distributed, then remove from heat.
- Serve hot, straight from the wok.
Notes
- Vegetables marked with an asterisk (*) can be substituted with other stir-fry friendly produce of your choice.
- For best results, use day-old long grain white rice that has been chilled, which helps ensure a non-sticky, dry texture ideal for stir-frying.
- Chinese cooking wine or mirin is highly recommended for achieving authentic restaurant-style depth. If avoiding alcohol, replace the wine with 1 tbsp water and reduce both soy and oyster sauces to 2 teaspoons. When adding the rice, include ½ tsp stock powder and continue with the recipe.
- Oyster sauce may be replaced with a combination of fish sauce and hoisin sauce, or hoisin sauce alone for a slightly different but still delicious result.
- Avoid dark soy sauce as it may overpower the dish; if using seasoning sauces like Maggi, reduce quantity due to higher salt content.
- Store leftovers in an airtight container for up to 3 days. Reheat in the microwave with a splash of water to revive moisture. This dish also freezes well.