Chinese Chicken Fried Rice Recipe

Name: Chinese Chicken Fried Rice
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 7
Ingredients: 0.5 tablespoon sesame oil; 1 onion, diced; 1.5 pounds cooked, cubed chicken meat; 2 tablespoons soy sauce; 2 large carrots, diced; 2 stalks celery, diced; 1 large red bell pepper, diced; 0.75 cup fresh pea pods, halved; 0.5 large green bell pepper, diced; 6 cups cooked white rice; 2 large eggs, scrambled; 0.33333334326744 cup soy sauce

Cook Time: 15 minutes

Ingredients

tablespoon sesame oil
1 onion, diced
1 pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, diced
1 large red bell pepper, diced
cup fresh pea pods, halved
large green bell pepper, diced
6 cups cooked white rice
2 large eggs, scrambled
cup soy sauce

Directions

Step 1: Heat sesame oil in a large skillet over medium heat. Add the diced onion and saut until softened, which should take about 3-4 minutes.

Step 2: Add the cooked, cubed chicken meat to the skillet along with 2 tablespoons of soy sauce. Stir-fry for 5 to 6 minutes, allowing the flavors to blend.

Step 3: Add the diced carrots, celery, red bell pepper, pea pods, and green bell pepper to the skillet. Stir-fry for an additional 5 minutes, or until the vegetables are tender-crisp.

Step 4: Mix in the cooked white rice, stirring to combine thoroughly with the vegetables and chicken. Ensure that everything is evenly distributed.

Step 5: Stir in the scrambled eggs and cup soy sauce. Cook the mixture for another 2-3 minutes, ensuring the eggs are fully heated through and the rice is evenly coated with the soy sauce.

Step 6: Once heated through, serve the dish hot and enjoy the flavorful fried rice!

Nutrition Facts (per serving)

Nutrition	Amount	% Daily Value
Calories	425	-
Total Fat	10g	12%
Saturated Fat	3g	13%
Cholesterol	134mg	45%
Sodium	1060mg	46%
Total Carbohydrate	48g	17%
Dietary Fiber	3g	11%
Total Sugars	4g	-
Protein	35g	69%
Vitamin C	48mg	54%
Calcium	60mg	5%
Iron	4mg	21%
Potassium	504mg	11%

Chinese Chicken Fried Rice

History and Origins

Fried rice, or "chofn" (), is a dish with deep roots in Chinese culinary traditions. It is believed to have originated during the Tang Dynasty (618907 AD), but its popularity soared in the late Qing Dynasty (16441912) as a way to use up leftover rice. In its early days, fried rice was seen as a way to prevent waste and make use of surplus ingredients, often incorporating vegetables, meat, and eggs. Over time, the dish has evolved, and today it is enjoyed in numerous variations across the globe, with Chinese Chicken Fried Rice being one of the most beloved forms.

Regional Variations

Chinese Chicken Fried Rice is enjoyed in many regions, but the way it is prepared can vary based on location. In southern China, where rice is a staple, the dish tends to focus on the quality of rice and the balance of flavors. In the northern regions, where wheat-based dishes are more common, fried rice often includes a larger variety of meats and vegetables. Additionally, certain regions in China may use different sauces or seasonings, like oyster sauce or five-spice powder, to give their fried rice a unique twist.

Differences from Similar Dishes

While Chinese Chicken Fried Rice shares similarities with other types of fried rice, such as those from Japanese, Korean, or Thai cuisines, there are distinct differences. Japanese fried rice, or "chahan," tends to be sweeter and is often flavored with tare sauce (a sweet soy-based sauce). Korean fried rice ("bokkeumbap") is usually spicier, often incorporating kimchi or gochujang (fermented chili paste). On the other hand, Chinese fried rice, particularly the chicken version, is more savory, with a delicate balance of soy sauce, sesame oil, and sometimes a touch of ginger. The use of day-old rice is a hallmark of Chinese fried rice, as it helps achieve the signature dry, non-clumpy texture.

Where It Is Typically Served

Chinese Chicken Fried Rice is commonly found in Chinese restaurants worldwide, especially in casual eateries and take-out establishments. It is often served as a side dish accompanying other Chinese favorites like sweet and sour chicken, kung pao chicken, or Mongolian beef. In many Chinese homes, fried rice is a beloved comfort food, often prepared for lunch or dinner using leftover rice from previous meals. It can also be found in Chinese buffets and food courts, making it a popular option for those seeking a quick and satisfying meal.

Interesting Facts

The key to perfect fried rice is using rice that is at least a day old. Freshly cooked rice tends to be too moist and sticky, making it difficult to achieve the dry, fluffy texture typical of fried rice.
Fried rice is often seen as a "leftover" dish in Chinese culture, as it was traditionally used to repurpose yesterdays rice, vegetables, and meats, reducing food waste.
In some parts of China, it is customary to add a variety of meats such as shrimp, pork, or beef to the fried rice, making it a versatile dish that can accommodate different tastes and dietary preferences.
The dish is not only delicious but also highly customizablecommon additions include peas, carrots, scallions, and even pineapple for a sweet touch.
Many people mistakenly believe that all fried rice is made with soy sauce. However, some regional varieties use different seasonings, like fish sauce or hoisin sauce, to create a unique flavor profile.

FAQ about Chinese Chicken Fried Rice Recipe

Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure the rice has cooled down before storing it to avoid bacteria growth.

Yes, you can freeze fried rice. Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. When reheating, make sure it is heated thoroughly.

To avoid clumpy rice, it's important to use rice that has been fully chilled, preferably a day or two old. You can also add a teaspoon of oil to the rice before cooking to help separate the grains.

Yes, you can substitute brown rice for white rice in this recipe. Brown rice will add a nuttier flavor and more fiber, though it will take longer to cook. Make sure the rice is fully cooled before using it in the recipe.

This recipe is quite flexible. You can substitute the vegetables with whatever you have on hand, such as broccoli, corn, or mushrooms. Just be sure to chop them into small pieces for even cooking.

To make this fried rice vegetarian, simply omit the chicken and use tofu or tempeh as a substitute. You can also add more vegetables, such as edamame or bell peppers, for extra protein.

Yes, it's actually recommended to use day-old rice for fried rice. You can prepare the rice a day ahead, spread it out to cool, and refrigerate it. This helps the grains firm up, making them less likely to clump together during cooking.

Yes, a non-stick skillet works just fine if you don't have a wok. The key is to use a large enough pan to allow the ingredients to cook evenly without overcrowding.

To add some heat, try including sliced jalapeños, chili flakes, or a dash of sriracha sauce. You can also use spicy soy sauce or add ginger and garlic for extra flavor.

To lower the sodium content, use low-sodium soy sauce, and limit the amount of added salt. You can also replace the soy sauce with coconut aminos for a soy-free alternative.

Comments

LIZA PIAZZA

10/06/2025 01:52:54 PM

Lovely meal. Must use rice that has been fully chilled or it will clump together.`Also it needs some garlic and additional spices to give it that authentic chinese flavor.

SneakyWhey8009

01/21/2024 12:35:36 AM

I used a 1/2 cup of soy and pre steamed the vegetables (celery, peppers, carrots, and peas), only because we prefer less crunchy veggies. Still turned out amazing in its original form. Also, I fried garlic in the pan before cooking the chicken and mixed them together prior to starting step one.

Marilyn

03/06/2014 01:54:09 PM

I read every single review (184 of them) and was so surprised that not one of them mentioned that the rice should be 2-3 days old, not just chilled. In addition, to keep the rice grains separate like restaurant rice, add about 1 tsp. or so of oil to the rice and mix thoroughly with your hands. Follow these two suggestions and there will be no clumpy rice. I used brown rice cooked in chicken broth, which was so good I could have eaten just that alone. Brown rice takes longer to cook than white rice, but is so much healthier (all the natural nutrition is removed when it is made white), and it tastes so much better. This is a great basic recipe with lots of helpful tips from other reviewers. Thanks for the recipe and the reviewer’s contributions.

Teri Scott

04/19/2015 11:31:09 AM

I used about 3 cups brown rice for this cooked in vegetable broth (3 cups cooked). I also used fresh broccoli- 4 stalks, fresh sliced poblano and jalapeno pepper- unseeded, 1 onion- sliced, 4 cloves of sliced garlic, 1 10 oz. package frozen peas, 2 peppers- yellow and red, 3 cups chopped smoked turkey and 6 eggs. I cooled the rice down after I cooked it, then stir fried the broccoli in about 2 Tb. olive oil, then added the onions, peppers and garlic, added the turkey after that to warm, then added the peas. I put the rice in another pan, cracked the eggs over and stirred until scrambled. I added soy sauce, salt, pepper, adobo seasoning and cilantro sauce. I mixed altogether. Very very good- this is a forgiving recipe- add whatever meats or vegetables you like. It's a great recipe for Weight Watchers- it contains most of the power foods! Love it- and my husband does also- he is not even needing to lose weight:)

Linda Phelps

02/10/2018 11:32:12 PM

First time at making fried rice. Very good. I did not have peas, or peppers, but followed suggestion of 2 Tbsp butter and 1 Tbsp sesame oil. Put onion and garlic granules, garlic and ginger when cooked meat. Used only 3 cups rice. Added cashews. Yum. Also used 1/2 low sodium and regular soy sauce.

TRELAROTT

02/01/2017 01:06:56 AM

We used (cold) brown rice, added a teaspoon of minced garlic and a half cup of diced carrots with the peppers, and added a half cup of steamed peas (instead of pea pods) at the very end. Definitely tasted healthier than our favorite takeout, but just as good.

Kimacheson

10/06/2017 11:57:36 AM

I used the most helpful review in its entirety with these modifications; I used boneless, skinless chicken thighs and I used my food processor to chop finely. Skipped the sausage. Added frozen mixed vegetables and cooked the rice in chicken stock. My family liked it so much we ate the leftovers 3 days in a row! We used it as filling in lettuce wraps. AWESOME.

Cynthia Jenson

11/19/2015 04:16:18 PM

I'm sure the recipe is delicious exactly as it's written, but I made a few changes based on what I had on hand and my past experience cooking fried rice. I did not use red bell pepper, pea pods, and green bell pepper. Instead I used shredded cabbage with the onions, carrots (my daughter doesn't like cooked carrots so I made sure they were just tender crisp... she ate them!), and celery. I coated the chicken with about a 1/4 tsp garlic powder, a 1/4 tsp onion powder, 2 tsp ponzu sauce, and 1 Tbsp hoisin sauce. I used low salt soy sauce in place of regular, and added a few chopped spring onions on top. Other than that (ha ha) I followed the recipe as written. Best fried rice ever!

Susan Peterson

10/22/2018 11:41:59 PM

As others have said, this is a great basic recipe. I do recommend the following: 1-Add garlic- 2-I don’t cook the food in sesame oil, but definitely use it to finish the dish- it adds great flavor. 3- I have made with both chicken and leftover pork, which turns out great. 4- scramble the egg separately, gently fold in right before serving.

nanjere1

06/24/2013 02:36:19 PM

I love this recipe! Like the other reviewers I add a little oyster sauce and seasonings to chicken when I cook it. Also cook the chicken with some ginger and garlic. And if you don't have day old rice, I will make a fresh batch and spread it out a bit and freeze for an hour or so. It works the same.

Cassey Theriault

02/08/2020 12:43:50 AM

I put ground beef and oregano basil leaves ..green onions instead of 1 large onion added potatoes and corn as a side

Mark Gonzalez

01/19/2025 03:55:00 PM

Bro, this recipe is straight-up wizardry.

Sherry

08/21/2024 09:24:12 PM

Do not waste your rice. 3 cups cooked rice was more than enough for this dish. Could have used a little more of something.

JoAnne Cox

05/08/2024 05:41:18 PM

I made it exactly according to the recipe, except I added fresh garlic. Honestly, it's really good! Quite surprised by the negative reviews!

HardyHam8067

04/17/2024 05:09:24 PM

First of all prep time was agonizing. It required Chinese five spice and ginger. Prior to those additions, Recipe was so bland. It looked pretty though.

Kate

05/03/2023 11:52:44 AM

Delicious - changed the ⅓ cup of soya sauce to ½ cup hoisin sauce. Not so salty.

pags

08/26/2022 12:46:17 AM

A lot of work and it was very bland. I didnt even use all the rice the recipe called for. All I tasted was rice and soy sauce. Next time I want fried rice I will go get take out

PoliteDosa8277

08/12/2022 01:37:05 AM

We didnt like this as much as other recipes. I still like making my own Chinese food instead of paying over 30.00 at the restaurant for 2 people.

kira

04/21/2021 01:03:11 AM

Was not a good recipe brown rice cooks way longer then it says it’s actually 45 mins

Mari

12/07/2020 08:14:59 PM

I used stir fried vegetables from Costco and added green onions, delicious!

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