Chinese Chicken Fried Rice Recipe

Cooked rice: Preferably day-old rice, as it is firmer and less sticky, making it perfect for stir-frying.

Cooked chicken: Diced into small pieces, this adds protein and a hearty texture to the dish.

Soy sauce: A salty and savory sauce that enhances the overall flavor of the fried rice.

Vegetable oil: Used for stir-frying the ingredients, providing a neutral flavor and high smoke point.

Mixed vegetables: Can be fresh or frozen, adding color, texture, and nutrition to the dish.

Garlic: Minced cloves that add a fragrant and flavorful base to the fried rice.

Eggs: Beaten and scrambled, they add richness and a fluffy texture to the dish.

Oyster sauce: A thick, rich sauce that adds depth and umami flavor to the fried rice.

Green onions: Chopped and used as a garnish, adding a fresh and slightly pungent flavor.

When making Chinese chicken fried rice, it's crucial to use day-old cooked rice. Freshly cooked rice tends to be too moist and can result in a mushy texture. By using rice that has been refrigerated overnight, the grains firm up, making it easier to achieve that perfect, slightly chewy texture. Additionally, make sure to break up any clumps of rice before adding it to the wok to ensure even cooking and seasoning.

• day-old cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a healthier, protein-rich alternative.

• diced cooked chicken - Substitute with tofu: Tofu is a great vegetarian option that absorbs flavors well.

• soy sauce - Substitute with tamari: Tamari is gluten-free and has a similar umami flavor.

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

• mixed vegetables - Substitute with edamame and bell peppers: Edamame adds protein, and bell peppers add a sweet crunch.

• minced garlic - Substitute with garlic powder: Garlic powder is a convenient alternative with a similar flavor profile.

• beaten eggs - Substitute with scrambled tofu: Scrambled tofu mimics the texture of eggs and is suitable for vegans.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a similar sweet and salty flavor.

• chopped green onions - Substitute with chives: Chives offer a mild onion flavor and can be used as a garnish.

• Allow the Chinese chicken fried rice to cool completely before storing. This helps to prevent condensation, which can make the rice soggy.

• Transfer the cooled fried rice into airtight containers or resealable plastic bags. Make sure to remove as much air as possible to maintain freshness.

• Label the containers or bags with the date to keep track of how long the fried rice has been stored.

• Store the containers in the refrigerator if you plan to consume the fried rice within 3-4 days. For longer storage, place the containers in the freezer.

• When freezing, spread the fried rice into a thin layer inside the container or bag. This allows for quicker freezing and easier reheating.

• To reheat refrigerated fried rice, transfer it to a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through to ensure even heating.

• For frozen fried rice, thaw it in the refrigerator overnight. Alternatively, you can reheat it directly from frozen by microwaving on a lower power setting, stirring occasionally until heated through.

• If you prefer stovetop reheating, add a small amount of vegetable oil to a pan and heat over medium heat. Add the fried rice and stir-fry until it is hot and evenly warmed.

• Avoid reheating fried rice more than once, as repeated heating and cooling can affect the texture and flavor, and may also pose a food safety risk.

• Enjoy your Chinese chicken fried rice as a quick and delicious meal, whether freshly made or stored for later!

• 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 it moist.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  4. Heat on high for 1-2 minutes, then stir.
  5. Continue heating in 30-second intervals until thoroughly heated, stirring each time.

• Stovetop Method:

  1. Heat a non-stick skillet or wok over medium heat.
  2. Add a small amount of vegetable oil or sesame oil to the pan.
  3. Add the Chinese chicken fried rice to the skillet.
  4. Stir-fry for about 5-7 minutes, stirring frequently, until the rice is heated through.
  5. If the rice seems dry, add a splash of soy sauce or chicken broth.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Chinese chicken fried rice 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 heating process for even warming.

• Steam Method:

  1. Place the Chinese chicken fried rice in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  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 the rice halfway through to ensure even heating.

• Wok: A large, round-bottomed cooking vessel essential for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: A sharp tool for dicing the cooked chicken and chopping the green onions.

• Cutting board: A sturdy surface used for chopping and dicing ingredients safely.

• Measuring spoons: Tools used to measure out the soy sauce, vegetable oil, and oyster sauce accurately.

• Mixing bowl: A bowl used to beat the eggs before adding them to the wok.

• Garlic press: A tool to mince the garlic cloves quickly and efficiently.

• Serving spoon: A large spoon used to serve the fried rice once it’s cooked.

• Tongs: A tool used to handle and mix ingredients in the wok without damaging them.

• Measuring cup: A cup used to measure the cooked rice and mixed vegetables accurately.

Use pre-cooked chicken: Save time by using diced cooked chicken from a previous meal or store-bought rotisserie chicken.

Frozen vegetables: Opt for frozen mixed vegetables to skip washing and chopping.

Day-old rice: Use day-old cooked rice for better texture and quicker cooking.

Prep ingredients ahead: Mince garlic and chop green onions in advance.

Cook in batches: If doubling the recipe, cook in batches to ensure even cooking and avoid overcrowding the wok.