Quick Easy Chicken Fried Rice

This Quick and Easy Chicken Fried Rice recipe has been my go-to for busy weeknights when I want something fast but flavorful. Using cold day-old jasmine rice gives the dish the perfect texture and keeps it from turning mushy. The marinated chicken adds a delicious savory touch while the scrambled eggs and mixed vegetables provide a nice balance of protein and freshness.

I first cooked this recipe when I found some leftover rice and chicken in my fridge, and it quickly became a family favorite. Now everyone asks for it as comfort food when time is tight.

Ingredients

• Chicken Marinade: One teaspoon of soy sauce for mild saltiness and umami using light soy sauce keeps it from overpowering the dish One teaspoon of Shaoxing cooking wine or a suitable substitute like dry sherry to enhance aroma and help tenderize the chicken One teaspoon of cornstarch which helps create a slight velvety coating on the chicken once cooked One teaspoon of vegetable oil for marinade binding and flavor infusion
• Main Ingredients: Four and a half cups of cold cooked jasmine rice makes the fluffiest fried rice. Using freshly cooked hot rice is a common pitfall because it gets sticky Half a pound of thinly sliced skinless boneless chicken thighs for tenderness and flavor One and a half cups of frozen peas and carrots or a mixed vegetable blend for color, crunch, and freshness Three large beaten eggs provide protein and a lovely richness to the final dish One small diced shallot or quarter cup diced onion adds a subtle sweetness and aromatic depth Three minced garlic cloves deliver pungent fragrant background notes Four teaspoons of vegetable oil for cooking purposes
• Sauce: Two tablespoons regular or light soy sauce to add savory saltiness and complexity Half tablespoon dark soy sauce for deeper color and mild sweetness Two teaspoons sesame oil for aroma and an authentic finishing touch One teaspoon chicken bouillon powder (or chicken stock powder) intensifies the chicken flavor One eighth teaspoon of white or black pepper for gentle heat and earthiness

Instructions

Marinate Chicken:

Combine sliced chicken thighs with soy sauce, Shaoxing cooking wine, cornstarch, and vegetable oil in a medium bowl. Stir everything until evenly coated. Let it sit for five to ten minutes so the flavors soak into the chicken and the cornstarch tenderizes the meat for a better mouthfeel.

Prepare Sauce:

In a small bowl, mix the soy sauce, dark soy sauce, sesame oil, chicken bouillon powder, and white or black pepper thoroughly. Set aside so the flavors meld while you cook the other ingredients.

Cook Chicken:

Heat one teaspoon of vegetable oil in a large pan or wok over medium-high heat until shimmering but not smoking. Add the marinated chicken in a single layer. Stir-fry for three to four minutes until it is fully cooked and has developed a slight golden-brown color. Remove from the pan and set aside to keep warm.

Sauté Aromatics and Vegetables:

Add a second teaspoon of vegetable oil to the same pan. Toss in the minced garlic and diced shallots. Stir constantly and cook for about ten seconds until you can smell the garlic’s fragrance but it hasn’t browned or burned. Add the frozen peas and carrots or mixed vegetables, stirring for another ten seconds to warm them through. Push the mixture to one side of the pan to make room for cooking the eggs.

Cook Eggs:

Pour the remaining two teaspoons of oil into the empty section of the pan. Pour in the beaten eggs and let them sit undisturbed for about twenty seconds so they start to set. Gently scramble the eggs breaking them into bite-sized curds. Mix them thoroughly with the vegetables to combine everything evenly.

Toss in Rice and Chicken:

Add the cold cooked jasmine rice and previously cooked chicken back into the pan with the eggs and vegetables. Use spatulas or wooden spoons to toss and mix everything well so that all components distribute evenly throughout the pan.

Add Sauce and Finish:

Pour the prepared sauce around the edges of the rice mixture in the pan. Let it cook for about five seconds so the soy sauce begins to caramelize and infuses the rice with more depth of flavor. Toss the whole pan mixture continuously until every grain of rice looks lightly golden brown and well coated with sauce. Serve immediately while hot.

One time when my family was visiting, this fried rice was one of the few dishes I could prepare quickly and it received rave reviews from everyone.

Storage Tips

This fried rice stores beautifully in an airtight container in the fridge for three to four days. Reheat by pan-frying to bring back some crispness or microwave it with a sprinkle of water to add moisture. Avoid reheating more than once for best texture.

Ingredient Substitutions

Chicken thighs can be replaced with boneless skinless chicken breast or tofu for a vegetarian option. Shaoxing cooking wine can be substituted with dry sherry, dry white wine, or even chicken broth depending on what you have on hand. Frozen mixed vegetables can be swapped with fresh seasonal vegetables like bell peppers, corn, or green beans.

Serving Suggestions

Serve this fried rice with a side of sliced cucumbers or a simple Asian-inspired salad for freshness. It also pairs well with a drizzle of sriracha if you like some spiciness. For a heartier meal, steamed dumplings or egg rolls complement it nicely.

This quick and flavorful chicken fried rice has become my go-to meal for busy nights. Enjoy the balance of textures and aromas with every bite.

FAQs about Recipes

→ How do I keep the rice from clumping?

Using cold, day-old jasmine rice helps separate the grains, preventing clumps during stir-frying. Freshly cooked rice tends to be too moist and sticky.

→ Can I use other chicken cuts?

Skinless boneless chicken thighs are preferred for tenderness and flavor, but breast meat can be used if thinly sliced and marinated properly.

→ What is the purpose of marinating the chicken?

Marinating infuses the chicken with soy sauce, cooking wine, and cornstarch, tenderizing the meat while adding depth and a glossy texture when cooked.

→ What vegetables work best in this dish?

Frozen peas and carrots or mixed vegetable blends like corn, green beans, and carrots provide sweetness, crunch, and color balance.

→ How do I achieve the distinctive fried rice aroma?

Sautéing garlic and shallots first releases fragrant oils, while toasting the sauce briefly before tossing intensifies caramelization and aroma.