I’m sharing my Best Fried Rice Recipe, a quick one-pan approach combining chicken, eggs, peas, carrots, garlic and shallots that will make you want to read on.
I never expected fried rice to thrill me but this Chinese Chicken Fried Rice does. Using cold cooked jasmine rice and a finely minced shallot, it turns ordinary leftovers into something electric.
The rice gets crisp edges while the shallot melts into sweet, almost caramelized pockets that surprise you with every bite. I call this my Chicken Fried Rice Recipe Easy and a lot of friends swear its the Best Fried Rice Recipe theyve tried.
It’s simple but sneaky, the kind of dish that makes you taste more than you think you will, and then keep going back for more.
Ingredients
- Jasmine rice: Fragrant, mostly carbs for energy, dries out day-old rice for better fry texture.
- Chicken thighs: Good protein, more fat than breast, stays juicy and adds savory depth.
- Eggs: Add quick protein, creamy bits, bind grains slightly, and give golden color.
- Soy sauce: Salty umami boost, supplies most seasoning so taste stays balanced, not sweet.
- Toasted sesame oil: Strong aroma, used sparingly, finishes dish with nutty fragrance and richness.
- Peas and carrots: Provide fiber, little sweetness and color, add texture contrast to rice.
- Garlic and shallot: Savory aromatics, cook quickly for depth, dont overpower if used sparingly.
Ingredient Quantities
- 4 cups cooked jasmine rice (preferably day-old, chilled)
- 1 lb boneless skinless chicken thighs, cut into small bite sized pieces
- 2 large eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- 3 scallions, thinly sliced
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce, optional
- 1 tablespoon Shaoxing wine or dry sherry, optional
- 2 tablespoons vegetable oil (or other neutral oil)
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper or black pepper, to taste
- salt, to taste
How to Make this
1. Prep everything: fluff 4 cups cooked jasmine rice with a fork, break up clumps and keep chilled if you can, cut 1 lb boneless skinless chicken thighs into small bite sized pieces, peel and mince 1 small shallot and 2 cloves garlic, thaw 1 cup frozen peas and carrots, slice 3 scallions, beat 2 large eggs lightly.
2. Quick marinade: toss the chicken with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine or dry sherry if using, a pinch of salt, and 1/4 teaspoon of the white pepper. Let sit 5 to 10 minutes while you heat the pan.
3. Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon vegetable oil, swirl, then add the chicken in a single layer. Cook without crowding until browned and just cooked through, about 3 to 5 minutes. Remove chicken to a plate.
4. Add the remaining 1 tablespoon vegetable oil to the hot wok, pour in the beaten eggs and scramble quickly until just set but still soft. Remove eggs to the plate with the chicken, don’t overcook them.
5. Reduce heat to medium high, add the minced shallot and garlic and stir for about 20 to 30 seconds until fragrant but not burned. Add the thawed peas and carrots and cook till heated through.
6. Return rice to the wok, breaking up any remaining clumps with your spatula. Spread it out and let it sit undisturbed 30 to 60 seconds so it can get a little toasty, then stir and repeat once more.
7. Add the cooked chicken and scrambled eggs back to the rice, toss to combine. Pour in the remaining 1 tablespoon light soy sauce and 1 tablespoon oyster sauce if using, sprinkle 1 teaspoon sugar and the remaining 1/4 to 1/2 teaspoon white pepper. Stir quickly so everything gets evenly coated.
8. Finish with 1 teaspoon toasted sesame oil, most of the sliced scallions, and taste for salt. Add more salt or a splash more soy if it needs it.
9. Serve hot, garnish with the rest of the scallions. Tip: use day old chilled rice and very high heat for the best texture, and dont stir constantly so you get those little crisp bits.
Equipment Needed
1. Wok or large skillet, heavy bottom if you got one
2. Sturdy spatula or wok turner
3. Chef’s knife
4. Cutting board
5. 2 mixing bowls (one for eggs, one for rice/chicken prep)
6. Measuring spoons
7. Fork or small whisk for fluffing rice and beating eggs
8. Heatproof plate or shallow bowl to hold cooked chicken and eggs
9. Tongs or a long-handled spoon for tossing the rice and veggies
FAQ
Chinese Chicken Fried Rice Recipe Substitutions and Variations
- Jasmine rice: swap for long grain white rice or basmati, both stay fluffy. Leftover cooked brown rice works too but it’s chewier so use a bit more oil and press it apart.
- Chicken thighs: use boneless chicken breast, shrimp, or firm tofu if you want it meat free. Breast cooks faster so watch it, tofu soaks up the sauce real nice.
- Oyster sauce: replace with hoisin or a mushroom stir fry sauce for a vegetarian option. No luck finding those? Mix 1 tablespoon soy sauce with 1 teaspoon sugar and a tiny splash of sesame oil.
- Shaoxing wine: sub with dry sherry, mirin, or even 1 tablespoon chicken broth plus 1/2 teaspoon rice vinegar. If you skip it just add a pinch of sugar to brighten the taste.
Pro Tips
1) Use day old rice or dry it out. If you only have fresh rice, spread it on a tray while you cook and let it cool so it steams off some moisture, or toss it briefly in a hot pan to dry. Clumpy, wet rice = mushy fried rice, so break up the clumps before it hits the wok.
2) Get the pan screaming hot and cook in small batches. Don’t crowd the meat or veg, or everything will steam instead of sear. Let pieces sit a few seconds before stirring so you get those little crunchy browned bits that make fried rice interesting.
3) Keep the eggs and scallions separate until the finish. Scramble the eggs until just set and take them out quick, add scallion whites with the aromatics early, then toss the green tops in at the end for brightness. This avoids rubbery eggs and a flat scallion flavor.
4) Taste as you go, adjust in tiny increments. Start light on soy and salty stuff since they concentrate when reduced, add a pinch of sugar or a splash of cooking wine to round flavors, and finish off with toasted sesame oil off the heat for aroma. Small tweaks make a big difference.
Chinese Chicken Fried Rice Recipe
I'm sharing my Best Fried Rice Recipe, a quick one-pan approach combining chicken, eggs, peas, carrots, garlic and shallots that will make you want to read on.
4
servings
597
kcal
Equipment: 1. Wok or large skillet, heavy bottom if you got one
2. Sturdy spatula or wok turner
3. Chef’s knife
4. Cutting board
5. 2 mixing bowls (one for eggs, one for rice/chicken prep)
6. Measuring spoons
7. Fork or small whisk for fluffing rice and beating eggs
8. Heatproof plate or shallow bowl to hold cooked chicken and eggs
9. Tongs or a long-handled spoon for tossing the rice and veggies
Ingredients
4 cups cooked jasmine rice (preferably day-old, chilled)
1 lb boneless skinless chicken thighs, cut into small bite sized pieces
2 large eggs, lightly beaten
1 cup frozen peas and carrots, thawed
3 scallions, thinly sliced
1 small shallot, finely minced
2 cloves garlic, minced
2 tablespoons light soy sauce
1 tablespoon oyster sauce, optional
1 tablespoon Shaoxing wine or dry sherry, optional
2 tablespoons vegetable oil (or other neutral oil)
1 teaspoon toasted sesame oil
1 teaspoon sugar
1/2 teaspoon ground white pepper or black pepper, to taste
salt, to taste
Directions
- Prep everything: fluff 4 cups cooked jasmine rice with a fork, break up clumps and keep chilled if you can, cut 1 lb boneless skinless chicken thighs into small bite sized pieces, peel and mince 1 small shallot and 2 cloves garlic, thaw 1 cup frozen peas and carrots, slice 3 scallions, beat 2 large eggs lightly.
- Quick marinade: toss the chicken with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine or dry sherry if using, a pinch of salt, and 1/4 teaspoon of the white pepper. Let sit 5 to 10 minutes while you heat the pan.
- Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon vegetable oil, swirl, then add the chicken in a single layer. Cook without crowding until browned and just cooked through, about 3 to 5 minutes. Remove chicken to a plate.
- Add the remaining 1 tablespoon vegetable oil to the hot wok, pour in the beaten eggs and scramble quickly until just set but still soft. Remove eggs to the plate with the chicken, don't overcook them.
- Reduce heat to medium high, add the minced shallot and garlic and stir for about 20 to 30 seconds until fragrant but not burned. Add the thawed peas and carrots and cook till heated through.
- Return rice to the wok, breaking up any remaining clumps with your spatula. Spread it out and let it sit undisturbed 30 to 60 seconds so it can get a little toasty, then stir and repeat once more.
- Add the cooked chicken and scrambled eggs back to the rice, toss to combine. Pour in the remaining 1 tablespoon light soy sauce and 1 tablespoon oyster sauce if using, sprinkle 1 teaspoon sugar and the remaining 1/4 to 1/2 teaspoon white pepper. Stir quickly so everything gets evenly coated.
- Finish with 1 teaspoon toasted sesame oil, most of the sliced scallions, and taste for salt. Add more salt or a splash more soy if it needs it.
- Serve hot, garnish with the rest of the scallions. Tip: use day old chilled rice and very high heat for the best texture, and dont stir constantly so you get those little crisp bits.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 359g
- Total number of serves: 4
- Calories: 597kcal
- Fat: 28.3g
- Saturated Fat: 6.2g
- Trans Fat: 0.05g
- Polyunsaturated: 6.3g
- Monounsaturated: 15.8g
- Cholesterol: 199mg
- Sodium: 675mg
- Potassium: 500mg
- Carbohydrates: 52g
- Fiber: 2.6g
- Sugar: 3g
- Protein: 36g
- Vitamin A: 1500IU
- Vitamin C: 5mg
- Calcium: 33mg
- Iron: 2.6mg
