Go Back
Chicken Fried Rice Recipe

Best Chicken Fried Rice

This authentic chicken fried rice recipe brings restaurant-quality flavors to your home kitchen with perfectly seasoned chicken, fluffy scrambled eggs, crisp vegetables, and savory bacon. Using day-old rice and a secret sauce blend, this dish delivers that coveted wok hei flavor that makes takeout so irresistible.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 10 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Asian, Chinese
Calories: 441
Ingredients Equipment Method Notes

Ingredients
  

Sauce Ingredients
  • 2.5 tbsp Chinese cooking wine or Mirin
  • 1 tbsp oyster sauce
  • 3 tbsp light soy sauce
  • 0.5 tsp sesame oil optional
  • 0.25 tsp white pepper optional
Main Ingredients
  • 2 tbsp cooking oil peanut, vegetable or canola
  • 2 large eggs lightly whisked
  • 150 g chicken breast finely sliced into small pieces
  • 2 cloves garlic minced
  • 0.5 medium onion finely chopped
  • 120 g bacon excess fat trimmed, chopped
  • 1 small carrot peeled and diced
  • 0.5 cup frozen corn or fresh
  • 0.5 cup frozen peas
  • 2 cups cooked white rice day old, packed
  • 0.75 cup green onions finely sliced

Equipment

  • Large Wok or Skillet
  • Mixing bowls
  • Sharp knife
  • Cutting board
  • Wooden Spatula

Method
 

  1. Prepare sauce and marinate chicken: Mix all sauce ingredients in a small bowl. Pour 2 teaspoons over chicken pieces, toss to coat, and set aside for 10 minutes.
  2. Scramble the eggs: Heat 1 tablespoon oil in a large wok or skillet over medium heat. Add whisked eggs and scramble until just cooked but still slightly wet. Remove from pan and set aside.
  3. Cook bacon and aromatics: Turn heat to high and add remaining oil and chopped bacon to the same pan. Cook for 1 minute until fat starts to render, then add onion and garlic. Cook until bacon is light golden, about 1.5 minutes.
  4. Add vegetables: Add diced carrot, frozen corn, and frozen peas to the pan. Stir-fry for 1 minute until vegetables are heated through but still crisp.
  5. Cook chicken: Add marinated chicken to the pan and cook until it changes from pink to white and is fully cooked through, about 1.5 minutes.
  6. Add rice and sauce: Add day-old rice and remaining sauce ingredients to the pan. Stir constantly for 1.5 minutes, breaking up any rice clumps and ensuring everything is well coated.
  7. Final assembly: Return scrambled eggs to the pan along with sliced green onions. Toss everything together until well distributed, then remove from heat and serve immediately.

Notes

Rice Tips: Use day-old refrigerated rice for best texture. Fresh rice will make the dish mushy. Long grain white rice works best.
Substitutions: Replace bacon with ham or Chinese sausage. Oyster sauce can be substituted with hoisin sauce plus fish sauce.
Storage: Leftovers keep for 3 days in refrigerator. Reheat in microwave with a splash of water or stir-fry in a hot pan.
Make it spicier: Add chili oil or fresh sliced chilies with the garlic.