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Prep 15 minutesmins
Cook 15 minutesmins
Total 30 minutesmins
Let’s make this better than takeout Chinese chicken fried rice in under 30 minutes! This easy recipe uses leftover rice, tender chicken, veggies, and a savory sauce that is delicious and faster than any delivery.
Chicken fried rice is our favorite Chinese takeout recipe for a quick weekday lunch or dinner. It is made with juicy, marinated chicken thighs, leftover rice, frozen veggies, and a savory sauce that is so good you’ll want to use it with everything.
All you need for this fried rice recipe is one hot wok or large skillet in less than 30 minutes! The key to perfecting this recipe is to use cold, cooked rice that has been at least one day.
Chinese chicken fried rice is a classic Chinese stir-fried rice dish made with marinated bite-sized chicken, eggs, peas, and carrots tossed together in a wok with aromatics and a savory sauce made up of soy sauce, dark soy sauce, oyster sauce, and sesame oil.
You can find all the ingredients for this chicken fried rice recipe at your local grocery store. Full measurements and links to everything I used are listed in the recipe card below.
Chicken Marinade
Chicken Thighs: cut into small bite sized pieces for the most juicy bite.
Soy Sauce: enhances the flavor of the chicken by adding a salty umami marinade.
Shaoxing Wine: adds a savory, sweet, aromatic flavor and helps tenderize the chicken.
Salt and white pepper: seasons the chicken.
Fried Rice
Day-old white jasmine rice: Be sure to use rice that has been cooked for at least 24 hours and stored in the refrigerator. The refrigerator dries out the rice, which allows it to absorb the sauces without getting too clumpy and mushy. You will use day-old rice with any fried rice recipe, like in Thai fried rice or Kimchi fried rice.
Shallots, garlic and green onion: are the main aromatics of the fried rice.
Frozen Vegetables: are the easiest and quickest way to add vegetables with no prep time.
Eggs: add more protein and flavor.
Sauce
Soy Sauce: is the base of the fried rice and adds the signature salty, umami flavor.
Dark Soy Sauce: adds a deeper brown coloring to the rice and a sweet, savory flavor.
Oyster Sauce: adds another layer of rich, salty, briny flavor to the rice.
Sugar: sweetens and balances the savory, salty flavors
Chicken bouillon powder: adds a rich and savory flavor.
White pepper: adds an earthy, mild heat to the fried rice.
Sesame oil: for a nutty finish.
Substitutions and Additions
Substitutions
Vegetables: Instead of frozen vegetables, dice fresh vegetables or substitute them for broccoli, snow peas, bell peppers, or mushrooms.
Protein: beef, shrimp, pork, or tofu are good alternatives.
Additions
Spice: fresh chili peppers, Chinese chili oil, sambal oelek, chili flakes, or sriracha can add more heat to the fried rice.
Sauces and seasonings: For more savory flavors, add fish sauce or curry powder.
Ginger: For additional aromatics, you can add minced ginger as well.
How to Make Chinese Chicken Fried Rice
Here are the step-by-step instructions for how to make this Chinese chicken fried rice recipe.
In a mixing bowl, mix the chicken and the marinade ingredients. Marinate for at least 15 minutes.
Mix the sauce ingredients.
Heat oil over medium-high heat until hot. Cook the chicken for 2-3 minutes on each side or until done. Remove and set aside.
Heat oil over medium heat until hot. Add the garlic, shallots, and white parts of the green onion for 1 minute. Then add the frozen vegetables for about 1 minute.
Push everything to the side, scramble the eggs until finished, and then combine.
Add the chicken, rice, and sauce and toss until combined.
Garnish with green onion and enjoy!
Expert Tips
Use day-old rice. To prevent your rice from becoming mushy, cook it at least 24 hours before and store it in the refrigerator. This will slightly dry out the rice, allowing it to absorb the sauce better without becoming overcooked.
Marinate the chicken for at least 15 minutes. This will allow the soy sauce and shaoxing wine to permeate the chicken and tenderize it.
Have all the ingredients prepped. The cooking process is fast when you begin, so having all your ingredients measured, prepped, and near your cooking station will guarantee a successful cook.
Use a wok. A wok is the ideal pan because the high walls conduct heat evenly and prevent the rice from falling out when you toss everything together.
Use a hot wok. Before you begin cooking the chicken, ensure your wok or skillet is hot to add a nice sear to your chicken and prevent your rice from becoming mushy with a longer cooking time.
Storage Instructions
You can store this Chinese chicken fried rice in the refrigerator in an airtight container for up to 5 days.
Reheat: You can cook any leftovers in a wok or skillet over medium heat until warm, or microwave covered with a wet paper towel until warm. Sprinkle a few drops of water to restore moisture to the rice.
Freeze: You can freeze the fried rice in a freezer-safe container for up to 3 months. Defrost it in the refrigerator overnight before reheating.
Pairing Suggestions
This Chinese chicken fried rice can be served on its own for lunch or dinner as a complete meal or you can serve it with the following pairing suggestions.
Day-old rice is recommended to avoid mushy rice. However, you can make this recipe without day-old rice by using less water when cooking the rice, laying the rice out on a baking sheet when cooked, and storing it in the freezer for at least 1 hour to dry out and cool slightly.
What is the best chicken to use?
You can use any boneless, skinless cut of chicken, such as thighs, breasts, or tenders.
Can I add more vegetables to my chicken fried rice?
Yes! You can add more vegetables such as bell peppers, broccoli, snap peas, mushrooms, etc., for more nutrients.
Can you freeze fried rice?
Yes! You can freeze this fried rice in a freezer-safe container for up to 3 months. Defrost in the refrigerator overnight before reheating and serving.
Let’s make this better than takeout Chinese chicken fried rice in under 30 minutes! This easy recipe uses leftover rice, tender chicken, veggies, and a savory sauce that is delicious and faster than any delivery.
Marinate the chicken. In a medium mixing bowl, add the chicken, soy sauce, salt, and white pepper and mix until combined. Marinate for at least 15 minutes.
Mix the sauce. In a small mixing bowl, add soy sauce, oyster sauce, dark soy sauce, white pepper, chicken bouillon powder, and sesame oil. Mix until combined. Set aside.
Cook the chicken. Heat about two tablespoons of oil over medium-high heat until hot. Cook the chicken in a single layer for 2-3 minutes on each side or until done. Remove and set aside.
Cook the vegetables. In the same wok, heat one tablespoon of vegetable oil over medium heat until hot. Saute the garlic, shallots, and white parts of the green onion until lightly browned and fragrant, about 1 minute. Then, add the frozen vegetables and mix until combined, for about 1 minute.
Cook the eggs. Push everything to the side and pour in the whisked eggs. Scramble the eggs until just done and then toss to combine.
Combine. Toss in the chicken, rice, and sauce. Mix until combined and the rice is evenly coated with the sauce, about 2-3 minutes.
Serve. Garnish the Chinese chicken fried rice with green parts of green onions and enjoy!
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