Chinese Chicken Fried Rice Recipe

Why You’ll Love This this Chinese Chicken Fried Rice

This authentic chicken fried rice brings together tender, golden-brown chicken with perfectly seasoned rice that soaks up every drop of that savory soy sauce goodness.

You get all those classic flavors and textures in one pan – from crispy bean sprouts to fluffy scrambled egg pieces, plus fresh leeks and chives that add just the right pop of color and freshness.

It’s the kind of recipe that makes you wonder why you ever bothered ordering takeout when something this delicious can happen right in your own kitchen.

Ingredients List

Getting this authentic chicken fried rice on your table starts with gathering these simple, wholesome ingredients that you probably already have hanging around your kitchen.

• 1 cup long grain white rice, cooked
• 1 boneless chicken breast
• 2 tablespoons peanut oil
• 2 tablespoons soy sauce
• 1 green onion, chopped
• 1 tablespoon garlic, minced
• 1 1/2 tablespoons leeks, chopped
• 1/4 cup bean sprouts
• 1 tablespoon chives
• 1 egg
• Salt
• Black pepper
• This recipe keeps things pretty health-conscious with lean chicken breast as your main protein and plenty of fresh vegetables like bean sprouts, leeks, and chives that pack in vitamins and fiber
• The peanut oil brings healthy fats to the party, though you could swap it for sesame oil if you want that extra nutty flavor
• White rice gets a bad rap sometimes, but it’s actually a great source of quick energy, and when you’re loading it up with all these veggies and protein, you’re creating a pretty balanced meal
• Go easy on the soy sauce if you’re watching sodium, or grab a low-sodium version that still delivers all that umami goodness without making your blood pressure monitor give you the stink eye

Step by Step Directions

Making this Chinese chicken fried rice is straightforward when you follow these step-by-step directions that build layers of flavor.

• Cook the rice and set aside to cool slightly.
• Heat peanut oil in a medium saucepan over medium heat.
• Add chopped green onion, minced garlic, bean sprouts, and chicken breast to the hot oil.
• Stir fry until the chicken and onion turn slightly golden brown.
• Add the cooked rice to the saucepan with the chicken mixture.
• Pour soy sauce over the rice and stir fry over medium heat until golden brown, ensuring the sauce is fully absorbed.
• Season with salt and black pepper to taste.
• In a separate saucepan, scramble the egg until cooked through.
• Cut the scrambled egg into small pieces.
• Add the chopped egg to the pan with rice and chicken, stir frying for about 3 minutes.
• Add chopped leeks and chives to the pan.
• Stir fry everything together for an additional 3 minutes.
• Remove from heat and serve immediately.

For best results, use high-quality stainless steel cookware that distributes heat evenly and allows for proper stir-frying techniques.

Substitutions and Variations

• Go vegetarian – Skip the chicken entirely and double up on vegetables, maybe throw in some cubed tofu that you’ve actually remembered to press properly this time.
• Add pineapple chunks – Sweet and savory combinations either make you a genius or questionable, depending on who’s eating, but the tropical twist works surprisingly well.
• Use day-old rice – Fresh rice gets mushy and clumpy, while yesterday’s rice fries up with perfect separate grains, which is basically the only time procrastination pays off in cooking.

Additional Things to Serve With This Dish

This fried rice plays well with others, which is more than I can say for most of my cooking experiments.

• Egg drop soup – The silky, comforting broth balances out all that stir-fry action, plus you get to feel fancy drizzling beaten eggs into hot broth like some kind of soup wizard.
• Steamed dumplings – Whether you’re talking potstickers, har gow, or those little purses of joy from the freezer section, dumplings and fried rice are basically best friends who complete each other’s sentences.
• Simple cucumber salad – Thinly sliced cucumbers tossed with rice vinegar, a pinch of sugar, and maybe some chili flakes cut through all that savory richness like a palate-cleansing miracle.
• Hot and sour soup – The tangy, spicy broth wakes up your taste buds between bites of rice, though fair warning that the combination might make you wonder why you ever bothered with boring old chicken noodle soup.
• Crispy spring rolls – Fresh or fried, these crunchy cylinders of vegetables add texture contrast that makes every bite interesting, assuming you don’t burn your tongue on the molten filling like some people who’ll remain nameless.

Cooking Tips & Tricks (Chef’s Notes)

Let me share the secrets that’ll turn your fried rice from sad leftovers into restaurant-worthy magic.

• Use day-old rice – Fresh rice is too moist and clumpy, turning your fried rice into a mushy disaster that no amount of soy sauce can save, so cook your rice the day before and let it cool in the fridge.
• Get your wok screaming hot – That signature smoky flavor comes from high heat, and if you don’t have a wok, use the biggest, heaviest pan you own and crank that burner up like you’re trying to launch a rocket.
• Cook ingredients separately – Don’t dump everything in at once like you’re making some kind of rice soup, because each ingredient needs its moment to shine and develop proper texture.
• Push rice to one side for the egg – Create a little clearing in your pan for scrambling the egg, then mix it all together once it’s set, unless you enjoy fishing out sad, rubbery egg chunks later.
• Season at the end – Salt draws out moisture, which is the enemy of crispy rice, so add your soy sauce and seasonings in the final minutes when everything’s already golden and gorgeous.
• Don’t overcrowd the pan – Better to make two smaller batches than one giant mess where nothing gets properly crispy, though I know it’s tempting to just throw everything together and hope for the best.

Nutritional Facts

Based on the authentic recipe serving 2-3 people, here’s what you’re getting in each generous portion:

• Calories: 285-320 per serving – A satisfying meal that won’t derail your day, especially considering you’re getting protein, carbs, and vegetables all in one dish.
• Protein: 18-22 grams – Thanks to that chicken breast and egg combo, you’re covered for muscle maintenance and staying full longer than you’d with plain rice.
• Carbohydrates: 35-40 grams – Mostly from the rice, giving you steady energy without the crash you’d get from processed foods.
• Fat: 8-12 grams – Primarily from the peanut oil and egg, providing essential fatty acids and helping your body absorb fat-soluble vitamins.
• Fiber: 2-3 grams – Not tons, but the bean sprouts, leeks, and chives add some digestive benefits to balance out all that rice.
• Sodium: 600-800mg – The soy sauce is the main culprit here, so if you’re watching salt intake, use low-sodium soy sauce or reduce the amount.
• Key vitamins and minerals – Decent amounts of vitamin B6 from chicken, folate from bean sprouts, and vitamin K from those green onions and chives.

Fun “Did You Know?”

While fried rice seems like a modern convenience food, it actually originated as a clever way to use up leftover rice in ancient China over 1,500 years ago.

I find it fascinating that what we consider restaurant cuisine started as home cooks preventing food waste. The dish spread along the Silk Road trade routes, picking up regional ingredients and techniques.

Today’s fried rice uses day-old rice because fresh rice becomes mushy when stir-fried. Traditional Chinese cooks believe the best fried rice requires rice that’s been refrigerated overnight, allowing the grains to dry out and separate perfectly.