Description
This Chicken Fried Rice recipe is a quick and flavorful one-pan meal perfect for busy weeknights. Featuring tender chicken breast, crispy bacon, mixed vegetables, and a savory sauce blend, it’s stir-fried to perfection with day-old rice to deliver a satisfying and comforting dish. The addition of scrambled eggs and green onions adds texture and freshness, making it a well-balanced and delicious dinner option.
Ingredients
Scale
Protein and Vegetables
- 2 eggs, lightly whisked
- 150g (5oz) chicken breast, finely sliced into small pieces
- 120g (4oz) bacon, excess fat trimmed and chopped
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1 small carrot, peeled and diced 0.75cm (1/3 in)
- 1/2 cup frozen corn (or canned or fresh)
- 1/2 cup frozen peas
- 3/4 cup green onions, finely sliced
Rice & Sauce
- 2 tbsp oil (peanut, vegetable, or canola)
- 2 cups packed cooked white rice (preferably day-old)
- 2.5 tbsp Chinese cooking wine or Mirin
- 1 tbsp oyster sauce
- 3 tbsp light soy sauce
- 1/2 tsp sesame oil (optional)
- 1/4 tsp white pepper (optional)
Instructions
- Prepare Sauce and Marinate Chicken: In a small bowl, mix together the Chinese cooking wine or Mirin, oyster sauce, light soy sauce, sesame oil, and white pepper to create the sauce. Pour 2 teaspoons of this sauce over the sliced chicken pieces and toss to coat evenly. Set aside for 10 minutes to allow the flavors to infuse.
- Cook the Eggs: Heat 1 tablespoon of oil in a wok or large skillet over medium heat. Add the whisked eggs and scramble gently until they are just cooked but still slightly moist. Remove the eggs from the pan and set aside to prevent overcooking.
- Cook Bacon and Aromatics: Increase heat to high. Add the remaining 1/2 tablespoon of oil and chopped bacon to the same skillet. Cook for about 1 minute until the fat starts to render. Then add the finely chopped onion and minced garlic, cooking until the bacon turns light golden and the aromatics soften, about 1 and 1/2 minutes.
- Add Vegetables: Stir in the diced carrot, frozen corn, and frozen peas. Continue cooking for 1 minute to heat through and slightly soften the vegetables.
- Cook Chicken: Add the marinated chicken to the skillet. Stir-fry until the chicken turns from pink to white and is cooked through, approximately 1 and 1/2 minutes.
- Add Rice and Sauce: Incorporate the packed cooked white rice and the remaining sauce mixture into the skillet. Stir constantly for about 1 and 1/2 minutes to ensure the rice absorbs the flavors and is heated evenly.
- Finish with Eggs and Green Onion: Return the scrambled eggs to the pan along with the sliced green onions. Toss everything together gently to combine and distribute ingredients evenly, then remove from heat immediately.
- Serve: Plate the chicken fried rice and serve hot for the best flavor and texture.
Notes
- Note 1: Trimming excess fat from the bacon helps reduce greasiness and balances flavors.
- Note 2: Using day-old cooked rice is essential for optimal texture; fresh rice tends to be too moist and clumps.
- Note 3: Chinese cooking wine or Mirin adds subtle sweetness and depth; you can substitute with dry sherry if unavailable.
- Note 4: Oyster sauce introduces a savory umami boost to the dish.
- Note 5: Light soy sauce provides seasoning without overpowering saltiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: Chicken Fried Rice, Chinese Fried Rice, Easy Chicken Rice Recipe, Weeknight Dinner, Stir-fry Chicken
