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–+ servings
Asian Chicken Fried Rice

Savory Asian Chicken Fried Rice for Quick Weeknight Meals

This Asian Chicken Fried Rice is a quick and easy dinner option that is flavorful and adaptable, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Chinese cooking wine Substitute with sherry or omit if not available.
  • 2 tablespoons Oyster sauce Use a vegetarian oyster sauce for a plant-based option.
  • 2 tablespoons Light soy sauce Low-sodium soy sauce can be used.
  • 1 tablespoon Sesame oil Substitute with another neutral oil like canola if unavailable.
  • 1 pinch White pepper Black pepper can be used if necessary.
  • 1 teaspoon Ground ginger Fresh ginger can be used for more vibrant flavor.
For the Main Dish
  • 1 tablespoon Oil Any neutral oil (like canola) works well.
  • 2 Large Eggs Can substitute with tofu for a vegan option.
  • 1 pound Chicken breast Use tofu or shrimp for a different flavor profile.
  • 3 cloves Garlic Fresh garlic is preferred, garlic powder can be an alternative.
  • 1 Medium Onion Shallots can be substituted for a milder taste.
  • 4 strips Bacon Can be omitted or replaced with turkey bacon.
For the Vegetables
  • 1 Medium Carrot Peas or bell peppers can be used for variety.
  • 1 cup Corn Use frozen or fresh corn kernels.
  • ½ cup Peas Substitute with edamame for a different profile.
  • 4 cups Cooked white rice Day-old, chilled rice is recommended.
  • 2 stalks Green onions Keep white and green parts separate.

Equipment

  • Wok
  • Skillet
  • small bowl

Method
 

Instructions
  1. In a small bowl, combine 2 tablespoons of Chinese cooking wine, 2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, 1 tablespoon of sesame oil, a pinch of white pepper, and 1 teaspoon of ground ginger. Mix thoroughly until well blended, then set aside.
  2. Mince 3 cloves of garlic, dice 1 onion and 1 carrot, slice 2 green onions (keeping the white and green parts separate), and cut 1 pound of chicken breast and 4 strips of bacon into ½-inch pieces.
  3. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Once hot, pour in 2 beaten eggs and scramble until fully cooked, about 2 minutes.
  4. In the same wok, add another tablespoon of oil over medium heat. Toss in the bacon and cook for around 1 minute until crispy. Add minced garlic and diced onion, stirring for about 30 seconds.
  5. Introduce diced chicken to the wok, cooking for about 1 to 1.5 minutes until pieces turn opaque and slightly browned.
  6. Add diced carrot, corn, and ½ cup of peas to the wok. Stir-fry for about 1 minute.
  7. Add 4 cups of day-old, chilled, cooked white rice to the wok, breaking up any clumps. Pour in the prepared sauce and stir for approximately 1.5 minutes.
  8. Gently fold in the scrambled eggs along with the white parts of the green onions. Heat through for about 30 seconds.
  9. Transfer the Asian Chicken Fried Rice to serving bowls. Garnish with the green parts of the sliced green onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 2mg

Notes

Using day-old, chilled rice is crucial for achieving fluffy, separated grains. Prep your ingredients ahead of time to ensure a smooth cooking process.

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