Chinese Chicken Fried Rice Recipe

Rice: Preferably day-old, it provides the best texture for fried rice.

Chicken: Diced and cooked, it adds protein and flavor to the dish.

Soy sauce: Adds a salty and savory taste to the fried rice.

Oyster sauce: Provides a rich umami flavor that enhances the overall taste.

Vegetable oil: Used for cooking and stir-frying the ingredients.

Eggs: Beaten and scrambled, they add a soft texture and additional protein.

Peas and carrots: Thawed frozen vegetables that add color and nutrients.

Green onions: Chopped and added for a fresh, mild onion flavor.

Garlic: Minced and cooked until fragrant, it adds depth to the dish.

When making fried rice, it's essential to use day-old rice because it has a firmer texture and less moisture, which prevents the dish from becoming mushy. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for at least 30 minutes to dry it out.

• day-old cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great gluten-free option.

• diced cooked chicken - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs flavors well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce offers a sweet and salty flavor profile similar to oyster sauce.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements Asian dishes.

• beaten eggs - Substitute with scrambled tofu: Scrambled tofu mimics the texture of eggs and is a vegan-friendly option.

• thawed frozen peas and carrots - Substitute with fresh bell peppers and snap peas: Fresh vegetables add a crisp texture and vibrant color.

• chopped green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• minced garlic - Substitute with garlic powder: Garlic powder provides a similar flavor and is convenient to use.

• Allow the fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.

• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. For portion control, consider dividing the rice into individual servings.

• Label the containers or bags with the date to keep track of freshness. Fried rice can be stored in the refrigerator for up to 4 days and in the freezer for up to 3 months.

• When ready to reheat, if the fried rice is frozen, thaw it in the refrigerator overnight. This ensures even reheating and maintains the texture.

• Reheat the fried rice in a wok or large skillet over medium heat. Add a splash of vegetable oil or a bit of water to prevent sticking and to help revive the rice's moisture.

• Stir-fry the fried rice until it is heated through, breaking up any clumps with a spatula. This should take about 5-7 minutes.

• Alternatively, you can reheat the fried rice in the microwave. Place the rice in a microwave-safe dish, cover it with a damp paper towel, and heat on high for 2-3 minutes, stirring halfway through.

• For an extra burst of freshness, consider adding a handful of freshly chopped green onions or a splash of soy sauce just before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or sesame oil to the pan.
  3. Add the leftover Chinese chicken fried rice to the skillet.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes until the rice is heated through and slightly crispy.

• Microwave Method:

  1. Place the leftover Chinese chicken fried rice in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  4. Microwave on high for 1-2 minutes, then stir.
  5. Continue microwaving in 1-minute intervals, stirring in between, until the rice is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover Chinese chicken fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the rice from drying out.
  4. Bake for about 15-20 minutes, or until the rice is thoroughly heated.
  5. Stir halfway through the baking time for even heating.

• Steamer Method:

  1. Place the leftover Chinese chicken fried rice in a heatproof dish that fits into your steamer.
  2. Fill the steamer with water and bring it to a boil.
  3. Place the dish with the rice into the steamer.
  4. Steam for about 5-10 minutes, or until the rice is heated through.
  5. Stir the rice halfway through to ensure even heating.

• Wok: A versatile, deep pan ideal for stir-frying ingredients quickly and evenly.

• Spatula: Essential for stirring and mixing ingredients without scratching the wok.

• Knife: Necessary for chopping green onions and mincing garlic.

• Cutting board: Provides a safe surface for chopping and dicing ingredients.

• Measuring spoons: Used to accurately measure soy sauce, oyster sauce, and vegetable oil.

• Mixing bowl: Handy for beating the eggs before scrambling them in the wok.

• Measuring cup: Useful for measuring out the cooked rice and diced chicken.

• Garlic press: Convenient for mincing the garlic quickly and efficiently.

• Tongs: Helpful for handling and mixing ingredients in the hot wok.

• Serving spoon: Ideal for serving the finished fried rice hot from the wok.

Use pre-cooked chicken: Save time by using store-bought rotisserie chicken or leftover cooked chicken.

Frozen vegetables: Opt for frozen peas and carrots to skip the washing and chopping.

Day-old rice: Prepare rice a day ahead to ensure it's dry and perfect for fried rice.

Pre-minced garlic: Use pre-minced garlic from a jar to avoid peeling and chopping.

One-pan method: Cook everything in one wok to reduce cleanup time.