This authentic chicken fried rice rivals your favorite takeout with perfectly seasoned rice, tender chicken, and that signature wok hei flavor you can achieve at home.
Recipe Details
Ingredients
- 300g jasmine rice, cooked and cooled (preferably day-old)
- 400g boneless chicken thighs, cut into small cubes
- 3 large eggs, lightly beaten
- 100g frozen peas and carrots mix
- 6 stalks green onions, white and green parts separated, chopped
- 4 cloves garlic, minced
- 20g fresh ginger, minced
- 45ml light soy sauce
- 15ml dark soy sauce (for color)
- 30ml oyster sauce
- 15ml toasted sesame oil
- 60ml vegetable oil, divided
- 30ml Shaoxing wine or dry sherry
- 2g ground white pepper
- 10g cornstarch
Instructions
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Marinate the 400g boneless chicken thighs cubes with half the 45ml light soy sauce, 10g cornstarch, and a pinch of 2g ground white pepper. Let sit for 10 minutes while preparing other ingredients.
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Break up any clumps in the cold 300g jasmine rice with your hands, ensuring individual grains are separated. This is crucial for proper fried rice texture.
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Heat 1 tablespoon of 60ml vegetable oil in a large wok or skillet over high heat. Add 3 large eggs and scramble quickly, breaking into small pieces. Remove and set aside.
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Add another tablespoon of 60ml vegetable oil to the wok. Add marinated 400g boneless chicken thighs and stir-fry for 3-4 minutes until cooked through and lightly golden. Remove and set aside.
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Add remaining 60ml vegetable oil to the wok. Add 4 cloves garlic, 20g fresh ginger, and white parts of 6 stalks green onions. Stir-fry for 30 seconds until fragrant.
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Add the cold 300g jasmine rice to the wok, breaking up any remaining clumps with your spatula. Stir-fry for 2-3 minutes, tossing constantly to heat through.
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Push rice to one side of the wok. Add 100g frozen peas and carrots mix to the empty space and stir-fry for 1 minute until heated through.
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Return 400g boneless chicken thighs and 3 large eggs to the wok. Add 45ml light soy sauce, 15ml dark soy sauce (for color), 30ml oyster sauce, and 30ml Shaoxing wine or dry sherry. Toss everything together for 1-2 minutes.
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Remove from heat and stir in 15ml toasted sesame oil, remaining 2g ground white pepper, and green parts of 6 stalks green onions. Taste and adjust seasoning as needed.
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Serve immediately while hot, garnished with extra green onions if desired.
Tips
Day-Old Rice Secret: Use rice that's been refrigerated overnight. Fresh rice is too moist and will create mushy fried rice. The grains need to be separate and slightly dried out.
High Heat is Key: Cook over the highest heat your stove can manage. This creates the signature "wok hei" or breath of the wok that gives restaurant-style flavor.
Chicken Choice: Chicken thighs stay more tender than breasts and won't dry out during the high-heat cooking process.
Sauce Balance: Start with less sauce and add more to taste. You want the rice to be flavorful but not soggy or overly dark.
Ingredient Prep: Have everything chopped and ready before you start cooking. Fried rice cooks very quickly once you begin.
Storage: Leftover fried rice keeps for 3 days in the refrigerator and reheats well in the microwave or a hot skillet.
Variations: Add diced ham, shrimp, or beef instead of chicken. Bean sprouts, corn, or diced bell peppers make great vegetable additions.