Chinese Chicken Fried Rice Recipe

Cooked rice: Preferably day-old, as it has a firmer texture that works well for frying.

Diced cooked chicken: Adds protein and a savory element to the dish.

Soy sauce: Provides a salty, umami flavor that ties all the ingredients together.

Frozen peas and carrots: Thawed before use, these add color and a slight sweetness.

Garlic: Minced, it adds a fragrant and slightly spicy note.

Vegetable oil: Used for frying and scrambling the eggs.

Eggs: Beaten and scrambled, they add richness and texture.

Green onions: Sliced, they provide a fresh, slightly sharp flavor.

When making fried rice, it's crucial to use day-old cooked rice rather than freshly cooked rice. Freshly cooked rice tends to be too moist and can result in a mushy texture. Day-old rice, on the other hand, is drier and firmer, which helps achieve the desired crispy texture when stir-frying. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for at least 30 minutes to dry it out.

• day-old cooked rice - Substitute with quinoa: Quinoa provides a similar texture and absorbs flavors well, making it a healthy alternative.

• diced cooked chicken - Substitute with tofu: Tofu is a great vegetarian option that absorbs flavors and provides a similar protein content.

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

• thawed frozen peas and carrots - Substitute with fresh diced bell peppers and corn: Fresh vegetables add a different texture and a burst of color to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it may have a slightly different flavor profile.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the other ingredients well.

• beaten eggs - Substitute with scrambled tofu: Scrambled tofu can mimic the texture of eggs and is a good vegan alternative.

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

• Allow the Chinese chicken fried rice to cool completely before storing. This helps prevent condensation, which can make the rice soggy.
• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. If using freezer bags, squeeze out as much air as possible before sealing.
• Label the containers or bags with the date to keep track of freshness.
• Store the fried rice in the refrigerator for up to 4 days. For longer storage, place it in the freezer where it can last for up to 3 months.
• When ready to reheat, if the fried rice is frozen, thaw it in the refrigerator overnight.
• Reheat the fried rice in a microwave-safe dish, covering it with a damp paper towel to retain moisture. Microwave on high for 2-3 minutes, stirring halfway through.
• Alternatively, reheat the fried rice in a skillet over medium heat. Add a splash of soy sauce or a bit of vegetable oil to refresh the flavors and prevent sticking. Stir occasionally until heated through.
• For best results, avoid reheating fried rice more than once to maintain its texture and flavor.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or sesame oil to the skillet.
  3. Once the oil is hot, add the leftover Chinese chicken fried rice.
  4. Stir frequently to ensure even heating and prevent sticking.
  5. Cook for about 5-7 minutes until the rice is heated through.

• 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 help retain moisture.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  4. Microwave on high for 1-2 minutes, then stir the rice.
  5. Continue microwaving in 30-second intervals, stirring in between, until the rice is thoroughly heated.

• 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 drying out.
  4. Bake for about 15-20 minutes, or until the rice is heated through.
  5. Stir halfway through the baking time for even heating.

• Steaming Method:

  1. Place the leftover Chinese chicken fried rice in a heatproof dish that fits into your steamer.
  2. Add a small amount of water or chicken broth to the rice.
  3. Cover the dish with a lid or aluminum foil.
  4. Steam over boiling water for about 5-10 minutes, or until the rice is heated through.

• 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: Used for dicing the cooked chicken and slicing the green onions.

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

• Measuring cups: Ensures accurate measurement of rice, chicken, and vegetables.

• Measuring spoons: Used for measuring soy sauce and vegetable oil precisely.

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

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

• Serving spoon: Useful for serving the finished fried rice onto plates.

Use pre-cooked chicken: Save time by using pre-cooked chicken from the store or leftovers from a previous meal.

Frozen veggies: Opt for frozen peas and carrots to skip the washing, peeling, and chopping.

Day-old rice: Cook the rice a day ahead and refrigerate it. This reduces cooking time and improves texture.

Garlic paste: Use garlic paste instead of mincing fresh garlic to save prep time.

One-pan method: Use a wok or large skillet to cook everything in one pan, reducing cleanup time.