Chicken Fried Rice
Equipment
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Frying Pan
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Mixing Bowls
Ingredients
Chicken
- 16 ounces chicken breast, cut into bite-sized cubes
- 1 tbsp Shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
Rest of the Fried Rice
- 2 cups day old rice
- ½ small onion, finely diced
- 3 cloves garlic, minced
- 1 cup frozen mixed vegetables
Sauce
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 2 tsp sugar
Instructions
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Combine the cubed chicken with Shaoxing wine, salt, and cornstarch in a bowl. Let it marinate for about 15 minutes to tenderize and season the meat.
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While the chicken marinates, finely dice the onion and mince the garlic.
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In a small bowl, whisk together dark soy sauce, light soy sauce, oyster sauce, Shaoxing wine, and sugar until smooth; set aside.
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Heat a frying pan over medium-high heat with a splash of oil. Add the marinated chicken and cook until browned and cooked through. Remove the chicken and set aside.
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In the same pan, sauté the diced onion and minced garlic until they become soft and fragrant.
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Add the frozen mixed vegetables and cook until any excess moisture evaporates and the vegetables are heated through.
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Add the day-old rice to the pan, return the cooked chicken, then pour in the prepared sauce. Toss everything together over heat until the rice is evenly coated and warmed through.
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Serve immediately in bowls while hot.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Introduction
This Chicken Fried Rice recipe is fast, satisfying, and dependable. It relies on simple ingredients and makes excellent use of leftover rice. I prefer making fried rice at home because it’s quick to prepare, customizable, and often more flavorful than takeout. The combination of tender marinated chicken, aromatics, and a savory sauce gives a comforting, nostalgic result every time.
Why This Chicken Fried Rice Recipe Is Perfect For Weeknights
This recipe works well on busy evenings because it’s quick, requires minimal prep, and cooks in a single pan for easy cleanup. It’s also a balanced meal—carbs, protein, and vegetables—so you can have a nutritious dinner on the table in under 10 minutes once the sauce and prep are ready.
Chicken Fried Rice Recipe Ingredients
Chicken + marinade (Shaoxing wine, salt, cornstarch) – The marinade tenderizes the chicken and helps it brown evenly in the pan.
Day-old rice – Using chilled, day-old rice keeps the grains separate so the finished dish isn’t mushy.
Aromatics + vegetables (onion, garlic, frozen mixed vegetables) – Onion and garlic build the flavor base while mixed vegetables add texture and color.
Sauce (dark soy, light soy, oyster sauce, Shaoxing wine, sugar) – A balanced, savory sauce provides umami, seasoning, and the signature color for fried rice.
How to Make Chicken Fried Rice
Place the cubed chicken in a bowl and marinate with Shaoxing wine, salt, and cornstarch for about 15 minutes.
Dice the onion and mince the garlic while the chicken marinates.
In a small bowl, mix dark soy sauce, light soy sauce, oyster sauce, Shaoxing wine, and sugar until combined.
Heat oil in a pan over medium-high heat. Cook the chicken until browned and cooked through, then remove and set aside.
Sauté the onion and garlic in the same pan until soft and fragrant.
Add the mixed vegetables and cook until any excess moisture evaporates.
Stir in the day-old rice, return the chicken to the pan, and pour in the sauce. Toss everything together until the rice is evenly coated and heated through.
Serve immediately.
What to Serve with Chicken Fried Rice
The fried rice is a complete meal, but you can add contrasts if you like:
- Cucumber salad. Toss sliced cucumber with minced garlic, a tablespoon of rice vinegar, and a pinch of sugar and salt for a bright, refreshing side.
- Fried egg. A runny or set yolk adds richness and extra protein.
- Sautéed greens. Garlic-sautéed spinach, bok choy, or Chinese broccoli with a little oyster sauce pairs well.
How to Store Chicken Fried Rice For Meal Prep
This dish stores well for meal prep. Keep it in an airtight container in the refrigerator for up to four days. To reheat:
- Reheat in a pan. Sautéing in a pan brings back some texture and crisp edges—this preserves the best flavor and mouthfeel.
- Microwave. For convenience, microwave on high for about two minutes, stirring once to heat evenly.
Chicken Fried Rice Substitutions
This recipe is flexible—swap proteins, vegetables, or rice to suit your needs:
- Chicken thighs. Juicier and more forgiving than breast if slightly overcooked.
- Shrimp. Cooks quickly and pairs well with garlic and the sauce.
- Brown or cauliflower rice. Brown rice adds fiber; cauliflower rice makes it low-carb—cook off excess moisture for best texture.
- Different vegetables. Use fresh bell peppers, mushrooms, cabbage, or whatever you have on hand.
What to Make Next
For other flavorful options, try Garlic Steak Fried Rice or Chow Mein, or explore meal-prep friendly recipes like Korean Ground Beef.