Savory Asian Chicken Fried Rice: Easy Weeknight Wonder
This Asian Chicken Fried Rice is a quick, savory, one-pan dish perfect for busy weeknights, featuring chicken, vegetables, and a flavorful sauce.
Equipment
- Wok
- bowl
Ingredients
For the Sauce
- 2 tablespoons Chinese cooking wine Can substitute with mirin or dry sherry
- 2 tablespoons Oyster sauce Opt for vegetarian oyster sauce if needed
- 2 tablespoons Light soy sauce Try low-sodium soy sauce for healthier option
- 1 tablespoon Sesame oil Can replace with a neutral oil
- 1 teaspoon White pepper Black pepper can be used as an alternative
For the Fried Rice
- 1 teaspoon Ground ginger Fresh ginger adds a more vibrant flavor
- 2 tablespoons Oil Any vegetable or canola oil works fine
- 2 large Eggs Omit for an egg-free version
- 1 pound Chicken breast Can swap for cooked shrimp or tofu
- 3 cloves Garlic Fresh garlic elevates the dish
- 1 medium Onion Shallots can be used for milder flavor
- 4 slices Bacon Replace with turkey bacon or omit for a leaner dish
- 1 medium Carrot Substitute with bell peppers or preferred vegetables
- 1 cup Corn Fresh, frozen, or canned corn works well
- 1 cup Peas Can swap for edamame for an extra twist
- 4 cups Cooked white rice Use day-old rice for the best texture
- 4 stalks Green onions Use both white and green parts for flavor
Instructions
How to Make
- Prepare the sauce: Whisk together Chinese cooking wine, oyster sauce, soy sauce, sesame oil, white pepper, and ground ginger in a bowl, then set it aside.
- Prep ingredients: Mince garlic, dice onion, carrot, and bacon, slice green onions, and cut chicken.
- Cook eggs: Heat oil in a wok over medium heat, scramble the eggs for about 2-3 minutes until just set, then set aside.
- Cook bacon and aromatics: In the same wok, add bacon and cook for 1 minute until it’s slightly crisp. Add garlic and onion, stirring for 30 seconds.
- Cook chicken: Add diced chicken to the wok, cooking for 1-1.5 minutes until it’s mostly cooked through.
- Add vegetables: Stir in diced carrot, corn, and peas; cook for 1 minute until warmed.
- Add rice: Incorporate the chilled, day-old rice into the mix, breaking up any clumps. Pour in the sauce and toss everything together.
- Finish the dish: Return the cooked eggs and the white parts of the green onions to the pan, stirring for another 30 seconds.
- Serve: Transfer to plates and garnish with the green parts of scallions before serving hot.
Notes
Day-old rice is key for the best texture. Customize with your favorite vegetables or proteins.