Quick Easy Chinese Chicken

This Chinese Chicken Fried Rice brings together tender chicken, fluffy jasmine rice, colorful veggies, and savory sauce in just thirty minutes. Whether you need a quick weeknight meal or a foolproof lunch, this recipe delivers all the classic takeout flavor right from your own kitchen.

I have whipped this up countless times after busy workdays. My family now asks for it every Sunday night and it always tastes even better than takeout.

Ingredients

• Cooked day old jasmine rice: Essential for fluffy non sticky grains Try to cook it the night before and refrigerate
• Boneless skinless chicken thighs: Juicier and more flavorful than breast Choose fresh quality meat for best taste
• Eggs: Add richness and protein Use large fresh eggs
• Carrot and peas: Classic veggie duo adding sweetness color and nutrients Go for fresh or high quality frozen
• Shallot and garlic: Build a savory aromatic base Pick firm aromatic shallots and fresh garlic cloves
• Vegetable oil: Neutral oil that lets the flavors shine Use a high smoke point oil
• Soy sauce: Both regular and dark add umami salt and deep color Opt for a naturally brewed variety
• Shaoxing cooking wine: Brings real wok hei flavor If not available try a good dry sherry
• Cornstarch: Tenderizes the chicken coating it lightly for softness
• Sesame oil: Just a splash rounds out the flavor with nuttiness Choose pure toasted sesame oil
• Chicken bouillon powder: Adds a savory punch Look for MSG free or a trusted Asian brand
• White pepper or black pepper: Lifts the sauce with a gentle heat Freshly ground for best aroma

Step-by-Step Instructions

Marinate the Chicken:

Slice chicken thighs thinly and toss with soy sauce Shaoxing wine cornstarch and oil Let this sit for five minutes so the flavors meld and the meat softens up

Mix the Sauce:

Combine regular soy sauce dark soy sauce sesame oil chicken bouillon powder and white pepper in a small bowl Stir until smooth and set aside

Cook the Chicken:

Heat your wok over medium high and add a little oil When it begins to shimmer stir fry the marinated chicken in a single layer Cook until no pink remains and each piece is lightly golden Take the chicken out of the wok and keep it nearby

Sauté the Aromatics and Veggies:

Add a touch more oil to the hot wok Toss in chopped shallot and minced garlic Stir constantly for ten seconds until the aroma rises Toss in diced carrot and peas Stir fry for another ten seconds until veggies brighten and soften Push everything to one side

Scramble the Eggs:

Add oil to the bare side of the wok Pour in beaten eggs Let them set briefly around the edges then gently scramble Mix them in with the veggies and aromatics for even flavor

Combine and Fry the Rice:

Add the last bit of oil then add your cooled separated rice to the wok Use a spatula to break up clumps and toss rice with other ingredients Return the cooked chicken Mix everything together thoroughly

Season and Finish:

Pour the sauce around the edges of your wok rather than on top of the rice The hot wok caramelizes the sauce and brings extra flavor Mix quickly until every grain is evenly colored and glossy Adjust seasoning to taste Take off the heat

Serve Hot:

Scoop the fried rice into bowls Serve immediately for the best texture

Pin it

I am partial to the splash of sesame oil because it brings a smoky aroma I always remember my grandmother heating her wok until it smoked and those first drops of sesame oil made the whole kitchen smell inviting This recipe brings that memory back every time

Storage Tips

Chinese fried rice keeps well in the fridge for up to three days Store it in an airtight container to prevent it from tasting stale Reheat gently in a skillet over medium heat rather than the microwave for best results A splash of water helps revive the rice so it stays fluffy

Ingredient Substitutions

Feel free to swap out chicken for shrimp or tofu if you want a different protein Brown rice works well but will be heartier Fresh veggies like red pepper or snap peas can replace frozen ones If you do not have Shaoxing wine dry sherry or even a splash of mirin will bring similar depth

Serving Suggestions

Serve this fried rice as a main or alongside garlic green beans or simple cucumber salad If you like heat try topping with chili crisp or a dash of hot sauce Sliced green onions and toasted sesame seeds also make tasty garnishes

Cultural and Historical Context

Chicken fried rice is a staple in Chinese home kitchens and restaurants worldwide Originally a thrifty way to use leftover rice and scraps it is now a comfort food favorite Each family adds their own touch and sharing a sizzling wok of fried rice always brings people together

Frequently Asked Questions

→ Why should I use day-old jasmine rice?

Day-old rice is firmer and less sticky, which helps prevent clumping during stir-frying. This results in separate, fluffy grains typical of authentic Chinese fried rice.

→ Can chicken breast be used instead of thighs?

Yes, chicken breast may be substituted, but thighs remain juicier after stir-frying, ensuring more tender bites throughout the dish.

→ Is it necessary to marinate the chicken?

Marinating adds depth, moisture, and tenderness to the chicken, enhancing the overall taste. Even a short marinate of 5 minutes improves texture and flavour.

→ Can I make this fried rice vegetarian?

Absolutely! Omit the chicken and add more vegetables or tofu for protein, adjusting seasoning as desired for extra flavour.

→ What is the best way to serve this dish?

Serve hot and fresh from the wok, optionally garnished with fresh scallions or a sprinkle of sesame seeds for added aroma and eye appeal.

→ Why pour the sauce around the edges of the wok?

Pouring the sauce along the sides of the wok allows it to caramelize slightly against the hot metal, boosting the savoury, smoky depth of flavour.