Easy Chicken Fried Rice Recipe

This chicken fried rice recipe is a Taiwanese restaurant recipe with lots of egg flavor that is better than takeout. It’s so healthy because it’s balanced with vegetables and chicken. Once you learn how to make this fried rice, you will make it every week.
In Taiwan, there are two types of fried rice: one involves mixing the egg yolk with the rice before frying. I show you how to do this in this post and in the video. In the other version, the fried egg is fried at the beginning and then mixed with the rice. Each of the two variations has its fans, you can try them out and see which one you like. Don’t forget to leave me a comment and share it with me.

Tips for chicken fried rice:

1. Scramble the egg first so that it can develop its flavor. This fills the pan and the oil with the egg flavor. If you stir-fry the rice, the rice will take on the flavor of the egg.
2. Freshly cooked rice- if you want to use freshly cooked rice. When you cook the rice, the water should preferably be about 1/4 cup less than the usual cooking water so that the cooked rice doesn’t become too soft and mushy. Make sure you let it get cold. This way the fried rice won’t stick to the pan.
3. Overnight rice- if you use rice that’s been stored overnight in the refrigerator, you don’t need to reduce the water. Scientific research has shown that overnight rice has fewer calories and absorbs less oil than freshly cooked rice.
4. When you fry the fried rice, don’t press it with a spatula. Use a cutting method to loosen the rice grains, otherwise, the rice will stick to the pan and become one piece.

What do you need:

2 eggs, lightly whisked
2 cups (packed) cooked white rice, day-old
1/2 onion, finely chopped
1/2 cup mixed vegetables (frozen peas, carrot, and corn)
1 cup cabbage, finely sliced
1/2 cup green onions, finely sliced
2 tbsp Soy sauce

Marinated Chicken:
150g (5oz) chicken breast, finely sliced into small pieces
1 tsp Chinese cooking wine
2 tsp soy sauce
1 tsp sesame oil
1 tsp corn flour

How to make:

1. Slice chicken and marinate with Chinese cooking wine, soy sauce and corn flour, then mix well. Add sesame oil and mix well.
2. Separate the egg white from the egg yolk. Pour the egg yolk over the rice and mix well. Put them to one side.
3. Heat the pan and add the oil over a medium heat. Pour in the egg white and stir for 2 minutes.
4. Add the onion and stir for 2 minutes. Add chicken and don’t stir until the bottom is golden brown.

5. Add the onion and stir for 2 minutes. Add chicken and don’t stir until the bottom is golden brown.
6. Add the frozen vegetables when the chicken is nicely browned.
7. Use the spatula to move the chicken over the frozen vegetables. Stir after 2 minutes. Add the rice, cabbage and soy sauce and stir for 2 to 3 minutes.
8. Sprinkle with a few spring onions and serve hot.

Watch how to make:

More chicken recipes:

Honey Garlic Soy Chicken

Chicken Stir Fry With Chinese Red Sauce

One Pot Chinese Style Chicken and Rice

Mongolian Chicken Recipe

Chicken and Broccoli Stir Fry

RELATED POSTS:

15 MINUTE, Beef Recipes, FRENCH, ITALIAN, Quick Dinners, RECIPES, SAUCES & DIPS, Tips & Tricks, WESTERN<strong>Easy Beef Gravy From Scratch</strong>

20 MINUTE, ASIAN, Beef Recipes, Chicken Recipes, CHINESE, FISH, Noodle Recipes, NOODLES, Pork Recipes, Quick Dinners, RECIPES, SAUCES & DIPS, Seafood Recipes, SHRIMP/PRAWNS, STIR FRIES, TAIWANESE, THAI, Tips & Tricks, VEGETABLE, Vegetarian Recipes, VIETNAMESE10 Types Of Amazing Stir Fry Sauces Must Be Preserved.

15 MINUTE, ASIAN, Beef Recipes, Chicken Recipes, CHINESE, JAPANESE, Pork Recipes, Quick Dinners, RECIPES, RICE, SAUCES & DIPS, STIR FRIES, TAIWANESE, Tips & Tricks15 Minutes Easy Japanese Donburi Rice Bowl