Description
A classic Chicken Fried Rice recipe that combines tender chicken breast, crispy bacon, and fresh vegetables stir-fried with fragrant seasonings and a savory sauce. Perfect as a quick, flavorful meal using day-old rice for the ideal texture.
Ingredients
Units
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Main Ingredients
- 2 tbsp oil (peanut, vegetable, or canola)
- 2 eggs, lightly whisked
- 150g (5oz) chicken breast, finely sliced into small pieces
- 2 garlic cloves, minced
- 1/2 onion, finely chopped
- 120g (4oz) bacon, excess fat trimmed, chopped
- 1 small carrot, peeled and diced 0.75cm / 1/3"
- 1/2 cup frozen corn (or canned or fresh)
- 1/2 cup frozen peas
- 2 cups (packed) cooked white rice, day old
- 3/4 cup green onions, finely sliced
Sauce Ingredients
- 2.5 tbsp Chinese cooking wine or Mirin
- 1 tbsp oyster sauce
- 3 tbsp light soy sauce
- 1/2 tsp sesame oil (optional)
- 1/4 tsp white pepper (optional)
Instructions
- Prepare Sauce and Marinate Chicken: In a bowl, mix all sauce ingredients. Reserve 2 tsp of the sauce and pour over the sliced chicken. Toss to coat evenly and set aside for 10 minutes to marinate.
- Cook Eggs: Heat 1 tbsp of oil in a wok or skillet over medium heat. Add the whisked eggs and scramble gently until just cooked but still slightly wet. Remove eggs from the pan and set aside.
- Cook Bacon and Aromatics: Increase heat to high and add the remaining 1 tbsp of oil along with chopped bacon. Cook for about 1 minute until fat begins to render from the bacon, then add chopped onion and minced garlic. Stir-fry until bacon is lightly golden and onions are fragrant, approximately 1.5 minutes.
- Add Vegetables: Add the diced carrot, frozen corn, and frozen peas directly to the pan. Stir-fry for about 1 minute until vegetables begin to soften, but still retain some texture.
- Cook the Chicken: Add the marinated chicken pieces to the skillet. Stir and cook for about 1.5 minutes until the chicken changes color from pink to white, indicating it is cooked through.
- Add Rice and Sauce: Add the day-old cooked rice along with the remaining sauce mixture. Stir constantly for 1.5 minutes to evenly coat the rice and combine ingredients fully without making the rice soggy.
- Combine Egg and Green Onion: Return the cooked scrambled eggs to the pan and add the finely sliced green onions. Toss everything together to distribute evenly then immediately remove from heat to serve hot.
- Serve: Transfer the chicken fried rice to plates or bowls and serve immediately while hot and fresh.
Notes
- Substitute the vegetables marked with * (carrot, corn, peas) with any dice-able, stir-fry-friendly vegetables of your choice.
- Bacon adds a great flavor profile serving as a substitute for Chinese sausages or BBQ pork. Ham can be used as an alternative. Avoid removing all fat if using very fatty bacon, as it enhances taste.
- Use long grain white rice cooked ahead and refrigerated overnight or frozen and thawed to ensure the rice is dry and crumbly, which is critical for good fried rice texture.
- Chinese cooking wine or Mirin is key for authentic flavor and to avoid a wet, gluey texture. For a non-alcoholic version, reduce oyster and soy sauce, add water and a small amount of bouillon powder.
- Oyster sauce can be substituted with a combination of fish sauce and hoisin sauce or just hoisin sauce for a slightly different flavor note.
- Use light or all-purpose soy sauce rather than dark soy sauce to prevent overpowering salty flavor.
- Leftover fried rice keeps well for up to 3 days in the refrigerator; reheat with a sprinkle of water to maintain moisture. It can also be frozen and reheated later.
- Nutrition is based on 4 servings, approximately 1.5 cups each, suitable for a light main meal or hearty side dish.
