Asian Chicken Fried Rice
A comforting and easy-to-make fried rice dish featuring tender chicken, colorful vegetables, and rich sauces, perfect for weeknight dinners or gatherings.
Ingredients
For the sauce
- 2.5 tbsp Chinese cooking wine adds depth of flavor
- 1.5 tbsp oyster sauce provides a savory umami flavor
- 4 tbsp light soy sauce adds saltiness and color
- 3/4 tsp sesame oil offers a nutty aroma
- 1/4 tsp white pepper adds mild heat
- 1/4 tsp ground ginger contributes warmth and spice
Main ingredients
- 2 eggs binds and adds richness
- 180 g chicken breast cut into 1/2-inch pieces, adds protein
- 2 cloves garlic minced, provides aromatic flavor
- 1/2 onion diced, adds sweetness and texture
- 120 g bacon cut into 1/2-inch pieces, contributes savory flavor
- 1 small carrot finely diced, for color and sweetness
- 1/2 cup corn adds sweetness and texture
- 1/2 cup peas provides color and freshness
- 2 cups cooked white rice day-old, chilled is best; for texture
- 3/4 cup green onions sliced, whites and greens separated; adds freshness
- 2 tbsp oil for cooking, offers moisture
Instructions
Preparation
- Start by warming the large skillet or wok over medium heat.
- Pour in the 2 tablespoons of oil, ensuring it shimmers but does not smoke.
- Add the diced bacon to the hot oil and stir until it is golden brown and crispy.
- Add the diced onion and minced garlic, allowing them to soften for about 2-3 minutes.
- Incorporate the chicken pieces and cook until no longer pink, about 5-7 minutes.
- Whisk the eggs in a bowl, push the chicken mixture to one side of the skillet, and scramble the eggs on the other side.
- Once the eggs are just set, combine them with the chicken and bacon mixture.
- Add the diced carrot, corn, and peas, stirring everything to heat through.
- Add the chilled white rice to the skillet, breaking up clumps and coating the rice.
- Pour in the sauces and ginger; mix well to evenly coat the rice and incorporate all flavors.
- Fold in the green onions, cooking through the whites before adding the greens.
Notes
Use chilled day-old rice for the best texture. Adjust soy sauce based on preference. Don't rush cooking the bacon for the best texture and flavor. Tasting before serving can help ensure balanced flavor.