Chef Mia

Chinese Chicken Fried Rice

This is the best Chinese Chicken Fried Rice recipe! Savoury and fluffy fried rice with juicy chicken, eggs, peas, carrots with garlic and shallots. This meal is perfect for dinner or lunch and works well as leftovers, if there are any left! Ready in just 30 minutes with cooked rice #best fried rice recipe ever #chinese fried rice recipe #chicken fried rice easy #fried rice #chinese food

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Quick & Easy Chicken Fried Rice

  • Author: Chef Mia
Print Recipe

Description

Seasoned rice stir-fried with tender chicken, eggs, vegetables, and aromatics. This quick and easy chicken fried rice is ready in less than 30-minutes! A delicious main, meal, or side dish for the whole family to enjoy. It’s also better-than-takeout!Note: the recipe has been slightly modified for improvement as of Sep 3, 2025.

Ingredients

Scale
  • 4 ½ cups cooked jasmine rice (cold day-old (or see Notes below to prepare uncooked rice for this recipe))
  • ½ lb skinless boneless chicken thighs (thinly sliced)
  • 1.5 cups frozen peas and carrots (or frozen vegetable mix (corn, peas, carrots, green beans))
  • 3 large eggs (beaten)
  • 1 small shallot (or 1/4 onion, finely diced)
  • 3 garlic cloves (minced)
  • 4 teaspoon vegetable oil (or any neutral tasting oil)
  • 1 teaspoon regular soy sauce (or light soy sauce)
  • 1 teaspoon Shaoxing Cooking Wine (or dry sherry / dry white wine / chicken broth)
  • 1 teaspoon cornstarch
  • 1 teaspoon vegetable oil (or any neutral tasting oil)
  • 2 tablespoon regular soy sauce (or light soy sauce)
  • ½ tablespoon dark soy sauce
  • 2 teaspoon sesame oil
  • 1 teaspoon chicken bouillon powder ((a.k.a. chicken stock powder))
  • teaspoon white pepper (or black pepper)

Instructions

  1. In a medium-sized bowl, marinate sliced chicken thighs with marinade ingredients as listed above. Set aside to marinate for 5-10 minutes.
  2. In a small bowl, combine the sauce ingredients as listed above and set aside.
  3. Heat 1 teaspoon / 5 ml of vegetable oil in a large pan on medium-high heat. Fry chicken until fully cooked. Remove from the pan.
  4. Add 1 teaspoon / 5 ml of vegetable oil into the pan. Sauté garlic and shallots for 10 seconds. Add peas and carrots and fry for 10 seconds. Push everything to the side of the pan.
  5. Add remaining oil into empty space of the pan. Add in beaten eggs and let them sit for 20 seconds before scrambling and breaking into bite-sized pieces. Then toss everything together.
  6. Add rice and chicken and toss everything together until incorporated.
  7. Pour sauce around the rice or along the edges of the pan and let the sauce toast for 5 seconds for extra flavor before tossing. Toss everything together until all the rice grains are brown. Enjoy!

Chinese Chicken Fried Rice

This is the best Chinese Chicken Fried Rice recipe! Savoury and fluffy fried rice with juicy chicken, eggs, peas, carrots with garlic and shallots. This meal is perfect for dinner or lunch and works well as leftovers, if there are any left! Ready in just 30 minutes with cooked rice #best fried rice recipe ever #chinese fried rice recipe #chicken fried rice easy #fried rice #chinese food

Print

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Quick & Easy Chicken Fried Rice

  • Author: Chef Mia
Print Recipe

Description

Seasoned rice stir-fried with tender chicken, eggs, vegetables, and aromatics. This quick and easy chicken fried rice is ready in less than 30-minutes! A delicious main, meal, or side dish for the whole family to enjoy. It’s also better-than-takeout!Note: the recipe has been slightly modified for improvement as of Sep 3, 2025.

Ingredients

Scale
  • 4 ½ cups cooked jasmine rice (cold day-old (or see Notes below to prepare uncooked rice for this recipe))
  • ½ lb skinless boneless chicken thighs (thinly sliced)
  • 1.5 cups frozen peas and carrots (or frozen vegetable mix (corn, peas, carrots, green beans))
  • 3 large eggs (beaten)
  • 1 small shallot (or 1/4 onion, finely diced)
  • 3 garlic cloves (minced)
  • 4 teaspoon vegetable oil (or any neutral tasting oil)
  • 1 teaspoon regular soy sauce (or light soy sauce)
  • 1 teaspoon Shaoxing Cooking Wine (or dry sherry / dry white wine / chicken broth)
  • 1 teaspoon cornstarch
  • 1 teaspoon vegetable oil (or any neutral tasting oil)
  • 2 tablespoon regular soy sauce (or light soy sauce)
  • ½ tablespoon dark soy sauce
  • 2 teaspoon sesame oil
  • 1 teaspoon chicken bouillon powder ((a.k.a. chicken stock powder))
  • teaspoon white pepper (or black pepper)

Instructions

  1. In a medium-sized bowl, marinate sliced chicken thighs with marinade ingredients as listed above. Set aside to marinate for 5-10 minutes.
  2. In a small bowl, combine the sauce ingredients as listed above and set aside.
  3. Heat 1 teaspoon / 5 ml of vegetable oil in a large pan on medium-high heat. Fry chicken until fully cooked. Remove from the pan.
  4. Add 1 teaspoon / 5 ml of vegetable oil into the pan. Sauté garlic and shallots for 10 seconds. Add peas and carrots and fry for 10 seconds. Push everything to the side of the pan.
  5. Add remaining oil into empty space of the pan. Add in beaten eggs and let them sit for 20 seconds before scrambling and breaking into bite-sized pieces. Then toss everything together.
  6. Add rice and chicken and toss everything together until incorporated.
  7. Pour sauce around the rice or along the edges of the pan and let the sauce toast for 5 seconds for extra flavor before tossing. Toss everything together until all the rice grains are brown. Enjoy!

Chinese Chicken Fried Rice

This is the best Chinese Chicken Fried Rice recipe! Savoury and fluffy fried rice with juicy chicken, eggs, peas, carrots with garlic and shallots. This meal is perfect for dinner or lunch and works well as leftovers, if there are any left! Ready in just 30 minutes with cooked rice #best fried rice recipe ever #chinese fried rice recipe #chicken fried rice easy #fried rice #chinese food

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Quick & Easy Chicken Fried Rice

  • Author: Chef Mia
Print Recipe

Description

Seasoned rice stir-fried with tender chicken, eggs, vegetables, and aromatics. This quick and easy chicken fried rice is ready in less than 30-minutes! A delicious main, meal, or side dish for the whole family to enjoy. It’s also better-than-takeout!Note: the recipe has been slightly modified for improvement as of Sep 3, 2025.

Ingredients

Scale
  • 4 ½ cups cooked jasmine rice (cold day-old (or see Notes below to prepare uncooked rice for this recipe))
  • ½ lb skinless boneless chicken thighs (thinly sliced)
  • 1.5 cups frozen peas and carrots (or frozen vegetable mix (corn, peas, carrots, green beans))
  • 3 large eggs (beaten)
  • 1 small shallot (or 1/4 onion, finely diced)
  • 3 garlic cloves (minced)
  • 4 teaspoon vegetable oil (or any neutral tasting oil)
  • 1 teaspoon regular soy sauce (or light soy sauce)
  • 1 teaspoon Shaoxing Cooking Wine (or dry sherry / dry white wine / chicken broth)
  • 1 teaspoon cornstarch
  • 1 teaspoon vegetable oil (or any neutral tasting oil)
  • 2 tablespoon regular soy sauce (or light soy sauce)
  • ½ tablespoon dark soy sauce
  • 2 teaspoon sesame oil
  • 1 teaspoon chicken bouillon powder ((a.k.a. chicken stock powder))
  • teaspoon white pepper (or black pepper)

Instructions

  1. In a medium-sized bowl, marinate sliced chicken thighs with marinade ingredients as listed above. Set aside to marinate for 5-10 minutes.
  2. In a small bowl, combine the sauce ingredients as listed above and set aside.
  3. Heat 1 teaspoon / 5 ml of vegetable oil in a large pan on medium-high heat. Fry chicken until fully cooked. Remove from the pan.
  4. Add 1 teaspoon / 5 ml of vegetable oil into the pan. Sauté garlic and shallots for 10 seconds. Add peas and carrots and fry for 10 seconds. Push everything to the side of the pan.
  5. Add remaining oil into empty space of the pan. Add in beaten eggs and let them sit for 20 seconds before scrambling and breaking into bite-sized pieces. Then toss everything together.
  6. Add rice and chicken and toss everything together until incorporated.
  7. Pour sauce around the rice or along the edges of the pan and let the sauce toast for 5 seconds for extra flavor before tossing. Toss everything together until all the rice grains are brown. Enjoy!

Chinese Chicken Fried Rice

This is the best Chinese Chicken Fried Rice recipe! Savoury and fluffy fried rice with juicy chicken, eggs, peas, carrots with garlic and shallots. This meal is perfect for dinner or lunch and works well as leftovers, if there are any left! Ready in just 30 minutes with cooked rice #best fried rice recipe ever #chinese fried rice recipe #chicken fried rice easy #fried rice #chinese food

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Quick & Easy Chicken Fried Rice

  • Author: Chef Mia
Print Recipe

Description

Seasoned rice stir-fried with tender chicken, eggs, vegetables, and aromatics. This quick and easy chicken fried rice is ready in less than 30-minutes! A delicious main, meal, or side dish for the whole family to enjoy. It’s also better-than-takeout!Note: the recipe has been slightly modified for improvement as of Sep 3, 2025.

Ingredients

Scale
  • 4 ½ cups cooked jasmine rice (cold day-old (or see Notes below to prepare uncooked rice for this recipe))
  • ½ lb skinless boneless chicken thighs (thinly sliced)
  • 1.5 cups frozen peas and carrots (or frozen vegetable mix (corn, peas, carrots, green beans))
  • 3 large eggs (beaten)
  • 1 small shallot (or 1/4 onion, finely diced)
  • 3 garlic cloves (minced)
  • 4 teaspoon vegetable oil (or any neutral tasting oil)
  • 1 teaspoon regular soy sauce (or light soy sauce)
  • 1 teaspoon Shaoxing Cooking Wine (or dry sherry / dry white wine / chicken broth)
  • 1 teaspoon cornstarch
  • 1 teaspoon vegetable oil (or any neutral tasting oil)
  • 2 tablespoon regular soy sauce (or light soy sauce)
  • ½ tablespoon dark soy sauce
  • 2 teaspoon sesame oil
  • 1 teaspoon chicken bouillon powder ((a.k.a. chicken stock powder))
  • teaspoon white pepper (or black pepper)

Instructions

  1. In a medium-sized bowl, marinate sliced chicken thighs with marinade ingredients as listed above. Set aside to marinate for 5-10 minutes.
  2. In a small bowl, combine the sauce ingredients as listed above and set aside.
  3. Heat 1 teaspoon / 5 ml of vegetable oil in a large pan on medium-high heat. Fry chicken until fully cooked. Remove from the pan.
  4. Add 1 teaspoon / 5 ml of vegetable oil into the pan. Sauté garlic and shallots for 10 seconds. Add peas and carrots and fry for 10 seconds. Push everything to the side of the pan.
  5. Add remaining oil into empty space of the pan. Add in beaten eggs and let them sit for 20 seconds before scrambling and breaking into bite-sized pieces. Then toss everything together.
  6. Add rice and chicken and toss everything together until incorporated.
  7. Pour sauce around the rice or along the edges of the pan and let the sauce toast for 5 seconds for extra flavor before tossing. Toss everything together until all the rice grains are brown. Enjoy!

How to make Crispy Rice – Takes Two Eggs

Instantly elevate your leftover rice with these fun crispy rice bites. Made with savory seasoned short-grain sushi rice, these crunchy rice cakes create a restaurant-style base for your favorite sushi toppings.

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Crispy Rice

  • Author: Chef Mia
Print Recipe

Description

Instantly elevate your leftover rice with these fun crispy rice bites. Made with savory seasoned short-grain sushi rice, these crunchy rice cakes create a restaurant-style base for your favorite sushi toppings.

Ingredients

Scale
  • 1 1/2 cups dry sushi rice (rinsed until water is clear)
  • 2 cups water
  • 1 teaspoon salt
  • 3 tablespoon rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon toasted sesame oil

Instructions

  1. Prepare the rice. Thoroughly the rice 4-5 times until the water turns clear. Cook the rice and water in a rice cooker or on the stove.
  2. Season the rice. In a small bowl, mix the salt, rice vinegar, sugar, and sesame oil until the sugar has dissolved. Once the rice is cooked, toss the mixture with the cooked rice in a large bowl and toss until combined.
  3. Shape and refrigerate the rice. Place your flavored rice into a small square baking tray lined with plastic wrap. Press and shape your rice into a 1/2-inch thick square block. Wrap and refrigerate for at least 3 hours or overnight. You want to chill the rice so that it is slightly dried out and easy to cut into cubes.
  4. Shape the rice. Once the rice is chilled, cut the rice into bite-sized rectangles. Pat to dry off any excess water condensation.
  5. Pan-fry the rice. In a medium skillet, heat about 1/2-3/4 cup of vegetable oil (or enough to fill a thin layer on your skillet) on medium-high heat until hot for about 30 seconds. Gently, place the rice into the pan leaving about 2 inches in between each piece. Be careful the oil may splatter. Cook on medium-high heat for about 1-2 minutes or until golden brown and then flip and cook for an additional 1-2 minutes or until golden brown. Remove from the pan and place on a wire rack placed over a lined baking sheet to drain any excess oil.

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