Chicken Fried Rice

35 minServes 6

Quick weeknight fried rice with tender chicken chunks, eggs, and vegetables tossed in a savory sauce and finished with wok hei.

Adjust▾

🌐Translate

⋯

prepFluff cooked rice with a fork, breaking up clumps; if cold, have ready to warm
1 tsp light soy sauce (for marinade)	Combine chicken with soy sauce, cornstarch, sesame oil & oil		Add chicken & juices, stir-fry 1 min	Add eggs, bean sprouts & scallions, stir-fry 30 sec	Gather rice to center; spread shaoxing wine around perimeter, stir-fry 20 sec
1 tsp cornstarch
1/2 tsp sesame oil
1 tsp canola oil (for marinade)
1 tbsp hot water	Whisk hot water, sugar, light soy, dark soy, salt & white pepper	Warm rice 5 min if cold, stirring; add sauce, coat evenly
1/4 tsp sugar
1 tbsp light soy sauce (for sauce)
1 tsp dark soy sauce
1 tsp salt
1/8 tsp white pepper
5 cups cooked rice
1 tbsp canola oil (for eggs)	Scramble eggs in 1 tbsp oil over medium-high heat until just set
2 eggs, beaten
1 tbsp canola oil (for chicken)	Sear marinated chicken in 1 tbsp oil, 20 sec; stir-fry until 80% done
225 g chicken breast, diced into 1/2-inch cubes
1 tbsp canola oil (for onions)	Sauté onions in 1 tbsp oil until translucent; add rice, break clumps
1 medium onion, diced
100 g fresh mung bean sprouts
1 scallion, chopped
1 tbsp shaoxing wine

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.