Chinese Chicken Fried Rice Recipe

Cooked rice: Preferably day-old, as it has a firmer texture that works best for frying.

Diced cooked chicken: Adds protein and a savory element to the dish.

Soy sauce: Provides a salty, umami flavor essential for fried rice.

Mixed vegetables: A blend of vegetables like peas, carrots, and corn for color and nutrition.

Vegetable oil: Used for stir-frying the ingredients.

Minced garlic: Adds a fragrant aroma and depth of flavor.

Beaten eggs: Scrambled into the rice for added texture and protein.

Sesame oil: Drizzled at the end for a nutty, aromatic finish.

Sliced green onions: Used as a fresh garnish to brighten the dish.

When making fried rice, it's essential to use day-old cooked rice because it has a firmer texture and less moisture, which prevents the dish from becoming mushy. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for at least 30 minutes to achieve a similar effect.

• day-old cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a healthier, protein-rich alternative.

• diced cooked chicken - Substitute with tofu: Tofu is a great vegetarian option that absorbs flavors well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar taste profile.

• mixed vegetables - Substitute with fresh bell peppers and snap peas: These vegetables add a fresh crunch and vibrant color.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option with a subtle flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it has a slightly different flavor.

• beaten eggs - Substitute with scrambled tofu: Scrambled tofu mimics the texture of eggs and is suitable for vegans.

• sesame oil - Substitute with peanut oil: Peanut oil has a high smoke point and a nutty flavor that complements Asian dishes.

• sliced green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the Chinese chicken fried rice to cool completely before storing. This helps prevent condensation, which can make the rice soggy.

• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. If using freezer bags, squeeze out as much air as possible before sealing.

• Label the containers or bags with the date and contents. This will help you keep track of how long the fried rice has been stored.

• Store the fried rice in the refrigerator for up to 4 days. For longer storage, place the containers or bags in the freezer, where the fried rice can be kept for up to 3 months.

• When ready to reheat, thaw frozen fried rice in the refrigerator overnight. Alternatively, you can reheat it directly from frozen.

• To reheat, use a microwave or a stovetop. For the microwave, place the fried rice in a microwave-safe dish, cover with a damp paper towel, and heat on high for 2-3 minutes, stirring halfway through. For the stovetop, heat a bit of vegetable oil in a pan over medium heat, add the fried rice, and stir-fry until heated through.

• If the fried rice seems dry during reheating, add a splash of soy sauce or a bit of chicken broth to moisten it.

• Avoid reheating fried rice more than once to maintain its quality and ensure food safety.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or sesame oil to the skillet.
  3. Once the oil is hot, add the leftover Chinese Chicken Fried Rice.
  4. Stir frequently to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes until the rice is heated through and slightly crispy.

• Microwave Method:

  1. Place the leftover fried rice in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, then stir the rice.
  5. Continue microwaving in 30-second intervals, stirring in between, until the rice is thoroughly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through, until the rice is heated through.

• Steamer Method:

  1. Place the leftover fried rice in a heatproof dish that fits inside your steamer.
  2. Add a small amount of water or chicken broth to the rice to keep it moist.
  3. Steam over boiling water for about 5-10 minutes, or until the rice is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover fried rice in the air fryer basket in a single layer.
  3. Cook for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Wok: A large, round-bottomed cooking vessel essential for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: A flat, broad tool used to stir and flip ingredients, ensuring even cooking and preventing sticking.

• Knife: A sharp blade used for dicing the chicken and slicing the green onions.

• Cutting board: A sturdy surface to safely chop and prepare ingredients.

• Measuring cups: Tools to accurately measure the rice, vegetables, and other ingredients.

• Measuring spoons: Tools to measure smaller quantities of ingredients like soy sauce and sesame oil.

• Mixing bowl: A bowl to beat the eggs before adding them to the wok.

• Garlic press: A tool to mince the garlic cloves quickly and efficiently.

• Serving spoon: A large spoon to serve the finished fried rice.

• Tongs: Useful for handling and mixing ingredients in the wok without breaking them apart.

Use day-old rice: Day-old cooked rice is drier and separates easily, making it perfect for fried rice.

Pre-cook chicken: Use diced cooked chicken to save time on cooking and ensure even distribution in the dish.

Frozen vegetables: Opt for frozen mixed vegetables to skip washing and chopping, speeding up the process.

Minced garlic: Use pre-minced garlic from a jar to save time on peeling and chopping.

Quick scramble: Scramble the eggs directly in the wok to save on extra dishes and time.

Soy sauce measure: Pre-measure the soy sauce to quickly add it when needed.

Green onions prep: Slice green onions in advance and store them in the fridge for quick garnishing.