Asian Chicken Fried Rice

A flavorful, quick, and satisfying fried rice recipe loaded with tender chicken, bacon, vegetables, and a savory Asian-inspired sauce. Perfect for weeknight dinners.

Introduction

Asian Chicken Fried Rice is one of those meals that’s both comforting and versatile. Bursting with flavor, it combines tender chicken, crisp vegetables, and perfectly cooked eggs with fragrant day-old rice and a savory sauce that includes soy, oyster sauce, and a hint of sesame oil.

This dish is ideal for weeknights because it cooks quickly, uses simple pantry ingredients, and is a one-pan meal. Using day-old rice is key — it ensures that your fried rice has the perfect texture, preventing it from turning mushy. With a little prep and proper timing, you can make restaurant-style fried rice right at home.

Whether you’re cooking for your family or meal-prepping for the week, this Asian Chicken Fried Rice recipe delivers maximum flavor with minimal fuss.

Ingredients

For the Sauce

• 2.5 tbsp Chinese cooking wine
• 1.5 tbsp oyster sauce (e.g., Lee Kum Kee Premium Oyster Sauce)
• 4 tbsp light soy sauce
• 3/4 tsp sesame oil
• 1/4 tsp white pepper
• 1/4 tsp ground ginger

For the Fried Rice

• 2 tbsp oil, divided
• 2 eggs
• 180g chicken breast, cut into 1/2-inch pieces
• 2 garlic cloves, minced
• 1/2 onion, diced
• 120g bacon, cut into 1/2-inch pieces
• 1 small carrot, finely diced
• 1/2 cup corn
• 1/2 cup peas (e.g., Birds Eye sweet peas)
• 2 cups cooked white rice (preferably day-old and chilled)
• 3/4 cup green onions, sliced (keep whites and greens separate)

Equipment Needed

• Large wok or skillet
• Mixing bowl for sauce
• Spatula or wooden spoon
• Knife and cutting board
• Measuring spoons and cups

Preparation Instructions

Step 1: Prepare the Sauce

1. In a small bowl, combine Chinese cooking wine, oyster sauce, light soy sauce, sesame oil, white pepper, and ground ginger.
2. Stir well and set aside.

Step 2: Prep Ingredients

1. Mince garlic, dice onion and carrot, slice green onions (whites and greens separately), cut chicken into 1/2-inch pieces, and cut bacon into 1/2-inch pieces.
2. Having all ingredients prepped is essential because stir-frying happens quickly.

Step 3: Cook the Eggs

1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Crack eggs directly into the wok and scramble, breaking into small pieces as they cook (2–3 minutes).
3. Transfer eggs to a plate and set aside. Slightly undercooking helps keep them tender when mixed back into the rice.

Step 4: Cook Bacon, Garlic, Onion, and Chicken

1. Return wok to medium-high heat and add the remaining tablespoon of oil.
2. Add bacon and cook for 1 minute until it begins to render fat.
3. Add garlic and diced onion; stir constantly for 30 seconds to release their aroma.
4. Add chicken and cook for 1–1.5 minutes, stirring frequently, until mostly cooked through.

Step 5: Add Vegetables

1. Add carrot, corn, and peas. Stir-fry for about 1 minute until vegetables are heated through and slightly softened.
2. Avoid overcooking — vegetables should retain some firmness for texture.

Step 6: Add Rice and Sauce

1. Add day-old chilled rice, breaking up clumps with your spatula.
2. Pour the sauce over the rice and stir constantly for 1–1.5 minutes. Ensure sauce coats each grain evenly.
3. Add cooked eggs back to the wok, along with the white parts of green onions. Toss to combine.

Step 7: Finish and Serve

1. Remove from heat and sprinkle with the green parts of the sliced green onions.
2. Serve immediately while hot.

Tips for the Best Fried Rice

• Use day-old rice: Fresh rice is too soft and can become mushy when stir-fried.
• Prep everything first: Fried rice cooks quickly, so ingredients must be ready to go.
• Don’t overcook eggs: Slightly undercooked eggs stay soft and mix better with rice.
• Adjust seasonings: Taste at the end and add extra soy sauce, oyster sauce, or pepper if desired.
• Optional additions: Bell peppers, mushrooms, or snap peas can be added for extra color and nutrition.

Storage

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally. Avoid microwaving for long periods to maintain texture.

Nutrition Information (Approximate per serving, 4 servings total)

• Calories: 1550 kcal (total for 4 servings ≈ 387 kcal per serving)
• Protein: 30 g
• Fat: 18 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Sugar: 4 g

Values may vary depending on brand of ingredients and exact measurements.

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Frequently Asked Questions (FAQ)

1. Can I use fresh rice?

Day-old rice is preferred because it’s drier and prevents clumping. If using fresh rice, spread it on a tray to cool and dry slightly before stir-frying.

2. Can I make it vegetarian?

Yes, omit chicken and bacon, and add tofu or extra vegetables. Replace oyster sauce with vegetarian alternatives if needed.

3. Can I use leftover cooked chicken?

Absolutely — add it at the same time you add vegetables, and stir-fry until heated through.

4. Can I freeze fried rice?

It’s best fresh, as freezing can make rice mushy. However, you can freeze pre-cooked rice and cook it with vegetables and protein later.

5. Can I add other proteins?

Shrimp, beef, or pork work well. Adjust cooking time based on the protein’s doneness requirements.