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–+ servings
Toasted rice grains and seared chicken pieces with diced orange carrots.

Chicken Fried Rice

5 from 1 vote
Aliana Recipes
Sizzling, savory, and aromatic. This skillet-tossed meal combines tender poultry, smoky bacon, and crisp vegetables with perfectly seasoned grains. It is a reliable favorite for busy Burbank evenings when the family needs a warm, satisfying dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings:2 people
Course:Dinner
Cuisine:Chinese
Calories:580kcal
Cost:$10
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoon oil peanut, vegetable, or canola
  • 2 large eggs lightly whisked
  • 150 g chicken breast finely sliced into small pieces
  • 120 g bacon fat trimmed and chopped
  • 2 cups cooked white rice packed, day-old is preferred
  • 2 cloves garlic minced
  • ½ onion finely chopped
  • 1 small carrot diced small
  • ½ cup frozen peas
  • ½ cup frozen corn
  • ¾ cup green onions finely sliced
  • 3 tablespoon light soy sauce for sauce
  • 1 tablespoon oyster sauce for sauce
  • 2.5 tablespoon Chinese cooking wine or mirin

Equipment

  • 1 Wok or large skillet
  • 1 Mixing bowl
  • 1 Measuring spoons

Method
 

  1. Whisk the sauce ingredients in a small bowl and toss two teaspoons over the sliced poultry to marinate.
  2. Scramble the whisked eggs in a hot oiled skillet until they are just set but still slightly moist.
  3. Sauté the bacon, onion, and garlic together over high heat until the bacon becomes light and golden.
  4. Toss in the vegetables and marinated poultry, cooking quickly until the meat changes from pink to white.
  5. Add the rice and remaining sauce to the skillet, stirring constantly until the grains are evenly coated and hot.
  6. Fold in the cooked eggs and green onions briefly to distribute them evenly before serving the dish immediately.

Nutrition

Serving: 420g (1 large bowl)Calories: 580kcalCarbohydrates: 52gProtein: 34gFat: 26gSaturated Fat: 8gSodium: 1450mgFiber: 5gSugar: 4g

Notes

For the best results, use day-old rice that has been refrigerated; this ensures the grains stay separate and achieve a signature texture without becoming mushy. If you do not have Chinese cooking wine, mirin makes an excellent substitute for the sauce base.