The House Special – a fully loaded, fabulous Chicken Fried Rice!! With seasoned chicken, vegetables, fluffy egg and pops of salty bacon, this fried rice recipe is one that’s worthy of serving as a meal instead of as a fried rice side dish.
Don’t be fooled by recipes claiming to be “better than take out” that call for nothing more than soy sauce for flavour. It takes more than that for an authentic chicken fried rice – just ask your friendly local Chinese restaurant!!
Chicken Fried Rice
After Monday’s simple yet-myth-busting How To Cook Rice post, I thought I’d follow up with a quick ‘n easy recipe today. Using rice of course. My “House Special” chicken fried rice!! 😂
I know going with fried rice is an obvious option, and not the first I’ve shared at that. But I wanted to share a Chicken Fried Rice recipe which I haven’t done before specifically because while it’s very easy to say to people “oh, just cook up some chook before you toss in everything else!” in the notes of my everyday Fried Rice recipe, it’s just cleaner to have a recipe dedicated to Chicken Fried Rice.
And actually, the steps are a little different. 🙂
So that’s what I’m sharing today!
What you need
Here’s what you need for Chicken Fried Rice.
For the Fried Rice Sauce:
Soy sauce – either light or all purposes is fine here. DO NOT use dark soy sauce, it’s too intense. Maggie seasoning would also work but reduce the quantity a bit (it’s saltier!).
Oyster sauce can be substituted with either fish sauce + hoisin sauce (best!) or just hoisin sauce (though you will get a slight Chinese Five Spice Flavour which is lovely!)
Chinese cooking wine (Shaoxing Wine) (or Mirin or dry sherry) is the “secret ingredient” in fried rice. I really encourage you to get your hands on it if you can (or Mirin or dry sherry) because it really makes all the difference, adding complexity and depth to the sauce to make it stack up to Chinese restaurant fried rice! No alcoholic sub – see recipe notes, use chicken or vegetable stock powder / granulated bouillon.
And for the Add-Ins:
Day old cooked rice that’s been refrigerated – because the rice dries out and becomes crumbly which is what you need so your fried rice isn’t clumpy and mushy
Bacon – because it adds a load of flavour into fried rice and is the next best option to Chinese sausage (bit pricey in non Asian stores) or Chinese BBQ Pork (never have leftovers!) which is what restaurants typically use. Ham is also ideal!
Diced veg – go with what you want here, anything that’s dice-able and stir-fry-able. I typically use diced carrot, frozen corn and frozen peas (easy, quick, classic Chinese).
Egg – because we all love the fluffy egg bits in fried rice!
Green onion – for a bit of freshness and colour;
Chicken – oh yes, because this is a Chicken Fried Rice after all! 😂 (Feel free to sub with other proteins)
Onion and garlic – essential flavour base.
How to make it
As with all stir fries, once you start cooking, Chicken Fried Rice comes together very quickly so have everything chopped and ready to throw into the wok – or skillet!
The only thing worth noting is that I cook the egg first, then take it out and add it back in later. In my classic side-dish Fried Rice recipe, I cook the egg without taking it out – which you can get away with doing because there’s less “stuff” in the fried rice so it’s easy enough to handle.
With Chicken Fried Rice, there’s more “stuff” in it and if you try to cook it all up in one go, it gets a little much.
What to serve with Chicken Fried Rice
I happily serve this as a meal because while one ordinarily assumes fried rice is carb heavy, in actual fact this recipe only calls for 2 cups of cooked rice compared to almost 4 cups of other “stuff” (chicken, veg, bacon).
It sounds out of whack, but you can see from the photos that it looks just as it should – like a fully loaded Chicken Fried Rice!
And it is of course suitable for serving as a side with anything Chinese or Asian for that matter, but I’d avoid things with very strong kapow flavours, like Thai Red Curry or Kung Pao Chicken because this Fried Rice has enough flavour in itself.
Milder stir fries on the other hand like Beef and Broccoli, Cashew Chicken, Prawn Stir Fry and Chop Suey Chicken Stir Fry would be fabulous.
Also, some more ideas for how to serve Chicken Fried Rice:
MAKE A MEAL OUT OF STARTERS
Make a meal out of dishes ordinarily served as starters by adding a side of Fried Rice. Things such Hot and Sour Soup, Chinese Corn Soup, Spring Rolls, Chinese Lettuce Wraps (San Choy Bau) or Egg Foo Young.
BANQUET!
Indulge in a homemade Yum Cha (Dim Sum) style banquet with dishes such as Potstickers, Char Siu (Chinese BBQ Pork), Chinese Steamed Pork Buns, or Crispy Chinese Pork Belly with a side of Chinese Broccoli with Oyster Sauce or Chinese Lettuce with Creamy Sesame Dressing!
– Nagi x
Watch how to make it
More fried rice recipes
Classic Chinese Fried Rice – to serve as a side
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Chicken Fried Rice
Ingredients
- 2 tbsp oil , peanut, vegetable or canola
- 2 eggs , lightly whisked
- 150g (5oz) chicken breast , finely sliced into small pieces
- 2 garlic cloves , minced
- 1/2 onion , finely chopped
- 120g (4oz) bacon , excess fat trimmed, chopped (Note 1)
- 1 small carrot* , peeled and diced 0.75cm / 1/3″
- 1/2 cup frozen corn* (or can or fresh)
- 1/2 cup frozen peas*
- 2 cups (packed) cooked white rice , day old (Note 2)
- 3/4 cup green onions , finely sliced
SAUCE:
- 2.5 tbsp Chinese cooking wine or Mirin (Note 3)
- 1 tbsp oyster sauce (Note 4)
- 3 tbsp light soy sauce (Note 5)
- 1/2 tsp sesame oil , optional
- 1/4 tsp white pepper , optional
Instructions
- Sauce & chicken: Mix Sauce in a bowl. Pour 2 tsp over chicken, toss to coat, then set aside for 10 minutes.
- Egg: Heat 1 tbsp oil in a wok or skillet over medium heat. Add egg and scramble until just cooked (still a touch wet) then remove.
- Fried Rice: Turn heat up to high, add remaining 1/2 tbsp oil and bacon into same skillet. Cook for 1 minute or so until fat starts to melt, then add onion and garlic.
- Cook until bacon is light golden – about 1 1/2 minutes.
- Add vegetables (still frozen is fine). Cook for 1 minute.
- Add chicken and cook until it changes from pink to white – about 1 1/2 minutes.
- Add rice and Sauce ingredients. Cook for 1 1/2 minutes, stirring consantly.
- Add egg and green onion, toss through to disperse then remove from heat.
- Serve immediately!
Recipe Notes:
Nutrition Information:
Life of Dozer
Pho, fried rice, salad….. doesn’t matter what I’m serving up, he always eyes it off like this!!
I only had shrimp, so that is what I used. This recipe was delicious! Thank you.❤
Winner winner
Wahoo, thanks Sandra! N x
Super easy and delish! Loved everything about it!! I also added green beans and it went down a treat. Defo restaurant quality
Soooo easy with an outstanding taste. We all REALLY loved this. I diced red capsicum to replace the corn. I will be making this again and again for sure.
thanks Nagi 🙂
Cheers – Craig H
Perfect Craig!! N x
So delicious and easy to make 😊 I added mushroom because it’s my favourite and swapped the bacon for Chinese sausage and everyone loved it! Thank you!
Sounds perfect Francene!! N x
Made this for myself and my mom (who’s asian and has pretty high standards when it comes to asian meals) and she said it was one of the best chicken fried rice meals she’s ever tasted! She even insisted we make it again the next day- which we did!
Wahoo! What a compliment Sara!! N x
Another keeper! I subscribe to 3 food magazines, I have a wall full of cook books and I love reading them. But in end, I always wonder “What does Nagi have to say?” and then I usually make one of your recipes. Thanks for your site, it’s a real pick me up! – Especially now
Hear hear! I pledge my allegiance to Nagi 🙌🏻🤤
Winner winner
Hubby and one child said
“Can you make it again tomorrow night?” Really yummy recipe.
One of the most flavoursome fried rices we’ve had. Really tasty. Will now be our go to recipe. Thanks
That’s awesome Kylie!! N x
I keep a bag of frozen peas and carrots (little pea-sized cubes) just specifically for making fried rice. They are a fairly standard option available here in the US in the freezer section of the grocery. I never eat the rice at my favorite Japanese place; the rest of the items on their combo plate are more than enough, so I regularly have day-old rice on hand. I am really looking forward to trying your recipe!
Hi Lynne, yes isn’t that a standard in everyones freezer? I always use mine as a back up 😉
Made this last night! It was delicious! Definitely a keeper.
Thank you!
Wahoo! N x
Just made this and it is delicious. I will be making it again this week.
Wahoo, that’s great to hear Susan!!
I loved this dish once I got it right. It was quite oily for me and seemed to lack some flavor. I placed the left overs in the refrigerator, reheated it in a pan, added some garlic salt and WOW, it brought all the flavors out, simply amazing.
I found out later the garlic salt was not necessary because I found my minced garlic when I was cleaning up, never added it !! I also left out the salt, that is why adding the garlic salt did the trick.
Thanks for the recipe, have already recommended it to others.
How do I keep it from being too greasy when I first dish it up? I do like to fry my rice a bit more even though I use day old rice I like it a bit crispier than what most fried rice recipes call for.
Thanks again.
😂 I’m glad you managed to salvage it Jim! Sorry you’re finding it oily, just try and cut back on the oil used next time and that should solve that issue ❤️ N x
Came out great, for my tastes, I added an extra egg and a bit of chili oil for heat.
Sounds great Dianne, I’m all for a bit of heat! N x
Really good, easy recipe. Made as written, nice balance of flavors.
Thanks so much Scott!!
I am enjoying your recipes. The more i try, the easier it gets. I received a wok for my birthday last week which makes it even easier. Question: Your other recipes say to velvet the chicken breast but not this one. Is that because here the chicken is cut into much smaller pieces? Thanks.
Hi Molly, you could velvet if you like, but it’s cut into small pieces so I don’t feel it’s necessary! N x
Delicious! My husband and I ate the whole thing. Well, a little leftover for lunch tomorrow. Love throwing in whatever vegetables are in the fridge. Another hit! Thank you
YES! The perfect recipe to clear out the fridge at the end of the week!
Quite possibly the tastiest chicken fried rice I’ve ever tasted. I didn’t use bacon but added more chicken and it was just beautiful. Thank you for another amazing recipe😊
That’s great, thanks so much Lynn!
Made twice this week….took ages the first time but easy Peasy the second because I prepped everything first and knew the sequence of the ingredients. Very tasty. I don’t like bacon so increased the quantity of chicken. Yummy and will make again
Sounds perfect Rita!
Thanks Nagi for another great recipe. I had some day old rice on hand so was a breeze to prepare. We had it as a main and it was really really nice.
Perfect Maureen!