Chicken Fried Rice
A fully loaded, completely delicious Chicken Fried Rice with seasoned chicken, bacon, fluffy eggs, and vegetables tossed in a savory Chinese sauce. Perfect as a main or side dish!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tbsp oil (peanut, vegetable, or canola)
- 2 large eggs, lightly whisked
- 150 g chicken breast, finely sliced
- 2 cloves garlic, minced
- 0.5 medium onion, finely chopped
- 120 g bacon, trimmed and chopped
- 1 small carrot, peeled and diced about 0.75cm / 1/3 inch
- 0.5 cup frozen corn or canned or fresh
- 0.5 cup frozen peas
- 2 cups cooked white rice, packed day-old preferred
- 0.75 cup green onions, finely sliced
- 2.5 tbsp Chinese cooking wine or Mirin
- 1 tbsp oyster sauce
- 3 tbsp light soy sauce
- 0.5 tsp sesame oil optional
- 0.25 tsp white pepper optional
Instructions
Preparation Steps
- 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 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 1.5 minutes.
- Add vegetables (still frozen is fine). Cook for 1 minute.
- Add chicken and cook until it changes from pink to white - about 1.5 minutes.
- Add rice and Sauce ingredients. Cook for 1.5 minutes, stirring constantly.
- Add egg and green onion, toss through to disperse then remove from heat.
- Serve immediately!
Notes
For best results, use day-old rice. You can substitute spam or prawns for the chicken and bacon if desired. Leftovers can be stored in the fridge for up to 3 days.