Chinese Chicken Fried Rice Recipe

Cooked rice: Preferably day-old, as it helps keep the grains separate and prevents the dish from becoming mushy.

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

Soy sauce: Provides a rich, salty, and umami flavor that is essential for fried rice.

Frozen peas and carrots: Adds color, texture, and a touch of sweetness to the dish.

Minced garlic: Infuses the dish with a fragrant and savory aroma.

Vegetable oil: Used for cooking and helps to prevent sticking.

Beaten eggs: Adds a fluffy texture and additional protein.

Green onions: Used as a garnish to add a fresh, slightly pungent flavor.

Salt and pepper: Used to season the dish to taste.

When preparing day-old cooked rice for fried rice, ensure that the rice is well-separated and not clumped together. This can be achieved by spreading the rice out on a baking sheet and letting it sit for a few minutes to dry out slightly. This step helps to achieve the desired texture, preventing the fried rice from becoming mushy.

• day-old cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great gluten-free option.

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

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

• frozen peas and carrots - Substitute with fresh bell peppers and corn: Fresh vegetables add a different texture and flavor profile.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it has a slightly different flavor.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements Asian dishes well.

• beaten eggs - Substitute with scrambled tofu: Scrambled tofu can mimic the texture of eggs for a vegan option.

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

• salt and pepper - Substitute with soy sauce and white pepper: Soy sauce adds saltiness and umami, while white pepper provides a different kind of heat.

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

• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. For portion control, consider dividing the rice into individual servings.

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

• Store the containers in the refrigerator if you plan to consume the fried rice within 3-4 days. For longer storage, place the containers in the freezer, where the fried rice can last up to 3 months.

• When ready to reheat, if the fried rice is frozen, thaw it in the refrigerator overnight. This ensures even reheating and maintains the texture of the rice.

• Reheat the fried rice in a microwave-safe dish, covering it with a damp paper towel to retain moisture. Microwave on high for 2-3 minutes, stirring halfway through to ensure even heating.

• Alternatively, reheat the fried rice in a wok or large skillet over medium heat. Add a splash of soy sauce or a bit of vegetable oil to refresh the flavors and prevent sticking. Stir-fry for 5-7 minutes until heated through.

• For added freshness, consider tossing in some freshly chopped green onions or a handful of frozen peas and carrots during reheating. This can revive the dish and add a burst of color and flavor.

• Always ensure the fried rice is heated to an internal temperature of 165°F (74°C) before serving to ensure food safety.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil or a small amount of butter to the skillet.
  3. Once the oil is hot, add the leftover Chinese chicken fried rice.
  4. Stir occasionally 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 tablespoon of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  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 heated through.

• Oven Method:

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

• Steamer Method:

  1. Place the leftover fried rice in a heatproof bowl that fits inside your steamer.
  2. Fill the steamer with water and bring it to a boil.
  3. Place the bowl of rice in the steamer and cover with a lid.
  4. Steam 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. Spread the leftover fried rice in an even layer in the air fryer basket.
  3. Cook for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to make sure the rice is heated through and slightly crispy.

• Wok: A versatile cooking pan with high sides, perfect for stir-frying ingredients quickly and evenly.

• Spatula: Essential for stirring and mixing ingredients without scratching the surface of the wok.

• Knife: Used for dicing the cooked chicken and slicing the green onions.

• Cutting board: Provides a safe and clean surface for chopping and dicing ingredients.

• Measuring cups: Helps in accurately measuring the rice, chicken, and vegetables.

• Measuring spoons: Used to measure the soy sauce and vegetable oil precisely.

• Mixing bowl: Handy for beating the eggs before scrambling them in the wok.

• Garlic press: Makes mincing garlic quick and easy, ensuring even distribution in the dish.

• Serving spoon: Ideal for serving the finished fried rice onto plates.

• Tongs: Useful for handling the scrambled eggs and mixing ingredients in the wok.

Use pre-cooked chicken: Save time by using pre-cooked chicken from the store or leftovers.

Frozen veggies: Opt for frozen peas and carrots to skip washing and chopping.

Day-old rice: Use day-old rice for better texture and quicker cooking.

Prep ingredients: Have all ingredients prepped and ready before you start cooking.

One-pan method: Utilize a single wok to minimize cleanup time.