Best Chinese Chicken Fried Rice Restaurant Style | Better Than Takeout Chicken Fried Rice
Author: 
Recipe type: Main
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Ingredients
  • Chicken - 300 gms, boneless & skinless
  • Rice - 1 & ΒΌ cup, uncooked
  • Eggs - 4, beaten
  • Spring onion - 6 to 8
  • Garlic - 12 to 15 cloves, finely chopped
  • Ginger - 2 inch piece, finely chopped
  • Fresh green & red chillies - 6 to 8, finely chopped
  • Light soy sauce - 4 to 5 tbsp
  • Oil - 6 to 7 tbsp
  • Salt and black pepper to taste
Instructions
  1. Wash and pat dry the boneless and skinless chicken breasts. Then take each chicken breast at a time and first cut it into long strips of 1-inch width. Then cut each long strip into small bite-sized chunks of about 1-cm length.
  2. Separate the spring onions into whites and greens. Then finely chop the white portions. Cut the greens into small pieces. Set them aside.
  3. Finely chop the ginger, garlic and fresh red & green chillies. Keep them aside until needed.
  4. Beat the eggs in a small bowl and add salt to it. Heat the wok or kadai in which you will make your chicken fried rice.
  5. Add a teaspoon of oil and spread it around the wok. Once the oil is warm, add the beaten eggs and swirl the plan to spread them thinly.
  6. Once the eggs start to set, break it using a spatula and make scrambled eggs. Stir them for a few quick seconds and take them out on a plate; do not overcook the eggs.
  7. Now add about a couple of tablespoons of oil to the same wok. Once the oil is warm, add half of the chopped garlic and give a quick stir for a few seconds.
  8. Then add the chopped chicken pieces with a dash of salt and cook them on medium high heat for 5 to 6 minutes.
  9. Add a splash of light soy sauce, about a tablespoon and keep cooking the chicken until all pieces are completely cooked through and opaque, about 8 to 10 minutes in total. Take them out on a plate.
  10. Now add the remaining oil to the wok and let it warm up. Once the oil is moderately hot, add the chopped whites of spring onion, chopped ginger, chopped chillies and remaining chopped garlic. Stir fry them for a minute on medium high heat.
  11. Next add the cold rice to the wok and uniformly spread the rice over the wok using a spatula. Leave the rice like this without any disturbance for at least 3 minutes.
  12. After about 3 to 4 minutes, start stirring the rice using a stirring spatula. Add the remaining light soy sauce, salt* & black pepper to taste and continue to stir fry your Chinese chicken fried rice on medium high heat for 4 to 5 minutes.
  13. Now add the fried chicken and scrambled eggs to the wok and stir them in to distribute evenly within the rice.
  14. Sprinkle the chopped greens of spring onion over your Chinese chicken fried rice and give a good stir.
  15. Do a taste test and adjust the salt if needed. Your delicious Chinese chicken fried rice is ready to serve! Enjoy!
Notes
Note that soy sauce is also salty, so add less salt at the first go; taste later and adjust if needed.
Recipe by Flavor Quotient at https://flavorquotient.com/2024/06/best-chinese-chicken-fried-rice/