Chicken Fried Rice
A fully loaded fried rice with seasoned chicken, bacon, vegetables, fluffy egg and a savory sauce. Serve it as a main or a side.
By Cookin' Kitchen
- Total: 20 minutes
- Servings: 4 servings
Recipe
Chicken Fried Rice
A fully loaded fried rice with seasoned chicken, bacon, vegetables, fluffy egg and a savory sauce. Serve it as a main or a side.
Cookin' · https://cookin.club/recipes/chicken-fried-rice
- Prep
- 10 minutes
- Cook
- 10 minutes
- Total
- 20 minutes
- Servings
- 4
Ingredients
For 4 servings
Fried rice
Sauce
Equipment
- Bowl
- Wok or skillet
Instructions
Step 1: Mix the sauce ingredients in a bowl. Pour 2 tsp over the chicken and toss to coat. Set aside for 10 minutes.
Step 2: Heat 1 tbsp oil in a wok or skillet over medium heat. Add the egg and scramble until just cooked but still a touch wet, then remove it from the pan.
Step 3: Turn the heat to high. Add the remaining 1/2 tbsp oil and the bacon to the same pan. Cook for about 1 minute, until the fat starts to melt, then add the onion and garlic.
Step 4: Cook until the bacon is light golden, about 1 1/2 minutes.
Step 5: Add the vegetables; they can still be frozen. Cook for 1 minute.
Step 6: Add the chicken and cook until it changes from pink to white, about 1 1/2 minutes.
Step 7: Add the rice and sauce ingredients. Cook for 1 1/2 minutes, stirring constantly.
Step 8: Add the egg and green onion. Toss to distribute, then remove the pan from the heat.
Step 9: Serve immediately.
Notes
Long-grain white rice or another white rice works well. Cook it, then refrigerate it overnight or freeze and thaw it; aim for rice that is dry and crumbly rather than sticky.
Carrot, corn and peas can be replaced with other diced vegetables suitable for stir-frying. Ham can replace the bacon. Oyster sauce can be replaced with fish sauce and hoisin sauce, or with hoisin sauce alone. Use light or all-purpose soy sauce, not dark soy sauce.
Leftovers keep for up to 3 days in the refrigerator. Reheat in the microwave with a sprinkle of water if needed. The fried rice can also be frozen; thaw it before reheating.
Nutrition per serving
- Calories
- 441 kcal
- Fat
- 23 g
- Saturated fat
- 6 g
- Carbohydrates
- 36 g
- Sugar
- 4 g
- Fiber
- 3 g
- Protein
- 21 g
- Sodium
- 1,167 mg
- Cholesterol
- 126 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This fully loaded chicken fried rice brings together seasoned chicken, bacon, vegetables, fluffy egg and a savory sauce. Serve it as a main dish or as a side.
Use day-old cooked rice for a dry, crumbly texture. Chop the ingredients before you start cooking so they are ready to add to the pan.
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