Fauzia's Kitchen Fun

Chinese Chicken Fried Rice

151

Chinese Chicken Fried Rice

A family favourite, easy to make and delicious!
Servings 4 people

Ingredients
  

  • 400 gm boneless chicken breast cleaned and cut into strips (approximately)
  • 4-5 cups pre-cooked cooled rice (you can prepare regular plain boiled rice even the day before you want to cook this meal, or use leftover plain rice from a different meal, the dish tastes and looks better when the rice is not freshly made)
  • 3 onions diced or sliced, according to preference
  • I prefer light, but you can use dark if you like soya sauce
  • a handful of peas pre-boiled and drained
  • salt to taste
  • 4 tbsp. vegetable oil
  • 1 egg
  • 1/4 tsp. garlic paste

Instructions
 

  • To prepare the chicken
    Boil the chicken in a pan with some salt, garlic, ginger and a dash of soya sauce to give it extra flavor.  Once done, drain and set aside. (You can save the broth for making a starter course like chicken corn soup if you want). 
    To combine both chicken and rice
    Heat oil in a wok or big pan, add the onions and sauté until they start turning brown. Add the strips of chicken, peas and garlic and keep stirring until the chicken pieces start to brown slightly too. Pour in the pre-cooked rice and about 4-5 tbsp. soya sauce. Stir-fry together gently over a very low flame until the rice changes color n the ingredients are well combined. If you prefer more soya sauce (or darker-looking rice), go for it! Just keep checking the salt because soya sauce is normally salty.
    For the garnish, beat the egg with a pinch of salt and fry in a little oil, then cut into strips and add them onto the rice before serving! Voila!! (or whatever the Chinese version of voila is…lol!)

Notes

Handful of peas are optional, you can leave it out if you don’t like peas, or you can use a variety of other veggies like chopped carrots, french beans, sweet corn…even a combination of any and all is perfectly fine!

Join the Conversation

  1. Hi, can you please give the
    Hi, can you please give the exact/approximate quantities of everything in the ‘prepare the chicken’ part – How much water to boil in, how much salt, soya sauce, garlic n ginger (do u mean pastes?), etc. Thanks!

    1. Hi, just enough water to
      Hi, just enough water to cover the chicken, quarter tsp each of ginger and garlic pastes and salt. Splash of soya sauce.

      1. Okay. Approximately how long
        Okay. Approximately how long would it take the chicken to get done while boiling? I have never boiled chicken before.

  2. Also, can I put the eggs the
    Also, can I put the eggs the same way as in egg fried rice, i.e. scramble it before adding the rice to it? Coz some people don’t like egg, but when you put it this way, they can’t tell and still love it 😉

      1. Okay. At what point should I
        Okay. At what point should I put the egg, then? Before or after I brown the onions?

  3. Hi. I finally tried this
    Hi. I finally tried this recipe. The soya sauce was definitely too much; it turned the rice dark brown, and the taste and smell of the soya sauce was too pungent – even after adding more rice! I’d say reduce the soya sauce by half, so it’s the same amount as in the ‘egg fried rice’ recipe (which turns out delicious every time).
    I have no idea what soya sauce I was using (dark or light) as it didn’t mention on the bottle.

    1. Hi, sounds like you might
      Hi, sounds like you might have used dark soy sauce. With light, the results turn out perfect every time. 🙂

      1. You are right; it’s probably
        You are right; it’s probably dark soya sauce. Used it in other recipes recently and it tasted just as bad! 😛

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