Description
This Delicious Chinese Chicken Fried Rice recipe combines tender marinated chicken thighs with fluffy jasmine rice, vibrant vegetables, and a savory soy-based sauce. Perfect for a quick and flavorful dinner, it uses day-old rice for the ideal texture and incorporates aromatic ingredients like shallots, garlic, and sesame oil to enhance depth and authenticity.
Ingredients
Scale
Chicken Marinade
- 1 pound Skinless Boneless Chicken Thighs
- 1 tablespoon Cornstarch
- 3 tablespoons Regular Soy Sauce
- 1 tablespoon Shaoxing Cooking Wine (or dry sherry)
Main Ingredients
- 4 cups Cooked Jasmine Rice (preferably day-old)
- 1 medium Shallot, finely chopped
- 3 cloves Garlic, minced
- 1 medium Carrot, finely diced
- 1 cup Frozen Peas (no need to thaw)
- 2 tablespoons Vegetable Oil (neutral oil for stir-frying)
- 2 large Eggs, beaten
Sauce
- 3 tablespoons Regular Soy Sauce
- 1 tablespoon Dark Soy Sauce (or extra regular soy sauce)
- 1 teaspoon Sesame Oil
- 1 teaspoon Chicken Bouillon Powder
- 1/2 teaspoon White Pepper (black pepper substitute)
Instructions
- Prepare the Chicken Marinade: In a bowl, combine the skinless boneless chicken thighs with cornstarch, 3 tablespoons regular soy sauce, and Shaoxing cooking wine. Let this mixture sit for 5 minutes to allow the chicken to absorb the flavors and tenderize.
- Make the Sauce: In a small bowl, mix together 3 tablespoons regular soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon sesame oil, chicken bouillon powder, and white pepper. Set this flavorful sauce aside for use later in cooking.
- Cook the Chicken: Heat 2 tablespoons vegetable oil in a wok over medium-high heat. Add the marinated chicken, stir-frying for 5-7 minutes until the chicken is fully cooked and golden brown. Remove the chicken from the wok and set aside.
- Sauté Aromatics and Vegetables: If needed, add a little more oil to the wok. Add the minced garlic and chopped shallots, stir-frying briefly for about 10 seconds until fragrant. Add the diced carrots and frozen peas, cooking for an additional 10 seconds until the vegetables are just tender but still vibrant.
- Scramble the Eggs: Push the vegetables to one side of the wok. Pour the beaten eggs into the empty space and scramble until fully cooked. Then mix the scrambled eggs into the vegetable mixture evenly.
- Add the Rice and Chicken: Break up any clumps and add the leftover jasmine rice to the wok. Toss all ingredients together carefully to combine the rice with the vegetables and eggs. Return the cooked chicken to the wok, mixing well.
- Finish with Sauce and Serve: Pour the prepared soy-based sauce around the edges of the wok. Stir-fry everything together for 2-3 minutes until the rice is evenly coated, vibrant, and heated through. Remove from heat and serve warm immediately.
Notes
- Use day-old jasmine rice for the best texture; freshly cooked rice tends to be too soft and can turn mushy.
- Feel free to substitute chicken with shrimp, pork, beef, or tofu to suit your preference or dietary needs.
- If Shaoxing cooking wine is unavailable, dry sherry is a good substitute.
- Adjust soy sauce amounts according to your preferred saltiness level.
- For a vegetarian version, omit chicken and use tofu with vegetable bouillon powder instead of chicken bouillon.
- White pepper adds a subtle heat and authentic touch, but black pepper works as a substitute if necessary.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Chinese
Keywords: Chinese fried rice, chicken fried rice, jasmine rice recipe, quick dinner, stir-fry chicken, easy Chinese recipe
