How to Make Chicken Fried Rice
About this recipe
Chicken fried rice is a classic dish that brings together the comforting flavors of rice, chicken, and vegetables in a quick and satisfying meal. This version, shown by MingsKitchen, emphasizes using day-old rice for the best texture and flavor, making it a great way to use leftovers.
With a few simple ingredients and techniques, you can whip up this delicious chicken fried rice in just 30 minutes. The creator's approach of marinating the chicken and using a mix of sauces adds depth to the dish without relying on MSG.
Ingredient notes
- Use cooked white rice that was prepared the day before and refrigerated for the best results.
- Frozen mixed vegetables are recommended for convenience and flavor.
- Bean sprouts are optional, so feel free to omit them if you prefer.
Tips from mingskitchen’s video
- Marinate the chicken for about 10 minutes to enhance its flavor before cooking.
- When making fried rice, avoid using too much oil; just enough crispy oil is needed to prevent the rice from becoming greasy.
- Stir-fry the rice for about 10 minutes until it's heated through, ensuring it gets that nice, slightly crispy texture.
Good to know
- How many servings does this recipe make?
- This recipe serves 4.
- What type of rice should I use for this fried rice?
- Use cooked white rice that was prepared the day before and refrigerated.
- How long should I stir-fry the rice?
- Stir-fry the rice for about 10 minutes until it is hot.
- Can I skip the bean sprouts?
- Yes, bean sprouts are optional and can be omitted if you don't like them.
No life story here — the video and the recipe are the whole point. All credit to mingskitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Marinate the chicken with cornstarch, sugar, light soy sauce, crispy oil, and a little water. Let it sit for about 10 minutes.
- 2
Heat the wok and add a little crispy oil. Scramble the eggs until just cooked, then remove from the wok.
- 3
Add more crispy oil to the wok, then add the marinated chicken. Cook until the chicken turns white, then remove from the wok.
- 4
Clean the wok and heat it again. Add a little crispy oil, then add the cooked rice and stir-fry for about 10 minutes until hot.
- 5
Add the frozen mixed vegetables to the rice and stir well.
- 6
Return the cooked chicken to the wok with the rice and vegetables. Season with sea salt, sugar, black pepper, light soy sauce, dark soy sauce, and fish sauce. Stir to combine.
- 7
Add the scrambled eggs back into the wok, followed by the bean sprouts and chopped scallions. Mix everything together until well combined.
Heads up — we had to guess a little:
- The quantity of cooked rice is inferred based on typical serving sizes for fried rice.
- The quantity of chicken is a common portion for fried rice recipes.
Credit where it’s due: this recipe was transcribed from mingskitchen’s original video on YouTube. Follow them there — it’s their dish.
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