Recipes‎ > ‎Bowl‎ > ‎

Chicken Fried Rice

A short personal note

Prep time: 15 min
Cook time: 22 min
Total time: 37 min

Yield: 4


  • 3⁄4 Cup Finely chopped onion
  • 2 1⁄2 Tbs Vegetable oil
  • 1 egg, lightly beaten (or more eggs if you like)
  • 3 Drops soy sauce
  • 3 Drops sesame oil
  • 8 Oz cooked lean boneless pork or 8 ounces chicken, chopped
  • 1⁄2 Cup finely chopped carrot (very small)
  • 4 Cups cold cooked rice, grains separated (preferably medium grain)
  • 4 Green onions, chopped
  • 2 Cups Bean sprouts
  • 2 Tbs light soy sauce (add more if you like)


    1. Place chicken chicken thighs in the freezer for 30 minutes. Remove and slice into thin strips.
    2. Place chicken in a bowl and add cornstarch, sugar, vegetable oil, shaoxing wine. Let sit for 10 minutes.
    3. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.

    4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
    5. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
    6. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
    7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
    8. Set out additional soy sauce on the table, if desired.