Description
This Asian Chicken Fried Rice is a flavorful and quick meal featuring tender chicken, vegetables, and bacon tossed with day-old rice and a savory soy and oyster sauce blend. Perfect for weeknight dinners or meal prep.
Ingredients
- 2.5 tbsp Chinese cooking wine
- 1.5 tbsp oyster sauce (Lee Kum Kee Premium recommended)
- 4 tbsp light soy sauce
- 3/4 tsp sesame oil
- 1/4 tsp white pepper
- 1/4 tsp ground ginger
- 2 tbsp oil
- 2 eggs
- 180g chicken breast, cut into 1/2-inch pieces
- 2 garlic cloves, minced
- 1/2 onion, diced
- 120g bacon, cut into 1/2-inch pieces
- 1 small carrot, finely diced
- 1/2 cup corn
- 1/2 cup peas (Birds Eye sweet peas recommended)
- 2 cups cooked white rice (day-old, chilled best)
- 3/4 cup green onions, sliced (separate whites and greens)
Instructions
- In a small bowl, mix Chinese cooking wine, oyster sauce, soy sauce, sesame oil, white pepper, and ground ginger. Set aside.
- Heat oil in a large skillet or wok over medium-high heat.
- Scramble eggs until just cooked, remove, and set aside.
- Add chicken and cook until fully cooked. Remove and set aside.
- In the same pan, cook bacon until slightly crispy, then add garlic, onion, and carrot; stir-fry 2–3 minutes.
- Add corn, peas, and day-old rice; stir-fry to combine.
- Return chicken and scrambled eggs to pan, pour in sauce, and toss everything until well-coated and heated through.
- Stir in green onion greens and serve hot.
Notes
- Using day-old rice prevents mushiness and gives the best texture.
- Add extra vegetables like bell peppers or snap peas for more color and nutrition.
- Adjust soy and oyster sauce to taste for saltiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian