Ultimate Takeout-Style Chinese Chicken Fried Rice
Elevate your weeknight dinner with this Ultimate Takeout-Style Chinese Chicken Fried Rice. This dish bursts with flavors that mimic your favorite restaurant takeout while being simple enough for home cooks to master. The secret lies in seasoning the rice with salt and butter before it’s cooked, allowing every grain to absorb the rich flavors ahead of time. This dish is a tribute to Bergy, whose 'AM & B's Indonesian Mehoon' inspired the bold, savory notes found here. Both tender chicken and crunchy vegetables come together with fresh green onions, creating a vibrant, satisfying meal. Don’t forget to finish with a dash of sesame oil for a warm, nutty aroma that ties everything together beautifully. Perfect for leftovers or meal prepping, this dish makes a delicious, comforting treat any day of the week!
N/A
Servings
300
Calories
12
Ingredients
Ingredients
finely chopped onion
3/4 cup (chopped)
oil
2 1/2 tablespoons (for cooking)
egg
1 (lightly beaten)
soy sauce
3 drops (for egg mixture)
sesame oil
3 drops (for egg mixture)
cooked lean boneless pork or chicken
8 ounces (chopped)
finely chopped carrot
1/2 cup (very small pieces)
frozen peas
1/2 cup (thawed)
cold cooked rice
4 cups (grains separated (preferably medium grain))
green onions
4 (chopped)
bean sprouts
2 cups (fresh)
light soy sauce
2 tablespoons (for seasoning)
Instructions
1
1. In a wok, heat 1 tablespoon of oil over medium heat. Add the finely chopped onions and stir-fry until they become golden brown, approximately 8-10 minutes. Remove from the wok and set aside.
2
2. Allow the wok to cool slightly before preparing the eggs.
3
3. In a small bowl, mix the lightly beaten egg with 3 drops of soy sauce and 3 drops of sesame oil. Set the mixture aside.
4
4. Add 1/2 tablespoon of oil back into the wok, swirling to coat the surface. Pour in the egg mixture and quickly swirl it around the wok. Cook until the egg starts to set, then flip it to cook the other side briefly. Once cooked, chop the egg into small pieces and set aside.
5
5. Heat 1 tablespoon of oil in the wok, then add the chopped chicken or pork along with the finely chopped carrots, peas, and the cooked onions. Stir-fry for about 2 minutes until the meat is heated through.
6
6. Add the cold cooked rice, chopped green onions, and bean sprouts. Toss the mixture thoroughly and stir-fry for another 3 minutes, ensuring everything is well combined and heated.
7
7. Drizzle 2 tablespoons of light soy sauce over the rice mixture, then fold in the chopped egg. Stir-fry for an additional minute to incorporate all the flavors.
8
8. Serve hot, with extra soy sauce on the table for drizzling, if desired.
Nutrition Information
7.5g
Fat
45g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the secret to the flavor in this Ultimate Takeout-Style Chinese Chicken Fried Rice?
The secret lies in seasoning the rice with salt and butter before it is cooked, which allows every grain to absorb rich flavors.
What kind of rice is best for this recipe?
The recipe calls for 4 cups of cold cooked rice, preferably medium grain, with the grains already separated.
How many calories are in a serving of this chicken fried rice?
Each serving contains approximately 300 calories.
Can I use a different meat besides chicken?
Yes, you can use 8 ounces of cooked lean boneless pork as an alternative to chicken.
How do I prepare the egg mixture?
Mix one lightly beaten egg with 3 drops of soy sauce and 3 drops of sesame oil.
What vegetables are included in this fried rice?
The dish includes finely chopped onions, finely chopped carrots, peas, green onions, and fresh bean sprouts.
How long should I stir-fry the onions?
Stir-fry the finely chopped onions for approximately 8-10 minutes until they become golden brown.
What is the nutritional breakdown regarding fat and protein?
One serving contains 7.5g of fat and 15g of protein.
How much soy sauce is used for the final seasoning?
The recipe uses 2 tablespoons of light soy sauce to drizzle over the rice mixture during the final steps.
Is this recipe suitable for meal prepping?
Yes, it is perfect for leftovers or meal prepping, making it a convenient treat for any day of the week.
What gives this dish its warm, nutty aroma?
A dash of sesame oil used in the egg mixture and as a finish provides a warm, nutty aroma.
How much bean sprouts should I use?
The recipe requires 2 cups of fresh bean sprouts.
What is the carbohydrate content per serving?
There are 45g of carbohydrates per serving.
What inspired the bold savory notes of this dish?
The dish is a tribute to Bergy, whose 'AM & B's Indonesian Mehoon' inspired its savory flavor profile.
Should the peas be fresh or frozen?
The recipe calls for 1/2 cup of frozen peas that have been thawed.
How many green onions are needed?
You will need 4 green onions, chopped.
How much total oil is required for cooking?
A total of 2 1/2 tablespoons of oil is used throughout the different cooking steps.
How do I cook the egg in the wok?
Pour the egg mixture into a slightly cooled wok, swirl it around, cook until set, flip briefly, then chop into small pieces.
How long do I stir-fry the meat and vegetables together?
Stir-fry the chopped chicken or pork with carrots, peas, and onions for about 2 minutes until the meat is heated through.
When do I add the rice and bean sprouts?
Add the cold cooked rice, green onions, and bean sprouts in step 6, after the meat and carrots have been heated.
What is the preparation for the carrots?
The carrots should be finely chopped into very small pieces.
Can I add more soy sauce at the table?
Yes, it is recommended to serve hot with extra soy sauce on the table for drizzling if desired.
How many ingredients are in this recipe in total?
There are 12 ingredients used in this recipe.
What is the total stir-fry time after adding rice?
After adding the rice, you stir-fry for 3 minutes, then another 1 minute after adding the soy sauce and egg.
What type of soy sauce is used for seasoning the rice?
The recipe specifies light soy sauce for seasoning the rice mixture.
Do I need to cook the meat before starting this recipe?
The recipe uses 8 ounces of already cooked lean boneless pork or chicken.
Is a wok necessary for this recipe?
While the instructions specify using a wok, you could use a large skillet, though a wok is traditional for fried rice.
How many servings does this recipe make?
The recipe provides nutritional data per serving, typically serving 2 to 4 people depending on portion size.
What are the primary tags for this recipe?
The recipe is tagged as Chinese fried rice, chicken, takeout, easy recipes, dinner, and comfort food.
What is the first step in the cooking process?
The first step is heating 1 tablespoon of oil in a wok and stir-frying chopped onions until golden brown.