Chinese Chicken Fried Rice I Recipe -
Chinese Chicken Fried Rice I Recipe
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Chinese Chicken Fried Rice I
A quick chicken stir-fry with loads of crisp, colorful vegetables. See more
  • READY IN 40 mins

Chinese Chicken Fried Rice I

Recipe by  

"Chicken fried rice, just like they serve in the restaurants! A stir fry with chicken, rice, soy sauce and veggies like peas, carrots, celery and bell peppers. This is something my sister just sort of whipped up one day. It's very good!"

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    15 mins

    40 mins


  1. Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
  2. Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
  3. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Oct 10, 2008

This is a good base recipe. However, with my in-laws being Chinese and owning a Chinese/Vietnamese Restaurant for a few years, I have picked up a few tips that I thought I would share with you. I cubed 3 uncooked chicken breast into little pieces and seasoned it with salt, pepper, garlic powder, onion powder, and a tablespoon of oyster sauce (found in the international aisle of your local supermarket--and don't worry, it doesn't taste like oysters). Heat up 2 TBS of butter with 1 TBS of sesame oil, then add 3 cloves of minced garlic with the chicken. Cooked until no longer pink, then I add about 4 sticks of thinly sliced Chinese sausage (found in asian markets). Cook for 1-2 minutes. Add 4 scrambled eggs to the meat. Cook for 3-4 minutes, then add a 16oz bag of frozen peas/carrots mixture. I mix in about 7 cups of cooked Jasmine rice (must be cold). Add soy sauce (about 1/4 Cup) and stir fry until light golden brown. Stir in chopped green onions and sprinkle in black pepper to taste. Voila, authentic Chinese Fried Rice in about 15 mins. Hope this helps... ENJOY!

Most Helpful Critical Review
Dec 29, 2010

As is, I felt this was a bit bland and didn't taste quite like the Asian style restaurant fried rice that we get around here. I added some seasoning (garlic, onion and chinese 5 spice) and a about 1 T of teriyaki. It was pretty good after that.

Mar 10, 2007

This is a good foundation for fried rice. Be SURE to use sesame oil - not regular oil - since that is one of the basic flavors of Chinese cooking. Add garlic, ginger, sesame seeds, and salt and pepper. Also - make sure that your rice is cooled before you mix it in, otherwise it will become a think, starchy mess. If you want a sweeter flavor, add some teriyaki or stir-fry sauce to taste. Use a wok! This is a great recipe to have fun with.

Jan 17, 2006

Lovely meal. Must use rice that has been fully chilled or it will clump together.`Also it needs some garlic and additional spices to give it that authentic chinese flavor.

Jan 25, 2004

My family loved this one. I used a freshly cooked batch of rice, so the end product was a little sticky. Next time I would use left over rice. I sauted grated carrots and celery first, then added the chicken for a softer texture.

Jan 25, 2004

Excellent recipe except I omitted the eggs and green pepper and used scallions instead of regular onion. I also added about a teaspoon of Hoisin sauce (found in the Asian section of your local grocery store). Gave it a really good flavor. I will definitly make it again! I forgot to mention that I added a 1/2 teaspoon of fresh grated ginger root also. It made all the difference.

Aug 14, 2005

really tasty. i used brown rice, and bean sprouts instead of celery. excellent, gave me some great ideas for some other stir frys. the snow pea pods were the highlight of the dish.

Jan 25, 2004

I used this recipe as a cooking and "shopping for ingredients", training opportunity. (twelve year-old kids) I fixed this as the main meal and Gyoza (Japanese dumplings) for an appetizer. The kids (and parents) loved this! I cooked it all in one large wok. I like a little extra "Bam!" as Emeril would say. So, I added about two tablespoons of schechwan sauce. The chicken was cooked in olive oil over a med-high heat. The chicken shredded as the dish neared completion. This will definitely be fixed again.


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  • Calories
  • 425 kcal
  • 21%
  • Carbohydrates
  • 47.5 g
  • 15%
  • Cholesterol
  • 134 mg
  • 45%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 34.7 g
  • 69%
  • Sodium
  • 1060 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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