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High Protein Chicken Fried Rice

High Protein Chicken Fried Rice
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High Protein Chicken Fried Rice is a savory, satisfying one-pan meal loaded with tender chicken breast, crispy bacon, scrambled eggs, and colorful vegetables — all tossed in a rich oyster-soy sauce that beats takeout every time.

Ingredients

  • 2½ tbsp Chinese cooking wine
  • 1½ tbsp oyster sauce
  • 4 tbsp light soy sauce
  • ¾ tsp sesame oil
  • ¼ tsp white pepper
  • ¼ tsp ground ginger
  • 2 tbsp neutral oil, divided
  • 2 eggs, beaten
  • 180g (6.3 oz) chicken breast, cut into ½-inch pieces
  • 2 garlic cloves, minced
  • ½ onion, diced
  • 120g (4.2 oz) bacon, cut into ½-inch pieces
  • 1 small carrot, finely diced
  • ½ cup corn
  • ½ cup peas
  • 2 cups cooked white rice, day-old and chilled
  • ¾ cup green onions, sliced (whites and greens separated)

Instructions

  1. Whisk together Chinese cooking wine, oyster sauce, light soy sauce, sesame oil, white pepper, and ground ginger in a small bowl; set sauce aside.
  2. Heat 1 tbsp oil in a large wok or skillet over medium-high heat; add beaten eggs and scramble until just set into soft curds, then transfer to a plate and set aside.
  3. Add remaining 1 tbsp oil to the hot pan; add chicken pieces in a single layer and cook for 4–5 minutes, turning once, until golden and cooked through; transfer to the plate with the eggs.
  4. Add bacon pieces to the same pan and cook for 2–3 minutes, stirring occasionally, until edges are crispy and fat has rendered.
  5. Add garlic, diced onion, and the white parts of the green onions; stir-fry for 1–2 minutes until fragrant and softened.
  6. Add carrot, corn, and peas; toss and stir-fry for 2 minutes until carrot is just tender and vegetables are heated through.
  7. Break up cold rice directly into the pan; stir-fry on high heat for 2–3 minutes until grains separate and edges begin to crisp.
  8. Drizzle sauce evenly over the rice and toss everything together for about 1 minute until every grain is coated and glossy.
  9. Return cooked chicken and scrambled eggs to the pan; fold gently through the rice, breaking egg into smaller pieces as you go.
  10. Scatter green onion tops over the pan, give one final toss, and serve immediately straight from the wok.

Notes

  • Use day-old chilled rice — freshly cooked rice is too moist and will clump instead of frying properly.
  • Cook on the highest heat setting your burner allows; high heat creates the crispy, slightly charred edges that give fried rice its signature flavor.
  • Cook eggs and chicken separately and set aside before building the rest of the dish — this prevents overcooking and keeps each component at its best texture.
  • Do not overcrowd the pan; use your largest wok or skillet so the rice fries rather than steams.
  • Taste before adding extra soy sauce — the sauce is already well-seasoned and over-salting is the most common mistake.
  • Swap chicken for shrimp (cook 2–3 minutes) or use firm tofu for a vegetarian version.
  • Store leftovers in an airtight container in the fridge for up to 4 days, or freeze in individual portions for up to 2 months.
  • Reheat in a hot skillet with a splash of water and stir-fry until heated through to restore texture.

Find it online: https://www.kitchenmomy.com/high-protein-chicken-fried-rice/