Tender pieces of chicken breast are marinated in dark soy sauce and cracked black pepper, before being fried with corn flour and rice flour for a super crispy result. Now imagine all of this sauteed with long-grain white rice, freshly sliced cabbage, and yummy scrambled eggs! The perfect crispy chicken fried rice in under 30 minutes!
I find fried rice to be a satisfying and easy meal to prepare any day of the week, especially when it is loaded with chicken, eggs and vegetables. Who doesn't love a dinner that doesn't need a side dish to complement it?
This recipe balances pungent black pepper, umami soy sauce, and bold chili sauce with the delicate flavor of scrambled eggs, fresh cabbage, and green onions.
Get ready to saute your cooked rice to perfection and load your bowl with this delicious meal! And if you are looking for a 10-minute recipe too, try our Mexican fried rice and garlic fried rice!
And if you are starting from scratch with the rice, make sure to read our guide on how to cook basmati rice or how to cook jasmine rice - these are the two types of long grain rice that will work best!
💎 Why This Recipe Works
- The chicken has the simplest marination you could think, yet the flavor it gives the recipe simply elevates the whole dish!
- This crispy chicken fried rice is ready in under 30 minutes!
- You can add many vegetables to this dish, making it the perfect recipe for when you are cleaning up your fridge or freezer! There is no tastier way to use up leftover rice!
🛒 Ingredients
- Chicken: Diced chicken breast is my go-to for this recipe, however, I often use diced boneless skinless chicken thighs and the result is just as superb.
- Rice: For this recipe I used basmati rice, however, jasmine rice is a great choice too. Long grain brown rice gives an added depth, and even if not traditional, worth a try!
- Dark Soy Sauce: For marinating purposes, dark soy sauce works better than light. Less of it will impart more flavor, and when mixed with the dry ingredients just before frying, most of it will still stick to the chicken, rather than getting lost.
Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions And Variations
- Chili Paste or Sauce: I used this Sambal Oelek Recipe that you can find on our sister site Spice and Life. However, most simple chili sauces will work too! Great options are chili garlic sauce, Sriracha, or even some freshly chopped red or green chilies. If opting for fresh chilies, add them at the same time as the white part of the green onions.
- Soy Sauce: Light soy sauce or low sodium soy sauce can be used instead of dark. If so, double the amount and allow the chicken to marinate for 20 minutes instead. You may need to add more corn flour for coating to balance the moisture.
- Stir Fry Oil: Once you try it, you'll see why I simply love this ingredient! It is a blend of sunflower oil and sesame oil, and it is flavored with ginger and garlic extracts. Because it is so balanced and delicate, it makes it very easy to use! If you can't find it, mix one teaspoon of sesame oil to one tablespoon of sunflower or canola oil.
- Vegetables: Feel free to add more vegetables to your stir fry! Common choices include bell peppers, fresh or frozen peas, carrots, broccoli florets, and bean sprouts.
👩🏻🍳 How To Make Crispy Chicken Fried Rice
- Marinate the diced chicken with the soy sauce and cracked black pepper for 10 minutes. Just before frying it, add the salt, corn flour, and rice flour to the bowl, and coat every piece evenly. [Picture 1]
- Fry the diced chicken for 4-5 minutes, or until fully cooked then set aside. [Picture 2]
- Beat the eggs with some salt and pepper in a separate bowl.
- In a wok, heat up a little oil on high heat. Cook the eggs until scrambled on medium high heat [Picture 3], then remove them from the pan and set aside until needed.
- Next, stir fry the white part of the green onions, as well as the thinly chopped ginger and garlic.
- Add the shredded cabbage, and continue sauteeing the ingredients. [Picture 4]
- Once done, add the crispy chicken bites, scrambled eggs, and Sambal Oelek or chili paste to the wok and mix well. [Picture 5]
- After a further 30 seconds, add the cooked white rice, rice wine vinegar, a little more soy sauce, and Ajinomoto to the wok. Sautee all the ingredients together until well mixed and hot. [Picture 6]
- Taste for seasoning and add more salt if required.
- Sprinkle the green part of the green onions on top, and serve while still hot!
🙋♀️ People Also Ask [FAQs]
Day-old, cooked long grain white rice, like basmati or jasmine rice, works best because it's drier and won't clump together. Cold rice will fry when it heats the hot wok and oil.
The chicken is coated in a mix of corn starch and rice flour just before frying, which makes it very crunchy without making it heavy.
To fry the black pepper crispy chicken bites use oils with a high smoke point like vegetable oil, canola oil, or sunflower oil. These are also flavorless, making them perfect for the recipe.
Use a non-stick skillet or a well-seasoned wok, and ensure the pan and oil are hot before adding the ingredients. Stir frequently while heating up.
Fried rice is always best when served freshly prepared, however, it can be stored in an airtight container in the fridge for up to three days. To reheat, simply heat up a wok or frying pan with a little oil, and once hot add the rice; mix frequently and cook on a high heat until fully heated.
💡 Expert Tips and Tricks
- Vegetables: Cook the vegetables and rice over high heat. This helps achieve a good sear and prevents the ingredients from steaming.
- Prep Ingredients in Advance: Have all ingredients chopped, measured, and ready to go before you start cooking. This ensures a smooth cooking process as fried rice cooks quickly.
- Use Minimal Oil: While you need enough oil to prevent sticking, avoid using too much, which can make the rice greasy. A thin layer of high smoke point oil like peanut or canola is ideal.
- Avoid Overcrowding the Pan: Cook in batches if necessary to avoid overcrowding, which can lead to steaming instead of frying.
- Season at the End: Add soy sauce, oyster sauce, or other seasonings towards the end of cooking. This helps maintain the rice's texture and prevents it from becoming soggy.
- Make It Your Own: Don’t be afraid to add unique ingredients like fish sauce for depth, or a splash of Chinese cooking wine for a sweet note!
🍴 More Delicious Recipes to Try
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🍽️ Recipe
Black Pepper Crispy Chicken Fried Rice
Ingredients
- 2-3 cups cooked rice cold
- 2 tablespoon stir fry oil [or as required to taste]
- 100 g shredded cabbage
- 4 green onions [spring onions] thinly sliced white and green parts separated
- 2 teaspoon rice wine vinegar
- 1 teaspoon dark soy sauce
- 2 cloves garlic peeled and thinly chopped
- ¼ inch ginger peeled and thinly chopped
- 2 eggs
- 1 tablespoon Chili Paste of Choice [I used Sambal Oelek]
- ½ teaspoon Ajinomoto
- Salt and pepper to taste
For The Chicken
- 200-220 g diced chicken breast
- 1 teaspoon dark soy sauce
- ½-1 teaspoon cracked black pepper
- 1 ½ tablespoon corn flour
- ½ tablespoon rice flour
- Salt and pepper to taste
Instructions
- Marinate the diced chicken with the soy sauce and cracked black pepper for 10 minutes.
- In the meantime, heat up the oil for frying. The ideal temperature is between 165° and 175° Celsius, or 325° and 350° Fahrenheit, as this will ensure the chicken cooks on the inside, while becoming crispy on the outside.
- Just before frying the chicken dice, add the salt, corn flour, and rice flour to the bowl, and coat every piece evenly.
- Fry the diced chicken for 4-5 minutes, or until the internal temperature reaches 75° C or 165° F. Once ready, set the fried chicken aside on top of a paper towel or a piece of parchment paper.
- Beat the eggs with some salt and pepper in a separate bowl.
- In a wok or large skillet [or large non stick pan]heat up a some stir fry oil on high heat. Once hot, add the egg mixture. Allow the egg to cook, and scramble it until thoroughly prepared and the pieces separate well. Remove from the pan and set aside.
- Add a little more oil to the wok if necessary and heat it up once more. Once warm add the white part of the green onions, as well as the thinly chopped ginger and garlic.
- Sautee the vegetables for a minute or until the smell of raw garlic has gone, mixing continuously.
- Next, add the shredded cabbage, and continue sauteeing the ingredients for a further 30 seconds.
- Once done, add the crispy chicken bites, scrambled eggs, and Sambal Oelek or chili paste to the wok and mix well.
- After a further 30 seconds, add the cooked rice, rice wine vinegar, a little more soy sauce, and Ajinomoto to the wok. Sautee all the ingredients together until well mixed and hot.
- Taste for seasoning and add more salt if required.
- Sprinkle the green part of the green onions on top, and serve while still hot!
Notes
- Storing and Reheating: Fried rice is always best when served freshly prepared, however, it can be stored in an airtight container in the fridge for up to three days. To reheat, simply heat up a wok or frying pan with a little oil, and once hot add the rice; mix frequently and cook on a high heat until fully heated.
- Avoid Overcrowding the Pan: Cook in batches if necessary to avoid overcrowding, which can lead to steaming instead of frying.
- The nutritional values don't take into consideration the oil used for frying.
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