Classic Chinese Fried Rice (Chaofan)
Chaofan, or Chinese fried rice, is a versatile and flavorful dish perfect for using leftover rice and a variety of ingredients. This classic recipe combines cold, day-old rice with chicken, vegetables, and a simple sauce for a satisfying meal. Customize it by adding your preferred protein or vegetables.
Equipment
- Nonstick wok or skillet
- spatula
Ingredients
- For the Sauce:
- 2 tablespoons unsalted stock
- 4 teaspoons sugar
- 1 tablespoon Chinese rice wine or pale dry sherry
- 1 teaspoon to 1 tablespoon reduced-sodium soy sauce adjust to taste
- For the Fried Rice:
- 4 teaspoons vegetable oil
- 1 egg lightly beaten
- 1 small onion coarsely chopped
- 1 large clove garlic crushed
- 1 small red or green bell pepper or a mix of both, seeded and diced
- 1 cup 175 g diced cooked chicken
- 3 cups 750 g cold, cooked long-grain white rice
- Freshly ground black pepper to taste
- 1 green onion scallion, green part only, sliced, for garnish
- Soy sauce or chili sauce optional, for serving
Instructions
- How to Prepare:
- Combine all the sauce ingredients in a small bowl and set aside.
- Heat a nonstick wok or skillet over medium heat.
- Add 1 teaspoon of vegetable oil.
- Once the oil is hot, add the lightly beaten egg and stir gently until cooked through.
- Remove the egg, cut into bite-size pieces, and set aside.
- Increase the heat to medium-high and add another teaspoon of oil to the wok.
- Stir-fry the chopped onion until soft.
- Add the crushed garlic and stir-fry for 3–4 seconds.
- Add the diced bell pepper and cooked chicken to the wok and stir-fry for about 2 minutes.
- Stir in the sauce and cook for an additional 30 seconds.
- Remove the mixture to the plate with the cooked egg.
- Reheat the wok and add the remaining oil.
- Add the cold rice, stirring and turning to break up clumps and heat it evenly.
- Add the chicken and egg mixture back to the wok, stirring until everything is heated through, about 2 minutes.
- Season with freshly ground black pepper and garn
Notes / Tips / Wine Advice:
Variations:
Substitute cooked ham, beef, pork, or shrimp for the chicken.Use uncooked chicken, beef, or pork cut into bite-size pieces; add them after the onion and garlic have been stir-fried.
Wine Recommendation:
Pair with a light and aromatic white wine like Riesling or Sauvignon Blanc.Nutritional Information
Calories: 400 kcal | Carbohydrates: 50 g | Protein: 20 g | Fat: 15 g | Fiber: 3 g | Sugar: 6 g | Salt: 500 mg
