Chicken Fried Rice Recipe – Oyster Sauce & Chili Garlic Flavor

Last Updated on 2 months by Neha Deshmukh

Chicken Fried Rice Recipe – Oyster Sauce & Chili Garlic Flavor

Hey everyone! If you’re anything like me, fried rice is a total comfort food. It’s quick, satisfying, and the perfect way to use up leftover rice (though, honestly, I often make extra rice just for fried rice!). This version, with its savory oyster sauce and a kick of chili garlic, is a family favorite. I first made this when I was craving something flavorful and fast after a long day, and it’s been a go-to ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average fried rice. The combination of oyster sauce and chili garlic sauce creates a depth of flavor that’s seriously addictive. It’s a little sweet, a little spicy, and totally umami-packed. Plus, it comes together in under 30 minutes, making it perfect for weeknight dinners. It’s a guaranteed crowd-pleaser, and honestly, who doesn’t love a good fried rice?

Ingredients

Here’s what you’ll need to make this delicious chicken fried rice:

• 1 cup aged, long-grain basmati rice (about 180g)
• 7 cups water (1.65 liters)
• 1 tbsp sea salt (15g)
• 1 tbsp neutral oil (15ml) – like canola or vegetable oil
• 1 tsp distilled white vinegar (5ml)
• 1 ½ – 2 tsp oyster sauce (7-10ml)
• 1 tsp chili garlic sauce (5ml)
• ½ tsp all-purpose soy sauce (2.5ml)
• ¼ tsp sesame oil (1.25ml)
• 1 egg
• ⅛ tsp sea salt (0.6g)
• ⅛ tsp black pepper (0.6g)
• 3 tbsp + 1 tsp neutral oil (45ml + 5ml)
• 4 garlic cloves, minced
• ½ inch ginger, minced (about 7g)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe really shine:

• Aged Basmati Rice: This is key. Day-old, slightly dried-out basmati rice is best. Freshly cooked rice tends to be too sticky. The aging process helps the grains separate beautifully when stir-fried.
• Oyster Sauce: Don’t skip this! It adds a unique savory sweetness. Look for a good quality oyster sauce – it makes a difference.
• Chili Garlic Sauce: This brings the heat and a lovely garlicky punch. Adjust the amount to your spice preference. I like Huy Fong brand, but any chili garlic sauce will work.
• Sesame Oil: A little goes a long way! It adds a wonderful nutty aroma.
• Regional Variations: Fried rice styles vary hugely across India and Asia. Some regions prefer a lighter sauce, while others use dark soy sauce for color. You’ll find versions with shrimp, pork, or even pineapple!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Rice: Start by soaking your basmati rice in water for 30-40 minutes. This helps it cook evenly and become nice and fluffy. Then, drain it thoroughly.
2. Cook the Rice: Bring 7 cups of water to a boil with 1 tbsp of salt, 1 tbsp of oil, and 1 tsp of vinegar. Add the drained rice and cook for about 10 minutes, or until it’s tender but still slightly firm. Drain well and set aside.
3. Make the Sauce: In a small bowl, whisk together the oyster sauce, chili garlic sauce, soy sauce, and sesame oil. Set this aside – it’s our flavor bomb!
4. Cook the Egg: Beat the egg with a pinch of salt and pepper. Heat a nonstick pan over medium heat and cook the egg until set. Slice it into thin strips and set aside.
5. Stir-Fry the Aromatics: Heat 3 tbsp of oil in a wok or large skillet over high heat. Add the minced garlic and ginger and stir-fry for about 30 seconds, until fragrant. Be careful not to burn the garlic!
6. Cook the Chicken: Add the chicken pieces to the wok and stir-fry on high heat until cooked through. Season with a little salt and a pinch of chicken powder or MSG (optional, but it adds a nice umami boost).
7. Add the Veggies: Toss in the cabbage, peas, carrots, and green onions. Stir-fry for 2-3 minutes, until the vegetables are slightly tender-crisp.
8. Combine Everything: Add the cooked rice and the sauce mixture to the wok. Gently toss everything together with spatulas, making sure the rice is evenly coated with the sauce.
9. Finish & Serve: Mix in the cooked egg strips and the remaining green onions. Serve immediately while hot!

Expert Tips

• High Heat is Key: You want a really hot wok to get that slightly charred, smoky flavor.
• Don’t Overcrowd the Wok: If you’re making a large batch, cook in stages to avoid steaming the ingredients.
• Use a Wok if You Have One: The sloped sides of a wok make it easier to toss and stir-fry. But a large skillet will work just fine too!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation – Tofu/Vegetable Fried Rice: Swap the chicken for firm tofu (pressed to remove excess water) or add more vegetables like broccoli, mushrooms, and bell peppers. Use a vegan oyster sauce substitute made from mushrooms.
• Gluten-Free Adaptation – Tamari instead of Soy Sauce: Simply substitute the soy sauce with tamari for a gluten-free version.
• Spice Level Adjustment – Increase Chili Garlic Sauce: If you like it extra spicy, add more chili garlic sauce! My friend, Priya, loves to add a dash of red pepper flakes too.
• Festival Adaptation – Lunar New Year Spread: This fried rice is a fantastic addition to a Lunar New Year feast! It symbolizes wealth and prosperity.

Serving Suggestions

This chicken fried rice is delicious on its own, but it also pairs well with:

• Spring rolls
• Dumplings
• A side of stir-fried vegetables
• A simple cucumber salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

FAQs

1. What type of rice is best for fried rice and why?

Aged, long-grain basmati rice is the best! It has the right texture – it’s fluffy and doesn’t get mushy when stir-fried.

2. Can I make the fried rice ahead of time?

It’s best enjoyed fresh, but you can cook the rice and chop the vegetables ahead of time. Store them separately and then assemble the fried rice just before serving.

3. What can I substitute for oyster sauce?

If you can’t find oyster sauce, you can use hoisin sauce mixed with a little soy sauce and a touch of sugar. It won’t be exactly the same, but it will still be delicious.

4. How do I prevent the fried rice from becoming sticky?

Using aged rice, cooking it slightly al dente, and using high heat are all key to preventing sticky fried rice.

5. Can I use pre-cooked chicken for this recipe?

Absolutely! Rotisserie chicken or leftover grilled chicken works great. Just make sure it’s already cooked through.

6. What’s the best way to reheat fried rice?

The best way is in a wok or skillet over medium-high heat, stirring frequently. You can add a splash of water or oil to help prevent it from drying out.