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You can also use a teaspoon of fish sauce to your soy sauce. Nice addition!
Great recipe! My kids don’t like peas in their rice, so I omitted those and added in bean sprouts. I also made the rice early in the morning, popped it in the fridge (as I always do), and it was amazing. The best fried rice recipe we have tried so far…and we have tried quite a few!
Looks great! How would you adjust the recipe if adding chicken breasts instead of thighs?
Hi, Kerry! I think you could just swap in chicken breast without any changes to the recipe. Enjoy!
This was awesome. The 5 spice powder had a unique flavor. (I loved it, my mom didn’t, so that’s just personal differences.) I had an issue with the rice – I did not have any old rice, so I made fresh rice, then spread it out on a baking sheet on top of parchment paper and put it in the oven to dry out. I put the oven up to 450°F, then turned it off and put the tray on the top shelf. It was almost perfect when the oven had cooled down to about 180, so i turned it back on at 250° for about ten minutes. What started out as sticky rice, was now dry and not sticky. I used 3 cups of cooked rice, not 4. I did everything else exactly as the directions said – I did not adjust the amount of anything else. I ate two servings! I’ve never made fried rice before. I will definitely be making this again.
Let the freshly cooked rice cool on its own and then put it uncovered in Tupperware in the fridge or freezer for a while.
My husband was so happy I made this. It was very delicious. I made the rice & let it sit out on a cookie sheet for about 2 hours & it worked perfectly. It will become a go to recipe.
Super good! I also use liguid amimos and left over rice and chiicken. My husband said to was better than a lot of restaurant he’s eaten at!
Excellent. Have made it 4 times. Gets better every time. The key is Lisa Lin’s advice on the rice. Make the rice dry to begin with, and use it a day or two later. Also, unless you are a pro the prep time takes 30 minutes, not 10 minutes.
I finally made it as written after many other times using what I had in my fridge. Seriously extremely close to the fried rice I remember from Chinese restaurants before I was gluten-free. I use Bragg’s liquid aminos in place of the soy sauce, doubled up on the ginger and garlic, and used leftover chicken. My husband is still gushing about this meal. It’s going to be in heavy rotation this summer, I’m sure.
I am wanting to try this recipe this week and want to find out for the hubby, who isn’t too much of a chicken fan, if I could use beef instead and still keep all the other ingredients the same?
Hi, Astrid! Emma here, managing editor for Simply Recipes. Yes, you can absolutely substitute beef in this recipe! I’d cut it into thin strips rather than cubes, and then in Step 3, just cook to your preferred level of doneness. You could also use ground beef or any thing else you like.
To be honest, sometimes cooking a plate of a really nice fried rice is not that easy!
The heat and the rice plays a very big part in the process of making this meal a really delicious meal.
The video helps lots! thanks!
Great recipe. I’d always winged the sesame oil/soy/spice proportions but it was hit or miss. This is just right.
The key is the day old rice and agree drying on a cookie sheet works but in a time pinch, fluff the rice on a tray and put it in a 150 degree oven while you do the rest. It will be perfect when you are ready for it.
I incorporate whatever veggies I have and then sprinkle some chopped hot peppers on just my portion since no one else likes the extra heat. Its a fav with my teenage boys.
I’ll always add Chinese 5 Spice to my fried rice from now on.
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Looks like a great wok Antonio, thanks for telling us about it!
Good recipe! We tried it tonight for supper, and the whole family enjoyed it and wants a repeat! Thank you!
I have a question. Are five minutes enough for the chicken to cook? Usually from what I know, chicken should be cooked for a longer period of time.
Hi, Steve Michaels! Since the chicken is cut into such small pieces, yes, it will cook through just fine in 5 minutes. If you cut larger pieces or if you’re unsure, just cut one piece open to check and continue cooking if it doesn’t look quite cooked through. Enjoy!
Hi Steve – yes, what Emma Christensen said… plus when I Am using my Wok on my “Flame Thrower” Propane Burner 100,000BTU Stock Pot cooker Deep Fry Turkey Cooker … My Wok – a true Thick at the bottom thinner up the sides Real Carbon Steel WOK – : ) Is Screeching PULSING Hot and cooks through stuff F A S T …
Enjoy. ~La Cucina di Antonio
Very nice recipe. One thing I have learned to do is to use two spatulas. One for cooking the raw meat, then switching to a new spatula to finish off the recipe.
I’ve just made and devoured this 5 x * dish. Packed with flavour and texture. My home-spun five spice definitely added an extra touch. Many thanks R
This was delicious! In a family with 3 sometimes picky children, this was off the charts. Thanks for such an easy, weeknight meal!
I made this rice last week and kicked myself for not adding Chinese 5 Spice to my fried rice before. I mean, being Puerto Rican and Black, I should’ve known it would amp up the flavors beautifully, right?
Wow, wow, wow! I made this, last night, to use up some leftover pork tenderloin. The Chinese 5-Spice really kicked up the flavor of the rice, and I never though to add ginger. Absolutely loved this recipe, and I look forward to making different variations of it. Oh, the video was super helpful, too!