Chinese-American · main

One-Pan Chicken Fried Rice

One-Pan Chicken Fried Rice reads umami 7.2, salinity 5.7 and richness 5.4 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 28 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.1 / 10
• Sweet & Fruity — 3.6 / 10
• Sour & Bright — 1.4 / 10
• Bitter & Earthy — 1.6 / 10
• Rich & Fat — 6.4 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Umami 7.2 · Salinity 5.7 · Richness 5.4 · Allium 4.5 · Nutty 3.5 · Sweetness 3.3 · Funk & Ferment 2.7 · Herbaceous 2.3 · Warm Spice 2.3 · Earthy 1.4 · Sourness 1.2 · Floral 1.2 · Bitterness 1.1 · Fruity 1.0 · Heat 0.8

What's in it (16)

• cold cooked rice — 532 g
• boneless chicken — 454 g
• cornstarch — 15 g
• soy sauce — 44 g
• vegetable oil — 41 g
• eggs — 300 g
• yellow onion — 110 g
• carrots — 120 g
• garlic — 9 g
• ginger — 15 g
• frozen peas — 237 g
• scallions — 400 g
• oyster sauce — 15 g
• dark sesame oil — 5 g
• black pepper — 3 g
• salt — 5 g

Time & effort: about 28 min (17 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 113.6 kcal, 9.1 g protein, 4 g fat, 10.1 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Toss the diced chicken with the cornstarch and 1 tablespoon of the soy sauce in a bowl; let stand at room temperature 10 minutes while you prep the vegetables.
2. Heat 1 tablespoon of the oil in a large wok or 12-inch skillet over high heat until shimmering. Add the chicken in a single layer and sear undisturbed until deeply golden on the first side, 2-3 minutes, then flip and cook until the second side is browned and the chicken reaches 165°F, 2 minutes more. Transfer to a plate.
3. Pour the beaten eggs into the same pan and cook over medium heat, stirring gently, until just set into soft curds, about 1 minute. Transfer to the plate with the chicken.
4. Add the remaining 2 tablespoons oil to the pan over medium-high heat. Add the onion and carrots and cook, stirring occasionally, until the onion is translucent and the carrots have softened at the edges, 4-5 minutes.
5. Add the garlic and ginger and cook, stirring constantly, until fragrant but not browned, about 30 seconds.
6. Raise the heat to high, add the cold rice, and break up any clumps with your spatula. Stir-fry, pressing the rice into the hot pan and tossing, until the grains separate and start to take on light color at the edges, 3-4 minutes.
7. Push the rice to one side, pour the remaining 2 tablespoons soy sauce and the oyster sauce onto the bare pan surface, then stir into the rice so every grain picks up color, about 1 minute.
8. Return the chicken and egg to the pan along with the peas and scallion whites. Toss everything together over high heat until the peas are heated through, about 1-2 minutes.
9. Remove from heat, season with the salt and pepper, and drizzle with the sesame oil; toss once more to combine.
10. Scatter the scallion greens over the top and serve immediately, straight from the pan.

Dishes with a similar flavor shape

• Vegetable Fried Rice — Chinese-American
• Beef and Broccoli Lo Mein — Chinese-American
• Ground Turkey Fried Rice with Peas and Carrots — Chinese-American
• One-Pan Vegetable Fried Rice with Egg — Chinese-American
• Mongolian Beef — Chinese-American

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.