Chinese Takeout Fried Rice Recipe

Unlock the secrets to restaurant-quality Chinese Takeout Fried Rice right in your own kitchen. This definitive guide solves the most common home-cooking mistakes, moving beyond generic advice to reveal the industry secrets that make takeout superior. We utilize a specific 2:1 blend of Long Grain and Jasmine rice to achieve the perfect balance of structure and aroma, ensuring every grain remains distinct.

You will also learn the essential 'velveting' technique (using baking soda) to keep lean chicken breast impossibly tender, along with the precise ratio of light and dark soy sauces, Shaoxing wine, and toasted sesame oil. Adapted specifically for standard home stovetops, this recipe proves you don't need a professional, restaurant-level burner to achieve authentic flavor that beats 99% of takeout spots.

Course Main Course

Cuisine Chinese, Chinese Takeout

Prep Time 20

Cook Time 10

Total Time 30

Servings 4

Author Jason Farmer

Ingredients

Chicken & Marinade

1 Chicken Breast cut into thin slivers (12-16 oz / 340-450g)
1/2 tsp baking soda (2.5 grams)
1/2 tsp white sugar (2 grams)
1/2 tsp cornstarch (1.5 grams)
1/4 tsp kosher salt (1 gram)
1/8 tsp MSG (1/2 gram)
1 tsp neutral oil, preferably vegetable or peanut (5 ml)

Rice & Aromatics

3 tbsp neutral oil, divided (15 ml)
2 cups cooked long grain/jasmine rice blend (2 parts long grain, 1 part jasmine) (350 grams)
2 eggs beaten seasoned with a pinch of salt and MSG
2 oz marinated chicken breast slivers see instructions below
1/2 cup yellow onion, medium dice (75 grams)
2 tbsp carrot, medium dice (28 grams)
2 cloves garlic, finely minced
a small handful of mung bean sprouts (40 grams)
2 tbsp frozen peas (28 grams)
2 tbsp green onion, finely sliced (12 grams)

Sauce Mixture

1/2 tsp white sugar (2 grams)
2 tsp Chinese light soy sauce (10 ml)
1/2 tsp Chinese dark soy sauce (2.5 ml)

Seasoning Mixture

1/2 tsp MSG (2 grams)
1 tsp kosher salt (3 grams)
2 pinch white pepper

Finishing Ingredients

2 tsp Shaoxing cooking wine (10 ml)
1 tsp toasted sesame oil (5 ml)
salt & white pepper to taste

Instructions

Prep the Chicken: Slice chicken lengthwise into strips, then across the grain into ⅛-inch (3mm) slivers. Wash under cold water until slightly white, then wring out all moisture.
Marinate: Mix the chicken with the baking soda for 30-45 seconds. Then, mix in the rest of the marinade ingredients (soy, sugar, cornstarch, salt, MSG, oil). Let sit for at least 15 minutes (or overnight).
Cook Eggs: Heat wok over medium-high heat until lightly smoking. Add 1 tbsp oil. Turn heat to low, add eggs, and cook for 20-30 seconds until puffed. Scramble lightly, remove, and set aside. Wipe out the wok.
Cook Chicken: Return wok to medium-high heat with 1 tbsp oil. Add marinated chicken and cook for 2-3 minutes until 90% done. Remove and set aside with the eggs.
Aromatics: Return wok to medium/medium-high heat with the final 1 tbsp oil. Add onion and carrot; cook 1-2 minutes until translucent. Add garlic and cook for 15-20 seconds.
Toast Rice: Add the rice and toss with vegetables. Push rice down flat to break clumps. Cook for 2-4 minutes until lightly toasted.
Combine: Add the cooked chicken and egg back in. Mix well.
Sauce: Push rice to the center. Add "Sauce Mixture" (sugar, light/dark soy) around the rim. Immediately stir until fully incorporated and no white clumps remain.
Season: Add the "Seasoning Mixture" (MSG, salt, pepper) and stir. Add peas and bean sprouts; mix well.
Finish: Push rice to center. Add Shaoxing wine around the rim and stir immediately. Turn off the heat. Stir in green onions and sesame oil. Adjust salt/white pepper to taste and serve.

Chinese Takeout Fried Rice

Jason Farmer