Secrets Revealed
October 22, 2022

Chinese Takeout Fried Rice

Jason Farmer

A comprehensive guide to classic Chinese takeout chicken fried rice at home! Fried rice is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks and techniques so you’ll be able to make takeout fried rice at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost!

Download the full recipe document here:

Chinese Takeout Fried Rice Recipe Document



3 tbsp neutral oil (divided), preferably vegetable or peanut

2 cups (350 gram) cooked long grain/jasmine rice blend (2 parts long grain, 1 part jasmine)

2 egg, beaten (seasoned with pinch salt and pinch MSG)

2 oz (56 gram) marinated chicken slivers (see marinade instructions below)

½ cup (75 gram) yellow onion, medium dice 

2 tbsp (28 gram) carrot, medium dice

2 clove rough chopped garlic

Bean sprouts, small handful (40 gram)

2 tbsp (28 gram) frozen green peas

2 tbsp (12 gram) green onion, finely sliced

Sauce mixture:

½ teaspoon (2 gram) sugar 

2 teaspoon (10 gram) light soy sauce

½ teaspoon (2.5 gram) dark soy sauce

Seasoning mixture:

1/2 teaspoon (2 gram) MSG

1 teaspoon (3 gram) kosher salt

2 pinch white pepper

2 teaspoon (9 gram) Shaoxing wine

1 teaspoon (5 gram) toasted sesame oil

Additional seasoning (salt & pepper), to taste


  1. Heat wok or pan over medium high heat until lightly smoking
  2. Add 1 tbsp neutral oil swirl around and allow to heat for 15-30 seconds until shimmering
  3. Turn heat to low and add eggs
  4. Cook eggs for 20-30 seconds until puffed up around the edges
  5. Turn egg over with cooking utensil and lightly scramble, about 20-30 seconds 
  6. Remove egg from pan to boil and wipe out wok or pan
  7. Return wok to medium-high heat and add 1 tbsp neutral oil, swirl and heat until shimmering
  8. Add chicken and cook until 90% done, about 2-3 minutes
  9. Remove chicken and add to bowl with egg
  10. Return wok to medium to medium-high heat and add final tbsp oil, heat until shimmering
  11. Add onion and carrot and cook until onion is translucent, about 1-2 minutes
  12. Add garlic and cook for about 15-20 seconds
  13. Add rice and toss with vegetables
  14. Push rice down flat and break up any clumps with spoon, cook rice until lightly toasted, about 2-4 minutes
  15. Add the chicken and egg to the rice and mix in well
  16. Push rice to center of wok and add sauce mixture around the rim, immediately stir into the rice until fully incorporated and no clumps of white rice remains
  17. Add seasoning mixture and stir into rice 
  18. Add green peas and bean sprouts, mix into rice
  19. Push rice to center of the wok and add Shaoxing wine around the rim of wok, immediately stir into the rice
  20. Turn off the heat and mix in green onions and toasted sesame oil, stir until combined
  21. Taste, adjust seasoning with salt and white pepper and serve

Chicken marinade:

1 chicken breast (12-16 oz., 340-450 grams) slivers, see instructions below

½ teaspoon (2 gram) baking soda

Marinade ingredients:

½ teaspoon (2.5 gram) light soy sauce 

½ teaspoon (2 gram) sugar

½ teaspoon (1.5 gram) cornstarch

¼ teaspoon (1 gram) kosher salt

⅛ teaspoon (½ gram) MSG

1 teaspoon (5 gram) neutral oil, preferably vegetable or peanut


  1. Remove tenderloin and slice chicken lengthwise into 3-5 strips
  2. Turn strips perpendicular and slice across the grain into ⅛ inch (3mm) slivers, repeat with tenderloin
  3. Wash chicken slivers under cold running water until they become slightly more white in appearance
  4. Wring all water out of the slivers in your hand or by pressing against the colander
  5. Mix in baking soda with washed chicken for 30-45 seconds
  6. Mix in the rest of marinade ingredients and marinate for at least 15 minutes before use or up to overnight

Amazon ingredient affiliate links:

14 inch Mandarin Wok:

Ingredients used:

Pearl River Bridge Light Soy Sauce:

Pearl River Bridge Dark Soy Sauce:

Lee Kum Kee Light Soy Sauce:

Lee Kum Kee Dark Soy Sauce:

Shaoxing cooking wine:

Shaoxing cooking wine:

Toasted sesame oil:

Diamond Brand Kosher Salt:

White pepper:


Baking soda:

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from

Table Of Contents

Related post
World-Class Beef Pho
A comprehensive guide to world-class beef pho at home! Pho Bo is one of the most popular dishes at every Vietnamese restaurant! Today, I’ll break down all the tips, tricks, [...]
Read more
Japanese Curry French Fries
Loaded French fries are the ultimate street food! But if you’ve had any random French fry dish, you’ve pretty much had them all! So, today we’re going to do something [...]
Read more
Chinese Takeout Egg Drop Soup
A comprehensive guide to classic Chinese takeout egg drop soup at home! Egg drop soup is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down [...]
Read more
Sign Up For Emails!
I hate Spam as much as you do. So, I'll never share your address or send you advertisements. Just the occasional update and the inside scoop on new recipes.
© 2023, JasonFarmer. All Rights Reserved