Our Chicken Chow Fan or Chinese-style fried rice recipe has all of your favorite staple flavors like soy sauce, ginger root, and garlic all cooked with chicken, mushrooms and Carolina® White Rice.
Prepare rice according to package directions. For best results, refrigerate cooked rice overnight.
In a small bowl, sprinkle cooked chicken pieces with sherry and cornstarch. Heat 2 tablespoons oil in a wok or frying pan over high heat.
In the same wok, add onion and celery, and stir-fry about 2-minutes, shaking pan to prevent browning. Add 1 tablespoon soy sauce and 1 to 2 tablespoons boiling water. Reduce heat to medium. Cover and steam 1-minute.
Add mushrooms, cover and cook until tender 1 to 2-minutes. Remove vegetables and reserve. Reduce heat to medium and add 2 tablespoons oil. When hot, add ginger and garlic, and sauté. Remove when lightly browned. Add chicken, then toss and fry for 2 minutes.
Add rice and cooked vegetables. Toss until hot. Add oil if needed. Make a well in center of mixture. Add eggs and stir until scrambled. Mix well, then season with soy sauce and serve immediately.
Chicken Chow Fan, or Chinese-style fried rice, is actually different than chow fun as it uses White Rice instead of rice noodles. This recipe is simple and easy to make and will quickly become your go-to weekend meal when you need something home-cooked and savory.
It is best to use day-old rice for this recipe as it has time to cool and set before adding it in. This helps to prevent the fried rice from turning soggy as the excess liquid has been absorbed. However, if you’re pressed for time, cook the rice ahead of time and let it cool in the fridge while preparing the other ingredients.
To make this recipe a vegetarian meatless Monday dish, simply omit the chicken or feel free to use your choice of tofu or other meatless variety.
For a whole grain option, swap in our 100% Whole Grain Brown Rice for the White Rice.