Authentic Chinese Fried Rice Recipe

I think really great fried rice is one of the ultimate comfort foods, but achieving that truly authentic, restaurant-quality texture at home often feels impossible.

This recipe changes everything, showing you how to achieve that true restaurant-quality experience right in your own kitchen. The secret here is a luscious golden salted egg yolk sauce that elevates basic fried rice into something truly special. It’s hearty, family-friendly, and perfect for using up leftover rice in a way that feels indulgent and new. Get ready to impress everyone with this authentic chinese fried rice recipe that’s easier than you think.

Ingredients

• Day-Old Cooked Rice (400g / 2 cups): Use jasmine or basmati rice that has been cooked and refrigerated for at least 12-24 hours. Cold rice is crucial to prevent mushiness, ensuring individual grains separate during stir-frying. Break up any large clumps before adding to the wok.
• Diced Chicken Breast (200g / 7oz): Cut boneless, skinless chicken breast into small, uniform 1 cm pieces. This ensures quick and even cooking, perfect for a fast stir-fry. (You can swap this for shrimp or tofu, following the same preparation guidelines.)
• Eggs (2 large): Lightly beat the eggs in a small bowl before starting to cook. The eggs are scrambled directly in the wok to create soft, fluffy pieces that are mixed throughout the rice. They add richness and bind the ingredients together.
• Neutral Cooking Oil (60 ml / 4 tablespoons): Use a high smoke point oil like vegetable, canola, or grapeseed oil. This is essential for achieving the high heat required for stir-frying without burning. The oil is divided for cooking the chicken and vegetables separately to prevent overcrowding.
• Vegetables (1 small carrot, 75g frozen peas, 75g frozen corn): Finely dice the carrot so it cooks quickly alongside the other ingredients. Frozen peas and corn are added directly from frozen, no need to thaw them first. This combination adds color and sweetness to balance the savory sauce.
• Spring Onions (2 units): Separate the white parts from the green parts; thinly slice both. The white parts are stir-fried first for fragrance, while the green parts are used as a fresh garnish at the end.
• Salted Duck Egg Yolks (4 cooked yolks): These are the star of the golden sauce, providing rich, savory flavor. Ensure they are cooked (steamed or boiled) and mashed thoroughly before use. You can buy these pre-cooked in Asian grocery stores.
• Butter (30g / 2 tablespoons): Unsalted butter is used to create the base of the sauce, adding a luxurious creaminess and richness. It helps emulsify the sauce and balance the savory notes of the egg yolk.
• Evaporated Milk (120ml / 1/2 cup): This provides a rich, creamy texture and lightens the sauce without adding excessive water. (Unsweetened coconut milk is an excellent dairy-free alternative for a similar result.)
• Soy-Free Seasoning Sauce (15 ml / 1 tablespoon): Use coconut aminos or a gluten-free tamari alternative for depth of flavor without traditional soy. This provides a salty and savory base note for the sauce.
• Sugar (5g / 1 teaspoon) and White Pepper (1.25ml / 1/4 teaspoon): A small amount of sugar balances the savory richness of the salted egg yolks. White pepper adds a subtle, classic Chinese flavor profile that differs from black pepper.
• Cornstarch Slurry (5g / 1 teaspoon cornstarch + 15 ml / 1 tablespoon cold water): A quick slurry ensures the sauce thickens perfectly to coat the rice and ingredients. Whisk thoroughly to avoid lumps before adding to the saucepan.
• Garnish (Toasted white sesame seeds): A sprinkle of sesame seeds adds a nutty crunch and visual appeal. Toast them lightly in a dry pan beforehand for maximum flavor.

Instructions

This authentic chinese fried rice recipe relies on high-heat stir-frying and proper preparation to ensure a fluffy, flavorful result. Follow these steps precisely for success.

1. Prepare the Golden Salted Egg Yolk Sauce: In a small saucepan over medium-low heat, melt the butter. Add the mashed salted duck egg yolks and cook, stirring constantly for 2-3 minutes until foamy and fragrant. Pour in the evaporated milk, soy-free sauce, sugar, and white pepper, then bring to a gentle simmer. Whisk in the cornstarch slurry and stir until thickened to a luscious, coating consistency. Remove from heat and set aside, reserving about 1/3 of the sauce for drizzling later.
2. Sear the Chicken: Heat 30 ml (2 tablespoons) of the cooking oil in a large wok or skillet over high heat until shimmering. Add the diced chicken and stir-fry for 3-4 minutes until cooked through and lightly browned on the edges. Remove the chicken from the wok and set aside in a bowl to prevent overcooking.
3. Stir-fry Vegetables and Eggs: Add the remaining 30 ml (2 tablespoons) of cooking oil to the wok over high heat. Add the white parts of the spring onions and diced carrot, stir-fry for 2 minutes until slightly softened. Add the frozen peas and corn, stir-frying for another 1-2 minutes until heated through. Push the vegetables to one side of the wok, pour in the beaten eggs, and scramble until just set; break into smaller pieces and mix with the vegetables. I often double the eggs for a heartier, high-protein family dinner.
4. Add the Rice and Combine: Add the day-old rice to the wok, breaking up any clumps with the back of your spatula. Stir-fry for 4-5 minutes, ensuring the rice is thoroughly heated and some grains are lightly toasted, developing a slight ‘wok hei’ aroma. This step is crucial for achieving a light and dry texture, which is the hallmark of a good authentic chinese fried rice recipe. If your rice looks dry or sticks together excessively, add 1-2 tablespoons of water or extra oil to help separate the grains while stirring.
5. Coat and Finish: Return the cooked chicken to the wok. Pour in about two-thirds of the prepared salted egg yolk sauce over the rice and chicken. Toss vigorously to evenly coat all ingredients with the golden sauce, continuing to stir-fry for 1-2 minutes until everything is well combined and hot. This authentic chinese fried rice recipe gets its unique flavor here.
6. Serve and Garnish: Gently mound the fried rice into a serving bowl. Drizzle the reserved salted egg yolk sauce over the top for an elegant presentation and extra richness. Sprinkle generously with toasted sesame seeds and the finely sliced green spring onions for color and crunch.

The Secret to the Golden Salted Egg Yolk Sauce

The golden sauce is what truly elevates this authentic chinese fried rice recipe. Its unique, savory flavor comes from salted duck egg yolks, which are much richer and more umami-forward than standard eggs. Cooking them gently in butter first extracts the flavor and creates a velvety texture, making this a truly indulgent meal.

Using evaporated milk helps create a rich and creamy texture while still keeping the sauce relatively light, preventing the dish from becoming overly heavy. The cornstarch slurry is crucial for creating that thick, coating consistency without making the rice soggy. I’ve found that whisking vigorously as I add the slurry ensures a perfectly smooth finish.

Tips for Perfect Fried Rice Texture (Wok Hei)

Achieving the right texture is key to an authentic chinese fried rice recipe. Here are three tips for mastering the technique and getting that slightly smoky “wok hei” flavor at home.

• Use day-old rice: This is non-negotiable for authentic fried rice. Fresh rice has too much moisture and will steam rather than fry, leading to a gluey texture. Plan ahead by making a batch of rice the night before and refrigerating it uncovered.
• High heat, high power: The key to ‘wok hei’ (the slightly smoky, savory char flavor) is a very hot wok or large skillet. Do not cook over low heat or crowd the pan, as this causes the ingredients to steam. Stir-fry in batches if necessary to maintain high heat.
• Break up clumps: Before adding the rice to the wok, separate the grains thoroughly with your hands. During stir-frying, use the back of a spatula or spoon to flatten and break apart any remaining clumps.

Swaps and Customizations

This authentic chinese fried rice recipe is very flexible for family dinners. You can easily adapt it to match different preferences or dietary needs.

• Protein options: Easily swap the chicken with shrimp for a quick-cooking, high-protein alternative. For a vegetarian option, use firm tofu cut into small cubes. Cook shrimp for about 2 minutes total; for tofu, pan-fry until crispy first.
• Vegetable variations: Feel free to add diced bell peppers, mushrooms, or snap peas. Make sure to cut denser vegetables small so they cook quickly in the wok. Avoid vegetables with very high water content, like zucchini, as they can make the rice soggy.
• Dairy-free alternatives: For a dairy-free meal, use unsweetened coconut milk in place of evaporated milk. For the butter, use a vegan butter alternative or simply use more cooking oil for the initial sauce base.

FAQs

What kind of rice is best for authentic chinese fried rice recipe?

Jasmine rice is the classic choice for its aroma and slightly sticky texture. Basmati rice also works very well as a substitute because the individual grains separate cleanly and don’t clump easily. Avoid overly starchy short-grain rice when possible.

Can I make this with fresh rice?

No, fresh rice contains too much moisture. This will result in a heavy, mushy texture where the grains stick together instead of frying individually. Always plan ahead by cooking your rice a day early for the best results in this authentic chinese fried rice recipe.

Where can I find salted duck eggs?

Salted duck eggs are typically found at most Asian grocery stores, often in the refrigerated or preserved foods section. Look for them whole in their shells, or sometimes pre-packaged as cooked yolks for extra convenience.

How do I prevent the fried rice from getting soggy?

Ensure the wok is very hot before adding any ingredients and don’t overcrowd the pan. Cooking in batches allows moisture to evaporate quickly. Using day-old rice is the number one rule for preventing sogginess in this authentic chinese fried rice recipe, so don’t skip that step.

Can I meal prep this authentic chinese fried rice recipe?

While fried rice is best enjoyed fresh off the wok, leftovers store very well. Store in an airtight container for up to 3 days in the refrigerator. Reheat gently in a pan with a little oil to avoid drying out the rice, or use the microwave for a quick meal prep solution. The golden sauce may lose some luster upon reheating, but the flavor remains.

What side dishes go well with this recipe?

Serve this hearty fried rice alongside a light clear soup (like egg drop soup) or simple vegetable side dishes for a balanced meal. Spring rolls or potstickers complement the meal perfectly for a full takeout experience. For a healthy eating option, add a simple cucumber salad.

Conclusion

This authentic chinese fried rice recipe with golden salted egg yolk sauce truly elevates a classic to new levels of flavor and richness. I often make this for a quick, family-friendly meal on a busy weeknight. Pin this recipe to save it for future meal planning!

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