🇨🇳 ChinaCatalog recipe
Diced chicken breast fried hard until browned, then tossed through day-old rice, carrot and cabbage in soy and sesame for a full dinner from one pan.
For 4 servings.
No reviews yet
Cooked this? Be the first to tell everyone how it went.
Sign in to rate and review this recipe.
Sign in to suggest corrections and improvements.
Community posts are opinions, not professional advice. Community guidelines
Videos belong to their creators and play on their platform’s terms — Cibora never re-hosts third-party video.
Buy these ingredients
Links open each store’s own site, where you see their live local prices. Our cost figures in the app are estimates only.
Season the diced chicken with salt and white pepper.
Heat 1 tablespoon of oil in a wok, scramble the eggs lightly until just set, and tip onto a plate.
Add another tablespoon of oil and sear the chicken until browned and cooked through, about 5 minutes. Remove to the same plate.
Add the remaining oil, then the cabbage, carrot, garlic and ginger, and stir-fry 2 minutes until starting to soften.
Add the rice, breaking up any clumps, and stir-fry over high heat 3–4 minutes until every grain is hot and separate.
💡 Press the rice flat against the wok for a few seconds between tosses so it actually fries instead of just warming through.
Return the chicken and egg to the wok, add the soy sauce, and toss until evenly combined and piping hot, about 1 minute.
Drizzle with sesame oil, scatter with spring onion and serve.
Adding a full portion of meat to fried rice turns a side dish into dinner, and chicken is the cheapest, fastest-cooking way to do it on a weeknight. This heartier style grew alongside the takeout trade, where cooks needed one dish that read as a complete meal rather than an accompaniment to something else. It borrows the same cold-rice technique as plain egg fried rice, just built up with enough protein and vegetables to stand alone.
Sign in to join the discussion. Reading is open to everyone.
Nothing here yet — questions about technique, timing, and substitutions all welcome.
No suggestions yet. Spotted a wrong quantity, a missing step, or a better technique? Suggest it — accepted changes join the recipe’s version history.