Lucky Chicken Fried Rice

by Jonathan Cheung

Lucky Lunar New Year recipe!

[Total: 2 Average: 4.5]


  • 1 ½ cups/375 mL Dainty Kimora Rice
  • 3 Chicken Thighs, skinless and boneless
  • 1 pinch Baking Soda
  • 1 tbsp Soy Sauce
  • 1 tsp Sugar
  • 4 tbsp Canola Oil
  • 1 large Carrot, peeled and diced small
  • 3 large Eggs, whisked
  • 2/3 cup/160mL Frozen Green Peas
  • 2-4 tbsp Salt
  • 1 tbsp Sugar
  • 3 Green Onions, trimmed and sliced thin



Prepare the rice by cooking in a rice cooker according to package directions. When done, spread the cooked rice on baking sheet to cool and dry slightly for 30 minutes.


Meanwhile, dice up the chicken into small bite-size pieces. Place in small bowl and mix in the baking soda, soy sauce and sugar. Heat a large frying pan or Wok over high heat for 4-5 minutes. When very hot, add 1 tbsp of canola oil, followed by the chicken. Stir fry the chicken until cooked all the way through, about 5 minutes. Remove and set aside.


Clean the wok and return to high heat. Add the remaining 3 tbsp of canola oil and add the carrot. Cook for 1 minute and then add the egg. When the egg is half cooked (it should still be a little runny) dump in the rice and stir all together. Continue stirring, over high heat, until the rice is hot, about 5-7 minutes.


Add back in the chicken and the peas. Stir together. Season to taste with salt and add in the sugar. Finish by tossing in the sliced green onions. Adjust seasoning with a bit more salt and a pinch of sugar if needed. Serve Hot!

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