A flavorful twist on the classic Hainanese chicken rice, this dish is stir-fried with eggs, aromatic seasonings, and tender chicken, creating a savory, satisfying meal. Using day-old Hainanese rice adds extra flavor and the perfect fried rice texture, making it a great way to enjoy leftover chicken rice in a new and delicious way.
Why You’ll Love This Recipe
- Quick and Easy – Ready in just 20 minutes, making it a perfect weeknight meal.
- Aromatic and Flavorful – Combines the classic essence of Hainanese chicken rice with the richness of stir-fried eggs and savory sauces.
- Great Use of Leftovers – A fantastic way to repurpose leftover Hainanese chicken and rice into a fresh new dish.
- Customizable – Add vegetables, chili, or extra seasonings to suit your taste.
- Restaurant-Quality at Home – Get the perfect wok-fried texture and deep umami flavors with simple ingredients.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Fried Rice:
- 2 cups cooked Hainanese chicken rice (preferably day-old)
- 1 cup cooked chicken, shredded or diced
- 2 eggs, beaten
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- ½ teaspoon sesame oil
- ½ teaspoon white pepper
- ½ cup chopped bok choy or green onions
- ½ teaspoon dark soy sauce (for color, optional)
Directions
1. Prepare the Ingredients
Ensure the cooked Hainanese rice is chilled and loosened to prevent clumping. Dice or shred the cooked chicken and chop the vegetables.
2. Scramble the Eggs
Heat 1 tablespoon of oil in a wok or skillet over medium heat. Pour in the beaten eggs and scramble until just set. Remove from the pan and set aside.
3. Sauté the Aromatics
In the same pan, add the remaining oil and sauté minced garlic over medium heat until fragrant (about 30 seconds).
4. Stir-Fry the Rice
Increase the heat to high and add the cooked Hainanese rice. Stir-fry for 2-3 minutes, ensuring the grains are evenly coated with oil.
5. Add Chicken & Seasoning
Toss in the shredded chicken, soy sauce, oyster sauce, white pepper, and dark soy sauce (if using). Stir well to evenly distribute flavors.
6. Mix in the Eggs & Veggies
Return the scrambled eggs to the pan along with the chopped bok choy or green onions. Stir-fry for another 2 minutes until everything is well combined and heated through.
7. Serve & Enjoy
Plate the egg fried Hainanese chicken rice hot, garnished with extra green onions or sesame seeds if desired.
Servings and Timing
- Servings: 2
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Calories per Serving: 450 kcal
Variations
- Spicy Version – Add chopped red chilies or a dash of chili oil for heat.
- Extra Umami – Stir in a dash of fish sauce or XO sauce for deeper flavor.
- Healthier Option – Use brown rice or cauliflower rice for a lighter dish.
- More Vegetables – Add carrots, peas, or bean sprouts for extra texture and nutrients.
- Crispy Rice Twist – Let the rice sit undisturbed for 30 seconds between stirs to develop a slightly crispy bottom layer.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Stir-fry over medium heat with a splash of water or chicken broth to rehydrate the rice.
- Not Freezer-Friendly: Fried rice is best enjoyed fresh, as freezing can change the texture.
FAQs
1. What makes Hainanese chicken rice different from regular fried rice?
Hainanese chicken rice is cooked with chicken fat, garlic, and ginger, giving it a richer and more aromatic base compared to regular white rice.
2. Can I use fresh rice instead of day-old rice?
Yes, but day-old rice is drier and fries better. If using fresh rice, spread it out on a plate to cool for 15-20 minutes before frying.
3. What type of chicken works best?
Poached or steamed Hainanese-style chicken is ideal, but roast chicken or grilled chicken can also be used.
4. Can I make this dish vegetarian?
Yes! Replace the chicken with tofu, mushrooms, or scrambled eggs, and use vegetarian oyster sauce.
5. What’s the best oil for frying?
Vegetable oil, peanut oil, or sesame oil work well due to their high smoke points and light flavors.
6. Can I use dark soy sauce in place of regular soy sauce?
Dark soy sauce is thicker and less salty. If using only dark soy sauce, reduce the quantity slightly to avoid overpowering the dish.
7. How do I prevent the rice from becoming mushy?
- Use day-old rice or spread fresh rice out to cool before frying.
- Fry over high heat to evaporate excess moisture quickly.
8. What can I serve with this dish?
Pair it with cucumber slices, chili sauce, or a simple clear soup for a complete meal.
9. Can I add a fried egg on top?
Yes! A crispy fried egg with a runny yolk makes a delicious topping.
10. Can I cook this in a non-stick pan instead of a wok?
Yes, a non-stick skillet works fine, but a wok gives better heat distribution and a classic “wok hei” smoky flavor.
Conclusion
This Egg Fried Hainanese Chicken Rice is a delicious way to reinvent leftover chicken rice into a quick, flavorful, and satisfying meal. With its perfect balance of savory chicken, fluffy eggs, and aromatic seasonings, this dish is sure to be a new favorite. Try it today and enjoy the rich flavors of Hainanese chicken in a whole new way!
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Egg Fried Hainanese Chicken Rice
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Halal
Description
A flavorful twist on classic Hainanese chicken rice, stir-fried with eggs, aromatic seasonings, and tender chicken, creating a savory and satisfying dish perfect for a quick meal.
Ingredients
- 2 cups cooked Hainanese chicken rice (preferably day-old)
- 1 cup cooked chicken, shredded or diced
- 2 eggs, beaten
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 cup chopped bok choy or green onions
- 1/2 teaspoon dark soy sauce (for color, optional)
Instructions
-
Prepare the Ingredients
- Ensure the cooked Hainanese rice is chilled and loosened for best frying results.
- Dice or shred the cooked chicken.
-
Scramble the Eggs
- Heat 1 tablespoon of oil in a wok or skillet over medium heat.
- Pour in the beaten eggs and scramble until just set.
- Remove and set aside.
-
Sauté the Aromatics
- In the same pan, add the remaining oil and sauté garlic until fragrant.
-
Stir-Fry the Rice
- Increase heat to high and add the cooked rice.
- Stir-fry for 2-3 minutes, ensuring the grains are evenly coated with oil.
-
Add Chicken & Seasoning
- Toss in the cooked chicken, soy sauce, oyster sauce, white pepper, and dark soy sauce (if using).
- Stir well to coat everything in the seasoning.
-
Mix in the Eggs & Veggies
- Return the scrambled eggs to the pan along with bok choy or green onions.
- Stir-fry for another 2 minutes until everything is well combined.
-
Serve & Enjoy
- Plate the fried rice hot, garnished with extra green onions or sesame seeds, if desired.
Notes
- Best Rice for Fried Rice: Day-old rice works best as it is drier and fries up nicely.
- Protein Variations: Substitute chicken with shrimp, tofu, or beef for variety.
- Extra Flavor Boost: Add a dash of fish sauce or a drizzle of chili oil for extra depth.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian, Chinese, Singaporean
