Why Make This Recipe
Chicken Fried Rice is a quick and delicious meal that brings together tender chicken, colorful vegetables, and fluffy rice. It’s a great dish for using leftover rice and can be made in under 30 minutes. This recipe is perfect for busy weeknights and is loved by both kids and adults.
How to Make Chicken Fried Rice
Ingredients:
- 4 teaspoons vegetable oil (divided use)
- 3/4 pound boneless skinless chicken breasts (cut into 1/2 inch pieces)
- 1/2 cup onion (finely chopped)
- 1/2 cup carrots (peeled, quartered and sliced)
- 1/2 cup frozen peas (thawed)
- 2 teaspoons minced garlic
- 2 eggs (lightly beaten)
- 3 cups cooked white rice (long grain works best)
- 3 tablespoons soy sauce (low sodium is fine)
- 1 tablespoon toasted sesame oil
- Salt and pepper to taste
- 1/4 cup green onions (sliced)
Directions:
- Heat 2 teaspoons of oil in a large pan over medium-high heat. Season the chicken pieces with salt and pepper.
- Place the chicken in a single layer in the pan. Cook for 4-5 minutes until the chicken is browned and cooked through. You may need to work in batches. Remove the chicken from the pan and cover with foil to keep warm.
- Add 1 teaspoon of oil to the pan along with the onion and carrots. Cook for 4-5 minutes until the vegetables are softened.
- Add the garlic and cook for another 30 seconds. Remove the vegetables from the pan and cover with foil to keep warm.
- Pour the remaining teaspoon of oil into the pan, then add the eggs. Cook, stirring occasionally and breaking the eggs up with a spatula, until scrambled and cooked through. Season the eggs with salt and pepper.
- Add the rice, chicken, reserved cooked vegetables, and peas to the pan. Stir in the soy sauce and sesame oil. Mix gently until everything is combined and warmed through, about 3-4 minutes.
- Sprinkle green onions over the top of the rice mixture and serve.
How to Serve Chicken Fried Rice
Serve the Chicken Fried Rice hot. It can be enjoyed on its own or paired with a side of your favorite Asian-inspired dishes. This dish is often enjoyed with extra soy sauce on the side for those who love an extra burst of flavor.
How to Store Chicken Fried Rice
Store any leftover Chicken Fried Rice in an airtight container in the refrigerator. It will keep well for up to 3-4 days. When ready to eat, reheat it in a microwave or in a pan over low heat until warmed through.
Tips to Make Chicken Fried Rice
- Use day-old rice for the best texture. Fresh rice can be too sticky.
- Feel free to mix in other vegetables you have on hand, like bell peppers or broccoli.
- Adjust the amount of soy sauce and sesame oil to fit your taste preferences.
Variation
You can swap the chicken for shrimp, tofu, or beef if you prefer a different protein. Each variation can give a new twist to the classic Chicken Fried Rice.
FAQs
Can I use brown rice instead of white rice?
Yes! You can use cooked brown rice for a healthier option. Just make sure it’s fully cooked and cooled before using.
Can I make Chicken Fried Rice ahead of time?
Yes, you can make it ahead of time. Just store it in the fridge and reheat when you want to enjoy it.
Is it possible to freeze Chicken Fried Rice?
Yes! You can freeze the Chicken Fried Rice for up to 2-3 months. Just thaw in the refrigerator overnight before reheating.
Chicken Fried Rice
Ingredients
For cooking chicken
- 2 teaspoons vegetable oil For cooking chicken.
- 3/4 pound boneless skinless chicken breasts, cut into 1/2 inch pieces
- Salt and pepper to taste
For vegetables
- 1 teaspoon vegetable oil
- 1/2 cup onion, finely chopped
- 1/2 cup carrots, peeled, quartered and sliced
- 2 teaspoons minced garlic
- 1/4 cup green onions, sliced
For frying rice
- 2 teaspoons vegetable oil For scrambling eggs.
- 2 eggs lightly beaten
- 3 cups cooked white rice (long grain works best) Use day-old rice for the best texture.
- 3 tablespoons soy sauce Low sodium is fine.
- 1 tablespoon toasted sesame oil
- 1/2 cup frozen peas, thawed
Instructions
Preparation
- Heat 2 teaspoons of oil in a large pan over medium-high heat. Season the chicken pieces with salt and pepper.
- Place the chicken in a single layer in the pan. Cook for 4-5 minutes until browned and cooked through. Remove from the pan and cover with foil to keep warm.
- Add 1 teaspoon of oil to the pan along with the onion and carrots. Cook for 4-5 minutes until softened.
- Add the garlic and cook for another 30 seconds. Remove from the pan and cover with foil to keep warm.
Cooking
- Pour the remaining teaspoon of oil into the pan, then add the eggs. Scramble until cooked through.
- Add the rice, cooked chicken, reserved vegetables, and peas to the pan. Stir in soy sauce and sesame oil. Mix gently until combined and warmed through, about 3-4 minutes.
- Sprinkle green onions over the rice mixture and serve.