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Chicken Fried Rice

Chicken Fried Rice
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A quick and flavorful Chicken Fried Rice recipe featuring tender chicken, fresh vegetables, and fragrant rice stir-fried with savory soy sauce and aromatics. Ready in under 30 minutes, this one-pan meal is perfect for busy weeknights and easily customizable to suit your taste and dietary preferences.

Ingredients

Scale

Proteins

  • 1 lb chicken breast or thighs, diced into bite-sized pieces
  • 2 large eggs, lightly whisked

Rice and Vegetables

  • 4 cups cooked rice, preferably leftover and chilled
  • 1/2 cup green peas (fresh or frozen)
  • 1/2 cup carrots, finely chopped
  • 3 scallions, chopped

Aromatics and Oils

  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 2 tablespoons vegetable oil (for sautéing)
  • 1 teaspoon sesame oil (for finishing)

Sauces and Seasonings

  • 3 tablespoons soy sauce

Instructions

  1. Prep Ingredients: Dice the chicken into bite-sized pieces. Finely chop garlic, ginger, carrots, and scallions. Whisk the eggs lightly and have your cooked rice ready—preferably cold or day-old for the best texture.
  2. Cook the Chicken: Heat vegetable oil in a large pan or wok over medium-high heat and sauté the chicken until cooked through and slightly golden. Remove from the pan and set aside.
  3. Scramble the Eggs: In the same pan, add a little more oil if needed and pour in the whisked eggs. Gently scramble them until just set, then remove and set aside with the chicken.
  4. Stir-Fry Aromatics and Veggies: Add garlic, ginger, and carrots to the hot pan and sauté until fragrant and tender. Then mix in the peas and scallions, cooking for another minute or two.
  5. Combine Rice and Sauce: Add the cold rice to the pan with veggies. Pour soy sauce evenly over and stir well to coat all grains and vegetables in the savory blend.
  6. Finish and Serve: Return the cooked chicken and scrambled eggs to the pan. Drizzle with a bit of sesame oil, toss everything together, and cook for another minute until heated through. Serve immediately.

Notes

  • Use day-old rice: Freshly cooked rice can be too moist and sticky, but chilled rice separates better for stir-frying.
  • High heat cooking: Ensure your pan is hot to get that slightly crispy texture on the rice.
  • Don’t overcrowd the pan: Cook in batches if needed to avoid steaming and keep ingredients frying properly.
  • Prep everything first: Since stir-frying happens quickly, have all your ingredients ready to go before you start.
  • Customize sauces: Feel free to add oyster sauce or fish sauce for extra depth if you like.

Nutrition

Keywords: chicken fried rice, quick dinner, stir-fry, easy meal, weeknight dinner, savory rice, one-pan meal

Find it online: https://marybaking.com/chicken-fried-rice/