Chicken Fried Rice is a quick, flavorful dish that brings together tender chicken, fluffy rice, and crisp vegetables in a savory soy-based sauce. It’s a versatile recipe that’s perfect for weeknight dinners or meal prep.
This dish is a wonderful way to use leftover rice and get a complete, balanced meal in one pan. With its vibrant colors and enticing aroma, Chicken Fried Rice is sure to become a family favorite.
Why You’ll Love This Recipe:
• Quick and Easy: Ready in under 30 minutes with minimal prep.
• Customizable: Adjust vegetables, protein, and seasonings to suit your preferences.
• Great for Leftovers: Use up cooked rice and veggies for a waste-free meal.
Ingredients:
• 1 1/4 lbs. boneless, skinless chicken breast or thighs, cut into bite-size pieces
• 2-3 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 large carrots, peeled and finely chopped
• 3/4 cup frozen peas
• 2 cloves garlic, minced
• 3 large eggs
• 2 tablespoons butter
• 4 cups long-grain white rice, cooked and chilled
• 3-5 tablespoons low-sodium soy sauce (adjust to taste)
• 1/2 teaspoon sesame oil
• 2 green onions, chopped
• Salt and pepper, to taste
Instructions:
Cooking the Chicken
1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until browned, about 2 minutes per side. Add more oil if needed. Remove the chicken and set aside, keeping it covered to stay warm.
Cooking the Vegetables
2. In the same skillet, heat 1 tablespoon of oil. Add the onion, carrots, and peas. Cook until the vegetables are crisp-tender, stirring occasionally. Reduce the heat to low, add garlic, and cook for 1 minute, stirring constantly. Transfer the vegetables to the plate with the chicken.
Scrambling the Eggs
3. Whisk the eggs. Add 1/2 tablespoon of butter to the skillet over low heat, then pour in the eggs. Cook until just set, stirring gently. Transfer the eggs to the plate with the chicken and vegetables.
Frying the Rice
4. Melt the remaining butter in the skillet over medium heat. Add the chilled rice and drizzle with soy sauce. Increase the heat to medium-high and fry the rice until lightly browned, stirring occasionally to allow it to crisp. Work in batches if needed.
Combining the Ingredients
5. Drizzle sesame oil over the rice and sprinkle with chopped green onions. Stir to combine. Add the chicken, vegetables, and eggs back to the skillet and stir until heated through. Season with salt and pepper if desired.
Tips:
• Use Cold Rice: Chilled, day-old rice works best to prevent clumping.
• Soy Sauce: Adjust the quantity based on your salt preference. Start with 3 tablespoons and add more if needed.
• Batch Cooking: Avoid overcrowding the pan to ensure proper browning.
Storage Options:
• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe bags and freeze for up to 2 months. Reheat in a skillet or microwave.
Enjoy this delicious Chicken Fried Rice as a standalone meal or pair it with a side of steamed vegetables or spring rolls!
