Easy And Delicious Chicken Fried Rice
This Chicken Fried Rice is the ultimate take-out-at-home experience. You’ve often shared how much you adore my take-out fake-out dishes, and this one really hits the mark. It’s incredibly easy to whip up, and believe me, it’s even tastier than any take-out version. The best part? You get to tailor it with your favorite ingredients, making it a truly personal treat.
Chicken Breasts: I used boneless skinless chicken breasts here but chicken thighs work just as well. You can also substitute with any other protein such as pork, bacon, shrimp, tofu, etc. Salt and Pepper: You can adjust these to taste. Be mindful of the salt you add because the soy sauces add plenty of sodium. Vegetable Oil: Sesame oil or any neutral oil like canola or sunflower oil are good alternatives. Onion: Adds sweetness and depth to the flavor. You can also use shallots or green onions as substitutes. Garlic: Use as much or as little as you like or if you don’t have any you can either omit it or use a bit of garlic powder. Frozen Peas and Carrots Mix: My veggies of choice here. You can swap with other frozen or fresh veggies like corn, bell peppers, or broccoli. Eggs: It’s not fried rice without the eggs. For a vegan option, you can use scrambled tofu. Cooked Rice: The secret here is to use day-old rice, but freshly cooked rice that’s been cooled will also work. Brown rice or quinoa are also great alternatives. Soy Sauce: Always try and use low sodium if possible. For a gluten-free version, tamari or coconut aminos are good substitutes. Dark Soy Sauce: I really just like to add this to give my fried rice that darker color. If you don’t have any just use more regular soy sauce with a bit of sugar for sweetness. Sesame Oil: Adds a nutty flavor. Green Onions: Used for garnish. You can also use chopped chives or cilantro.
Making this Chicken Fried Rice is as easy as it gets, perfect for a quick yet flavorful meal. We’re combining simple ingredients to recreate that classic take-out taste right in your own kitchen. First up, let’s heat a tablespoon of vegetable oil in a large skillet or wok. Season those chicken pieces with a bit of salt and pepper, then toss them into the skillet. Cook them until they’re nicely browned and set them aside on a plate. Now, in the same skillet, add another tablespoon of oil. Throw in the chopped onion and give it a good stir until it’s translucent. Next, let’s add the minced garlic and cook it for about a minute – you’ll love the aroma! Add the frozen peas and carrots into the skillet. Cook them until they’re heated through, which shouldn’t take too long, about a minute. Here’s a little trick – push the veggies to one side of the skillet. Add the last tablespoon of oil and crack those eggs right into the skillet. Scramble them gently, then mix them up with the veggies. Now, add the cooked rice to the skillet and mix it with the egg and veggies. Time to fry everything up for a few minutes. Then, let’s get the chicken back in there. Pour in the soy sauce, dark soy sauce, and a drizzle of sesame oil. Give everything a good stir to coat it evenly. Feel free to adjust the salt, pepper, and soy sauce to your taste. Just a couple more minutes of cooking while stirring occasionally, and we’re done! Garnish the dish with sliced green onions and voila, you’re done!
Storage
Leftover Chicken Fried Rice can be stored in the fridge for up to 3 days. Make sure it’s in an airtight container. Reheat it in a skillet or microwave until it’s hot all the way through before serving.
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title: “Chicken Fried Rice” ShowToc: true date: “2024-10-04” author: “Elizabeth Carlton”
Be sure to try my Egg Roll in a Bowl and Beef Lo Mein recipes next!
Chicken Fried Rice
It’s safe to say, this recipe definitely holds a top spot on my favorites list. This truly is restaurant-quality fried rice, (only better)! The sauce is so flavorful and the classic combination of chicken, fluffy scrambled eggs, and vegetables is hard to beat. It’s also a healthy, balanced meal in a single skillet! It’s hard to beat that. This sauce includes a little bit of chicken broth in addition to soy sauce for the perfect balance of savory flavor. A little honey adds a subtle, sweet offset to the savory but you wouldn’t even know it’s in there. A touch of hot sauce acts as a flavor enhancer that doesn’t make it spicy, and a touch of sesame oil gives this a little Asian flair. Bonus: You can use whatever variety of rice you have on hand to make this, (even cauliflower rice)! Read on for all of my pro tips in order to nail this recipe!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cut the chicken into 1/2-inch cubes and toss with 2 tablespoons of sauce mixture. Set aside. Scramble the eggs until fluffy and set aside.
Sear the chicken for 3-4 minutes per side, until cooked through. Set aside and deglaze the skillet with white wine (or chicken broth), and cook until reduced by half. Add the onions and garlic, followed by the peas and carrots.
Add the cooked/cooled rice along with the sauce and toss to combine. Add the chicken, scrambled eggs, and green onions and toss to heat through. Serve!
Tips For The Rice
Dry Rice is Key: Cold leftover rice works best for fried rice. If cooking it fresh, you’d ideally lay it on a tray for a few hours (over overnight) before frying. Dry rice absorbs the sauce while remaining crisp. If using leftover rice, you’ll need 3 cups for this recipe. Rinsing Rice: There is debate as to if rinsing rice is necessary to remove excess starch, I am in the “no” camp and prefer the consistency when I don’t rinse it. 🙂 Feel free to rinse if preferred! I like to use long grain white rice for this. The consistency is much better than Instant Rice. (But instant can be used if needed!) Other Varieties of Rice: If preparing with a different kind of rice, (brown rice for example), refer to package for the amount of liquid (chicken broth), and simmering time that will be required to cook it. Cauliflower Rice: 3 cups of uncooked cauliflower rice can be added at the end, instead of cooked rice. Cook it for 5 minutes in the sauce, then add the chicken/eggs/green onions, and cook for up to 3 more minutes. You may want to partially cover the skillet to allow it to steam slightly.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze and reheat very well, making this a convenient snack, lunch, or dinner!
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this My Favorite Chef Knife Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.) Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
