Chicken Fried Rice

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Chicken Fried Rice

Recipe

Hey everyone, let’s cook some amazing Chicken Fried Rice!

This recipe isn’t just about fluffy rice and tender chicken, it’s about creating a flavor explosion that will rival your favorite takeout place. Plus, it’s a fantastic way to use up leftover rice!

I came up with this recipe after craving the incredible fried rice from our go-to Chinese restaurant. I knew I could replicate those delicious flavors at home, and let me tell you, this recipe does not disappoint! The best part? It’s so easy to make.

Here’s what you’ll need:

  • Flavor Builders: Vegetable oil, soy sauce (both light and dark for added complexity), and sesame oil.
  • Protein Powerhouse: Chicken, cut into bite-sized pieces.
  • Veggie Medley: Frozen peas and carrots (thawed overnight), chopped white onion, and feel free to add your favorites like broccoli, cauliflower, or snap peas!
  • The Perfect Rice: Cold, cooked long-grain rice is key. Leftover rice works perfectly here!
  • Egg Magic: Lightly beaten eggs for added protein and texture.
  • Finishing Touches: Chopped green onions for a pop of color and freshness.

Now, let’s get cooking!

Cooking like a Chef:

  1. High Heat is Key: Heat your wok or skillet over high heat. Add some vegetable oil and soy sauce, then toss in the chicken. Cook until golden brown and cooked through. Remove the chicken and set it aside.
  2. Veggie Time: Add a drizzle of sesame oil and toss in the onions, peas, and carrots. Cook until tender-crisp.
  3. Eggcellent Addition: Push the veggies to the side and scramble the eggs in the empty space. Once cooked, mix the eggs with the veggies.
  4. Rice is Nice: Add the cold rice and cooked chicken back to the pan. Pour in some more soy sauce and stir-fry everything together until heated through.
  5. Green Glory: Sprinkle with chopped green onions for a beautiful presentation and fresh flavor.

Top Tips for Restaurant-worthy Fried Rice:

  • Cold Rice is King: Cold, cooked rice is essential for perfect texture. Warm rice tends to get mushy. If you’re short on time, spread warm rice on a baking sheet and pop it in the fridge for 30-45 minutes, or the freezer for 10-15 minutes.
  • Spice it Up: Adjust the amount of soy sauce to your taste preference. Start with a little and add more for a stronger flavor.
  • Protein Power: Feel free to swap the chicken for ham, shrimp, tofu, or even go meatless with just veggies!
  • Oil Options: For a richer flavor, substitute some of the vegetable oil with butter.
  • Veggie Extravaganza: Get creative with your veggies! This recipe is a great base for all your favorites.

There you have it! This Chicken Fried Rice recipe is guaranteed to be a crowd-pleaser. It’s easy to make, customizable, and delivers restaurant-quality flavors right at home. So grab your wok, gather your ingredients, and get ready to cook up something amazing!

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Chicken Fried Rice

Chicken Fried Rice


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  • Author: Mekar Official
  • Total Time: 40 minutes

Description

This recipe isn’t just about fluffy rice and tender chicken, it’s about creating a flavor explosion that will rival your favorite takeout place. Plus, it’s a fantastic way to use up leftover rice!


Ingredients

Scale
  • 1 tbsp Vegetable Oil
  • 1 tbsp Soy Sauce
  • 1 lb Chicken (cut into bite-sized pieces)
  • 3 cups Cooked Rice
  • 2 tbsp Sesame Oil
  • 1 Small Onion (chopped)
  • 1 cup Frozen Peas & Carrots (thawed)
  • 23 tbsp Soy Sauce (to taste)
  • 2 Large Eggs (beaten)
  • 2 tbsp Green Onions (chopped, optional)

Instructions

  1. Cook the Chicken: Heat oil and 1 tbsp soy sauce in a large skillet. Add chicken and cook until browned and cooked through. Set aside.
  2. Sauté the Veggies: Add sesame oil to the pan. Fry onion and peas & carrots until tender. Push them to the side.
  3. Scramble the Eggs: Pour eggs on the empty side of the pan and scramble. Mix with the veggies once cooked.
  4. Combine Everything: Add rice, chicken, and remaining soy sauce. Stir-fry until heated through.
  5. Serve: Top with green onions (optional) and enjoy!
  • Prep Time: 20
  • Cook Time: 20
  • Category: Dinner
  • Cuisine: Asian

Nutrition

  • Serving Size: 8
  • Calories: 200kcal
  • Sugar: 1 g
  • Sodium: 301mg
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 9 g
  • Cholesterol: 61 mg

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