Description
Chicken Fried Rice Recipe: A delicious and easy-to-make dish with tender chicken, fluffy rice, crunchy vegetables, and savory soy sauce. Perfect for a quick and satisfying meal.
Ingredients
Scale
- 3 cups cooked long-grain rice (preferably day-old or chilled for 4+ hours)
- 1 pound (450g) boneless, skinless chicken thighs, cut into ½-inch pieces
- 3 tablespoons vegetable oil, divided
- 2 large eggs, lightly beaten
- 1 medium onion, finely diced (about 1 cup)
- 2 medium carrots, diced small (about ¾ cup)
- ½ cup frozen peas, thawed
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ¼ teaspoon white pepper
- 3 green onions, thinly sliced
- Salt to taste
Instructions
- Step 1: Prepare Your Ingredients Before heating your wok or pan, have all ingredients measured, chopped, and arranged within easy reach. This mise en place is crucial for stir-fry success since the cooking process moves quickly. If using day-old rice, break up any clumps with your fingers so the grains are separated. Season your diced chicken with a pinch of salt and white pepper.
- Step 2: Cook the Protein Heat 1 tablespoon of oil in a large wok or high-sided skillet over high heat until just smoking. Add the chicken pieces in a single layer, allowing them to sear undisturbed for 1 minute. Stir-fry for another 2-3 minutes until the chicken is just cooked through but still juicy. Transfer to a clean plate and set aside.
- Step 3: Prepare the Eggs Reduce heat to medium-high and add another tablespoon of oil to the same pan. Pour in the beaten eggs and let them set slightly for 10 seconds, then use your spatula to scramble them until just cooked but still soft, about 30-40 seconds. Remove eggs and set aside with the chicken.
- Step 4: Sauté the Aromatics and Vegetables Return the pan to high heat and add the remaining oil. Add onions and stir-fry for 1 minute until translucent. Add carrots and continue cooking for 2 minutes until they begin to soften. Toss in garlic and ginger, stirring continuously for 30 seconds until fragrant but not browned. Add peas and cook for another 30 seconds.
- Step 5: Combine Everything Together Add the cold rice to the vegetable mixture, breaking up any remaining clumps with your spatula. Stir-fry for 2-3 minutes, tossing frequently until the rice is heated through and begins to crisp slightly on the edges. Return the chicken and eggs to the pan and mix well.
- Step 6: Season and Finish Drizzle the soy sauce, oyster sauce, and sesame oil around the edges of the wok so they sizzle as they hit the hot surface. Toss everything together for 1-2 minutes, ensuring all grains of rice are evenly coated with the seasonings. Sprinkle with white pepper and fold in most of the sliced green onions, reserving some for garnish. Taste and adjust seasonings if needed.
- Step 7: Serve Transfer your Chicken Fried Rice to a serving platter or individual bowls. Garnish with the remaining green onions and serve immediately while hot. For an authentic experience, pair with additional soy sauce or chili oil on the side.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 calories per serving
- Sugar: 4 grams
- Sodium: 850 mg
- Fat: 16 grams
- Saturated Fat: 2.5 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 34 grams
- Fiber: 3 grams
- Protein: 24 grams
- Cholesterol: 110 mg