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If you’re craving a dish that’s bursting with comforting flavors, satisfying textures, and comes together quickly, this Chicken Fried Rice Recipe is an absolute game-changer. Whether you’re whipping up a weeknight dinner or feeding a hungry crowd, this recipe balances tender chicken, fluffy rice, and vibrant veggies, all enlivened by the perfect splash of soy and sesame oil. It’s one of those dishes that feels like a warm hug from the inside, and once you try it, it’s destined to become a staple in your kitchen.
Ingredients You’ll Need
Gathering a few straightforward, everyday ingredients is all it takes to bring this Chicken Fried Rice Recipe to life. Each component plays a crucial role — from the chicken lending protein and heartiness, to the peas and carrots adding color and subtle sweetness, and that final drizzle of sesame oil amplifies the aroma and depth.
- Vegetable oil (3 tablespoons, divided): Essential for stir-frying and giving everything a lovely texture without sticking.
- Large eggs (2, lightly beaten): Adds a silky, rich element to the final dish that ties the rice together.
- Boneless, skinless chicken breasts (1 pound, cut into small pieces): Provides tender chunks of protein that absorb the savory flavors beautifully.
- Diced onion (1 cup): Brings sweetness and depth when sautéed just right, building the base flavor.
- Minced garlic (1 tablespoon or about 3 cloves): Adds a punch of aromatic sharpness that enhances every bite.
- Kosher salt (½ teaspoon): Balances and heightens the natural flavors in the dish.
- Cooked white rice (3 cups, refrigerated): Using cold rice helps keep the grains separate and gives the dish that perfect fried rice texture.
- Frozen peas and carrots (½ cup): Sprinkle in a little sweetness and a pop of vibrant color to brighten the dish.
- Low-sodium soy sauce (1½ tablespoons): Brings umami richness without overpowering the other ingredients.
- Green onions (3, thinly sliced): Fresh, mild, and slightly pungent, green onions finish the dish with a refreshing bite.
- Toasted sesame oil (1 teaspoon): A fragrant drizzle that rounds out the flavors and adds a nutty warmth.
How to Make Chicken Fried Rice Recipe
Step 1: Scramble the Eggs
Start by heating half a tablespoon of vegetable oil in your wok or large nonstick pan over medium-high heat. Pour in the lightly beaten eggs and gently scramble them until they’re just softly set—this only takes about one to two minutes. The goal is to keep them tender and not overcooked. Once ready, transfer the eggs to a bowl and set aside to keep warm.
Step 2: Cook the Chicken
Next, add one tablespoon of vegetable oil to the wok. Toss in the small pieces of chicken breast and sauté them until they turn a lovely golden brown and are cooked through, which should take about seven minutes. Stir frequently so every bite comes out juicy and flavorful.
Step 3: Sauté Onion and Garlic
Now, it’s time to bring in the aromatic vegetables. Heat another half tablespoon of oil in the wok and add the diced onion, minced garlic, and kosher salt. Cook this mixture, stirring occasionally, until the onion becomes tender and translucent—about four to five minutes. This step is where the dish begins to build its scrumptious aroma and depth.
Step 4: Stir-Fry the Rice and Veggies
Push the onion and garlic mixture to the edges of your wok. Drizzle in the remaining tablespoon of vegetable oil and let it heat for a few seconds. Add the cold cooked rice, the frozen peas and carrots, and pour in the low-sodium soy sauce. Mix everything together thoroughly, stir-frying until the rice is piping hot—about three to four minutes. This is where the ingredients really come together, absorbing all the savory notes and becoming perfectly coated.
Step 5: Finish and Serve
Remove the wok from heat and fold in the scrambled eggs, thinly sliced green onions, and the toasted sesame oil. Give everything one final gentle stir to combine all the flavors harmoniously. Serve immediately and savor each flavorful, comforting mouthful. Your taste buds will thank you!
How to Serve Chicken Fried Rice Recipe
Garnishes
A sprinkle of freshly chopped green onions or a few toasted sesame seeds works wonders on top, adding a fresh crunch or a nutty pop, elevating your Chicken Fried Rice Recipe to something really special. For a touch of heat, a drizzle of chili oil or some crushed red pepper flakes can give it an exciting kick.
Side Dishes
This dish pairs beautifully with light sides like a crisp cucumber salad or steamed bok choy. Some simple stir-fried greens or a classic egg drop soup also make lovely companions, rounding out the meal without overshadowing the star of the show.
Creative Ways to Present
For a fun twist, serve your fried rice in edible lettuce cups for a fresh, hand-held experience. Or, mold the rice using a small bowl or cup for a neat presentation on each plate, garnished with sliced green onions or a wedge of lime for a tangy contrast.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chicken Fried Rice Recipe in an airtight container in the refrigerator for up to three days. The flavors develop even more after resting, making it a terrific next-day meal.
Freezing
To freeze, portion your fried rice into freezer-safe containers or bags. It keeps well for up to two months. Just thaw in the fridge overnight before reheating to maintain the best texture and flavor.
Reheating
Reheat leftover fried rice in a skillet over medium heat with a small splash of oil, stirring frequently until warmed through. Alternatively, use a microwave, adding a damp paper towel over the top to prevent drying out. Freshen it up with a little extra soy sauce or a drizzle of sesame oil before serving.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice works well and adds a nuttier flavor and extra fiber, though it may require slightly longer cooking times since it tends to be firmer than white rice.
Can I substitute chicken with another protein?
Yes, feel free to swap chicken for shrimp, tofu, or even diced pork. Just adjust cooking times to ensure the protein is cooked properly without losing tenderness.
Is it necessary to use refrigerated rice?
Using cold, leftover rice is best because it prevents clumping and helps achieve that perfect separate grain texture. Freshly cooked, hot rice can be too sticky for frying.
Can I add other vegetables?
Definitely! Feel free to toss in chopped bell peppers, corn, bean sprouts, or mushrooms to increase color, texture, and nutrition.
What’s the best oil to use for frying?
Vegetable oil is ideal due to its high smoke point and neutral flavor, but peanut or canola oil would also work well if you prefer.
Final Thoughts
This Chicken Fried Rice Recipe is more than just a meal; it’s a quick, satisfying way to bring classic flavors and heartwarming comfort to your table any day of the week. Don’t hesitate to customize it to your taste or pantry – once you make it your own, it’s bound to become a beloved favorite. Trust me, every spoonful is worth it!
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Chicken Fried Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Description
A classic, flavorful Chicken Fried Rice recipe that’s quick and easy to prepare. This dish features tender chicken pieces, scrambled eggs, vegetables, and perfectly seasoned rice, all stir-fried to perfection for a satisfying meal that serves four.
Ingredients
Protein & Eggs
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 2 large eggs, lightly beaten
Vegetables
- 1 cup diced onion
- 1 tablespoon minced garlic (about 3 cloves)
- ½ cup frozen peas and carrots
- 3 green onions, thinly sliced
Oils & Sauces
- 3 tablespoons vegetable oil, divided
- 1½ tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
Seasoning
- ½ teaspoon kosher salt
Staples
- 3 cups cooked white rice, refrigerated
Instructions
- Scramble the Eggs: Heat ½ tablespoon of vegetable oil in a wok or large nonstick frying pan over medium-high heat. Add the beaten eggs and gently scramble with a rubber spatula until just softly set, about 1–2 minutes. Transfer to a bowl and set aside to keep warm.
- Cook the Chicken: Add 1 tablespoon of vegetable oil to the wok. Add the small pieces of chicken breast and sauté, stirring occasionally, until they are lightly browned and fully cooked through, about 7 minutes.
- Sauté the Aromatics: Heat another ½ tablespoon of vegetable oil in the wok. Add the diced onion, minced garlic, and kosher salt. Cook, stirring occasionally, until the onion is translucent and tender, about 4–5 minutes.
- Fry the Rice and Vegetables: Push the onion mixture to the sides of the wok. Add the remaining 1 tablespoon of vegetable oil and let it heat for a few seconds. Add the refrigerated cooked rice, frozen peas and carrots, and low-sodium soy sauce. Stir-fry everything together until the rice is heated through and well combined, about 3–4 minutes.
- Combine and Serve: Remove the wok from the heat. Stir in the scrambled eggs, sliced green onions, and toasted sesame oil. Mix gently to combine all ingredients evenly. Serve the chicken fried rice immediately while hot and enjoy!
Notes
- Using day-old refrigerated rice helps prevent clumping and makes for better fried rice texture.
- Feel free to swap frozen peas and carrots with fresh vegetables if preferred.
- Low-sodium soy sauce keeps the salt content balanced; adjust to taste.
- To make this dish gluten free, use gluten-free soy sauce.
