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
Scale
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.
