Description

This Chicken Fried Rice recipe is a quick, flavorful, and satisfying one-pan meal combining tender chicken, colorful vegetables, and fragrant day-old rice cooked together with savory soy sauce and aromatic garlic, ginger, and sesame oil. Ready in under 30 minutes, it’s perfect for busy weeknights or last-minute meals, with versatile ingredients and customizable options to suit various tastes and dietary preferences.

Ingredients

Scale

Rice and Protein

2 cups cooked day-old or chilled rice
1 pound chicken breast or thigh, cut into bite-sized pieces
2 large eggs, lightly beaten

Vegetables and Aromatics

1/2 cup peas
1/2 cup diced carrots
3 green onions, sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, minced

Oils and Sauces

2 tablespoons vegetable oil (for stir-frying)
2 tablespoons soy sauce (or tamari/coconut aminos for gluten-free)
1 teaspoon sesame oil (for finishing)

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Instructions

Prepare Your Ingredients: Chop the chicken into bite-sized pieces, dice the vegetables, mince the garlic and ginger, and lightly beat the eggs. Ensure the cooked rice is cold and separated, not clumped.
Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until cooked through and slightly browned, about 4-5 minutes. Remove from the pan and set aside.
Scramble the Eggs: In the same pan, add more oil if needed, then pour in the beaten eggs. Lightly scramble until nearly cooked but still soft, then transfer to the plate with the chicken.
Sauté Aromatics and Vegetables: Add the minced garlic and ginger to the pan and stir-fry for about 30 seconds until fragrant. Add the peas, diced carrots, and green onions, cooking for 2-3 minutes until tender-crisp and vibrant.
Add Rice and Sauce: Return the chicken and eggs to the pan, add the cold rice, then pour soy sauce generously over everything. Toss well to combine and heat through evenly.
Finish with Sesame Oil and Serve: Turn off the heat and drizzle sesame oil over the fried rice for a final aromatic touch. Toss quickly and serve piping hot.

Notes

Use chilled, day-old rice to prevent mushiness and achieve perfect fried rice texture.
Cook on high heat for quick searing and maintaining crisp vegetables.
Prep all ingredients before cooking, as stir-frying happens quickly to avoid burning.
Do not overcrowd the pan; cook in batches if necessary to keep rice from steaming and losing crispness.
Adjust soy sauce and seasonings to balance flavor and avoid excessive saltiness.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 700mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 25g
Cholesterol: 100mg