Chicken Fried Rice Recipe: A Quick and Flavorful Meal
Hello, friends. Here’s Olivia Rose Carter. I’m excited to present chicken fried rice, one of my favourite simple and fast dishes. For as long as I can remember, this meal has been a mainstay in my household. It’s one of those go-to dishes that never lets you down. Chicken fried rice is a filling dish that’s full of flavour, protein, and veggies, whether you’re making it on a hectic weekday or searching for a tasty way to utilize leftover rice.
My Journey to Discovering Chicken Fried Rice
I can still clearly recall my first taste of fried rice. I was in college, on a fixed income, and in need of a substantial yet simple dinner. My roommate proposed one evening that we prepare fried rice using the leftover chicken and some odd veggies we had in the refrigerator. I had no clue what I was doing at the time, but the outcome was surprisingly excellent. I learned just how adaptable fried rice could be that evening. I’ve played around with many meats and vegetables throughout the years, and now I’m going to share with you my ultimate chicken fried rice recipe.
Why You’ll Love This Recipe
- Quick and Easy: This dish is perfect for hectic weeknights. The whole preparation process takes less than thirty minutes.
- Versatile: You can substitute shrimp, tofu, or beef for the chicken. Use whatever veggies you happen to have on hand.
- Family-Friendly: This tasty recipe will be enjoyed by both adults and children. It’s also a fantastic method to sneak in additional vegetables!
Make-Ahead Friendly: Fried rice is excellent for meal prep since it becomes better the following day.
Chicken Fried Rice Recipe: A Quick and Flavorful Meal
Course: Main CourseCuisine: Asian, ChineseDifficulty: Easy4
servings10
minutes20
minutes400-450
kcalYou’ll need a few essential ingredients for the basis of this recipe, which you already have in your kitchen. Remember that day-old rice is ideal for fried rice because it is drier and cooks more evenly without becoming mushy. What you’ll need is as follows:
Ingredients
2 cups cooked white rice (preferably day-old)
2 chicken breasts (cut into bite-sized pieces)
2 tbsp vegetable oil (for stir-frying)
1 small onion (diced)
2 cloves garlic (minced)
1 cup frozen peas and carrots (or any mixed vegetables you like)
2 eggs (beaten)
3 tbsp soy sauce (or tamari for a gluten-free option)
1 tbsp oyster sauce (optional for extra depth)
1 tsp sesame oil (for that classic fried rice aroma)
Salt and pepper to taste
Sliced green onions for garnish (optional)
Directions
- Prepare the Rice
Day-old rice works best for fried rice, as it’s drier and less likely to clump together in the pan. If you don’t have leftover rice, you can cook fresh rice and spread it out on a baking sheet to cool and dry for about 20 minutes before using. - Cook the Chicken
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Season the chicken with salt and pepper, then add it to the pan. Stir-fry for about 5-7 minutes, until the chicken is cooked through and golden brown. Once cooked, remove the chicken from the pan and set it aside. - Cook the Vegetables
In the same skillet, add the remaining tablespoon of oil. Toss in the diced onion and garlic, and stir-fry for 2-3 minutes until fragrant and translucent. Add the frozen peas and carrots (or any vegetables you’re using) and stir-fry for another 2 minutes until heated through. - Scramble the Eggs
Push the vegetables to one side of the skillet and pour the beaten eggs into the space. Stir the eggs around until they are scrambled and fully cooked. Once scrambled, mix the eggs with the vegetables. - Stir-Fry the Rice
Now, it’s time to add the rice. Add your cooled rice to the skillet, breaking up any clumps with a spoon or spatula. Stir-fry the rice for about 3 minutes, until it is heated through and starting to crisp up a bit. - Add the Chicken and Seasonings
Return the cooked chicken to the skillet and stir everything together. Add soy sauce, oyster sauce (if using), and sesame oil. Toss to combine, ensuring that all of the ingredients are evenly coated in the sauce. Taste and adjust the seasoning as needed with more soy sauce, salt, or pepper. - Serve and Garnish
Remove the skillet from the heat and garnish your chicken fried rice with sliced green onions. Serve it hot, and enjoy!
Recipe Video
U.S.-Friendly Ingredient Substitutions
- Chicken: To save time, you can use rotisserie chicken or swap it for shrimp, tofu, or even beef.
- Vegetables: While frozen peas and carrots are often accessible, you may substitute them with any fresh vegetable, such as broccoli, zucchini, or bell peppers.
- Soy Sauce: Tamari is an excellent gluten-free substitute for soy sauce, and it’s widely available in U.S. grocery stores.
- Oyster Sauce: Although optional, oyster sauce gives food a pleasant, complex taste. Use sauces made with mushrooms if you’d rather eat vegan food.
Problems I Faced and How I Solved Them
When I first began preparing chicken fried rice, there were some hiccups along the road, just like with any recipe. The following are some typical issues I’ve run upon, along with their fixes:
Problem #1: Sticky Rice
- Solution: Using rice that has been sitting for a day helps prevent sticky rice. If all you have to work with is freshly cooked rice, then place it on a baking sheet and let it cool for around twenty minutes before stir-frying. In addition to helping the rice dry out, this keeps it from clumping in the pan.
Problem #2: Chicken is Overcooked
- Solution: I always cook my chicken just until it’s brown and no longer pink in the middle to avoid dry, overdone chicken. Usually, stir-frying the chicken for five to seven minutes over medium-high heat works. To prevent the chicken from continuing to cook while I prepare the other ingredients, I remove the cooked chicken from the pan and set it aside.
Problem #3: Lack of Flavor
Solution: Feel free to add a lot of seasoning. Combining oyster sauce with soy sauce significantly improves the dish’s taste. Remember to add the sesame oil; it gives the dish a rich, traditional fried rice scent.
Nutritional Information:
Here’s a rough estimate of the nutrition for one serving (based on four servings):
- Calories: 400-450
- Protein: 25g
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 3g
Conclusion
Like it has been for me, I hope you find this recipe for chicken fried rice a go-to dish. It’s quite tasty, fast, and adaptable. This recipe is perfect if you’re seeking a quick and easy way to use up leftover rice or want to make a hearty dinner.
Thanks for cooking with me! Until next time,
Olivia Rose Carter
Frequently Asked Questions
Can I make this recipe with brown rice?
Indeed! In this dish, brown rice works just as well as white rice. It increases the chewiness and fibre content. Just make sure that the brown rice is thoroughly cooked and cooled before you stir-fry it.
Is this recipe gluten-free?
To make this recipe gluten-free, use tamari or another gluten-free soy sauce alternative. Also, check the labels on your oyster sauce to make sure it’s gluten-free, or skip it altogether.
How long does chicken fried rice last?
Leftover chicken fried rice can be stored in an airtight container in the fridge for up to 3 days. It reheats well in the microwave or on the stovetop.
Can I freeze chicken fried rice?
Yes! Chicken fried rice freezes beautifully. Store it in an airtight container for up to 3 months. To reheat, let it thaw in the fridge overnight, then warm it in a skillet or microwave.
