Best Chicken Fried Rice

Name: Best Chicken Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving
Ingredients: 2 tablespoon canola oil; 3 cloves garlic; 2 teaspoon ginger; ½ cup onion; ½ cup carrots; 2 chicken thighs; kosher salt and black pepper; 2 eggs; 4 cups white rice; 2 tablespoon soy sauce; 3 tablespoon oyster sauce; 1 teaspoon sugar; ¼ cup sweet peas; 3 scallions; 1 teaspoon sesame seed oil

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6
Calories
626 kcal
Course
Main Course
Cuisine
Chinese

Best Chicken Fried Rice

Kaitlin Leblanc

Report

Chicken Fried Rice is a classic dish that seems like it should be easy to prepare at home. Well, it is, if you follow this recipe. Get authentic fried rice taste and texture! In about 30 minutes from start to finish!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

2 tablespoon canola oil
3 cloves garlic
2 teaspoon ginger fresh, minced
½ cup onion chopped
½ cup carrots chopped
2 chicken thighs thinly cut into 1-inch pieces
kosher salt and black pepper
2 eggs beaten
4 cups white rice day old
2 tablespoon soy sauce
3 tablespoon oyster sauce
1 teaspoon sugar
¼ cup sweet peas frozen
3 scallions chopped, white and green parts
1 teaspoon sesame seed oil optional

Add to Shopping List

Instructions

Heat oil in a wok (or skillet) over high heat until just starting to smoke.
Add the garlic, ginger, onion, and carrots and stir-fry for 3 minutes.
Stir in the chicken and sprinkle with salt and pepper. Stir-fry until chicken is no longer pink, about 4 minutes.
Use a large flat spoon or spatula to push the vegetables and cooked chicken to one half of the wok or skillet. In the open area of the wok, add the eggs, and immediately add the rice. Use a spoon, or spatula, to work the rice into the eggs until fully coated and the rice is a golden yellow color.
Stir in the soy sauce, oyster sauce, and sugar into the rice/egg mixture, and stir until the rice is uniformly coated and the color has turned a golden brown.
Mix the vegetables and chicken into the rice mixture and stir until fully incorporated.
Stir in the peas, and most of the scallions (leave some for garnish), and the sesame oil, if using.
Transfer to a platter, or individual plates, garnish with scallions, and serve at once with additional soy sauce on the side.

Notes

We use our food processor to chop the carrots for ease. Or you can use a sharp knife, just be careful!
1 boneless, skinless chicken breast can be substituted for the chicken thighs if desired.
It's really important to use completely cooled rice for this dish. We love using Jasmine rice, but any kind of cooked rice will work. Another great option to buy cooked rice from your favorite Chinese takeout and set it aside. Remember, day-old is best! See the recipe below for making perfect Jasmine rice.
This technique produces fried rice that is light and fluffy, which we absolutely love. If you like your fried rice to be a little drier, then scramble the eggs first in the wok. Remove with a large spoon and set aside. Continue with the recipe as is (omitting the part about mixing the rice with the eggs in the wok). Stir in the scrambled eggs at the very end when you are mixing in the frozen pea, scallions, and sesame oil.
Sesame oil adds a distinct Asian taste. Try a little and see if you like it. Remember, a little goes a long way.
The fried rice will keep in an air-tight container in the fridge for up to 1 week and freezes beautifully for up to 2 months.
Recipe for Perfectly Cooked Jasmine Rice:
Place 2 cups of Jasmine rice in a large bowl and cover with tap water.
Swirl the rice around until the water turns murky. Use your hands to hold back the rice, and drain the water into the sink. Repeat this process two more times. Drain the rice through a sieve or colander.
Add the rice, 2⅔ cups water, and ½ teaspoon salt into a medium-sized saucepan and bring to a boil. Turn the heat to low, cover, and steam for 10 minutes.
Remove the lid and fluff the rice with a fork. Transfer to a bowl and let cool completely, preferably overnight.

Nutrition Information

Show Details

Calories 626kcal (31%) Carbohydrates 104g (35%) Protein 18g (36%) Fat 14g (22%) Saturated Fat 3g (15%) Cholesterol 91mg (30%) Sodium 646mg (27%) Potassium 328mg (9%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1950IU (39%) Vitamin C 3mg (3%) Calcium 62mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 626 kcal

% Daily Value*

Calories	626kcal	31%
Carbohydrates	104g	35%
Protein	18g	36%
Fat	14g	22%
Saturated Fat	3g	15%
Cholesterol	91mg	30%
Sodium	646mg	27%
Potassium	328mg	7%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	1950IU	39%
Vitamin C	3mg	3%
Calcium	62mg	6%
Iron	2mg	11%