Better-Than-Takeout Chicken Fried Rice
User Reviews
4.6
Better-Than-Takeout Chicken Fried Rice
Description
This chicken fried rice recipe begins by cooking diced chicken in a mixture of sesame and canola oil until evenly browned, maintaining the flavorful juices in the pan. Peas, carrots, optional corn, and green onions are then stir-fried until softened but still retaining some texture. Minced garlic is added to infuse aromatics without overpowering the dish. The vegetables are pushed aside while lightly beaten eggs are scrambled in the same pan, allowing the eggs to be incorporated evenly into the rice.
The cooked rice, preferably long-grain or pre-cooked pouches for convenience, is combined with chicken and vegetables. Soy sauce is added to season and bind the ingredients, making the rice evenly sauced without sogginess. Optional salt and black pepper adjust final seasoning to taste. The result is a well-textured dish with juicy chicken pieces, tender vegetables, and fluffy, separate grains of rice.
This fried rice serves well as a main meal or alongside other dishes. It stores well in the refrigerator for up to five days or can be frozen for longer storage; gentle reheating preserves texture. The recipe’s flexible ingredients and method allow for substitutions like adding ginger or corn, accommodating different preferences.
Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons canola oil I've used olive oil too, or vegetable oil
- 1 pound chicken breast diced into 1/2-inch pieces, boneless skinless
- 1 ½ cups peas I don’t thaw and use straight from the freezer; optionally add 1/2 cup frozen corn as well, frozen peas and diced carrots blend
- 1 ½ cups carrot I don’t thaw and use straight from the freezer; optionally add 1/2 cup frozen corn as well, frozen peas and diced carrots blend
- 3 green onions trimmed and sliced into thin rounds
- 2 to 3 garlic finely minced, cloves
- 3 egg lightly beaten, large
- 4 cups rice I use white long-grain rice, brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice, cooked
- 3 to 4 tablespoons soy sauce low-sodium
- salt optional and to taste
- black pepper optional and to taste
Instructions
- To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
- Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
- Add the peas, carrots, optional corn, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
- Add the garlic and cook for 1 minute, stir intermittently. Tip - If you like the flavor of ginger, add 1/2 teaspoon ground ginger or freshly grated ginger along with the garlic.
- Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
- Add the chicken back in, add the rice, evenly drizzle with soy sauce, and stir to combine, making sure toss and flip the rice so it evenly absorbs the soy sauce. Cook for about 2 minutes, or until chicken and rice are through. Taste, check for seasoning balance, and if desired add the optional salt and pepper to taste, and serve. Flavoring Tips- If the rice is dry, add more soy sauce as desired or until the rice is nicely coated and flavored since rice varies in how dry it is. Cold rice will absorb more soy sauce than freshly made rice. If you want it to have a slight spiciness, add a pinch of red pepper flakes.
Notes
- Store leftover fried rice airtight in the refrigerator for up to 5 days or freeze for up to 4 months for meal prep.
- Reheat fried rice gently to retain moisture and prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 355kcal | 18% |
| Carbohydrates | 34g | 11% |
| Protein | 22g | 44% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 130mg | 43% |
| Sodium | 458mg | 19% |
| Potassium | 431mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 0.3g | 1% |
| Vitamin A | 3525IU | 71% |
| Vitamin C | 6mg | 7% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
