Chicken Fried Rice
User Reviews
5
Chicken Fried Rice
Description
This Chicken Fried Rice recipe prepares chicken by cooking it in teriyaki sauce either in a slow cooker or by baking, then slicing the meat small. The vegetables—peas, carrots, and yellow onion—are stir-fried in sesame or vegetable oil until tender. Minced garlic is added for aroma and depth. Eggs are cooked directly in the pan alongside the vegetables to create scrambled chunks throughout the dish.
Cold white rice is added along with soy sauce and combined fully with the other ingredients before returning the cooked chicken to the skillet to warm through. The technique of cooking eggs separately and using cold rice ensures the fried rice achieves a good mix of tender proteins and vegetables with distinct grains instead of clumps. The savory sweetness of the teriyaki sauce infused in the chicken complements the soy-based seasoning.
Cold rice is preferred for texture, so cooking the rice ahead and refrigerating improves the final dish quality. This recipe serves as a filling and convenient way to use cooked chicken with a classic fried rice presentation.
Ingredients
- 3 small chicken breast about 1 pound, boneless, skinless
- 1 bottle (18 ounces) teriyaki sauce
- 3 Tablespoons sesame oil (or vegetable oil)
- 1 cup pea thawed, frozen
- 1 cup carrot thawed, frozen
- 1 small yellow onion chopped
- 2 teaspoons garlic minced
- 2 large egg slightly beaten
- 3 cups white rice cold rice is best. See notes below, cooked
- 4 Tablespoons soy sauce low sodium
Instructions
- Cook chicken covered in teriyaki sauce in a crock-pot on high heat for 3 hours. OR bake in oven at 375 F° for 35 minutes. Once cooked, slice into small pieces. Set aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
- Lower the heat to medium-low and push the mixture off to one side. Pour eggs on the other side of skillet. Stir fry until scrambled.
- Now add the rice and soy sauce and blend all together well. Stir in cooked chicken and cook until mixture is heated through. Serve and enjoy!
Notes
- Using cold rice, prepared at least a few hours before or the day prior and refrigerated, helps avoid mushy fried rice.
User Reviews
Overall Rating
5
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