5 from 18 votes
Chicken Fried Rice
Chicken Fried Rice combines cooked chicken breast with vegetables like peas, carrots, and onion, stir-fried with cold white rice and flavored using teriyaki and soy sauces. Sesame or vegetable oil is used to cook the vegetables and eggs, resulting in a savory, lightly sweet fried rice with tender chicken and a balanced texture. Using cold rice helps keep the grains separate and prevents mushiness.
Servings:
6
Course:
Side Dish, Lunch, Others
Cuisine:
Chinese, American
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!
Cup of Yum
Notes
- Using cold rice, prepared at least a few hours before or the day prior and refrigerated, helps avoid mushy fried rice.