Chicken Fried Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
664 kcal
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Course
Main Course
Chicken Fried Rice
Description
This Chicken Fried Rice recipe uses cooked, cubed chicken breast combined with chilled white rice to prevent mushiness, creating distinct grains in the finished dish. Sautéed onions, frozen peas, and carrots add sweet and soft vegetable notes, while garlic infuses aromatic depth. Eggs, scrambled in the pan and mixed thoroughly, contribute a tender and slightly creamy texture. The use of sesame oil and neutral canola oil offers a mild nuttiness and ensures even cooking. Soy sauce adds saltiness and umami, harmonizing the components for a balanced flavor profile. This is a straightforward dish aligning protein, vegetables, and starch in a single pan for a well-rounded meal.
Chicken Fried Rice can be served as a main or side dish and works efficiently for using leftover rice and chicken. Green onions add a crisp contrast when sprinkled on top before serving. The meal is quick to prepare once ingredients are set and benefits from rice that has been cooled properly.
For best results, use day-old rice for better texture and avoid mushiness. The dish keeps well refrigerated for two to three days but may require a splash of additional soy sauce when reheated to refresh the flavor. Substitutions with different meats or vegetables are possible, though frozen vegetables speed up cooking.
Ingredients
- 2 Tablespoons sesame oil
- 2 Tablespoons canola oil or vegetable oil
- ½ cup onion diced
- 1 ½ teaspoons garlic minced
- 2 cup pea frozen
- 2 cup carrot frozen
- 3 egg whisked, large
- 4 cups cooked cold white rice
- 1 lb chicken about 2 cups, ½ inch cubes, cubed and cooked
- ¼ cup soy sauce
- 2 Tablespoons butter
- green onion optional for garnish, sliced
Instructions
- Heat sesame oil and canola oil in a large wok or frying pan over medium heat. Add onions, peas and carrots and saute until onions are becoming translucent. Add garlic to the frying pan and cook for about 1 minute or until fragrant.
- Add in rice and cooked chicken and stir to combine.
- Push the vegetable mixture to the side of the pan. Pour the eggs into the empty side of the pan and scramble the eggs with a spatula. When eggs are fully cooked combine with vegetables.
- Then add soy sauce and stir to mix. Season with salt and pepper and garnish with green onions if desired.
- Serve immediately.
Notes
- Use cold, leftover rice to keep the grains separate and avoid mushiness in fried rice.
- Various cooked meats can substitute chicken, such as beef or ground turkey.
- Frozen vegetables cook faster and work well, though fresh vegetables may require longer cooking.
- Chicken Fried Rice stores well in the refrigerator for up to three days; add extra soy sauce when reheating to restore flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 664 kcal
% Daily Value*
| Calories | 664kcal | 33% |
| Carbohydrates | 56g | 19% |
| Protein | 34g | 68% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 223mg | 74% |
| Sodium | 1039mg | 43% |
| Potassium | 517mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 7160IU | 143% |
| Vitamin C | 11mg | 12% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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