Chicken Fried Rice
User Reviews
4.9
Chicken Fried Rice
Description
This Chicken Fried Rice begins by cooking diced chicken breast in a blend of toasted sesame and canola oils, seasoned simply with salt and pepper. Vegetables including frozen peas, carrots, and chopped green onions are quickly sautéed to retain texture, followed by garlic to add aroma. Eggs are scrambled separately in the pan's center and mixed through the vegetable and chicken mixture. Cooked cold rice is then incorporated, absorbing the combined flavors along with soy sauce, which seasons the dish with savory depth. The final result is a well-balanced stir-fried rice that is colorful and satisfying, with a blend of tender chicken, crisp vegetables, and fluffy eggs. Adding sriracha at the table allows customization for spice level. This version uses brown rice for nuttier flavor but can also be made with white rice.
Ingredients
- 3 cups brown rice preferably left over rice. White is fine too, cooked, long-grain
- 3/4 lb chicken breast diced into 3/4-inch pieces, boneless skinless
- 1 Tbsp sesame oil divided, toasted
- 1 Tbsp canola oil , divided
- 1 1/3 cups frozen peas blend
- 1 1/3 cups carrot blend
- 3 green onion chopped
- 2 cloves garlic , minced
- 2 egg large
- 3 Tbsp soy sauce low-sodium
- salt freshly ground
- black pepper freshly ground
- sriracha , for serving (optional)
Instructions
- In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 - 6 minutes. Transfer chicken to a plate and set aside.
- Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble.
- Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste if desired.
- Recipe Source: adapted with slight changes from Rachel Schultz
User Reviews
Overall Rating
4.9
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