Chicken Fried Rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
6 people
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Calories
308 kcal
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Course
Main Course
Chicken Fried Rice
Description
Chicken Fried Rice relies on steamed long grain rice cooked in chicken broth, which is cooled thoroughly to achieve the ideal texture for frying. The chicken is marinated briefly in a sauce made of soy sauce, broth, honey, hot sauce, sesame oil, and ginger, imparting a mild sweet and savory flavor. Garlic and diced onion build aromatic depth in the stir fry, while frozen peas and carrots add color and subtle sweetness. Eggs scrambled in butter add richness and texture contrast.
The cooking method involves quick searing of marinated chicken, deglazing the pan with white wine, and tossing in cold rice and vegetables to fry until hot and slightly crisp. Green onions are added last for freshness. This technique ensures the rice separates rather than clumps.
This dish works well as a standalone meal or paired with simple sides like steamed greens or a light Asian-style soup. Leftovers store in the fridge for a few days and reheat well in a skillet for maintaining texture.
For best results, using cold or day-old rice helps keep the grains distinct during frying. Adjust soy and hot sauce amounts to taste. Substitutions can be made for chicken thighs or leftover rotisserie chicken, and dry white wines like Chardonnay or Sauvignon Blanc suit the deglazing step. The recipe provides flexibility with rice type or even cauliflower rice in a lower-carb version.
Ingredients
Rice
- 1 cup long grain white rice See notes, uncooked
- 2 cups chicken broth
Sauce
- ¼ cup soy sauce
- ¼ cup chicken broth
- 1 tablespoon honey can sub brown sugar
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil optional
- 1/8 teaspoon ground ginger
Stir Fry
- 1-2 tablespoons peanut oil can sub olive or canola
- ¾ lb. chicken breast 1 medium breast, boneless, skinless
- salt
- black pepper
- 1 tablespoon butter
- 2 egg whisked very well
- ½ cup white wine see notes, dry
- 3 cloves garlic minced
- 1 yellow onion finely diced, small
- ¾ cup peas frozen
- ¾ cup carrot frozen
- 3-4 green onions diced
Instructions
- Note 1: A 3-quart saucepan or Dutch oven with a tight-fitting lid is highly recommended for steaming the rice. Note 2: A wide skillet with a lot of surface area is recommended for frying the rice.
Prepare the Sauce/Marinate the Chicken
- Combine the sauce ingredients.
- Dice the chicken into 1/2 -inch pieces. Place it in a bowl and add 2 tablespoons of the sauce mixture to it. Toss to coat and set aside.
Cook the Rice
- Add 2 cups chicken broth to a saucepan and bring it to a boil. Add the rice and submerge it into liquid. Bring back to a boil and cover the pot. Reduce heat to a gentle simmer (I put my heat on medium-low), and let it steam for 15 minutes. After 15 minutes, lift the lid. If the liquid is gone, the rice is likely done. If not, give it 5 more minutes.
- Spread the cooked rice out on a tray and transfer to the fridge to allow it to cool completely, this ensures it’s nice and crispy when fried.
Scramble the eggs
- Melt the butter over medium-low heat and add the whisked eggs. Cook/scramble until just cooked through, then remove and set aside. (I like to use an 8-inch nonstick skillet when I make fluffy scrambled eggs.)
Stir Fry
- Add the oil to a wide skillet over medium-high heat. Sprinkle the chicken lightly with salt/pepper and add it to the skillet. Cook for 3-4 minutes per side, until seared and cooked through. Remove and set aside.
- Turn off the heat and add the wine, then set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pan and let the liquid reduce by half, about 3-4 minutes.
- Add the onions and garlic and cook for 2-3 minutes. Add the peas and carrots (it’s okay if they’re still frozen) and cook for 1 minute.
- Add the chilled rice and the remaining sauce. Increase heat to medium-high and toss continuously for about 3 minutes, until the rice is brown from the sauce and most of the liquid from the sauce is absorbed.
- Reduce heat to medium and add the chicken, eggs, and green onions and toss to coat and heat through. Remove from heat and serve!
Notes
- Use cold, day-old cooked rice to ensure the best texture for frying.
- If using freshly cooked rice, spread it on a tray and cool completely before frying to prevent clumping.
- Chicken breasts can be substituted with thighs or leftover rotisserie chicken for flavor variation.
- Dry white wines such as Chardonnay or Sauvignon Blanc work well for deglazing; use only a small amount.
- Leftovers keep in an airtight container refrigerated for up to 3 days, or frozen for up to 3 months.
- For a lower-carb option, replace rice with cauliflower rice added late in the cooking process.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 20g | 40% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 1002mg | 42% |
| Potassium | 454mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1512IU | 30% |
| Vitamin C | 14mg | 16% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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