Chicken Fried Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 people as a side
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Calories
486 kcal
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Course
Main Course
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Cuisine
Asian
Chicken Fried Rice
Description
This recipe begins by seasoning trimmed, boneless chicken thigh pieces with salt and pepper and cooking them in oil until fully cooked and tender. Scrambled eggs are prepared in the same pan with oil, cooked just until set, then set aside with the chicken. The pan is cleaned, then more oil is added to stir-fry chilled cooked white rice, allowing it to heat evenly and develop slight separation without sticking.
Soy sauce and sesame oil are drizzled over the rice to infuse it with umami and aromatic flavor. Fully thawed peas and carrots are added, providing a fresh pop of sweetness and color. The cooked chicken and eggs are returned to the pan and mixed thoroughly with the rice and vegetables. Green onions added at the end contribute mild pungency and brightness to balance the dish.
This method of stir-frying ensures the rice remains fluffy without becoming mushy, while the combination of tender chicken and softly cooked eggs adds protein and texture variety. The blend of soy and sesame oil integrates savory and nutty notes typical in chicken fried rice.
Ingredients
- 1 lb chicken thighs boneless, skinless and trimmed
- 1/2 tsp salt sea salt
- 1/4 tsp black pepper
- 3 Tbsp extra light olive oil or high heat cooking oil
- 4 egg large
- 5 cups white rice chilled, cooked
- 2 Tbsp soy sauce (or GF Tamari) or added to taste*
- 1 1/2 tsp sesame oil or to taste
- 12 oz pea fully thawed, frozen
- 12 oz carrot fully thawed, frozen
- 1/4 cup green onion chopped
Instructions
- Prep all ingredients before starting the stove. Trim off excess fat and cut chicken thighs into bite-size pieces. Transfer to a bowl and season with 1/2 tsp salt and 1/4 tsp black pepper. In a separate bowl, beat together 4 eggs.
- Bring a large non-stick skillet or wok over medium/high heat and add 1 Tbsp oil. Add chicken and cook for 4-5 minutes, stirring occasionally, or until fully cooked through. Transfer to a plate.
- Reduce heat to medium. Add 1 Tbsp oil then scrambled eggs and stir and scramble for a minute, breaking up the egg with your spatula. Cook just until no longer wet and immediately transfer to the plate with chicken.
- Use tongs to wipe skillet clean with a paper towel. Swirl in another 1 Tbsp oil then spread 5 cups rice evenly over the pan. Cook 1 to 2 minutes without disturbing then stir and sauté another 1 to 2 minutes. Rice should sizzle.
- Drizzle 2 Tbsp soy sauce and 1 1/2 tsp sesame oil over the rice and stir well. Add fully thawed vegetables and mix well.
- Add cooked chicken and scrambled eggs back to the pan. Add 1/4 cup green onion and mix well. Continue to cook until veggies and rice are hot and rice sizzles, stirring frequently. Add more soy sauce and sesame oil to taste.
Notes
- 1 ½ cups raw rice yields about 5 cups cooked; rinse rice before cooking to remove excess starch for better fried rice texture.
- Use gluten-free tamari or soy sauce labeled gluten-free if a gluten-free option is needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people as a side
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbs | 45g | |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 183mg | 61% |
| Sodium | 676mg | 28% |
| Potassium | 376mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 5644IU | 113% |
| Vitamin C | 7mg | 8% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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