Chicken Fried Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
330 kcal
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Course
Main Course
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Cuisine
Asian
Chicken Fried Rice
Description
To make Chicken Fried Rice, chicken breast pieces are seasoned and cooked in vegetable oil until browned and cooked through. Vegetables including onion and carrot are sautéed until softened, followed by garlic. These are temporarily removed from the pan to maintain their texture. Eggs are scrambled in the pan next, seasoned with salt and pepper.
Cooked cold rice, the pre-cooked chicken, vegetables, peas, soy sauce, and toasted sesame oil are combined and stir-fried briefly to heat through and meld flavors without steaming the rice. The use of cold, long-grain rice helps keep grains separate, providing a better texture and slight crispiness.
This recipe is practical for using leftover rice and chicken, transforming them into a complete, flavorful dish with balanced textures and savory seasoning. Green onions added at the end contribute a burst of freshness and mild onion flavor.
Using jasmine or regular long-grain rice is recommended. Chicken thighs or pre-cooked chicken can substitute if preferred. For best texture, use chilled rice rather than freshly cooked.
Ingredients
- 4 teaspoons vegetable oil divided use
- 3/4 pound chicken breast cut into 1/2 inch pieces, boneless skinless
- 1/2 cup onion finely chopped
- 1/2 cup carrot peeled, quartered and sliced
- 1/2 cup peas thawed, frozen
- 2 teaspoons garlic minced
- 2 egg lightly beaten
- 3 cups white rice long grain works best, cooked
- 3 tablespoons soy sauce low sodium is fine
- 1 tablespoon sesame oil toasted
- salt to taste
- black pepper to taste
- 1/4 cup green onions sliced
Instructions
- Heat 2 teaspoons of oil in a large pan over medium high heat. Season the chicken pieces with salt and pepper to taste.
- Place the chicken in a single layer in the pan. Cook for 4-5 minutes or until chicken is browned and cooked through. You may need to work in batches.
- Remove the chicken from the pan and cover with foil to keep warm.
- Add 1 teaspoon of oil to the pan, along with the onion and carrots. Cook for 4-5 minutes or until veggies are softened.
- Add the garlic and cook for 30 seconds.
- Remove the vegetables from the pan, then cover with foil to keep warm.
- Pour the remaining teaspoon of oil into the pan; add the eggs and cook, stirring occasionally and breaking up with a spatula, until the eggs are scrambled and cooked through. Season the eggs with salt and pepper.
- Add the rice, chicken, reserved cooked veggies and peas to the pan. Stir in the soy sauce and sesame oil and mix gently until everything is thoroughly combined and warmed through, 3-4 minutes.
- Sprinkle green onions over the top of the rice mixture, then serve.
Notes
- Use long-grain white rice, such as jasmine, preferably cooked and cooled to keep grains separate.
- Chicken thighs can substitute for breasts; pre-cooked chicken like rotisserie also works.
- Chilled leftover rice yields better texture and slight crispness than freshly cooked rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 296mg | 99% |
| Sodium | 1460mg | 61% |
| Potassium | 266mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2855IU | 57% |
| Vitamin C | 7.1mg | 8% |
| Calcium | 165mg | 17% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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