Chicken Fried Rice
User Reviews
5.0
57 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 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
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This restaurant-style Chicken Fried Rice has the most flavorful rice in a savory sauce with juicy chicken, vegetables, and fluffy eggs.
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Ingredients
Rice
- 1 cup uncooked white long grain rice See notes.
- 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. boneless skinless chicken breast 1 medium breast
- Salt/Pepper
- 1 tablespoon butter
- 2 eggs whisked very well
- ½ cup dry white wine see notes
- 3 cloves garlic minced
- 1 small yellow onion finely diced
- ¾ cup frozen peas
- ¾ cup frozen carrots
- 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
- Pro Tips
- Storage
- The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe.
- Dry Rice is Key: Cold leftover rice works best for fried rice. If cooking it fresh, you'd ideally lay it on a tray for a few hours (over overnight) before frying. Dry rice absorbs the sauce while remaining crisp. If using leftover rice, you'll need 3 cups for this recipe.
- Rinsing Rice: There is debate as to if rinsing rice is necessary to remove excess starch, I am in the "no" camp and prefer the consistency when I don't rinse it. 🙂 Feel free to rinse if preferred!
- Other Varieties of Rice: If preparing with a different kind of rice, (brown rice for example), refer to package for the amount of liquid (chicken broth), and simmering time that will be required to cook it.
- Cauliflower Rice: 3 cups of uncooked cauliflower rice can be added at the end, instead of cooked rice. Cook it for 5 minutes in the sauce, then add the chicken/eggs/green onions, and cook for up to 3 more minutes. You may want to partially cover the skillet to allow it to steam slightly.
- Chicken: Chicken thighs can be used instead of breast as well. Leftover or rotisserie chicken may also be used, although a lot of flavor comes from searing the chicken in the skillet and deglazing the "fond" with wine/broth.
- Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are great in this recipe. Chinese cooking wine (Shaoxing cooking wine) can also be used, (only 2 TBSP. should be used). Chicken broth can also be used if you don’t cook with wine.
- Variations: Be sure to check out my Beef Fried Rice, Shrimp Fried Rice, and Pineapple Fried Rice!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze and reheat very well!
Nutrition Information
Show Details
Calories
308kcal
(15%)
Carbohydrates
35g
(12%)
Protein
20g
(40%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
98mg
(33%)
Sodium
1002mg
(42%)
Potassium
454mg
(13%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1512IU
(30%)
Vitamin C
14mg
(16%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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