Chicken Fried Rice Recipe
User Reviews
4.7
972 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
376 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese
Chicken Fried Rice Recipe
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This easy chicken fried recipe is just like takeout, but healthier! Fry up rice with chicken, peas, carrots, and lots of flavorful ingredients, mixed with egg to give it that perfect texture.
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Ingredients
- 2 cups cooked white rice Jasmine or Basmati
- 10 teaspoons canola oil or vegetable oil; divided (3 tablespoons + 1 teaspoon)
- 1 boneless, skinless chicken breast
- 1 yellow onion diced
- 1 carrot peeled and diced
- 3 scallions thinly sliced diagonally
- 2 cloves garlic minced
- 1 cup frozen baby peas
- 3 teaspoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 tablespoon mirin
- Kosher salt and freshly ground black pepper to taste
- 2 large eggs lightly beaten
Instructions
- Cook the rice according to package directions. After cooking, pour it on a plate and set aside to cool completely. Once the rice has cooled completely, break it up with your hands into individual grains.
- Heat 1 tablespoon of oil in a 12-inch nonstick skillet (or wok), over high heat, until smoking. Add the rice; cook and stir for 3-4 minutes, or until the rice just begins to turn a little darker. Transfer the rice to a small bowl and set aside.
- Turn the heat to medium, heat 1 tablespoon of oil, and place the chicken breast in the skillet. Cook for 3 minutes on each side. Transfer the chicken to a cutting board, cut it into very thin slices, and then cut the slices into thirds.
- Heat 1 tablespoon of oil in the skillet and add the diced onion, carrot, scallions, and garlic. Cook, stirring continuously, for 2-3 minutes, or until the carrots are just lightly tender and the onions are translucent.
- Add the rice and peas and stir to combine.
- Add the cooked chicken, soy sauce, sesame oil, and mirin, stir and cook another 2 minutes.
- Season to taste with kosher salt and freshly ground black pepper.
- Push the chicken rice mixture to the sides of the skillet and add 1 teaspoon oil to the middle of the skillet.
- Add the lightly beaten eggs and season with salt and pepper. Scramble the eggs and stir to combine with the chicken/rice mixture.
- Cook, stirring continuously, 3-4 minutes, to give time for the flavors to meld.
Notes
- Storage: Store chicken fried rice in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Don't overcook the final dish, or you'll end up with tough rice and soggy veggies.
- Use free-range / organic eggs and chicken.
- Be sure to fully cook the chicken all the way through to 165°F.
- Dice and cut up veggies ahead of time, so they're ready to cook before dinner.
Nutrition Information
Show Details
Calories
376kcal
(19%)
Carbohydrates
36g
(12%)
Protein
21g
(42%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
131mg
(44%)
Sodium
869mg
(36%)
Potassium
517mg
(15%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
3068IU
(61%)
Vitamin C
21mg
(23%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 36g | 12% |
| Protein | 21g | 42% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 131mg | 44% |
| Sodium | 869mg | 36% |
| Potassium | 517mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3068IU | 61% |
| Vitamin C | 21mg | 23% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
972 reviews
Excellent
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