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4.7 from 972 votes

Chicken Fried Rice Recipe

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 376 kcal
Course: Side Dish , Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the rice and peas and stir to combine.
  6. Add the cooked chicken, soy sauce, sesame oil, and mirin, stir and cook another 2 minutes.
  7. Season to taste with kosher salt and freshly ground black pepper.
  8. Push the chicken rice mixture to the sides of the skillet and add 1 teaspoon oil to the middle of the skillet.
  9. Add the lightly beaten eggs and season with salt and pepper. Scramble the eggs and stir to combine with the chicken/rice mixture.
  10. 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

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

% 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.