Chicken Fried Rice Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
5 servings
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Calories
476 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken Fried Rice Recipe
Description
This Chicken Fried Rice recipe starts by quickly sautéing diced carrots, bell peppers, and onions in oil to soften while retaining some bite. Chicken pieces are cooked separately, then mixed with vegetables. Scrambled eggs are prepared in the pan and combined into the mixture. Cooked rice is then added with soy sauce, rice wine vinegar, and toasted sesame oil, which enhance the dish with umami, tanginess, and nutty aroma.
Cooking over medium heat for several minutes allows flavors to meld and gives some crispness to the rice. For extra texture, allowing the rice to sit briefly on higher heat before stirring encourages slight browning. Optional peas and green onions can add color and fresh flavor.
Leftovers store well in the refrigerator for several days and can be frozen up to a few months. Reheating is recommended in a skillet to preserve texture but the microwave is acceptable. Using leftover rice rather than freshly cooked rice helps prevent clumping. The recipe allows flexibility to substitute vegetables or proteins like tofu or tempeh.
Ingredients
- ½ cup carrot finely diced
- 1 cup bell pepper cut into ½-inch pieces
- 1 cup sweet onion cut into ½-inch pieces
- 4 tablespoons olive oil or avocado oil, divided
- 1 lb. chicken thighs or breasts, cut into ½-inch cubes
- 4 egg whisked
- ½ teaspoon black pepper
- ½ teaspoon salt to taste
- 4 cups rice cooked
- 4 tablespoons soy sauce gluten-free, or Tamari
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil toasted
- ½ cup peas frozen
- green onions optional
- See this recipe in Meal Plan #10
Instructions
- In a large wok, or large skillet, combine 2 tablespoons oil with bell peppers, onions, and carrots. Sauté for 3-5 minutes over medium heat.
- Push vegetables to the side and drizzle 1 tablespoon oil into the skillet and place chicken in oil. Cook over medium heat for 3-5 minutes, or until chicken is cooked through. Mix with vegetables.
- Whisk eggs together in a small bowl. Either push all vegetables and chicken to one side, or remove and place on a separate plate.
- Drizzle 1-2 tablespoons oil in the spot you have cleared and add in eggs, salt, and pepper. Scramble in that spot for 2-3 minutes, or until cooked. Once cooked, you can combine the eggs with the rest of the vegetable mixture.
- Add in cooked rice, soy sauce, rice vinegar, and sesame oil. Cook over medium heat for 10 minutes.
- If you like extra crispy fried rice, let rice sit over medium to medium-high heat for a full minute before mixing again. Rice likes to stick to the bottom of the pan, so be sure to scrape all of the crispy goodness off of it! Repeat this process until it reaches your desired crispiness.
- Mix in frozen peas during the last 2 minutes of cooking.
- Top fried rice with green onions to serve and enjoy! See this recipe in Meal Plan #10.
Notes
- Store fried rice with or without chicken in an airtight container in the refrigerator for 3-4 days.
- Freeze fried rice in airtight containers or freezer bags for up to 3-4 months; portion servings if desired for easier reheating.
- Reheat fried rice preferably in a skillet over medium-low heat to restore texture; microwave reheating is also suitable.
- Use leftover cooked white rice rather than freshly made to achieve better texture and prevent clumping.
- Switch chicken for alternative proteins like tofu, tempeh, or seitan to customize the dish.
- Add other vegetables like cabbage, snow peas, or broccoli, or substitute white rice for brown or cauliflower rice as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 44g | 15% |
| Protein | 29g | 58% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 189mg | 63% |
| Sodium | 1020mg | 43% |
| Potassium | 628mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2575IU | 52% |
| Vitamin C | 34mg | 38% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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