Chicken Fried Rice Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
30 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
Description
This recipe for Chicken Fried Rice starts by cooking and cooling white Jasmine or Basmati rice, which helps prevent clumping when stir-fried. The rice is first browned briefly in hot oil to create slightly crispy edges and to enhance flavor. Chicken breast is cooked separately and sliced thinly before being combined into the dish.
Diced onions, carrots, scallions, and minced garlic are sautéed until just tender and fragrant, then combined with the rice and baby peas. The cooked chicken is added back along with soy sauce, toasted sesame oil, and mirin for seasoning, creating a savory and mildly sweet taste profile.
This is a versatile dish that can serve as a satisfying main meal, combining protein, vegetables, and carbs in one dish. It is best served fresh but can be stored and reheated appropriately.
For best results, ensure the chicken reaches safe internal temperatures and prepare all vegetables ahead for an efficient cooking process. Leftovers keep well refrigerated or frozen for longer storage.
Ingredients
- 2 cups white rice Jasmine or Basmati, cooked
- 10 teaspoons canola oil or vegetable oil; divided (3 tablespoons + 1 teaspoon)
- 1 chicken breast boneless, skinless
- 1 yellow onion diced
- 1 carrot peeled and diced
- 3 scallions thinly sliced diagonally
- 2 cloves garlic minced
- 1 cup baby peas frozen
- 3 teaspoons soy sauce low-sodium
- 2 teaspoons sesame oil toasted
- 1 tablespoon mirin
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 large egg 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
- Store leftovers in an airtight container refrigerated up to three days or frozen up to three months.
- Avoid overcooking to keep the rice fluffy and vegetables tender, not soggy.
- Use free-range or organic eggs and chicken for quality ingredients.
- Ensure chicken is fully cooked to 165°F (74°C) for safety.
- Prepare vegetables ahead to streamline cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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