Chicken Fried Rice Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
8
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Calories
324 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken Fried Rice Recipe
Description
The recipe starts by searing thin chicken breast slices in smoking hot neutral oil to brown them. After cooking through, the chicken is coated with a blend of sherry, honey, and soy sauce, then set aside. Vegetables including carrots, celery, onions, mushrooms, and garlic are stir-fried next until just tender yet retaining some bite. Whisked eggs are then poured into the wok and cooked like an omelet, incorporating a creamy texture.
Rice and chicken are returned to the wok and stir-fried to heat through and break up clumps. Oyster sauce, additional soy sauce, peas, and green onions add savory depth and brightness. The result is a balanced fried rice with tender chicken pieces, slightly crunchy vegetables, and flavorful, well-coated rice grains.
This dish can be made ahead and reheated by stir-frying with a bit more oil. Spicy additions like sriracha or chili pepper options can customize the heat level. Using a properly seasoned wok or a large non-stick skillet helps prevent sticking. Vegetables should remain al-dente to maintain texture contrast with rice and chicken.
Ingredients
- 5 tablespoons neutral cooking oil generic cooking oil
- 2 7-9 ounce chicken breast boneless, skinless, thinly sliced
- 2 tablespoons sherry
- 2 tablespoons honey
- 6 tablespoons soy sauce
- 4 carrot peeled medium diced
- 3 celery medium diced stalks
- 1 yellow onion peeled, medium diced
- 6 cremini mushroom medium diced
- 3 garlic finely minced
- 5 egg large, whisked
- 4 cups jasmine rice cooked
- 2 tablespoons oyster sauce
- 1 cup pea
- ¼ cup green onion sliced
- salt to taste
- black pepper to taste
Instructions
- In a large wok over high heat add 3 tablespoons of cooking oil. Once it begins to smoke, add in the sliced chicken and immediately spread it out to cover as much surface area as possible to brown.
- Cook, the chicken for 3-4 minutes or until cooked throughout.
- Add in the sherry, honey, and 2 tablespoons of soy sauce and stir fry for 1 to 2 minutes. Set the chicken aside on a plate.
- Place the wok back on the burner on high heat and add the remaining 2 tablespoons of cooking oil. Once it smokes. add in the carrots, celery, onions, mushrooms, and garlic and stir-fry for 2 to 3 minutes.
- Pour in the eggs and tilt the wok to spread the whisked eggs around and cook like you would when making an omelette or scrambled eggs by moving them around with a spoon or spatula.
- Add the chicken and rice back into the wok and break up any large chunks of rice, and stir-fry for 2-3 minutes.
- Pour in the oyster sauce, remaining 4 tablespoons of soy sauce, peas, green onions, and salt and pepper and mix until combined. The rice should be brown.
- Serve.
Notes
- This fried rice can be prepared up to one hour ahead and kept warm covered over low heat.
- Store leftovers covered in the refrigerator for up to five days or freeze for up to three months.
- Reheat by stir-frying in a hot wok with oil until steaming hot.
- Ensure oil is smoking before adding ingredients to avoid flare-ups and sticking.
- Add heat by including sriracha, chili garlic sauce, or fresh spicy peppers when cooking.
- Use a non-stick or carbon steel pan if a wok is unavailable for best results.
- Cook vegetables until just tender but still crisp to retain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 123mg | 41% |
| Sodium | 980mg | 41% |
| Potassium | 454mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 5430IU | 109% |
| Vitamin C | 11mg | 12% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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