Easy Chicken Fried Rice
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6 people
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Calories
505 kcal
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Course
Main Course
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Cuisine
Japanese
Easy Chicken Fried Rice
Description
This fried rice begins with scrambling eggs in hot oil, then quickly cooking chopped bacon pieces followed by diced chicken. Onions and carrots are added and stir-fried with seasonings like salt, pepper, garlic powder, chicken bouillon seasoning, and soy sauce, along with sesame oil and minced garlic to build deep savory flavor. Cooked white rice and chopped scallions are blended in last along with butter and edamame for a final mix, with toasted sesame seeds sprinkled on garnish.
The dish has a combination of moist and tender chicken and eggs, crisp vegetables, and slightly chewy rice that remains separate rather than clumped. Flavor layers emerge from the bacon’s smokiness, soy and sesame’s umami, and garlic’s pungency balanced with the seasoning blend. The method keeps ingredients distinct and well-coated.
Easy Chicken Fried Rice is a full meal on its own or can be paired with other light dishes. Using fresh or cooled leftover rice affects texture; spreading hot freshly cooked rice to cool improves separation during frying. It’s suitable for a family dinner or lunch and can be garnished with additional scallions or sesame seeds as desired.
Cooking with leftover rice is ideal, but fresh rice that is cooled by spreading to evaporate moisture also works well. The recipe yields approximately six cups cooked rice from two cups uncooked.
Ingredients
- 2 Tbsp. canola oil or vegetable oil
- 3 large egg
- 4 trips Bacon uncooked, thawed, chopped into pieces
- 1 large chicken breast boneless, skinless, diced into small pieces
- 1/2 small onion white, diced
- 2 large carrot peeled, cut into small squares
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. chicken bouillon seasoning
- 1 Tbsp. sesame oil
- 1 Tbsp. soy sauce plus more if desired
- 3 cloves garlic minced
- 6 cups white rice cooked, cooled
- 1 bunch scallions chopped, reserve 2 Tbsp. for garnish
- 1/2 cup edamame
- 2 Tbsp. butter
- 1 Tbsp. sesame seeds toasted, for garnish
Instructions
- Heat 2 Tbsp. canola oil in a wok, large cast-iron skillet or a non-stick pan over high heat. Once hot, add in the eggs and scramble them. Then add in the chopped bacon pieces and cook 1-2 minutes, stirring occasionally.
- Add in the chicken pieces and cook another 2 minutes, stirring occasionally. The chicken won't be fully cooked yet, that's OK.
- Add in the white onions and carrots. Stir. Then, add in the salt, pepper, garlic powder, chicken bouillon, sesame oil, soy sauce and garlic. Cook this all on high heat still for about 3 minutes.
- Next, add in the cooked white rice, scallions, butter and edamame, stir. Add more soy sauce if needed. Divide rice among bowls and serve. Garnish with toasted sesame seeds.
Notes
- Use leftover or cooled fresh rice spread out to reduce moisture for best fried rice texture.
- Two cups uncooked white rice yields about six cups cooked rice suitable for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 505kcal | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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