Easy Chicken Fried Rice Recipe
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6
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Calories
287 kcal
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Course
Main Course
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Cuisine
Asian
Easy Chicken Fried Rice Recipe
Description
This recipe starts by heating sesame oil in a pan to soften diced onions and carrots along with minced garlic before adding frozen peas. The vegetables provide a tender-crisp base for the fried rice. Eggs are beaten separately, scrambled in the pan, and combined with the vegetables, adding rich, fluffy texture throughout.
Cold cooked rice and diced cooked chicken are stirred in next to prevent mushiness and maintain separation of grains. Soy sauce seasons the mixture, and butter melts through at the end, lending smoothness and depth. Salt and black pepper can be added to adjust seasoning according to taste.
Leftovers keep well when refrigerated in an airtight container and can be reheated for a convenient meal. Fresh chicken can be cooked in a skillet before adding to the rice if starting from scratch. Using pre-cooked or day-old rice reduces clumping and ensures a better texture. Garnishes like green onions or sesame seeds can enhance presentation and flavor.
Ingredients
- 2 tablespoons sesame oil or vegetable oil
- ½ cup white onion diced
- 1 ½ teaspoons garlic minced cloves
- ½ cup carrot diced
- ½ cup peas no need to thaw, frozen
- 2 large egg
- 3 cups rice cooked, cold, white
- 2 cups chicken diced, cooked
- 1/4 cup soy sauce
- 2 tablespoons butter salted
- salt to taste
- ground black pepper to taste
Instructions
- Heat a large frying pan or wok over medium heat. Add the sesame oil, onions minced garlic and carrots; sauté until the carrots and onions are starting to become tender. 2 tablespoons sesame oil, ½ cup white onion, 1 ½ teaspoons minced garlic cloves, ½ cup carrots
- Add the peas to the pan and stir well. ½ cup frozen peas
- In a small bowl, beat the eggs with a fork. Push the vegetable mixture to one side of the pan, then pour the eggs onto the other side of the pan. Use a spatula to scramble the eggs. Once the eggs are fully cooked, stir into the vegetables. 2 large eggs
- Add the cold rice and chicken; mix well. Add the soy sauce then stir into the fried rice. Add the butter and stir the rice until the butter is melted. 2 cups cooked chicken, 1/4 cup soy sauce, 2 tablespoons salted butter
- Season the fried rice with salt and pepper if desired before serving. salt and ground black pepper
Notes
- If starting with fresh chicken, cut into bite-sized pieces and sauté in a skillet until fully cooked before adding to rice.
- Cook rice in advance and cool it completely to improve texture in the fried rice; spreading on a pan while cooling helps.
- Leftover fried rice can be stored in an airtight container in the refrigerator and reheated before serving.
- Optional garnishes include sliced green onions and sesame seeds to enhance flavor and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 26g | 52% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 1293mg | 54% |
| Potassium | 396mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2100IU | 42% |
| Vitamin C | 20mg | 22% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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