Homemade Chicken Fried Rice
User Reviews
0.0
0 reviews
Unrated
Homemade Chicken Fried Rice
Report
Had a tough day? Fried rice doesn’t judge, it just soothes your soul. And let’s be honest, carbs make everything better! So, come on in for a warm cozy hug in homemade Chicken Fried Rice form. This 15-minute one-pot meal leaves you with minimal dishes and maximum joy!
Share:
Ingredients
Marinade
- 8 ounces chicken thinly sliced
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- 1/2 teaspoon sesame oil
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 4 teaspoons oyster sauce
- 1 teaspoon dark soy sauce
- ¼ teaspoon sugar
- 1/4 teaspoon white pepper
Ingredients
- 2 eggs beaten
- ½ large onion finely chopped
- 7 garlic cloves minced
- 1 cup frozen vegetables
- 3 cups cooked white rice* packed
- 1 teaspoon sesame oil
- 2 green onions thinly sliced
- ½ tablespoons sesame seeds optional for serving
Instructions
- In a small bowl, combine the chicken, cornstarch, soy sauce, Shaoxing wine, & sesame oil. Mix well then set aside to marinate while preparing the rest of the ingredients.
- In a mixing bowl, make the sauce by whisking together soy sauce, shaoxing wine, oyster sauce, sugar, white pepper, & dark soy sauce.
- Heat a wok on medium-high heat with about a tablespoon of oil. Pour in eggs and scramble until just cooked (still a touch wet) then remove & set aside.
- Add a little more oil, then toss in chicken. Cook in a single layer for about 20 seconds, flip then cook until cooked through. Remove chicken & set aside.
- Add a little more oil if the wok looks dry, then toss in onions. Cook for a few seconds until the onions turn translucent, then toss in garlic & cook for a few more seconds. Keep a close eye so the garlic doesn’t burn.
- Add the vegetables & cook for about 1-2 minutes, or until the vegetables are tender & excess liquid has evaporated.
- Toss in the rice, mix well, & break up any chunks of rice. Increase heat to high, then pour in the sauce along the edges of the wok to create a char. Mix well until the sauce is absorbed into the rice, then spread into an even layer as much as possible & allow it to sit for about 30 seconds to allow rice to caramelize, then mix again.
- Add chicken & eggs back in, then drizzle in sesame oil. Mix well then turn off heat. Finish with green onions, give a final toss, & enjoy!
Notes
- Cold Day-Old Rice is Best since it's drier and absorbs liquid seasoning much easier without turning mushy. Jasmine or long-grain rice is great for that flakey restaurant-style fried rice, medium or short-grain rice is much stickier and clumps together.
- If you're using fresh rice, please refer to the tips in the blog post for tips on how to prep fresh rice without it turning mushy or soggy!
Nutrition Information
Show Details
Serving
0.25recipe
Calories
333kcal
(17%)
Carbohydrates
47g
(16%)
Protein
15g
(30%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.04g
Cholesterol
102mg
(34%)
Sodium
853mg
(36%)
Potassium
309mg
(9%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
2528IU
(51%)
Vitamin C
9mg
(10%)
Calcium
70mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 333kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 15g | 30% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 102mg | 34% |
| Sodium | 853mg | 36% |
| Potassium | 309mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2528IU | 51% |
| Vitamin C | 9mg | 10% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
