Take-Out Chicken Fried Rice
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
374 kcal
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Course
Main Course
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Cuisine
Chinese-American Fussion
Take-Out Chicken Fried Rice
Description
Take-Out Chicken Fried Rice centers on cubed chicken breast that is sautéed with a blend of salt, black pepper, and ground ginger for flavor. The addition of frozen peas and carrots introduces subtle sweetness and color, while minced garlic provides a mild pungency. Eggs are cooked alongside the vegetables, contributing both fat and protein to the dish. Cooked rice is folded in last with green onions and finished with soy sauce, which imparts umami and saltiness. Sesame oil is added early during cooking to provide a fragrant undertone.
The stir-fry approach used here involves searing the chicken at medium-high heat, before lowering the temperature to soften vegetables and cook eggs. Combining all ingredients just before serving preserves the texture of rice grains and prevents overcooking. This method produces a dish where tender chicken pieces complement slightly crunchy vegetables and fluffy scrambled eggs within a soy-savory rice base.
This chicken fried rice serves well as a complete meal or a side dish alongside other Asian-inspired items. The mix of protein, vegetables, and starch makes it practical for lunch or dinner. It is best consumed while hot to maintain the ideal texture and flavor balance.
Ingredients
- 1 pound chicken breast cubed into 1/2 inch pieces, boneless skinless
- 2 tablespoons vegetable oil or canola, avocado, or olive oil
- 2 tablespoons sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1 1/2 cup pea frozen
- 1 1/2 cup carrot frozen
- 2 tablespoons garlic minced
- 4 large egg beaten
- 1/2 cup green onions chopped
- 4 cups rice cooked
- 1/4 cup soy sauce regular or low sodium
Instructions
- Cube chicken into 1/2-inch pieces.
- Add cooking oil and sesame oil to a large skillet or wok over medium high heat. Once heated, add in chicken and season with salt, pepper, and ginger. Sauté and cook for 5-7 minutes.
- Reduce heat to low, remove chicken, and set aside. Add carrots and peas to the skillet and let sauté for about 2 minutes.
- Add in minced garlic and let saute for about 1 minute.
- Slide vegetables to the side. Pour in eggs and cook alongside the sautéed vegetables.
- Lower the heat to medium-low and add the cooked chicken, rice, and green onions. Stir carefully to combine.
- Drizzle with soy sauce and let heat thoroughly.
- Serve hot and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 24g | 48% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 172mg | 57% |
| Sodium | 923mg | 38% |
| Potassium | 456mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 3611IU | 72% |
| Vitamin C | 7mg | 8% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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