Description
Homemade chicken fried rice delivers classic Asian comfort straight to kitchen tables. Quick ingredients and simple techniques help cooks create delicious restaurant-style meals without complicated steps.
Ingredients
Scale
- 1 lb (450 g) chicken breast or thighs, diced
- 3 large eggs, beaten
- 3 cups (450 g) cooked and chilled rice (day-old works best)
- 1 cup (150 g) frozen peas and carrots mix, thawed
- ¼ cup (40 g) diced onion
- 2 green onions, chopped (for garnish)
- 3 tbsps soy sauce (or to taste)
- 1 tsp sesame oil
- 2 tbsps vegetable oil (divided)
Instructions
- Protein Preparation: Sear diced chicken in a sizzling wok with vegetable oil over medium-high heat until golden-brown and thoroughly cooked, approximately 5-6 minutes. Remove and set aside.
- Egg Integration: In the same wok, quickly scramble eggs until just set, creating soft, fluffy texture. Transfer to the plate with chicken.
- Vegetable Infusion: Sauté diced onions, green peas, and carrots for 2-3 minutes, allowing them to soften and release their natural sweetness.
- Rice Transformation: Introduce pre-cooked rice to the vegetable base, breaking apart any clumps and ensuring even heating through continuous stirring for 2-3 minutes.
- Flavor Fusion: Reincorporate chicken and scrambled eggs into the rice mixture. Drizzle soy sauce and sesame oil across the dish, gently tossing to distribute seasonings comprehensively and allow flavors to meld for 2 minutes.
- Finishing Touch: Garnish with freshly chopped green onions, adding a vibrant pop of color and zesty flavor. Serve immediately while steaming hot.
Notes
- Optimize Chicken Quality: Select boneless, skinless chicken breasts or thighs, ensuring uniform dicing for even cooking and consistent texture throughout the dish.
- Prevent Rice Clumping: Use day-old cold rice or freshly cooked rice spread on a tray to cool and dry, reducing moisture and preventing sticky, mushy fried rice.
- Master Wok Temperature: Maintain high, consistent heat while stir-frying to achieve that signature wok hei flavor and prevent ingredients from becoming soggy or waterlogged.
- Customize Dietary Needs: Swap regular soy sauce for low-sodium or gluten-free alternatives, and replace chicken with tofu or additional vegetables for vegetarian/vegan adaptations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 3
- Calories: 440
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 180 mg