Introduction
Chicken fried rice is a beloved American-Chinese dish, known for its savory flavors, tender chicken, and colorful vegetables, all tossed with perfectly seasoned rice. Ideal for weeknight dinners, meal prep, or using leftovers, this one-pan meal is a favorite for its versatility and quick preparation. Its customizable ingredients make it perfect for cooks of all levels. This recipe delivers a classic chicken fried rice, adaptable for dietary needs, best served hot with a side of egg rolls or a simple cucumber salad.
Ingredients
- 2 cups cooked white rice (preferably day-old, cold)
- 1 lb boneless, skinless chicken breast, diced into 1/2-inch pieces
- 2 tbsp vegetable oil, divided
- 2 large eggs, beaten
- 1 cup frozen peas and carrots, thawed
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- 3 tbsp soy sauce (low-sodium preferred)
- 1 tbsp oyster sauce (optional, for depth)
- 1 tsp sesame oil
- 1/4 tsp black pepper
- Optional: 2 green onions, sliced, for garnish
- Optional: 1 tbsp toasted sesame seeds for garnish
- Suggested Sides: Egg rolls, cucumber salad, or hot and sour soup
Step-by-Step Process
- Prepare Ingredients: Ensure rice is cold (day-old is best to prevent stickiness). Dice chicken and vegetables, and have all ingredients ready, as cooking is fast.
- Cook Chicken: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken, season with a pinch of salt and pepper, and cook for 4-5 minutes until fully cooked and lightly browned. Remove the chicken to a plate.
- Scramble Eggs: In the same skillet, add 1/2 tbsp oil. Pour in beaten eggs and scramble until just set, about 1-2 minutes. Break into small pieces and transfer to the plate with the chicken.
- Cook Vegetables: Add the remaining 1/2 tbsp of oil to the skillet. Add onion and cook for 2 minutes until softened. Add garlic and cook for 30 seconds until fragrant. Stir in peas and carrots, cooking for 2-3 minutes until tender.
- Add Rice: Add cold rice to the skillet, breaking up clumps with a spatula. Stir-fry for 3-4 minutes until heated through and slightly crispy.
- Combine and Season: Return chicken and eggs to the skillet. Add soy sauce, oyster sauce (if using), sesame oil, and black pepper. Stir-fry for 2 minutes to combine and coat evenly. Taste and adjust seasoning with more soy sauce if needed.
- Serve: Transfer to a serving dish. Garnish with optional green onions and sesame seeds. Serve hot with suggested sides like egg rolls or cucumber salad.
Tips for Better Chicken Fried Rice
- Use cold, day-old rice to avoid mushiness; fresh rice can be spread on a tray and refrigerated for 1-2 hours to dry out.
- Cook over high heat to achieve a slight char and prevent sticking; keep ingredients moving in the pan.
- Dice chicken and vegetables uniformly for even cooking and balanced bites.
- Don’t overcrowd the skillet; cook in batches if using a smaller pan to maintain heat.
- Taste and adjust soy sauce at the end; brands vary in saltiness.
- Scramble eggs quickly to keep them soft and fluffy, not overcooked.
- Prep all ingredients before cooking, as stir-frying is fast-paced.
- Use a wok for authentic texture, but a large nonstick skillet works well too.
Variations and Customization
- Gluten-Free Fried Rice: Use tamari or gluten-free soy sauce and ensure oyster sauce is gluten-free.
- Vegetarian Fried Rice: Omit chicken and add 1 cup diced tofu or extra vegetables like mushrooms or bell peppers.
- Shrimp Fried Rice: Replace chicken with 1 lb peeled, deveined shrimp, cooked for 2-3 minutes until pink.
- Spicy Fried Rice: Add 1 tsp chili garlic sauce or 1/4 tsp red pepper flakes with the soy sauce.
- Pineapple Fried Rice: Stir in 1/2 cup diced pineapple and 1/4 cup cashews before serving.
- Low-Sodium Fried Rice: Use low-sodium soy sauce and skip oyster sauce; add 1 tsp rice vinegar for flavor.
- Kimchi Fried Rice: Add 1/2 cup chopped kimchi with the vegetables for a tangy kick.
- Brown Rice Fried Rice: Substitute white rice with cooked brown rice for a nuttier, fiber-rich option.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over medium heat with a splash of oil or in the microwave, stirring halfway, to restore texture.
- Freeze in freezer-safe containers for up to 1 month; thaw in the fridge overnight before reheating (note: texture may soften).
- Serve as a main dish or side with Asian-inspired proteins like teriyaki chicken or pork dumplings.
- Use leftovers in a fried rice bowl topped with a fried egg or in lettuce wraps.
- Avoid leaving at room temperature for more than 2 hours to prevent spoilage.
- Pair with iced tea, jasmine tea, or a light beer like Tsingtao.
- Keep rice cold until cooking to maintain the ideal texture.
Nutritional Information
Based on 4 servings (about 1.5 cups each, without optional add-ins):
- Calories: 420 kcal
- Total Fat: 16g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 140mg
- Sodium: 900mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 28g
- Vitamin A: 50% Daily Value
- Vitamin C: 10% Daily Value
- Calcium: 6% Daily Value
- Iron: 15% Daily Value
Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is high in protein but moderate in sodium due to soy sauce. For dietary needs, try gluten-free or vegetarian variations. Its balanced nutrients make it a satisfying meal.
Conclusion
This chicken fried rice recipe delivers a savory, quick dish that’s perfect for busy nights, family dinners, or meal prep. Its straightforward preparation and vibrant flavors make it a favorite for home cooks. The tender chicken and crisp vegetables create a delicious, crowd-pleasing meal. This recipe is sure to become a staple, cherished for its ease and classic appeal.
Chicken Fried Rice Recipe: Savory and Quick
Savory chicken fried rice with tender chicken and vegetables, ideal for quick dinners.
Ingredients
- 2 cups cooked white rice day-old, cold
- 1 lb boneless skinless chicken breast, diced
- 2 tbsp vegetable oil divided
- 2 large eggs beaten
- 1 cup frozen peas and carrots thawed
- ½ cup onion finely diced
- 2 cloves garlic minced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce optional
- 1 tsp sesame oil
- ¼ tsp black pepper
- Optional: 2 green onions sliced; 1 tbsp sesame seeds
- Suggested Sides: Egg rolls cucumber salad
Instructions
- Heat 1 tbsp oil in a skillet; cook chicken for 4-5 minutes. Remove.
- Add 1/2 tbsp oil; scramble eggs for 1-2 minutes. Remove.
- Add 1/2 tbsp oil; cook onion for 2 minutes, garlic for 30 seconds, peas, and carrots for 2-3 minutes.
- Add rice; stir-fry for 3-4 minutes.
- Return chicken, eggs; add soy sauce, oyster sauce, sesame oil, and pepper. Stir-fry for 2 minutes.
- Garnish with optional green onions, sesame seeds. Serve with egg rolls.
Notes
- Use cold rice to avoid stickiness.
- Cook over high heat for the best texture.
- Store in the fridge for up to 3 days.
- Pair with soup or salad.
