Chicken Fried Rice is a quick, versatile dish that’s perfect for busy weeknights. Made with leftover rice, it’s an easy way to transform simple ingredients into a flavorful meal.
Before getting started, let's go over the essential ingredients that make this dish so tasty and satisfying.
INGREDIENTS
- Cooked Rice: 2 cups of cooked rice, preferably day-old. This helps the rice dry out a bit, which makes it easier to fry and prevents it from becoming mushy.
- Chicken: 1 lb of diced chicken breast. Season with salt and pepper before cooking for added flavor.
- Eggs: 2 lightly beaten eggs, which are scrambled and mixed into the rice for added texture and protein.
- Vegetable Oil: 2 tablespoons, divided. Used for cooking both the chicken and vegetables, ensuring everything cooks evenly.
- Frozen Mixed Vegetables: 1 cup of carrots, peas, and corn for a colorful and nutritious addition to the rice.
- Green Onions: 3 chopped green onions, adding a fresh and mild onion flavor.
- Soy Sauce: 3-4 tablespoons, which brings a savory umami flavor to the dish.
- Sesame Oil (optional): 1 teaspoon of sesame oil for a nutty aroma and flavor, though it's optional.
- Salt and Pepper: To taste, used to season both the chicken and the rice mixture.
INSTRUCTIONS
- Step 1:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for 5-7 minutes, or until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set aside.
- Step 2:
- In the same skillet, add a little more oil if needed. Pour in the beaten eggs and scramble them until they are fully cooked. Remove the scrambled eggs from the skillet and set them aside with the chicken.
- Step 3:
- Add the remaining tablespoon of oil to the skillet. Toss in the frozen mixed vegetables and cook for 2-3 minutes until they are heated through. Stir in the chopped green onions for a fresh flavor boost.
- Step 4:
- Add the cooked rice to the skillet, breaking up any clumps as you stir. Mix the rice well with the vegetables so that everything is evenly distributed.
- Step 5:
- Return the cooked chicken and scrambled eggs to the skillet. Stir everything together until well combined.
- Step 6:
- Pour the soy sauce over the rice mixture, making sure it coats all the ingredients. Stir well to ensure even distribution. If desired, drizzle the dish with sesame oil for extra flavor.
- Step 7:
- Continue cooking for 2-3 minutes, stirring frequently, until everything is heated through. Taste and adjust the seasoning with salt and pepper as needed.
- Step 8:
- Serve the Chicken Fried Rice hot, garnished with additional chopped green onions if you like a bit of extra freshness.
Serving and Storage Tips
- Serve the Chicken Fried Rice hot, right out of the skillet, for the best flavor and texture.
- Garnish with extra green onions or a sprinkle of sesame seeds for a bit of added crunch and visual appeal.
- This dish pairs well with a simple side salad or steamed vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or stir-fry in a skillet until warmed through.
Helpful Notes
- If you don't have day-old rice, you can cook fresh rice and spread it on a baking sheet to cool for about 30 minutes to achieve a similar texture.
- You can easily swap the chicken for shrimp, pork, or tofu, depending on your preference.
- Add some spice by including red pepper flakes or a drizzle of sriracha for a kick of heat.
Tips from well-known chefs
- Ken Hom: Always use cold, day-old rice for fried rice, as it fries better and avoids becoming sticky.
- Ching He Huang: A splash of sesame oil at the end brings out the authentic fried rice flavor.
- Gordon Ramsay: Keep everything moving in the wok to ensure even cooking and a nice char on the ingredients.