About This Recipe
Chicken Fried Rice is a stir-fried dish combining cooked rice, chicken, vegetables, eggs, and seasonings. It originated in China as a way to repurpose leftover rice and ingredients. This versatile dish is commonly found in Asian cuisine worldwide.
Why You’ll Love This Recipe
- Uses simple, readily available ingredients
- Efficient way to utilize leftover cooked rice
- Customizable with preferred vegetables or proteins
- Ready in under 30 minutes with proper preparation
- Provides balanced nutrition in one dish
Ingredients
- 2 cups cooked white rice (preferably day-old)
- 8 oz boneless chicken breast, diced
- 2 large eggs, lightly beaten
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 3 tablespoons vegetable oil, divided
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 2 green onions, thinly sliced
- Salt to taste
Step by Step Instructions
- Heat 1 tablespoon vegetable oil in wok or large skillet over high heat
- Add diced chicken and cook until no longer pink (4-5 minutes). Remove and set aside
- Add 1 tablespoon oil to wok. Pour beaten eggs and scramble until set. Transfer to plate with chicken
- Add remaining oil. Stir-fry carrots for 2 minutes
- Add garlic and peas. Cook for 1 minute until fragrant
- Break up rice clumps and add to wok. Stir constantly for 3 minutes until heated through
- Return chicken and eggs to wok. Mix thoroughly
- Pour soy sauce and sesame oil over rice mixture. Add white pepper
- Stir-fry for 2 more minutes until everything is evenly coated
- Remove from heat. Stir in green onions and adjust salt if needed
- Serve immediately
FAQ
Can I use freshly cooked rice?
Day-old rice is recommended because it’s drier and fries better without becoming mushy.
Can I substitute brown rice?
Yes, but texture will be different. Ensure rice is fully cooled before stir-frying.
What other proteins work well?
Shrimp, pork, beef or tofu can replace chicken using the same cooking method.
You Must Know
- Prepare all ingredients before heating wok – stir-frying is fast
- High heat prevents steaming and creates characteristic “wok hei” flavor
- Overcrowding the wok lowers temperature significantly
- Rice must be at room temperature to prevent clumping
Storage Tips
- Refrigerate in airtight container for up to 3 days
- Freezing is not recommended due to texture changes in rice
- Reheat in skillet over medium heat with 1 teaspoon oil or water
- Microwave reheating will produce softer texture