Craving comfort food that won't break the bank or your schedule? Try making chicken fried rice at home. This Chicken Fried Rice has become my go-to dish when I want a quick and satisfying meal without the hassle of delivery.
Not only is it simple to whip up, but it also beats takeout in taste and freshness. You can customize it with your favorite ingredients and it makes use of leftover rice, which means less waste! With just a few steps, you can enjoy this delicious, homemade version that the whole family will love.
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Why You’ll Love This Recipe
- Quick to Prepare: This recipe only takes about 30 minutes from start to finish, perfect for busy weeknights.
- Customizable: Add your favorite vegetables or proteins to make it your own and adjust flavors to suit your taste.
- Takeout Taste at Home: Enjoy the savory, delicious flavors of restaurant-style chicken fried rice made right in your kitchen.
- Uses Leftovers: This dish is a great way to use leftover rice and other ingredients you may already have at home.
- Family-Friendly: Kids and adults alike will enjoy this flavorful meal, making it ideal for family dinners.
Ingredients You'll Need
- Sesame oil – 2 tablespoons. Adds a rich, nutty flavor to the dish.
- Canola or vegetable oil – 2 tablespoons. Helps in cooking the chicken and vegetables without sticking.
- Boneless skinless chicken breasts – 1 pound, diced into ½-inch pieces. Provides lean protein and absorbs the flavors well.
- Frozen peas and diced carrots blend – 1 ½ cups. A convenient mix that adds color and nutrition.
- Green onions – 3, trimmed and sliced into thin rounds. Gives a fresh and mild onion flavor.
- Garlic – 2 to 3 cloves, finely minced. Enhances the overall flavor of the dish.
- Large eggs – 3, lightly beaten. Offer richness and help bind the ingredients together.
- Cooked rice – 4 cups. Use cold, day-old rice for the best texture.
- Low-sodium soy sauce – 3 to 4 tablespoons. Brings a savory umami flavor, complementing the chicken and veggies.
- Salt and pepper – Optional and to taste. Essential for enhancing all the dish's flavors.
How to Make Chicken Fried Rice
Step 1: Cook the Chicken
In a large non-stick skillet or wok, add the sesame oil, canola oil, and diced chicken. Cook over medium-high heat for about 3 to 5 minutes, flipping the chicken pieces intermittently until they are cooked through. Remove the chicken from the skillet and set it aside.
Step 2: Sauté the Vegetables
In the same skillet, add the frozen peas, diced carrots, and sliced green onions. Cook until the vegetables are softened, about 2 minutes. Then, add the minced garlic and cook for an additional minute, stirring constantly.
Step 3: Scramble the Eggs
Push the vegetables to one side of the skillet. Pour the lightly beaten eggs onto the other side and scramble them until fully cooked. Once cooked, combine the scrambled eggs with the vegetables.
Step 4: Combine Everything
Add the cooked chicken back into the skillet along with the cold, cooked rice. Drizzle with low-sodium soy sauce and stir to combine thoroughly. Cook for an additional 2 minutes or until everything is heated through. Taste and adjust seasoning with salt and pepper as desired before serving.
Pro Tips from My Kitchen
✓ Use Leftover Rice – Day-old rice works best for fried rice. Freshly made rice can be too sticky, affecting the dish's texture. If you must use fresh rice, spread it on a baking sheet to cool for a bit before using.
✓ Keep Ingredients Ready – Have all your ingredients prepped and measured before you start cooking. Fried rice comes together quickly, and having everything on hand will help you avoid any delays.
✓ Heat the Skillet Well – Ensure your skillet or wok is properly heated before adding the chicken. A hot pan helps sear the chicken effectively, giving it a nice texture.
✓ Feel Free to Experiment – Don’t hesitate to experiment with other ingredients like shrimp or beef. You can also add more veggies like bell peppers or broccoli to boost nutrition and flavor.
✓ Adjust Soy Sauce to Taste – Start with less soy sauce, then add more if needed. You want to enhance the flavor without making the rice too salty or soggy.
Serving Ideas and Variations
- Serve with a side of sweet and sour sauce for dipping, adding a tasty balance to the savory flavors in your fried rice.
- Top the chicken fried rice with a sprinkle of sesame seeds and additional green onions for a visually appealing finish.
- Customize by adding cooked shrimp or tofu for extra protein and flavor diversity, making it a versatile meal option.
- Pair with a refreshing cucumber salad or steamed broccoli to create a well-rounded meal that complements the fried rice nicely.
Frequently Asked Questions About Chicken Fried Rice
Yes, you can easily swap the chicken for tofu, shrimp, or beef. Just adjust cooking times accordingly and ensure that the alternative protein is fully cooked before mixing with the rice.
Mushy rice can occur if the rice is too wet or if it was overcooked in the pan. Use cold, day-old rice for the best texture and make sure not to overcrowd the skillet when cooking.
Absolutely! You can prepare chicken fried rice in advance and store it in an airtight container in the refrigerator for up to 3 days. Just reheat in a skillet or microwave until steaming hot.
A common mistake is using fresh rice instead of cold, leftover rice. Fresh rice can become sticky and clump together, which is not ideal for fried rice. Stale rice provides the perfect texture.
Chicken fried rice pairs wonderfully with light appetizers like spring rolls or egg rolls, as well as vegetable dishes like stir-fried bok choy or a side salad to balance the meal.
Chicken Fried Rice Recipe
Ingredients
- 2 tablespoons Sesame oil
- 2 tablespoons Canola or vegetable oil
- 1 pound Boneless skinless chicken breasts, diced
- 1.5 cups Frozen peas and diced carrots blend
- 3 pieces Green onions, sliced
- 2-3 cloves Garlic, finely minced
- 3 large Eggs, lightly beaten
- 4 cups Cooked rice Use cold, day-old rice for best texture.
- 3-4 tablespoons Low-sodium soy sauce
- Salt and pepper To taste.
Instructions
- In a large non-stick skillet or wok, add the sesame oil, canola oil, and diced chicken. Cook over medium-high heat for about 3 to 5 minutes, flipping the chicken until cooked through. Remove chicken and set aside.
- In the same skillet, add the frozen peas, diced carrots, and sliced green onions. Cook until softened, about 2 minutes. Add minced garlic and cook for an additional minute.
- Push the vegetables to one side of the skillet. Pour the beaten eggs onto the other side and scramble until fully cooked. Combine with the vegetables.
- Add cooked chicken back to the skillet along with the cold rice. Drizzle with soy sauce and stir to combine thoroughly. Cook for 2 minutes until heated through. Adjust seasoning with salt and pepper as desired.
Notes
- Use leftover rice for best texture.
- Have all ingredients prepped before cooking.
- Experiment with other proteins and vegetables.
Janet Flowers says
This is such an easy recipe. My husband and I loved it. This has been a definite save ✅
Evelyn Petrie says
Thank you so much! I'm so glad you enjoyed it! 😊
Sue says
I used one small yellow onion instead of the green onion... absolutely delicious 😋