chicken fried rice recipe
There’s something special about the smell of chicken fried rice cooking—crispy, savory, and so satisfying. It’s a dish that reminds you of your favorite takeout, but even better when made at home.
Equipment
- Wok
- Pan
Ingredients
- 2 cups chicken (boneless, skinless) cut into small cubes
- 3 cups cooked rice preferably cold, day-old rice works best
- 2 large eggs beaten
- 1 medium carrot diced
- ½ cup frozen peas
- 2 stalks green onions chopped
- 3 tbsp soy sauce low-sodium preferred
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp ginger fresh, grated
- 1 tbsp vegetable oil
- to taste salt and pepper
Instructions
- Heat 1 tbsp of vegetable oil in a large pan or wok over medium-high heat. Add the chicken cubes, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Set aside.
- In the same pan, add the beaten eggs and scramble until cooked through, then set aside with the chicken.
- Add 1 tbsp of sesame oil to the pan and sauté the garlic and ginger for 30 seconds. Add the diced carrots and peas, and cook for 3-4 minutes until tender.
- Add the cold cooked rice to the pan, breaking up any clumps. Stir everything together until well mixed.
- Return the chicken and scrambled eggs to the pan, then pour in the soy sauce and stir to combine. Cook for an additional 3-5 minutes, allowing the rice to crisp up.
- Garnish with chopped green onions and adjust seasoning as needed. Serve hot.
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Notes
This dish is highly customizable. Swap the chicken for tofu, add chili flakes for some heat, or try using different vegetables depending on what you have available.