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.
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.