Description

Chicken Fried Rice is a quick, easy, and flavorful dish combining tender chicken, fluffy day-old rice, fresh vegetables, scrambled eggs, and aromatic garlic and ginger. This comforting, versatile meal is perfect for busy weeknights, meal prep, and is loved by all ages. It features savory soy sauce and a nutty finish of sesame oil, delivering a satisfying balance of protein, carbs, and veggies.

Ingredients

Scale

Main Ingredients

2 cups cooked day-old white rice
1 lb boneless chicken breast or thighs, diced
2 eggs, beaten
1/2 cup peas
1/2 cup diced carrots
3 green onions, sliced
2 cloves garlic, minced
1 tablespoon grated fresh ginger
3 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons cooking oil (vegetable or canola)

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Instructions

Prep Your Ingredients: Dice the chicken into small, bite-sized pieces. Chop the carrots, green onions, and prepare peas. Lightly beat the eggs and fluff the day-old rice to separate any clumps for easier stir-frying.
Cook the Chicken: Heat 1 tablespoon of cooking oil in a wok or large pan over medium-high heat. Add the diced chicken, season lightly with salt and pepper, and cook for 5-7 minutes until browned and fully cooked through. Remove the chicken from the pan and set aside.
Scramble the Eggs: In the same pan, pour the beaten eggs and stir quickly to scramble until just cooked. Remove the eggs and set aside with the chicken.
Sauté Aromatics and Vegetables: If needed, add a little more cooking oil. Add minced garlic and grated ginger to the pan and stir for about 30 seconds until fragrant. Add the carrots and peas, sauté until they are tender but still crisp, about 2-3 minutes.
Combine All Ingredients: Return the cooked rice, chicken, and scrambled eggs back into the pan. Pour the soy sauce evenly over the mixture and stir-fry everything together for 3-5 minutes, allowing the flavors to meld and the rice to heat through.
Finish with Sesame Oil and Green Onions: Turn off the heat and drizzle sesame oil over the fried rice. Toss in the sliced green onions for freshness and mix well before serving.

Notes

Use day-old rice for best results; it prevents mushy fried rice.
Cook on high heat to achieve a good sear and prevent sticking.
Do not overcrowd the pan; cook in batches if necessary for even cooking.
Have all ingredients prepped before starting to keep a smooth cooking process.
Add soy sauce gradually to avoid oversalting the dish.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 700mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 25g
Cholesterol: 110mg