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Chicken Fried Rice

Chicken Fried Rice
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This easy Chicken Fried Rice recipe combines tender chicken, fragrant day-old rice, fresh vegetables, and savory sauces to create a quick, flavorful one-pan meal perfect for busy weeknights. With simple ingredients and customizable options, it’s a comforting dish loved by the whole family.

Ingredients

Scale

Main Ingredients

  • 2 cups cooked day-old long-grain rice (preferably jasmine)
  • 1 lb chicken breast or thighs, cut into bite-sized pieces
  • 1 cup mixed vegetables (peas, carrots, green onions)
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil (for cooking)

Optional Ingredients

  • ½ cup corn, diced
  • ½ cup bell peppers, diced
  • ½ cup mushrooms, sliced
  • Chili flakes or sriracha (for a spicy kick)
  • Broccoli, snap peas, or zucchini (for vegetable-loaded variation)
  • Tamari or coconut aminos (for gluten-free alternative to soy sauce)

Instructions

  1. Prepare the Ingredients: Chop chicken into small, even pieces. Finely dice vegetables to ensure quick, uniform cooking. Crack eggs into a bowl and whisk lightly to prepare for scrambling.
  2. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until golden brown and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.
  3. Scramble the Eggs: In the same pan, add the beaten eggs and scramble gently until just set. Remove eggs from the pan and set aside with the chicken.
  4. Sauté Aromatics and Vegetables: Add additional vegetable oil if needed. Toss in minced garlic and ginger, cooking until fragrant (about 30 seconds). Add mixed vegetables and green onions (plus any optional vegetables if using); stir-fry for 3-4 minutes until tender but still crisp.
  5. Combine Rice and Proteins: Add the cold cooked rice to the skillet, breaking up any clumps with a spatula. Return the cooked chicken and scrambled eggs to the pan. Stir everything together to combine well.
  6. Season and Finish: Drizzle soy sauce and sesame oil evenly over the mixture. Stir continuously to coat all ingredients thoroughly. Cook for another 3-4 minutes until heated through and slightly caramelized in spots. Taste and adjust seasoning if needed.

Notes

  • Use day-old rice for the ideal fried rice texture and to avoid clumping.
  • Cook on high heat to achieve a nice sear and authentic wok flavor.
  • Do not overcrowd the pan; cook in batches if necessary to prevent steaming.
  • Prep all ingredients before cooking as the dish cooks quickly.
  • Add soy sauce gradually to avoid oversalting.
  • Freshly cooked rice can be used if spread out to cool and dry before cooking.
  • For gluten-free, substitute soy sauce with tamari or coconut aminos.
  • To make vegetarian, omit chicken and add tofu or extra vegetables.

Nutrition

Keywords: chicken fried rice, easy fried rice, quick chicken dinner, one-pan meal, Asian stir fry, weeknight dinner, gluten free fried rice

Find it online: https://ninagourmet.com/chicken-fried-rice/