Description
This Easy Chicken Fried Rice recipe is a delicious, satisfying, and incredibly quick meal perfect for busy weeknights. Packed with tender chicken, colorful vegetables, fluffy rice, and a savory sauce, it tastes even better than takeout.
Ingredients
3 cups cooked long-grain brown rice ((preferably left over rice. White is fine too))
3/4 lb bonelss skinless chicken breasts (, diced into 3/4-inch pieces)
1 Tbsp toasted sesame oil (, divided)
1 Tbsp canola oil (, divided)
1 1/3 cups frozen peas and carrots blend
3 green onions chopped
2 cloves garlic (, minced)
2 large eggs
3 Tbsp low-sodium soy sauce
Salt and freshly ground black pepper
Sriracha (, for serving (optional))
Instructions
Heat 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil in a large non-stick wok or skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook until done, about 5-6 minutes. Remove chicken from the skillet and set aside.
Add the remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil to the skillet over medium-high heat. Stir in the frozen peas and carrots, and green onions, sauting for 1 minute. Add the minced garlic and cook for another minute. Move the vegetables to the sides of the pan, and cook and scramble the eggs in the center.
Return the cooked chicken to the skillet with the rice. Drizzle in the soy sauce and season with salt and pepper to your liking. Serve hot, with Sriracha if you like.
Notes
Leftover rice is your friend: cold, day-old rice is the secret to avoiding sticky, clumpy fried rice. It fries up perfectly.
Medium-high heat is key: for that classic stir-fried texture and flavor, keep your heat at a consistent medium-high. This ensures ingredients cook quickly and develop a slight char.
Don’t overcrowd the pan: cook in batches if necessary, especially if you’re doubling the recipe. Overcrowding leads to steaming instead of frying, and you won’t get that desirable texture.
Prep ahead: have all your ingredients prepped and ready to go before you start cooking. Fried rice cooks very fast, and you won’t have time to chop vegetables or mince garlic once you’ve begun.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A