Chicken Fried Rice

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This delicious chicken fried rice transforms simple ingredients into a satisfying one-pan meal that’s perfect for busy weeknights. Using day-old rice ensures the perfect texture, while colorful vegetables add nutrition and vibrant appeal. It’s a great way to use leftover chicken and create a restaurant-quality dish at home.

Ingredients:

  • 2 cups cooked rice (preferably day-old)
  • 1 cup cooked chicken, diced
  • 2 tablespoons vegetable oil
  • 2 eggs, beaten
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 3 green onions, chopped
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper to taste

Instructions:

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the beaten eggs and scramble until fully cooked. Remove the eggs from the skillet and set aside.
  3. In the same skillet, add the remaining tablespoon of vegetable oil.
  4. Add the mixed vegetables and sauté for 2-3 minutes until they are tender.
  5. Stir in the cooked chicken and cooked rice, breaking up any clumps.
  6. Add the soy sauce and sesame oil, mixing everything thoroughly.
  7. Return the scrambled eggs to the skillet and fold them into the rice mixture.
  8. Add the chopped green onions and season with salt and pepper to taste.
  9. Cook for an additional 2-3 minutes, stirring frequently, until everything is heated through.

Variations

  1. Vegetable Fried Rice – Replace the chicken with extra mixed vegetables like bell peppers, mushrooms, and snap peas for a vegetarian version that’s equally satisfying and colorful.
  2. Shrimp Fried Rice – Substitute the diced chicken with cooked shrimp, adding them in the last 2-3 minutes of cooking to prevent overcooking and maintain their tender texture.
  3. Spicy Fried Rice – Add 1-2 teaspoons of sriracha sauce or red pepper flakes along with the soy sauce, and include diced jalapeños with the vegetables for a kick of heat.

Cooking Notes

  1. Rice Preparation – Day-old refrigerated rice is crucial for the best texture; freshly cooked rice tends to be too moist and will create a mushy fried rice instead of the desired separated grains.
  2. High Heat Cooking – Keep the heat at medium-high throughout cooking to achieve the characteristic “wok hei” flavor and prevent the ingredients from steaming rather than frying.
  3. Ingredient Order – Always cook eggs first and set aside, then vegetables, followed by rice and protein, finishing with the eggs folded back in to prevent overcooking any component.

Serving Suggestions

  1. Asian-Style Presentation – Serve in individual bowls with chopsticks alongside steamed edamame and a small dish of extra soy sauce for dipping.
  2. Family-Style Dinner – Present in a large serving bowl as the centerpiece with sides of fresh cucumber salad and steamed broccoli for a complete balanced meal.
  3. Lunch Box Special – Pack in containers with sliced avocado and cherry tomatoes on the side for a nutritious and portable lunch that tastes great at room temperature.

Tips

  1. Perfect Scrambled Eggs – Remove eggs from heat while they’re still slightly underdone as they’ll finish cooking when added back to the hot rice mixture.
  2. Even Distribution – Break up rice clumps with your spatula before adding liquids, and toss ingredients constantly to ensure even coating and prevent sticking.
  3. Fresh Garnish Finish – Reserve some chopped green onions to sprinkle on top just before serving for added freshness and visual appeal.

Prep Time:

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

Nutritional Information (Per Serving)

  • Calories: 350 kcal
  • Protein: 22g
  • Sodium: 850mg

Frequently Asked Questions

  1. Can I use fresh rice instead of day-old rice? – While day-old rice works best, you can use fresh rice by spreading it on a baking sheet and letting it cool completely in the refrigerator for at least 30 minutes to remove excess moisture.
  2. How do I prevent my fried rice from getting mushy? – Use cold, day-old rice, cook over high heat, and avoid overcrowding the pan. Also, make sure your vegetables aren’t too wet before adding them to the skillet.
  3. Can I make this recipe ahead of time? – Yes, chicken fried rice can be made up to 2 days in advance and stored in the refrigerator. Reheat in a skillet over medium heat or in the microwave, adding a splash of water if needed.
  4. What’s the best way to store leftover fried rice? – Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Always reheat thoroughly before serving, ensuring the internal temperature reaches 165°F.

Conclusion

This Savory Chicken Fried Rice recipe delivers restaurant-quality results in just 25 minutes, making it an ideal solution for busy weeknight dinners. The combination of tender chicken, colorful vegetables, and perfectly seasoned rice creates a satisfying meal that the whole family will love. With simple ingredients and straightforward techniques, this versatile dish proves that homemade fried rice can be both delicious and effortless to prepare.

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Chicken Fried Rice

  • Author: Avery
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

This delicious chicken fried rice transforms simple ingredients into a satisfying one-pan meal that’s perfect for busy weeknights. Using day-old rice ensures the perfect texture, while colorful vegetables add nutrition and vibrant appeal. It’s a great way to use leftover chicken and create a restaurant-quality dish at home.

Ingredients

Scale
  • 2 cups cooked rice (preferably day-old)
  • 1 cup cooked chicken, diced
  • 2 tablespoons vegetable oil
  • 2 eggs, beaten
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 3 green onions, chopped
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper to taste

Instructions

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the beaten eggs and scramble until fully cooked. Remove the eggs from the skillet and set aside.
  3. In the same skillet, add the remaining tablespoon of vegetable oil.
  4. Add the mixed vegetables and sauté for 2-3 minutes until they are tender.
  5. Stir in the cooked chicken and cooked rice, breaking up any clumps.
  6. Add the soy sauce and sesame oil, mixing everything thoroughly.
  7. Return the scrambled eggs to the skillet and fold them into the rice mixture.
  8. Add the chopped green onions and season with salt and pepper to taste.
  9. Cook for an additional 2-3 minutes, stirring frequently, until everything is heated through.

Notes

Day-old rice works best as it’s less sticky and fries better. You can substitute the mixed vegetables with any combination you prefer. For extra flavor, try adding minced garlic or ginger with the vegetables.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stir-frying
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 4g
  • Sodium: 850mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 125mg

Keywords: fried rice, chicken, easy dinner, one-pan meal, leftover rice

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