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This Chicken Fried Rice is a simple yet delicious way to make the most of your leftover cooked rice. It’s a straightforward, easy-to-follow recipe that brings the comfort of takeout right to your dinner table.
Easy And Delicious Chicken Fried Rice
This Chicken Fried Rice is the ultimate take-out-at-home experience. You’ve often shared how much you adore my take-out fake-out dishes, and this one really hits the mark. It’s incredibly easy to whip up, and believe me, it’s even tastier than any take-out version. The best part? You get to tailor it with your favorite ingredients, making it a truly personal treat.
Why You’ll Love This Chicken Fried Rice
- Great for Leftovers: It’s a super way to use up leftover rice you have in the fridge. No waste, and it’s delicious!
- Quick and Easy: This recipe is really fast to make, perfect for those busy days when you need a yummy meal without a lot of fuss.
- You Can Make It Your Own: You can add whatever you like to it, like different veggies or meats. It’s super flexible, so everyone can enjoy it their way.
- Chicken Breasts: I used boneless skinless chicken breasts here but chicken thighs work just as well. You can also substitute with any other protein such as pork, bacon, shrimp, tofu, etc.
- Salt and Pepper: You can adjust these to taste. Be mindful of the salt you add because the soy sauces add plenty of sodium.
- Vegetable Oil: Sesame oil or any neutral oil like canola or sunflower oil are good alternatives.
- Onion: Adds sweetness and depth to the flavor. You can also use shallots or green onions as substitutes.
- Garlic: Use as much or as little as you like or if you don’t have any you can either omit it or use a bit of garlic powder.
- Frozen Peas and Carrots Mix: My veggies of choice here. You can swap with other frozen or fresh veggies like corn, bell peppers, or broccoli.
- Eggs: It’s not fried rice without the eggs. For a vegan option, you can use scrambled tofu.
- Cooked Rice: The secret here is to use day-old rice, but freshly cooked rice that’s been cooled will also work. Brown rice or quinoa are also great alternatives.
- Soy Sauce: Always try and use low sodium if possible. For a gluten-free version, tamari or coconut aminos are good substitutes.
- Dark Soy Sauce: I really just like to add this to give my fried rice that darker color. If you don’t have any just use more regular soy sauce with a bit of sugar for sweetness.
- Sesame Oil: Adds a nutty flavor.
- Green Onions: Used for garnish. You can also use chopped chives or cilantro.
Making this Chicken Fried Rice is as easy as it gets, perfect for a quick yet flavorful meal. We’re combining simple ingredients to recreate that classic take-out taste right in your own kitchen.
First up, let’s heat a tablespoon of vegetable oil in a large skillet or wok. Season those chicken pieces with a bit of salt and pepper, then toss them into the skillet. Cook them until they’re nicely browned and set them aside on a plate.
Now, in the same skillet, add another tablespoon of oil. Throw in the chopped onion and give it a good stir until it’s translucent. Next, let’s add the minced garlic and cook it for about a minute – you’ll love the aroma!
Add the frozen peas and carrots into the skillet. Cook them until they’re heated through, which shouldn’t take too long, about a minute.
Here’s a little trick – push the veggies to one side of the skillet. Add the last tablespoon of oil and crack those eggs right into the skillet. Scramble them gently, then mix them up with the veggies.
Now, add the cooked rice to the skillet and mix it with the egg and veggies. Time to fry everything up for a few minutes. Then, let’s get the chicken back in there. Pour in the soy sauce, dark soy sauce, and a drizzle of sesame oil. Give everything a good stir to coat it evenly. Feel free to adjust the salt, pepper, and soy sauce to your taste.
Just a couple more minutes of cooking while stirring occasionally, and we’re done! Garnish the dish with sliced green onions and voila, you’re done!
Frequently Asked Questions
What’s the best type of rice to use for Chicken Fried Rice?
Jasmine or Basmati rice is ideal because of their fluffy and slightly dry texture. However, you can use any long-grain rice you have on hand. The key is to make sure it’s not too moist or sticky.
Why is day-old rice best for making Fried Rice?
Day-old rice is preferred because it’s drier and firmer compared to freshly cooked rice. This texture helps the rice grains to stay separate and not turn mushy when stir-fried. If the rice is too moist, it can make your fried rice soggy. Using day-old rice ensures that your fried rice has that perfect, slightly chewy texture we all love.
Can I add other vegetables to this recipe?
Definitely! This recipe is very versatile. Feel free to add bell peppers, broccoli, or even corn. It’s a great way to use up any veggies you have in your fridge.
How can I make this recipe vegetarian?
Easy! Just skip the chicken and add more vegetables or tofu. You can also add some nuts like cashews for added protein and crunch.
- Use a Large Skillet or Wok: Make sure to use a large skillet or wok. This gives you plenty of room to stir and toss the ingredients without overcrowding, which is key to getting that perfect fry on the rice.
- Prep Ingredients Beforehand: Have all your ingredients chopped, measured, and ready to go before you start cooking. Fried rice cooks quickly, so having everything prepped will make the process smoother and prevent overcooking.
- High Heat is Key: Cook on high heat to get that authentic fried flavor. High heat ensures your ingredients get a nice sear and the rice gets a bit crispy.
- Don’t Over-stir the Rice: Stir the rice gently and occasionally. Over-stirring can make the rice mushy. Let it sit for a bit between stirs to get a little crispy.
- Customize with Leftovers: This recipe is great for using up leftovers. You can add leftover cooked vegetables, meats, or even tofu. It’s a flexible recipe, so feel free to get creative!
Leftover Chicken Fried Rice can be stored in the fridge for up to 3 days. Make sure it’s in an airtight container. Reheat it in a skillet or microwave until it’s hot all the way through before serving.
Discover More Asian Take-Out Recipes
This Chicken Fried Rice is a simple and delicious meal that’s perfect for any day of the week. It’s a great way to use leftover rice, turning it into a flavorful dish packed with tender chicken, colorful veggies, and eggs.
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In a large skillet or wok, heat 1 tbsp of vegetable oil over medium-high heat. Season the chicken with salt and pepper, then cook until browned. Remove and set aside.
Add another tbsp of oil to the skillet. Cook the onion until translucent, then add the garlic and cook for another minute.
Add the peas and carrots, and cook until they’re heated through.
Push the veggies aside, add the last tbsp of oil, and pour in the eggs. Scramble and then mix with the veggies.
Add the rice and chicken to the skillet and mix with veggies. Fry for a few minutes. Pour the soy sauce, dark soy sauce and sesame oil over the rice. Stir well to coat evenly. Adjust salt, pepper, and soy sauce to your liking.
Cook, stirring occasionally, for a few more minutes. Garnish with green onions and serve hot.
- Rice Tip: For the best texture, use day-old rice that’s been refrigerated. If you’re in a pinch, freshly cooked rice spread on a tray and cooled in the fridge for a few hours can also work.
- Vegetable Variations: Feel free to mix in other vegetables like bell peppers, broccoli, or corn. It’s a great way to add more nutrients and colors to the dish.
- Protein Options: Besides chicken, you can use beef, pork, shrimp, or tofu. This makes the recipe versatile and suitable for various dietary preferences.
- Soy Sauce: If you’re watching your sodium intake, be mindful of the soy sauce quantity and use low sodium if possible. You can always use less and add more to taste.
- Stir-Fry Technique: Cook on high heat and stir occasionally, rather than constantly, to give the rice a chance to get slightly crispy.
Serving: 1servingCalories: 449kcal (22%)Carbohydrates: 48g (16%)Protein: 25g (50%)Fat: 18g (28%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 176mg (59%)Sodium: 982mg (43%)Potassium: 590mg (17%)Fiber: 4g (17%)Sugar: 2g (2%)Vitamin A: 3776IU (76%)Vitamin C: 12mg (15%)Calcium: 77mg (8%)Iron: 2mg (11%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.