Classic Chicken Fried Rice

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 4
★★★★★
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If you're craving takeout but want to whip up something quick and satisfying at home, Classic Chicken Fried Rice is your go-to. This dish is perfect for using up leftover rice and veggies, turning them into a flavorful meal in no time.

Ingredients for Classic Chicken Fried Rice

Vegetable oil provides a neutral base for cooking without overpowering the other flavors. Boneless, skinless chicken breast adds lean protein, making the dish hearty and satisfying. Jasmine rice, with its fragrant aroma, is the perfect canvas for soaking up all the flavors of the dish. Frozen peas and carrots are not only convenient but also add a pop of color and sweetness. Green onions bring a mild onion flavor that complements the other ingredients. Garlic is a must for adding depth and aroma. Eggs, when scrambled into the mix, add richness and texture. Soy sauce provides that umami punch, while sesame oil adds a nutty finish. Finally, salt and pepper are essential for seasoning the chicken and balancing the flavors.

Tips & Tricks

  • Chilled rice works best as it doesn't clump together and fries nicely. If you don't have leftover rice, cook a fresh batch and spread it out on a baking sheet to cool quickly.
  • For extra flavor, marinate the chicken in a little soy sauce and sesame oil before cooking.
  • Feel free to swap in other vegetables like bell peppers or broccoli, depending on what you have on hand.

Serving Suggestions

This chicken fried rice pairs wonderfully with a side of steamed dumplings or a light cucumber salad. If you're feeling adventurous, a drizzle of sriracha or a sprinkle of crushed red pepper can add a delightful kick.

Frequently Asked Questions

Can I use a different type of rice?
Absolutely! Long-grain rice like basmati or even brown rice can work well, though the texture might vary slightly.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a pan for the best texture.

Classic Chicken Fried Rice Recipe Walkthrough

Start by heating 1 tablespoon of vegetable oil in a large pan over medium-high heat. Once hot, add your diced chicken, seasoning it with a pinch of salt and pepper. Let it cook, stirring occasionally, until the chicken turns golden brown and is cooked through, about 5-7 minutes. Once done, remove the chicken from the pan and set it aside.

Using the same pan, pour in the remaining tablespoon of vegetable oil. Add in the minced garlic and give it a quick stir—just about 30 seconds—until it's fragrant but not burnt. Toss in the peas, carrots, and green onions, stir-frying for a couple of minutes until they’re vibrant and just tender.

Push the veggies to the side of the pan and pour the beaten eggs into the cleared space. Stir gently to scramble them until they're fully cooked, then mix them with the veggies.

Add the chilled jasmine rice to the pan, along with soy sauce and sesame oil. Stir everything together, ensuring the rice is well-coated and heated through. Return the cooked chicken to the pan, mixing it in thoroughly. Let everything cook together for another 2-3 minutes.

Serve your chicken fried rice hot, garnished with extra green onions if you like a bit of fresh crunch.

Why You'll Love This Recipe

  • Quick to prepare, perfect for busy weeknights.
  • Great use of leftover rice and vegetables.
  • Customizable with your favorite ingredients.
  • Balanced meal with protein, carbs, and veggies.

Ingredients

2 tbsp vegetable oil
1 lb boneless, skinless chicken breast, diced
3 cups cooked jasmine rice, chilled
1 cup frozen peas and carrots, thawed
4 green onions, sliced
2 cloves garlic, minced
2 eggs, beaten
3 tbsp soy sauce
1 tbsp sesame oil
Salt and pepper to taste

Step-by-step Instructions

1. Heat 1 tbsp of vegetable oil in a large pan over medium-high heat.
2. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove from pan.
3. In the same pan, add the remaining vegetable oil and garlic. Cook for 30 seconds.
4. Add the peas, carrots, and green onions, stir-frying for 2-3 minutes.
5. Push vegetables to the side and pour in beaten eggs, scrambling until cooked.
6. Add the chilled rice, soy sauce, and sesame oil, stirring to combine all ingredients.
7. Return cooked chicken to the pan, mixing everything together. Cook for an additional 2-3 minutes.
8. Serve hot, garnished with extra green onions if desired.

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