Chicken Fried Rice
Make delicious homemade chicken fried rice in just 30 minutes. Quick, easy and satisfying, this is a tasty dish that never disappoints.
Servings: 4
Equipment
- Skillet Large or Wok
Ingredients
- 1 Pound boneless skinless chicken breasts diced into ¾-inch pieces
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- 1 Tablespoon toasted sesame oil
- 2 Tablespoons cooking oil
- 1 white onion small, diced, or yellow onion
- 1 ½ Cups frozen peas and carrots
- 3 Cloves garlic minced
- 2 eggs lightly beaten
- 3 Cups long grain white rice cooked
- ¼ Cup low-sodium soy sauce
- 3 Tablespoons unsalted butter
Instructions
- Season the chicken with salt and pepper.
- Heat 1 teaspoon of sesame oil with 1 tablespoon of oil in a large skillet or wok over a medium-high heat.
- Once hot, add the chicken and sauté until cooked through, about 6 minutes.
- Transfer the chicken to a plate and set aside.
- Add 1 teaspoon of sesame oil and the remaining tablespoon of oil to the same pan.
- Add the onions, peas and carrots, and sauté for 2 minutes.
- Add the garlic and cook for a minute or until fragrant.
- Push the vegetables to one side of the pan, add the eggs to the other side and scramble them.
- Return the chicken to the skillet along with the cooked rice, soy sauce, butter, and remaining teaspoon of sesame oil.
- Toss to combine and cook for 2 minutes or until heated through.
- Serve immediately.
Notes
Use leftover rice: Use day-old cooked rice or leftover rice for the best texture. In a pinch, you can make the rice fresh but it may result in the chicken fried rice being mushy.
Cooking the chicken: Cut the chicken into even pieces to ensure evening cooking. Don't overcrowd the pan - you might need to cook the chicken in batches.
Seasoning: Adjust the salt to your liking. If you’re using salted butter and regular soy sauce, omit the salt on the chicken.
Don't forget the butter: Adding more butter at the end adds richness to the rice and chicken, so don’t skip it!
Cooking the chicken: Cut the chicken into even pieces to ensure evening cooking. Don't overcrowd the pan - you might need to cook the chicken in batches.
Seasoning: Adjust the salt to your liking. If you’re using salted butter and regular soy sauce, omit the salt on the chicken.
Don't forget the butter: Adding more butter at the end adds richness to the rice and chicken, so don’t skip it!
Nutrition
Calories: 828kcal | Carbohydrates: 115g | Protein: 39g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 177mg | Sodium: 1037mg | Potassium: 721mg | Fiber: 2g | Sugar: 2g | Vitamin A: 417IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
