Chicken Fried Rice Recipe

                                                         Chicken Fried Rice Recipe

Imagine a quick and tasty one-pan dish where fluffy rice, juicy chicken, and colorful veggies come together with a perfect kick of soy sauce. That’s Chicken Fried Rice! This meal offers a burst of flavors and textures. You get scrambled eggs, tender chicken, and crunchy peas and carrots all mixed in a savory blend. It’s the ideal way to clear out your fridge and a great substitute for takeout. Perfect for busy nights or using up leftovers.

 

Why I love it 

I enjoy making Chicken Fried Rice because it saves time on hectic nights. It’s quick, adaptable, and helps to use whatever ingredients you have. Plus, it’s a flavor adventure: you can swap in shrimp, beef, or tofu, add extra sriracha or soy sauce, and serve it with a fried egg on top. The best part? It cooks in one pan, so cleanup is easy. Whether it’s a meal for one or feeding a crowd, this fried rice always satisfies.

 

Preparation time: 15 minutes

Cooking time: 15-20 minutes

Total time: 30-35 minutes

Serves: 4 people

Difficulty level: Easy

Ingredients 

·       2 cups cooked rice (preferably day-old) 

·       1 lb chicken breast, diced. 

·       2 eggs, beaten. 

·       1 cup mixed veggies (peas, carrots, corn) 

·       3 cloves garlic, minced. 

·       3 tbsp soy sauce 

·       1 tbsp sesame oil 

·       Salt and pepper to taste 

·       Green onions for garnish 

·       Optional: sriracha, extra soy for drizzle 

Tools 

·       Large wok or skillet 

·       Spatula 

·       Measuring cups/spoons 

 

Instructions 

Step 1.

Prep chicken. Cook the chicken in a bit of oil until golden. Set aside. 

Step 2.

Scramble eggs. Push the chicken to one side, add the eggs to the pan, scramble them, then mix them with the chicken. 

Step 3.

Veggie time. Add garlic and veggies; sauté for 2-3 minutes. 

Step 4.

Rice party. Add rice, soy sauce, and sesame oil. Toss everything until mixed. 

Step 5.

Finish. Return the chicken and egg mix. Stir-fry for 2-3 minutes. Season. 

Step 6.

Serve. Top with green onions and sriracha if desired! 

Approximate macros per serving (based on 4 servings) 

v  Calories: 350 kcal 

v  Protein: 25 g 

v  Carbohydrates: 40 g 

v  Fat: 10 g 

v  Fiber: 2 g 

What to serve with this 

Pair it with spring rolls, dumplings, or a simple Asian slaw. For a heartier meal, add grilled chicken skewers or edamame.

 Tips & variations 

o   Day-old rice is key. Fresh rice can result in a mushy mess! 

o   Protein swap. Use shrimp, beef, or tofu in place of chicken. 

o   Spice it up. Add sriracha, chili flakes, or more garlic. 

o   Veggie boost. Toss in bell peppers, broccoli, or snap peas. 

Substitute notes

o   Soy sauce: Tamari for gluten-free or coconut aminos for soy-free. 

o   Sesame oil: Use peanut or avocado oil plus sesame seeds for flavor. 

o   Veggies: Use a frozen mix if fresh isn’t available. 

Frequently asked questions 

1. Can I use fresh rice? 

It’s best to use day-old rice since fresh rice gets mushy. 

2. How do I make it extra flavorful? 

Add more soy sauce, garlic, or a splash of fish sauce. 

3. Can I make this veggie-only? 

Absolutely! Skip the chicken and add tofu or extra veggies. 

4. Can I freeze fried rice? 

Yes, freeze in portions and reheat with a splash of water. 

5. How do I prevent soggy rice? 

Use cold, day-old rice and cook on high heat for stir-frying. 

6. Can I add pineapple? 

Yes! Pineapple and chicken create a sweet and salty delight.