Easy Chicken Fried Rice

Easy Chicken Fried Rice is my go to when I crave a comforting meal that is quick to whip up but still packed with flavor This recipe turns simple leftovers into something restaurant worthy using everyday ingredients and just one pan It is a staple for busy nights and a favorite for meal prepping ahead or satisfying midday lunch cravings

Every time I serve this the whole family gathers eagerly around the kitchen I started making this when my kids wanted takeout so often and now they ask for homemade fried rice instead

Ingredients

• Cooked white rice: day old preferred ensures grains stay separated and give you that classic fried rice texture Choose medium or long grain for best results

• Vegetable oil: neutral flavor and high heat tolerance works great for stir frying Look for a fresh bottle with little aroma

• Chicken breasts: diced into small cubes provide lean protein and remain juicy Avoid overcooking to keep them tender

• Salt and pepper: simple seasoning enhances the chicken and vegetables Season in layers for balanced flavor

• Carrots: diced small add natural sweetness and color Pick firm bright carrots for freshness

• Green peas: a pop of sweetness and vibrant green color Frozen peas stay plump and are easy to keep on hand

• Garlic cloves: minced for aromatic depth of flavor Use fresh hearty cloves for best taste

• Eggs: scrambled into the rice add silkiness richness and protein Choose the freshest eggs for a golden color

• Soy sauce: infuses the whole dish with savory umami flavor Taste as you go to control saltiness

• Sesame oil: gives a toasty nutty finish Add just a drizzle at the end to preserve its fragrance Use 100 percent pure sesame oil

• Green onions: chopped for a crisp bright bite These add freshness and color at the end

Step by Step Instructions

Prep the Chicken:

Dice chicken breasts into bite sized pieces Season lightly with salt and pepper so the flavor penetrates the meat and gets distributed evenly in the dish

Cook the Chicken:

Heat half of your oil in a large pan over medium high heat Swirl the oil to coat the pan Add chicken in a single layer Let cook undisturbed until the bottoms are golden then stir and finish cooking for about five to six minutes Remove chicken and set aside to keep it juicy

Sauté Vegetables:

Add the rest of the oil to the hot pan Tip in your diced carrots and peas Sauté over medium heat until carrots are slightly tender but still have a little bite about three to four minutes

Scramble the Eggs:

Push vegetables to one side Make a well in the open side of the pan Pour in the beaten eggs and let them sit for a few seconds before gently stirring Scrape from the edges toward the center so the curds stay fluffy Once just set break into chunks and mix with vegetables

Stir Fry the Rice:

Add your cold rice breaking up clumps with your fingers before adding Spread it evenly into the pan Let it warm for a minute untouched so it can fry up slightly Toss with the vegetables and eggs until evenly combined

Finish and Combine:

Add the cooked chicken back in Drizzle over soy sauce and sesame oil Taste and adjust with a little more soy sauce if needed Toss everything until heated through and every grain is coated and glistening

Garnish and Serve:

Sprinkle chopped green onions over the hot fried rice right before serving for a burst of freshness Serve immediately while steaming

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I always look forward to adding a generous splash of sesame oil because it reminds me of the first time I nailed this recipe It filled my kitchen with that irresistible nutty aroma and my daughter ran in just to ask if dinner was ready

Storage Tips

Let the fried rice cool to room temperature before storing Transfer to an airtight container and refrigerate for up to four days For best results reheat leftovers in a skillet to restore texture and avoid sogginess You can freeze individual portions for up to two months Thaw in the fridge and revive in a hot pan for a quick lunch

Ingredient Substitutions

No chicken on hand Use leftover rotisserie chicken shrimp even tofu or just extra eggs for a vegetarian version Swap white rice for jasmine or brown rice Try adding bell peppers corn or broccoli for more color and crunch If you avoid soy sauce coconut aminos work well and still give a savory touch

Serving Suggestions

Serve as a main dish with a side of steamed greens or a simple cucumber salad For a heartier meal top with a fried egg For a crowd offer small bowls alongside egg rolls or potstickers Add chili oil or sriracha on the side so everyone can choose their level of spice

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Cultural Context

Chicken fried rice is a staple in Chinese American restaurants and also found in home kitchens all over Asia It was originally created as a way to use leftovers giving new life to cold rice and extra vegetables Each family has their twist mine includes extra eggs because that is how my grandmother liked it

Recipe FAQs

→ Can I use freshly cooked rice instead of day-old rice?

Day-old rice works best for stir-frying, yielding firmer grains that don’t get mushy in the pan. If using freshly cooked rice, spread it out to cool and dry for best results.

→ How can I add more flavor to the dish?

Try incorporating a splash of oyster sauce, minced ginger, or a dash of white pepper. Adding more green onions at the end also brightens up the taste.

→ Is it possible to make this dish vegetarian?

Absolutely! Replace chicken with tofu or extra veggies such as bell peppers, broccoli, or mushrooms for a plant-based option.

→ What’s the best way to reheat leftovers?

Reheat in a skillet over medium heat, adding a splash of water if needed to prevent sticking. Microwave with a damp paper towel for convenience.

→ Can other proteins be used?

Yes. Try shrimp, diced ham, or thinly sliced beef. Adjust the cooking times to ensure your protein is fully cooked before combining with rice and veggies.

→ How do I prevent the rice from sticking?

Use a nonstick skillet or well-seasoned wok and let the oil heat up before adding rice. Stir gently to avoid breaking the grains.