Chicken Fried Rice
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Craving comfort food that won’t wreck your kitchen? Look no further than Chicken Fried Rice! This whip-up wonder uses leftover rice and veggies, and cleans up in a flash (one pan, people!). This recipe is your playground – toss in whatever you have on hand, and don’t forget the soy sauce!
Why You’ll Love Chicken Fried Rice
- Weeknight Dinner Win: This recipe is ready in under 30 minutes, making it a perfect solution for busy weeknights.
- Clean-Out-the-Fridge Friendly: Use up leftover chicken and cooked rice for a delicious and budget-friendly meal.
- Customizable Cravings: Love veggies? Add your favorites! This recipe is a great base to personalize with whatever you have on hand.
- One-Pan Wonder: Minimal cleanup! This recipe uses just one skillet or wok, making for easy prep and easy post-dinner relaxation.
- Flavorful and Fast: This dish is packed with savory goodness from the chicken, soy sauce, and vegetables. It’s a satisfying and flavorful meal without the fuss.
Ingredients Needed To Make Chicken Fried Rice
Make sure to scroll all the way down to the recipe card for the exact measurements and instructions!
- Chicken breast, diced
- Cooked rice (preferably day-old)
- Onion powder
- Frozen carrots, diced
- Frozen peas
- Eggs, beaten
- Soy sauce
- Kosher salt
- Garlic clove, minced
- Olive oil or coconut oil
How To Make Chicken Fried Rice
- Prep (Mise en place): Dice chicken, mince garlic, beat eggs, and have cooked rice ready (ideally day-old).
- Cook the Chicken: Heat oil in a large skillet over medium heat. Add diced chicken and season with salt. Cook for 5-7 minutes until browned and cooked through.
- Scramble the Eggs: Push the chicken to one side. Pour in the beaten eggs and scramble them in the empty space until cooked through.
- Combine Everything: Add garlic, frozen carrots, and frozen peas to the pan. Stir in cooked rice, chicken, and eggs.
- Season and Cook: Sprinkle onion powder and pour soy sauce over the mixture. Stir well to combine everything.Cook for 5 minutes, stirring occasionally, until heated through and vegetables are tender.
- Serve: Remove from heat, let sit for a few minutes, then enjoy!
Variations & Substitutions
- Protein Variations: Substitute chicken with shrimp, beef, or tofu for a different protein option.
- Vegetable Variations: Add bell peppers, broccoli, or corn for extra veggies.
- Rice Alternatives: Use brown rice, quinoa, or cauliflower rice for a healthier twist.
- Flavor Boosters: Add a splash of sesame oil or a sprinkle of chili flakes for extra flavor.
Commonly Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables work great. Just chop them into small, uniform pieces for even cooking.
How do I store leftover chicken fried rice?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Can I use low-sodium soy sauce?
Absolutely, low-sodium soy sauce is a great option to reduce the salt content without compromising flavor.
What if I don’t have day-old rice?
Freshly cooked rice can be used, but day-old rice is firmer and less likely to become mushy. Spread freshly cooked rice on a baking sheet and refrigerate for about 30 minutes to dry it out a bit.
Chicken Fried Rice
Equipment
- cutting board/knife
- Measuring Spoons
Ingredients
- 1 lb chicken breast diced
- 3 cups cooked rice preferably day-old
- 1 tsp onion powder
- 1 cup frozen carrots diced
- 1 cup frozen peas
- 3 eggs beaten
- 3 tbsp soy sauce
- ½ tsp kosher salt
- 1 garlic clove minced
- 1 tbsp olive oil or coconut oil
Instructions
Prep Work
- Dice the chicken breast.
- Mince the garlic clove.
- Beat the eggs in a mixing bowl.
- Ensure the rice is cooked and preferably day-old for better texture.
Cook the Chicken
- Place a large skillet or wok over medium heat and add the oil.
- Add the diced chicken breast to the skillet and season with kosher salt.
- Cook the chicken until browned and fully cooked through, about 5-7 minutes.
Cook the Eggs
- Push the chicken to one side of the skillet.
- Pour the beaten eggs into the empty side of the skillet.
- Scramble the eggs, breaking them up into small pieces as they cook.
Combine Ingredients
- Add the minced garlic, frozen carrots, and frozen peas to the skillet.
- Stir in the cooked rice and mix well with the chicken and eggs.
- Sprinkle in the onion powder and pour the soy sauce over the mixture.
- Stir everything together until well combined.
Cook and Finish
- Cook for approximately 5 minutes, stirring occasionally, until everything is heated through, and the vegetables are tender.
- Adjust seasoning to taste if needed.
Serve
- Remove from heat and let sit for a few minutes to allow the flavors to meld.
- Serve and enjoy!
Nutrition
Forget takeout! This Chicken Fried Rice is your weeknight warrior, whipping up leftovers or fresh ingredients in a flash. One pan, zero fuss, just pure deliciousness. Chicken, veggies, and fluffy rice – it’s a meal your fam will go nuts for.
