Chicken Fried Rice
Chicken Fried Rice cooks seasoned grains with aromatics and add-ins until flavorful and tender.
About This Recipe
Chicken Fried Rice needs enough liquid, steady heat, and a short rest after cooking.
Let the grains finish covered so the texture stays fluffy instead of wet.
Ingredients
- ✓1 tablespoon vegetable oil
- ✓1 tablespoon soy sauce
- ✓1 pound chicken cut into bite-sized pieces
- ✓2 tablespoons sesame oil
- ✓1 cup diced white onion (about 1 small onion)
- ✓1 cup thawed frozen peas and carrots
- ✓2 lightly beaten large eggs
- ✓3 cups cooked rice
- ✓2-3 tablespoons soy sauce (more or less to taste)
- ✓2 tablespoons sliced green onions (optional garnish)
Ingredient Notes
- Rice or grains: Rinse or toast when the method calls for it.
- Liquid: Use the right amount so the grains cook through without turning wet.
- Aromatics: Cook aromatics first for a deeper flavor base.
- Resting: Let rice rest covered before fluffing.
Instructions
- 1
Add 1 tablespoon vegetable oil and 1 tablespoon soy sauce to a large skillet or wok and heat over medium heat. Add 1 pound chicken cut into bite-sized pieces and cook until lightly browned and cooked throughout, about 5-7 minutes. Remove the chicken from the pan and set aside.
- 2
Add 2 tablespoons sesame oil, 1 cup diced white onion, and 1 cup thawed frozen peas and carrots to the pan and fry until tender, about 3-4 minutes.
- 3
Slide the vegetables to the sides and add 2 lightly beaten large eggs to the other side of the pan. Use a spatula to scramble the eggs. Once cooked, mix the eggs with the vegetables.
- 4
Add 3 cups cooked rice and the cooked chicken to the vegetable mixture and stir to combine. Add 2-3 tablespoons soy sauce and stir until combined and heated throughout. Top with 2 tablespoons sliced green onions, if desired, and serve warm.
Katy’s Kitchen Tips
- Rinse rice when the method calls for it.
- Keep the simmer steady and covered.
- Do not stir too much while grains cook.
- Rest before fluffing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Chicken Fried Rice
Serve Chicken Fried Rice with salad, pickles, yogurt sauce, grilled vegetables, or a fresh herb garnish.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat covered with a splash of water, broth, or sauce to restore moisture.
Common Mistakes to Avoid
- Too much stirring: Stirring can make grains sticky unless the dish calls for it.
- Wrong liquid level: Too much or too little liquid changes texture.
- Skipping rest time: Resting helps grains finish evenly.
- Fluffing too early: Let steam settle before fluffing.
FAQ
Can I make Chicken Fried Rice ahead?
Yes. Reheat with a little extra liquid or sauce if needed.
How do I avoid mushy texture?
Stop cooking when just tender and let carryover heat finish the job.
Can I add vegetables or protein?
Yes, as long as extra moisture is controlled.
How should I reheat leftovers?
Reheat covered with a splash of liquid to restore moisture.
Nutrition Facts
- Calories: 225 kcal
- Carbohydrates: 21 g
- Cholesterol: 77 mg
- Fiber: 1 g
- Protein: 17 g
- Sodium: 474 mg
- Sugar: 1 g
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.02 g