Description
This Chicken Fried Rice recipe is a delicious, satisfying dish featuring tender chicken breast strips, fluffy day-old rice, fresh vegetables, and scrambled eggs. Cooked in a skillet with fragrant sesame and peanut oils, this flavorful fried rice is perfect for a quick and easy meal that serves 12.
Ingredients
Eggs
- 2 eggs
- pinch sea salt
- 1 teaspoon sesame oil
Chicken
- 1 pound boneless skinless chicken breasts (sliced into thin strips)
- 1 tablespoon peanut oil
- 1 tablespoon sesame oil
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (additional)
Rice and Vegetables
- 4 cups white rice (at least a day old, chilled in the refrigerator)
- 4 tablespoons sesame oil (divided)
- 1 tablespoon peanut oil
- 1 teaspoon minced garlic
- ½ cup diced onion
- 1 cup chopped carrots
- ½ cup frozen peas
- 3 tablespoons soy sauce
- ¼ teaspoon ginger
- Salt & pepper to taste
- Green onions to garnish
Instructions
- Cook the Eggs: Heat 1 teaspoon sesame oil in a large skillet over medium heat. Beat the eggs with a pinch of sea salt, pour them evenly into the pan, and cook until firm and bubbles appear on top, about 2-3 minutes. Flip and cook for an additional 2 minutes. Remove and slice into thin pieces. Set aside.
- Cook the Chicken: Combine garlic powder, ground ginger, salt, and pepper in a small bowl. Heat 1 tablespoon peanut oil and 1 tablespoon sesame oil in a fry pan. Add the sliced chicken and cook uncovered intermittently for 5-8 minutes until no longer pink. Sprinkle the seasoning mix over the chicken, add another tablespoon of peanut oil, and stir. Cook until the chicken lightly browns, then add 1 tablespoon soy sauce and cook until absorbed. Set aside.
- Make the Chicken Fried Rice: Sauté onion, garlic, and carrots in 1 tablespoon sesame oil over medium-high heat, stirring occasionally. Cover and cook until vegetables are soft and starting to brown, about 5-7 minutes. Add 3 tablespoons sesame oil and 1 tablespoon peanut oil to the vegetables. Then add the chilled rice; stir and cook on high for 5-6 minutes until the rice begins to brown. Add cooked chicken, peas, 3 tablespoons soy sauce, and ¼ teaspoon ginger; stir to combine. Gently fold in the cooked egg pieces. Continue cooking on medium-high for 5 minutes until the rice is lightly browned. Garnish with green onions and serve immediately.
Notes
- Use day-old rice chilled in the refrigerator for best texture and to prevent clumping.
- Adjust soy sauce and seasoning to taste based on your salt preference.
- Covering the chicken partially during cooking helps retain moisture while allowing steam to escape.
- Add any additional vegetables you like such as bell peppers or bean sprouts for extra flavor and nutrition.
- Ensure the pan is hot enough when stir-frying to achieve slight browning and authentic texture.
