Description
This Chicken Fried Rice recipe is a flavorful and easy-to-make dish featuring tender chicken, fresh vegetables, and perfectly cooked rice tossed in a savory blend of soy sauce and sesame oil. Ideal for a quick weeknight meal, this stir-fried classic comes together in under an hour and offers a delicious balance of protein, veggies, and carbs with a mildly crispy texture that makes it irresistibly satisfying.
Ingredients
Scale
Vegetables
- ½ cup carrots (finely diced)
- 1 cup bell pepper (cut into ½-inch pieces)
- 1 cup sweet onion (cut into ½-inch pieces)
- ½ cup frozen peas
- Green onions (optional, for garnish)
Proteins
- 1 lb. boneless skinless chicken thighs or breasts (cut into ½-inch cubes)
- 4 large eggs (whisked)
Oils and Sauces
- 4 tablespoons olive oil or avocado oil (divided)
- 4 tablespoons soy sauce or Tamari (gluten-free alternative)
- 2 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame seed oil
Seasonings
- ½ teaspoon pepper
- ½ teaspoon salt (adjust to taste)
Staples
- 4 cups cooked rice (preferably day-old for best texture)
Instructions
- Sauté the Vegetables: In a large wok or skillet, heat 2 tablespoons of oil over medium heat. Add the bell peppers, onions, and carrots and sauté for 3 to 5 minutes until they begin to soften.
- Cook the Chicken: Push the vegetables to one side of the pan, then add 1 tablespoon of oil to the cleared space. Place the cubed chicken into the hot oil and cook over medium heat for 3 to 5 minutes, stirring occasionally, until fully cooked. Mix the chicken in with the vegetables once done.
- Prepare the Eggs: Whisk the eggs in a small bowl. Push the chicken and vegetables to one side again or remove them from the pan temporarily, creating space for the eggs.
- Scramble the Eggs: Add 1 to 2 tablespoons of oil into the cleared area, then pour in the whisked eggs along with salt and pepper. Scramble the eggs on medium heat for 2 to 3 minutes until they’re cooked through. Combine the eggs with the chicken and vegetable mixture.
- Add Rice and Flavorings: Stir in the cooked rice, soy sauce or Tamari, rice wine vinegar, and toasted sesame oil. Cook over medium heat for about 10 minutes, allowing the flavors to meld.
- Enhance Crispiness: For extra crispy fried rice, let the rice sit undisturbed on medium to medium-high heat for about one minute before stirring. Scrape the bottom of the pan gently to lift the crispy bits. Repeat this resting and stirring cycle until you achieve your preferred crispiness.
- Mix in Peas: Add the frozen peas during the last 2 minutes of cooking and mix well to heat through.
- Garnish and Serve: Remove from heat, top the fried rice with chopped green onions if using, and serve immediately. Enjoy your flavorful homemade chicken fried rice!
Notes
- Using day-old rice helps prevent mushy fried rice and promotes better texture.
- Adjust soy sauce and salt to your taste preferences and dietary needs.
- You can substitute chicken breasts for thighs if you prefer leaner meat.
- Feel free to add other vegetables like corn, broccoli, or mushrooms to customize the dish.
- For a spicier version, consider adding chili flakes or sriracha sauce.
- Leftover fried rice can be stored in the refrigerator for up to 3 days and reheated well.
