Chicken Fried Rice Recipe

Chicken Fried Rice is one of the best weeknight dinners around! It’s a homemade version of my favorite take-out classic. We all had that ham fried rice growing up but move over ham because the chicken variation is 100 times better!

This chicken fried rice will easily become one of your go-to dinners! It’s easy, it calls for basic ingredients, it’s hearty and filling and it’s perfectly flavorful.

Plus it’s quick to make and clean up is a breeze. It also makes perfectly delicious leftovers if you are lucky enough to have any left, or make it ahead for meal prep for the next couple of days.

It’s also an easy recipe to customize and swap out with another protein and you could even add in other vegetables.

Chicken Fried Rice

An easy flavorful fried rice that’s made with brown rice and lean chicken breast instead of white rice and ham. A recipe everyone can agree on! Hearty and so satisfying. It make great leftovers too.

Prep: 10min

Total: 25min

Yield: 3

Serving Size: 1 serving

Nutrition Facts: calories 518 kcal, Carbohydrate 54 g, Protein 36 g, Fat 17 g, Saturated Fat 2 g, Cholesterol 181 mg, Sodium 767 mg, Fiber 6 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 3 cups cooked long-grain brown rice ((preferably left over rice. White is fine too))
• 3/4 lb bonelss skinless chicken breasts (, diced into 3/4-inch pieces)
• 1 Tbsp toasted sesame oil (, divided)
• 1 Tbsp canola oil (, divided)
• 1 1/3 cups frozen peas and carrots blend
• 3 green onions chopped
• 2 cloves garlic (, minced)
• 2 large eggs
• 3 Tbsp low-sodium soy sauce
• Salt and freshly ground black pepper
• Sriracha (, for serving (optional))

Instruction:

1. In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 – 6 minutes. Transfer chicken to a plate and set aside.
2. Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble.
3. Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste if desired.
4. Recipe Source: adapted with slight changes from Rachel Schultz

Chicken Fried Rice

Chicken fried rice is the comfort dish of Chinese food. This classic take on the favorite is easy to make and makes the perfect lunch or dinner.

Prep: 10min

Total: 40min

Yield: 6 serving(s)

Nutrition Facts: calories 453 Calories, Fat 15 g, Saturated Fat 3 g, Trans Fat 0 g, Cholesterol 176 mg, Sodium 796 mg, Carbohydrate 41 g, Fiber 2 g, Sugar 3 g, Protein 34 g

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 3 chicken breasts (about 1 1/2 lb.)
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. sesame oil, divided
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 1 tbsp. freshly minced ginger
• 4 c. cooked white rice (preferably leftover)
• 3/4 c. frozen peas
• 3 large eggs, beaten
• 3 tbsp. low-sodium soy sauce
• 2 green onions, thinly sliced

Instruction:

1. In a medium skillet over medium heat, heat olive oil. Season chicken with salt and pepper on both sides, then add to skillet, and cook until golden and no longer pink, 8 minutes per side. Remove from skillet and let rest 5 minutes, then cut into bite-sized pieces.
2. To the same skillet, heat 1 tablespoon sesame oil. Add onion and carrots and cook until soft, 5 minutes, Add garlic and ginger and cook until fragrant, 1 minute more. Stir in rice and peas and cook until warmed through, 2 minutes.
3. Push rice to one side of skillet and add remaining tablespoon sesame oil to other side. Add egg and stir until almost fully cooked, then fold eggs into rice. Add chicken back to skillet with soy sauce and green onions and stir to combine.

Better than Takeout Chicken Fried Rice

Amazing chicken fried rice that is better than take out! This chicken fried rice has moist and tender chicken with flavorful peas and carrots and long rice cooked together. Make this unique and your own with this favorite Chinese rice!

Prep: 20min

Total: 40min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 200 kcal, Carbohydrate 20 g, Protein 9 g, Fat 9 g, Saturated Fat 2 g, Cholesterol 61 mg, Sodium 301 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 Tablespoon vegetable oil
• 1 Tablespoon soy sauce
• 1 pound chicken (cut into small pieces )
• 3 cups cooked rice *
• 2 Tablespoons sesame oil
• 1 small white onion (chopped)
• 1 cup frozen peas and carrots (thawed)
• 2-3 Tablespoons soy sauce (more or less to taste)
• 2 large eggs (lightly beaten)
• 2 Tablespoons chopped green onions (optional)

Instruction:

1. In a large skillet or wok, add vegetable oil and soy sauce. Add in the chicken and cook until lightly brown and cooked throughout. Remove and set aside.
2. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
3. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
4. Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

BETTER THAN TAKEOUT AND EASY! Chinese Chicken Fried Rice Recipe

FAQ

What is the secret to good fried rice?

• Use cold, leftover cooked rice. …
• Use medium to long grain rice, not short grain sweet/sushi rice or glutinous rice. …
• A blazing hot wok (a wok is ideal but a large pan, skillet, or Dutch oven will do) and an adequate amount of oil will ensure your ingredients don’t stick to the surface.

What gives Chinese fried rice its Flavour?

What’s the difference between chicken fried rice and special chicken fried rice?

Is fried rice better with oil or butter?