How about turning your leftover rice into a masterpiece? This chicken fried rice recipe is your ticket to a delicious, easy-to-make meal that’s packed with flavors and textures. Perfect for a quick dinner or a fancy lunch, it’s a dish that never disappoints.
Why This Recipe Works
- Uses leftover rice for the perfect texture and saves time.
- Combines savory chicken with fresh veggies for a balanced meal.
- Customizable with your favorite ingredients for a personal touch.
- Quick to make, perfect for busy weeknights.
- Packed with flavors from soy sauce and sesame oil.
Ingredients
- 2 cups cooked white rice, preferably day-old
- 1 cup chicken breast, diced
- 2 tbsp vegetable oil
- 2 eggs, beaten
- 1/2 cup carrots, diced
- 1/2 cup peas
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 green onions, sliced
Equipment Needed
- Large skillet or wok
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Instructions
Heat the Oil and Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the diced chicken and cook until it’s no longer pink inside, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Scramble the Eggs
In the same skillet, add a little more oil if needed, and pour in the beaten eggs. Scramble them until they’re fully cooked, then remove from the skillet and set aside with the chicken.
Stir-Fry the Vegetables
Add the remaining oil to the skillet. Toss in the carrots and peas, stir-frying until they’re tender, about 3-4 minutes. This is where the magic starts to happen, as the veggies release their sweet flavors.
Combine Everything Together
Return the chicken and eggs to the skillet. Add the cooked rice, breaking up any clumps. Drizzle with soy sauce and sesame oil, stirring constantly to ensure everything is evenly coated and heated through, about 2-3 minutes.
Garnish and Serve
Finally, sprinkle the sliced green onions over the top for a fresh, colorful finish. Serve hot and enjoy the symphony of flavors in every bite.
Tips and Tricks
For the best chicken fried rice, always use cold, day-old rice as it fries better and doesn’t turn mushy. If you’re in a pinch, spread freshly cooked rice on a tray and let it cool in the fridge for an hour. Another pro tip is to have all your ingredients prepped and ready to go before you start cooking, as the process moves quickly. Lastly, don’t shy away from high heat; it’s key to getting that signature smoky flavor and perfect texture.
Recipe Variations
- Swap chicken for shrimp or beef for a different protein twist.
- Add pineapple chunks for a sweet and savory version.
- Incorporate different vegetables like bell peppers or broccoli for extra crunch and nutrition.
- For a spicy kick, add a teaspoon of chili garlic sauce or sriracha.
- Make it vegetarian by omitting the meat and adding tofu or more veggies.
Frequently Asked Questions
Can I use freshly cooked rice? While you can, day-old rice is drier and fries better, preventing your dish from becoming soggy. If you must use fresh rice, spread it out to cool and dry a bit before frying.
How can I make this dish gluten-free? Simply substitute the soy sauce with a gluten-free alternative, such as tamari, and ensure all other ingredients are gluten-free.
Can I add other vegetables? Absolutely! Feel free to throw in any veggies you have on hand. Just remember to adjust cooking times based on their hardness.
Summary
This chicken fried rice recipe is a versatile, flavorful dish that’s perfect for using up leftovers. With simple ingredients and easy steps, it’s a foolproof way to bring a taste of Asia to your table.
