Description
Make restaurant-style Chicken Fried Rice that tastes better than takeout. This recipe is quick, easy, and perfect for a weeknight dinner using leftover rice.
Ingredients
Scale
- 2 cups cooked, cold white rice (day-old is best)
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce (for marinating chicken)
- 1 tablespoon vegetable oil
- 1 cup frozen peas and carrots mix
- 2 large eggs, lightly beaten
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons soy sauce (for seasoning)
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
Instructions
- Toss the chicken pieces with 2 tablespoons of soy sauce. Set aside while you prepare other ingredients.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through. Remove the chicken and set it aside.
- Add a little more oil to the skillet if needed. Pour in the beaten eggs. Scramble quickly until just set, then break them into small pieces. Remove the eggs and set them aside.
- Add a splash more oil if the pan is dry. Add the chopped onion and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the frozen peas and carrots mix. Stir-fry for 2-3 minutes until heated through.
- Push the vegetables to one side of the pan. Add the cold rice to the empty side. Break up the rice clumps with your spoon.
- Add the remaining 3 tablespoons of soy sauce and the white pepper directly over the rice. Stir-fry everything together until the rice is evenly coated and heated through, about 3-4 minutes.
- Return the cooked chicken and scrambled eggs to the skillet. Toss everything together well for 1 minute.
- Stir in the sesame oil just before serving. Serve immediately.
Notes
- Using cold, day-old rice prevents the fried rice from becoming mushy.
- Cook ingredients in batches if your skillet is too small to maintain high heat.
- You can substitute the chicken with shrimp or tofu for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 180mg