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Chicken Fried Rice

This tempting homemade Chicken Fried Rice will get you to stop spending money on takeout once and for all! It's easy to make and fun to customize with your favorite fixings.
5 from 6 votes
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Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Course: Side Dish
Cuisine: Chinese
Servings: 5
Calories: 263kcal
Author: Amy

Equipment

  • Stove

Ingredients

  • 4 tablespoon sesame oil divided
  • ½ cup soy sauce divided
  • 1 lb boneless, skinless chicken breast thinly sliced into strips
  • ½ medium yellow onion chopped
  • 4 cloves garlic finely minced
  • 1 inch piece fresh ginger root finely minced
  • 1 cup frozen peas and carrot mixture
  • 1 large egg whisked
  • 2 pkgs microwaveable jasmine rice 8.5 oz each. Day-old jasmine white rice works too
  • ½ teaspoon crushed red pepper or black pepper, optional
  • chopped green onion optional

Instructions

  • Mix half of the sesame oil and soy sauce in a large bowl and toss in the chicken. Cover and allow to marinate for 10 minutes. After 10 minutes, remove the chicken and discard the excess marinade.
  • In a large pan or wok over medium-high heat, add the remaining sesame oil. When the oil is hot and shimmering, add the chicken and stir occasionally until the chicken is browned, about 2-4 minutes.
  • Add the onion, garlic, and ginger and cook until slightly softened and fragrant, about 1 minute.
  • Add the frozen peas and carrot mixture and cook for 2-3 minutes, or until the vegetables are warmed through.
  • Push ingredients to one side of the pan. Pour a bit of oil into the empty side if the pan has gone dry. Add the egg and fold it every few seconds until it begins to firm and set. Break it into small pieces with your cooking utensil and mix it in with the other ingredients.
  • Add the rice, soy sauce, and crushed red pepper. Stir until all ingredients are evenly combined.
  • Cook for 3-5 minutes or until the rice has turned a slight golden brown, stirring occasionally to prevent burning. Garnish with chopped green onion and serve immediately. 

Video

Notes

  • Makes 4-6 servings.
  • To Store & Reheat: Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. Reheat individual servings in the microwave for 15-20 seconds at a time. Larger portions can be warmed up over a low-heat stove. Add a splash of sesame oil before reheating to make up for lost moisture.
  • To Freeze: Wait for leftovers to cool and freeze within 1 hour of cooking. Be sure to use a freezer-safe container and enjoy within 1 month. Thaw in the fridge before reheating.

Nutrition

Calories: 263kcal | Carbohydrates: 9g | Protein: 24g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1435mg | Potassium: 510mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1983IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg
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