Chicken Fried Rice
Ingredients
- 2 cloves garlic
minced
- 1 tsp grated fresh ginger
- 3 green onions
sliced
- 1 carrot
diced small
- 1 red bell pepper
diced
- 1 cup frozen peas
- 1 large boneless skinless chicken breast
- 2 large eggs
- 3 Tbsp cooking oil
divided
- 3 Tbsp toasted sesame oil
- 3 Tbsp soy sauce
- 3 cups cooked and cooled rice
Directions
- 1
Prepare the vegetables beforehand so they’re ready to go when needed. Mince the garlic, grate the ginger, dice the carrot and bell pepper, slice the green onions (separate the green ends from the white ends), and measure the frozen peas.
- 2
On a separate, clean cutting board, cut your chicken into ½ inch pieces so you get a little in every bite. Set aside (and wash your hands!)
- 3
Lightly whisk the eggs in a small bowl. Heat a large skillet over medium heat. Once hot, add 2 Tbsp of cooking oil and swirl to coat the surface. Add the eggs and gently scramble until cooked through. Transfer the cooked eggs to a clean bowl or plate off to the side.
- 4
Turn the heat up to medium-high. Add the diced carrots, stir, and cook for about two minutes. Next, add the bell pepper and the white firm ends of the green onions. Cook and stir for one minute more. Finally, add the frozen peas and stir and cook until heated through. Transfer the vegetables to a clean bowl or plate.
- 5
Add the remaining 1 Tbsp cooking oil to the skillet and swirl to coat the surface. Add the ½ inch pieces of chicken and completely cook through, about 4 minutes. Once the chicken is about ½ of the way cooked through (2-3 minutes), add the garlic and ginger and cook for an additional 2-3 minutes.
- 6
Then, add the cooked and cooled rice to the skillet. Stir and cook the chicken and rice together for about 2 minutes, or until the rice is heated through. Pour the soy sauce and toasted sesame oil over the rice. Stir the rice and sauce together until evenly combined. Turn the heat off.
- 7
Add the eggs and vegetables back to the skillet with the chicken and rice and stir to combine. Allow the residual heat to heat everything through. Top with the remaining green ends of the sliced green onions. Taste and adjust the soy sauce or sesame oil to your liking.
Chicken Fried Rice
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About this Recipe
Craving delicious, ultra-flavorful chicken fried rice that tastes even better than takeout? This recipe brings that beloved experience right to your kitchen, proving that authentic flavors don't require ordering in.
Why This Recipe Works
This recipe shines by combining tender chicken with a vibrant mix of fresh vegetables like crisp carrots, sweet red bell pepper, and bright green peas. The key is in balancing savory soy sauce and aromatic toasted sesame oil with fresh garlic and ginger, creating a deeply satisfying, savory profile. Using pre-cooked and cooled rice is a fundamental technique, ensuring each grain is separate and perfectly coated, never mushy.
What to Expect
You'll be treated to a symphony of textures and tastes: juicy chicken pieces mingling with slightly crisp-tender vegetables, all bound by perfectly separated, savory rice. The richness of two large eggs adds a delightful custardy element, while the fresh green onions provide a subtle bite. This dish is designed to be hearty and flavorful, a complete meal that feels both comforting and incredibly fresh.
Customization & Variations
Feel free to adjust the vegetable proportions to your liking; add more carrots or bell peppers for extra crunch and sweetness. While the recipe features boneless skinless chicken breast, you can easily tweak the amount to suit your preference. For an extra pop of flavor, a dash more toasted sesame oil at the end can elevate the aroma.
Serving & Context
This Chicken Fried Rice is perfect for a satisfying weeknight dinner or a casual weekend meal. It’s hearty enough on its own but also pairs wonderfully as a side to other Asian-inspired dishes.