Chicken Fried Rice Recipe - Easy Chicken Recipes (2024)

• ▢ 2 cups cooked white rice Jasmine or Basmati
• ▢ 10 teaspoons canola oil or vegetable oil; divided (3 tablespoons + 1 teaspoon)
• ▢ 1 boneless, skinless chicken breast
• ▢ 1 yellow onion diced
• ▢ 1 carrot peeled and diced
• ▢ 3 scallions thinly sliced diagonally
• ▢ 2 cloves garlic minced
• ▢ 1 cup frozen baby peas
• ▢ 3 teaspoons low-sodium soy sauce
• ▢ 2 teaspoons toasted sesame oil
• ▢ 1 tablespoon mirin
• ▢ Kosher salt and freshly ground black pepper to taste
• ▢ 2 large eggs lightly beaten

• Cook the rice according to package directions. After cooking, pour it on a plate and set aside to cool completely. Once the rice has cooled completely, break it up with your hands into individual grains.

  2 cups cooked white rice

• Heat 1 tablespoon of oil in a 12-inch nonstick skillet (or wok), over high heat, until smoking. Add the rice; cook and stir for 3-4 minutes, or until the rice just begins to turn a little darker. Transfer the rice to a small bowl and set aside.

  10 teaspoons canola oil

  

• Turn the heat to medium, heat 1 tablespoon of oil, and place the chicken breast in the skillet. Cook for 3 minutes on each side. Transfer the chicken to a cutting board, cut it into very thin slices, and then cut the slices into thirds.

  1 boneless, skinless chicken breast

  

• Heat 1 tablespoon of oil in the skillet and add the diced onion, carrot, scallions, and garlic. Cook, stirring continuously, for 2-3 minutes, or until the carrots are just lightly tender and the onions are translucent.

  1 yellow onion, 1 carrot, 3 scallions, 2 cloves garlic

  

• Add the rice and peas and stir to combine.

  1 cup frozen baby peas

  

• Add the cooked chicken, soy sauce, sesame oil, and mirin, stir and cook another 2 minutes.

  3 teaspoons low-sodium soy sauce, 2 teaspoons toasted sesame oil, 1 tablespoon mirin

  

• Season to taste with kosher salt and freshly ground black pepper.

  Kosher salt and freshly ground black pepper

• Push the chicken rice mixture to the sides of the skillet and add 1 teaspoon oil to the middle of the skillet.

• Add the lightly beaten eggs and season with salt and pepper. Scramble the eggs and stir to combine with the chicken/rice mixture.

  2 large eggs

  

• Cook, stirring continuously, 3-4 minutes, to give time for the flavors to meld.

• Don’t overcook the final dish, or you’ll end up with tough rice and soggy veggies.
• Use free-range / organic eggs and chicken.
• Be sure to fully cook the chicken all the way through to 165°F.
• Dice and cut up veggies ahead of time, so they’re ready to cook before dinner.

Storage:Store chicken fried rice in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts

Easy Chicken Fried Rice Recipe

Amount Per Serving

Calories 376Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 5g

Monounsaturated Fat 9g

Cholesterol 131mg44%

Sodium 869mg38%

Potassium 517mg15%

Carbohydrates 36g12%

Fiber 4g17%

Sugar 6g7%

Protein 21g42%

Vitamin A 3068IU61%

Vitamin C 21mg25%

Calcium 58mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.