Description
This classic Chinese Chicken Fried Rice recipe features tender diced chicken, fluffy day-old rice, vibrant vegetables, and savory seasonings, all stir-fried together to create a quick and flavorful meal perfect for any day of the week.
Ingredients
Scale
Protein
- 1 lb (450g) chicken breast or thighs, diced into small cubes
- 2 large eggs (beaten)
Vegetables
- 1/2 cup frozen peas
- 1/2 cup frozen carrots (diced)
- 1/4 cup bell pepper (diced, or any other vegetables of choice)
- 3 green onions (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated, for added flavor)
Grains
- 4 cups cooked rice (preferably day-old rice for best texture)
Oils & Sauces
- 2 tablespoons soy sauce (adjust to taste)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil (for cooking)
Instructions
- Prep the Ingredients: Dice the chicken into small cubes. Chop the green onions and garlic finely. If using day-old rice, gently break it up to separate the grains for better texture.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Scramble the Eggs: In the same skillet, add a little more oil if necessary. Crack the eggs into the pan and scramble until fully cooked. Remove the eggs and set aside.
- Stir-fry the Veggies: Add minced garlic to the skillet and sauté for about 30 seconds until fragrant. Add frozen peas, carrots, and any additional vegetables like diced bell pepper. Stir-fry the vegetables for 2-3 minutes until tender.
- Combine Everything: Add the cooked rice to the skillet, breaking up any clumps. Stir-fry for 2-3 minutes to warm the rice through.
- Add the Chicken and Eggs: Return the cooked chicken and scrambled eggs to the skillet, mixing them evenly with the rice and vegetables.
- Season and Finish: Pour in soy sauce and sesame oil to taste. Stir everything together thoroughly and cook for another 1-2 minutes to blend the flavors.
- Garnish and Serve: Sprinkle chopped green onions over the fried rice, toss well, and serve hot.
Notes
- Using day-old rice ensures the best texture and prevents the rice from becoming mushy.
- You can substitute chicken with shrimp, pork, or tofu for variation.
- Adjust soy sauce quantity based on your preferred saltiness.
- Add a dash of white pepper or chili flakes for added spice.
- Leftovers keep well in the refrigerator for up to 2 days and can be reheated in a skillet or microwave.
