Tired of the typical fried rice loaded with soy sauce? Discover the culinary magic of this Chicken Fried Rice recipe that boasts a delightful balance of flavors and lets you enjoy a delectable Asian classic in the comfort of your own kitchen.
What Makes This Recipe Special: Unlike fried rice dishes dominated by soy sauce, this recipe minimizes it to bring out the best flavors. It offers a winning combination of golden brown chicken, sweet onions, carrots, peas, eggs, and green onions that your family and friends will love.
Cooking Ease: Creating this Chicken Fried Rice is a breeze, whether you’re a novice or a seasoned chef. With a few simple tips, you can whip up this delicious dish quickly while controlling the sodium content.
Make-Ahead Friendly: Prepare the white rice in advance, ideally cooking it a day ahead and chilling it overnight. This ensures the perfect texture for your fried rice. Forgot to plan ahead? Chill freshly cooked rice on a baking sheet in the fridge for 1-2 hours.
Ingredients:
- 1 1/4 lbs. boneless skinless chicken breast, thinly sliced into bite-sized pieces (or chicken thighs)
- 2-3 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 large carrots, peeled and finely chopped
- 3/4 cup frozen peas
- 2 cloves garlic, minced
- 3 large eggs
- 2 tablespoons butter
- 4 cups cooked and chilled long-grain white rice
- 3-5 tablespoons low-sodium soy sauce (see notes)
- 1/2 teaspoon sesame oil
- 2 green onions, chopped
- Salt and pepper to taste (optional)
Instructions:
- Heat 1 tablespoon of vegetable oil in a large skillet over medium to medium-high heat. Add the chicken in a single layer and cook until it browns on both sides, approximately 2 minutes per side. Add more oil if necessary. Transfer the cooked chicken to a plate and cover to keep it warm.
- In the same large skillet, heat 1 tablespoon of oil over medium to medium-high heat. Add the finely chopped onion, carrots, and frozen peas. Cook until they become crisp-tender, stirring several times. Reduce the heat to low, add the minced garlic, and cook for 1 minute while stirring constantly. Transfer the cooked vegetables to a plate and cover to keep them warm.
- Whisk the eggs and add 1/2 tablespoon of butter to the same skillet over low heat. Pour the beaten eggs into the skillet and cook just until they set. Remove the cooked eggs from the skillet and add them to the plate with the vegetables. Cover to keep them warm.
- Melt the remaining butter over medium heat in the skillet. Add the cooked rice to the skillet and drizzle it with soy sauce. Increase the heat to medium-high and fry the rice until it becomes lightly browned. Stir several times, but avoid stirring constantly to allow it to brown properly. Work in batches if your skillet is crowded.
- Drizzle the fried rice with sesame oil and sprinkle it with chopped green onions. Stir to combine. Return the cooked chicken, vegetables, and eggs to the skillet and heat everything through. If desired, season with salt and pepper to taste.
Recipe Variations:
- Protein: Substitute beef, chicken, or shrimp.
- Vegetables: Any stir-fry-friendly veggies like snow peas, mushrooms, broccoli, bell peppers, or water chestnuts.
- Nuts: Add finely chopped peanuts or cashews for extra texture and flavor.
Now you can savor restaurant-quality Chicken Fried Rice without leaving your home. With this recipe, you’re in control of the flavors and ingredients, ensuring a satisfying meal that suits your taste buds.
Enjoy every bite!