Description
This Better-Than-Takeout Chicken Fried Rice recipe is a quick and flavorful homemade alternative to restaurant versions, featuring tender chicken, vibrant vegetables, scrambled eggs, and savory soy sauce all cooked together in a non-stick skillet. Perfect for a satisfying weeknight dinner, it balances proteins, veggies, and grains in one delicious dish.
Ingredients
Protein
- 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
- 3 large eggs, lightly beaten
Vegetables
- 1 1/2 cups frozen peas and diced carrots blend
- 3 green onions, trimmed and sliced into thin rounds
- 2 to 3 garlic cloves, finely minced
Oils and Sauces
- 2 tablespoons sesame oil
- 2 tablespoons canola or vegetable oil (olive oil can be substituted)
- 3 to 4 tablespoons low-sodium soy sauce
Seasonings
- Salt and pepper, optional and to taste
- Optional: 1/2 teaspoon ground ginger or freshly grated ginger
- Optional: pinch of red pepper flakes for spiciness
Instructions
- Cook the Chicken: Heat sesame oil and canola or vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the diced chicken breasts and cook for 3 to 5 minutes, flipping intermittently to ensure even cooking. Cooking time varies depending on the thickness of the chicken pieces.
- Remove Chicken: Using a slotted spoon, remove the cooked chicken from the skillet, leaving the oils and cooking juices behind. Place the chicken on a plate and set aside.
- Sauté Vegetables: Add the frozen peas and diced carrots blend along with the sliced green onions to the skillet. Cook for about 2 minutes, stirring intermittently, until the vegetables begin to soften.
- Add Garlic and Optional Ginger: Stir in the minced garlic and cook for 1 minute, continuing to stir. If desired, add 1/2 teaspoon ground or freshly grated ginger along with the garlic for additional flavor.
- Scramble the Eggs: Push the sautéed vegetables to one side of the skillet. Pour the lightly beaten eggs into the empty side and scramble them, stirring as necessary until cooked through.
- Combine and Finish: Return the cooked chicken to the skillet. Add the cooked rice and evenly drizzle with low-sodium soy sauce. Stir thoroughly to combine, tossing and flipping the rice to ensure it evenly absorbs the soy sauce. Cook for about 2 minutes or until the chicken and rice are heated through. Taste and adjust seasoning with optional salt and pepper. For extra moisture, add more soy sauce if the rice seems dry. Optionally, sprinkle with red pepper flakes for a slight kick. Serve immediately.
Notes
- Use day-old or cold cooked rice for best texture; freshly cooked rice may result in soggier fried rice.
- Adjust soy sauce amounts depending on rice dryness and personal taste preference.
- If preferred, substitute canola or vegetable oil with olive oil, but flavor may vary slightly.
- Add optional ground or fresh ginger with garlic for a warm, aromatic flavor.
- A pinch of red pepper flakes can be added to bring heat to the dish if desired.
