Description
Savor the magic of homemade “Better than Takeout Chicken Fried Rice” that brings restaurant-quality comfort straight to your kitchen. Packed with tender chicken, fluffy rice, and bold Asian-inspired flavors, you’ll enjoy a delicious meal that beats any delivery option.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) chicken (cooked and shredded)
- 2 eggs (lightly beaten)
Grains and Vegetables:
- 3 cups (720 milliliters) cooked rice (preferably leftover or cooled)
- 1 onion (diced)
- 1 cup (240 milliliters) frozen peas and carrots (thawed)
- 2 tablespoons (30 milliliters) green onions (chopped)
Seasonings and Oils:
- 2 tablespoons (30 milliliters) sesame oil
- 2 tablespoons (30 milliliters) soy sauce (or more, to taste)
Instructions
- Warm a medium skillet or wok over medium heat, ensuring an even cooking surface for the ingredients.
- Drizzle sesame oil into the heated pan, then introduce diced onions and mixed vegetables. Gently sauté for 3-4 minutes until the vegetables soften and release their aromatic flavors.
- Create a clear space in the skillet and pour the whisked eggs into the empty section. Rapidly scramble the eggs using a spatula, cooking them completely until they form soft, fluffy curds.
- Integrate the scrambled eggs with the sautéed vegetables, creating a harmonious base for the fried rice.
- Introduce shredded chicken and pre-cooked rice into the skillet, stirring continuously to distribute heat and blend all components evenly.
- Enhance the mixture by drizzling soy sauce across the surface, thoroughly mixing to ensure each grain and morsel absorbs the savory seasoning. Adjust the sauce quantity to suit your taste preference.
- Allow the ingredients to meld together for an additional 1-2 minutes, creating a cohesive and flavorful chicken fried rice dish ready to be served hot.
Notes
- Optimize oil temperature by ensuring your skillet is hot but not smoking to prevent burning ingredients and maintain authentic stir-fry texture.
- Use day-old cold rice for best results, as freshly cooked rice can become mushy and clump together during frying.
- Customize protein options by swapping chicken with tofu, shrimp, or beef to accommodate different dietary preferences and create variety.
- Consider adding a splash of oyster sauce or rice vinegar for deeper umami flavor and a more complex taste profile that elevates the traditional fried rice.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 376 kcal
- Sugar: 3 g
- Sodium: 630 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 93 mg