Description
This Chicken Fried Rice recipe is a flavorful and satisfying meal made with tender chicken, fresh vegetables, and perfectly cooked rice. Stir-fried in a large skillet or wok, it combines the savory taste of soy sauce and sesame oil with fluffy scrambled eggs and crisp peas for a delicious and easy-to-make dish perfect for any weeknight dinner.
Ingredients
Scale
Vegetables
- ½ cup carrots (finely diced)
- 1 cup bell pepper (cut into ½-inch pieces)
- 1 cup sweet onion (cut into ½-inch pieces)
- ½ cup frozen peas
- Green onions (optional, for topping)
Proteins
- 1 lb boneless skinless chicken thighs or breasts (cut into ½-inch cubes)
- 4 large eggs (whisked)
Oils and Sauces
- 4 tablespoons olive oil or avocado oil (divided)
- 4 tablespoons soy sauce or Tamari (gluten-free option)
- 1 teaspoon toasted sesame seed oil
- 2 tablespoons rice wine vinegar
Seasonings
- ½ teaspoon pepper
- ½ teaspoon salt (to taste)
Staples
- 4 cups cooked rice (preferably chilled or day-old for best texture)
Instructions
- Sauté Vegetables: In a large wok or skillet, heat 2 tablespoons of olive or avocado oil over medium heat. Add the diced bell peppers, onions, and carrots. Sauté for 3 to 5 minutes, stirring occasionally until the vegetables start to soften but still retain some crunch.
- Cook Chicken: Push the sautéed vegetables to one side of the pan. Drizzle in 1 tablespoon of oil on the cleared side and add the cubed chicken. Cook the chicken over medium heat for 3 to 5 minutes, stirring occasionally, until it is cooked through and no longer pink. Mix the chicken in with the vegetables.
- Prepare Eggs: In a small bowl, whisk the eggs together. Push the chicken and vegetable mixture to one side or temporarily remove it to a plate to create space for the eggs in the skillet.
- Scramble Eggs: Drizzle the remaining 1 to 2 tablespoons of oil onto the cleared spot. Pour in the whisked eggs along with salt and pepper. Scramble the eggs in place, stirring gently, for 2 to 3 minutes until fully cooked. Once cooked, combine the scrambled eggs with the chicken and vegetable mixture.
- Add Rice and Flavors: Add the 4 cups of cooked rice to the skillet along with soy sauce, rice wine vinegar, and toasted sesame seed oil. Stir well to evenly coat everything. Cook over medium heat for 10 minutes, allowing the flavors to meld together.
- Get Crispy Rice: For extra crispy fried rice, let the rice cook undisturbed over medium to medium-high heat for about 1 minute before stirring. This allows the rice to stick to the bottom of the pan and develop a crispy texture. Scrape off the crispy bits when stirring. Repeat this step as desired to achieve your preferred crispiness.
- Add Frozen Peas: Stir in the frozen peas during the last 2 minutes of cooking to heat them through without overcooking, maintaining their bright color and slight crunch.
- Garnish and Serve: Remove from heat and top with sliced green onions if desired. Serve the chicken fried rice hot and enjoy!
Notes
- Use day-old rice or cooled cooked rice to avoid soggy fried rice.
- Adjust soy sauce quantity to taste, especially if using a salty variety.
- Substitute chicken thighs with breasts if preferred; thighs offer more tenderness and flavor.
- For a gluten-free version, use Tamari instead of regular soy sauce.
- Use a wok or large skillet to ensure plenty of space for even cooking and stirring.
- Feel free to customize by adding other vegetables like corn, bean sprouts, or mushrooms.
