This easy chicken fried rice is packed with flavor and comes together quickly! With tender chicken, colorful veggies, and fluffy rice, it feels like a special treat any night of the week.
I love how this dish can clean out the fridge! Toss in any leftover veggies, and you’ve got a complete meal. Plus, it’s so tasty you’ll want to make it again and again! 🍚🥡
Key Ingredients & Substitutions
Rice: Long grain white rice is perfect for this dish. If you prefer something quicker, use leftover rice. You can also substitute brown rice for a healthier option; just increase the cooking time.
Chicken: Boneless, skinless chicken breast works well here. Thighs are juicy and flavorful too if you like them better. For a vegetarian option, use diced tofu or a mix of mushrooms instead.
Vegetables: Frozen peas and carrots make it easy, but you can add fresh veggies like bell peppers, broccoli, or snap peas for more color and nutrition.
Eggs: While the eggs add richness, you can skip them for a vegan version or replace them with scrambled silken tofu if you want something similar.
Soy Sauce: Use low-sodium soy sauce if you’re watching your sodium intake. Coconut aminos offers a gluten-free alternative with a slightly sweeter taste.
How Do You Get That Perfect Fried Rice Texture?
To achieve that delightful texture in fried rice, the key is all about the rice! Using cold, day-old rice helps prevent it from getting mushy. If fresh rice must be used, spread it out on a baking sheet to cool and dry for about 30 minutes.
- Cook the rice, then let it sit in the pot with the lid off for a while to steam off extra moisture.
- Fry the rice on high heat, which is critical for getting those crispy bits. Use a sturdy spatula to flip it and avoid clumping.
- Don’t overload the skillet. If making a big batch, fry in batches to keep everything sizzling, not steaming.
- Add soy sauce gradually so it coats without making the rice soggy.
Easy Restaurant-Style Chicken Fried Rice
Ingredients You’ll Need:
- 1 cup white rice (uncooked)
- 2 cups water
- 2 tbsp vegetable oil, divided
- 1 lb boneless, skinless chicken breast, diced into small pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots mix
- 2 eggs, lightly beaten
- 3 tbsp soy sauce (adjust to taste)
- 1 tsp sesame oil (optional, for flavor)
- 3 green onions, sliced
- Salt and black pepper to taste
How Much Time Will You Need?
This easy chicken fried rice takes approximately 30 minutes to prepare and cook. It’s a speedy option for weeknight dinners and reheats wonderfully for leftovers!
Step-by-Step Instructions:
1. Prepare the Rice:
Start by cooking the rice according to package instructions. For best results, using leftover rice that is chilled in the fridge works perfectly; it keeps the texture fluffy. If making fresh rice, after cooking, spread it out on a tray to cool before using it in the dish.
2. Cook the Chicken:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced chicken, season lightly with salt and black pepper, and stir-fry for about 5-7 minutes until the chicken is cooked through and lightly browned. Once done, remove the chicken from the skillet and set it aside.
3. Sauté the Veggies:
In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the diced onions and cook for 2-3 minutes until they’re translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant—just be careful not to burn it!
4. Scramble the Eggs:
Push the onions and garlic to one side of the skillet, creating a space. Pour the beaten eggs into this cleared area and scramble them gently until they’re just set, then mix them into the veggies.
5. Add the Peas and Carrots:
Add the frozen peas and carrots to the skillet, cooking them together for 2-3 minutes until they’re heated through. This adds color and nutrition to your dish!
6. Combine Everything:
Return the cooked chicken to the skillet. Add the rice and gently toss everything together, ensuring it all combines evenly.
7. Season and Stir:
Pour the soy sauce and optional sesame oil over the rice. Stir well to coat all the ingredients evenly, cooking for another 2-3 minutes so the flavors meld together. Adjust with more soy sauce or salt according to your taste preferences.
8. Garnish and Serve:
Remove from heat and garnished with sliced green onions. Serve hot, and enjoy your homemade, tasty chicken fried rice!
Enjoy your flavorful, restaurant-style chicken fried rice at home!
Frequently Asked Questions (FAQ)
Can I Use Brown Rice Instead of White Rice?
Absolutely! Brown rice adds more fiber and nutrients. Just keep in mind it will require a longer cooking time and more water, so adjust accordingly. Cook the brown rice before adding it to the stir-fry.
What Other Vegetables Can I Add?
Feel free to customize this recipe with any vegetables you have on hand! Bell peppers, broccoli, zucchini, or snap peas are excellent additions. Just make sure to chop them into small pieces so they cook evenly.
How Can I Store Leftover Fried Rice?
Leftover chicken fried rice can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over medium heat or in the microwave until heated through. You can add a splash of water to prevent it from drying out.
Can I Make This Recipe Without Chicken?
Yes! You can easily make a vegetarian version by omitting the chicken or substituting it with tofu or tempeh. Just ensure to add some extra protein or skip it if you’d like to keep it light!
