Chicken Fried Rice
This simple recipe for chicken fried rice is as great as takeout and super simple to make. This homemade version, loaded with fresh vegetables, is healthier while still full of flavor. It’s ideal for a meal and the leftovers also taste nice!
PREP: 10 minutes
COOK: 30 minutes
TOTAL TIME: 40 minutes
SERVINGS: 4 servings
INGREDIENTS
2 cups of cooked white rice Jasmine or Basmati
3 tablespoons plus 1 teaspoon of canola or vegetable oil divided
1 boneless skinless chicken breast
1 small yellow onion diced
1 medium of carrot peeled & diced
3 scallions of thinly sliced diagonally
2 medium cloves garlic minced
3 teaspoons of low sodium soy sauce
2 teaspoons toasted sesame oil
kosher salt & freshly ground black pepper to taste
1 tablespoon of mirin
1 cup frozen baby peas
2 large eggs lightly beaten
INSTRUCTIONS
1. Cook the rice according to package instructions, pour it on a plate after cooking, and set aside to totally cool. Break it up with your hands into individual grains when the rice has cooled entirely.
2. In a 12-inch nonstick skillet (or wok), heat 1-spoon oil over high heat until smoking. Add the rice, cook, and stir for 4 minutes or until the rice just starts to turn darker. To a small bowl, move the rice and set it aside.
3. Turn the heat to medium, put the chicken breast in the skillet, and heat 1 tablespoon of oil. Cook on each side for 3 minutes. Place the chicken on a cutting board, cut into very thin slices, and then cut into thirds of the slices.
4. In the skillet, heat one tablespoon of oil and add the diced onion, carrot, scallions, and garlic. Cook for 2-3 minutes or until the carrots are just slightly tender and the onions are translucent, stirring continuously. To mix, add the rice and peas and stir. Stir in the cooked chicken, soy sauce, sesame oil, and mirin, and cook for an additional 2 minutes. With kosher salt and freshly ground black pepper, season to taste.
5. Push the mixture of chicken rice to the sides of the skillet and add the center of the skillet with 1-teaspoon oil. Add the eggs that are lightly beaten and season with salt & pepper. To blend with the chicken/rice combination, scramble the eggs and stir. Cook for 4 minutes, stirring continuously, to give time for the flavors to melt. Instantly serve and… Enjoy!
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