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Chicken Fried Rice

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A delightful and easy recipe combining tender chicken, colorful veggies, and hearty rice, sautéed to perfection with savory soy sauce, ideal for any weeknight dinner.

Ingredients

  • 2 cups cooked rice (preferably day-old for better texture)
  • 1 cup diced chicken (can use rotisserie or leftover chicken for ease)
  • 1/2 cup peas and carrots (frozen is fine; just thaw before use)
  • 2 eggs
  • 3 tablespoons soy sauce (adjust based on salt preference)
  • 1 tablespoon sesame oil (for richness)
  • 2 green onions, sliced (for fresh flavor)
  • Salt and pepper to taste (add after tasting)

Instructions

  1. Heat the oil: Add sesame oil to a large skillet or wok over medium heat. Allow it to warm up for about 1 minute, ensuring the oil covers the pan’s surface.
  2. Cook the chicken: Add the diced chicken to the skillet. Cook until browned and cooked through, which should take about 5-7 minutes. Stir occasionally for even cooking.
  3. Scramble the eggs: Push the cooked chicken to one side of the pan. Crack the eggs directly into the empty side of the skillet and scramble them, stirring until they are fully cooked.
  4. Add the rice and vegetables: Add in the cooked rice, peas, and carrots to the skillet. Mix everything together until well combined, breaking up any clumps of rice.
  5. Season the dish: Pour the soy sauce over the rice mixture and stir well to combine, ensuring all ingredients are evenly coated.
  6. Finish with green onions and spice: Incorporate the sliced green onions, and season with salt and pepper to taste. Stir for an additional 2-3 minutes or until everything is heated through.
  7. Serve hot: Remove from heat and serve your chicken fried rice warm, garnished with extra green onions if desired.

Notes

Use day-old rice for better texture and to avoid mushiness. Don’t overcrowd the pan while cooking.

Find it online: https://dishvela.com/restaurant-style-chicken-fried-rice/