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Chicken Fried Rice

Chinese · Dinner · Easy

Chicken Fried Rice

Total
35 min
Prep
15 min
Serves
4
Calories
600
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Separate grains of rice fry with juicy chicken, soft egg, peas and carrot, finished with soy sauce, scallions and toasted sesame oil.

Cold rice gives Chicken Fried Rice its loose, lightly toasted texture. The eggs and chicken cook separately before returning to the pan, so neither overcooks while the vegetables soften and the rice heats through.

Use cooked rice that was cooled promptly and refrigerated. Break up clumps before heating the wok, and have the seasonings measured so you can keep the food moving once the pan is hot.

SavoryUmamiOne PanLeftoversDairy-freeNut-freeHigh-protein

Method

  1. Break the cold jasmine rice into loose grains. Heat 1 tbsp canola oil in a large wok over medium-high heat, add the eggs and scramble for until set. Transfer to a bowl.

  2. Season the chicken thighs with salt. Add another 1 tbsp canola oil and stir-fry the chicken for until browned and 165°F, then transfer to the egg bowl.

  3. Add the remaining canola oil, onion and carrot. Stir-fry for until crisp-tender, then add the garlic, ground ginger and peas for .

  4. Add the rice, scallions, five spice powder, soy sauce and sesame oil. Stir-fry for until the grains separate and are steaming hot.

  5. Return the chicken, eggs and any juices to the wok. Toss for until the entire mixture reaches 165°F, then serve immediately.

Forkue tips

  • The listed rice is already cooked. If starting from dry rice, cook and chill it ahead of time; freshly steamed rice is too wet for the same texture.

Storing and reheating

Refrigerate cooled leftovers promptly and use within 1 day. Reheat once in a hot skillet until steaming and 165°F throughout, adding a small splash of water if needed.

Kitchen gear

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Nutrition per serving, estimated

600Calories
34gProtein
60gCarbs
24gFat

Chicken Fried Rice: FAQ

Can I use brown rice?

Yes, use the same volume of cold cooked brown rice. Its grains stay a little firmer and have a nuttier flavor.

Why is the rice clumping?

It may be too moist or the pan too crowded. Break it up before frying and use a wide wok, or cook the rice in two batches.

How do I store and reheat Chicken Fried Rice?

Refrigerate cooled leftovers promptly and use within 1 day. Reheat once in a hot skillet until steaming and 165°F throughout, adding a small splash of water if needed.

How long does Chicken Fried Rice take?

About 35 min in total: 15 min prep and 20 min cooking.

What do I need to make Chicken Fried Rice?

The key ingredients are chicken thighs, eggs, onion, garlic, ground ginger and carrot, plus pantry basics.

Any tips for Chicken Fried Rice?

The listed rice is already cooked. If starting from dry rice, cook and chill it ahead of time; freshly steamed rice is too wet for the same texture.

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