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chicken fried rice recipe4

Chicken Fried Rice Recipe

Dmitri Magi
Chicken fried rice is a quick, flavorful one-pan meal perfect for using up leftovers. Packed with protein and veggies, it’s an easy weeknight dinner or meal prep staple. Let’s look into this simple, delicious recipe!
Calories: ~350 | Protein: 30g | Carbs: 35g | Fat: 8g
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Equipment

  • Large frying pan or wok
  • Mixing bowl
  • Knife and cutting board
  • Spatula or wooden spoon
  • Rice cooker or pot (for cooking rice)

Ingredients
  

  • For the Chicken:
  • 500 g diced chicken breast
  • 1 tbsp garlic granules
  • 1 tbsp soy sauce
  • 1/2 tsp white pepper
  • For the Rice:
  • 240 g dry rice cooked and cooled in advance
  • 1 diced onion
  • 100 g peas
  • 2 whisked eggs
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • Optional: Steamed broccoli for serving

Instructions
 

  • Step 1: Prep the Chicken.
  • In a bowl, mix the diced chicken breast with garlic granules, soy sauce, and white pepper. Let it marinate while you prepare the other ingredients.
  • Step 2: Cook the Chicken.
  • Heat a large frying pan or wok over high heat. Add a splash of oil and cook the chicken for a few minutes on each side until fully cooked. Remove from the pan and set aside.
  • Step 3: Cook the Veggies and Eggs.
  • In the same pan, add the diced onion and peas. Sauté until the veggies are soft. Push them to one side of the pan and pour in the whisked eggs. Let the eggs cook for a few seconds, then scramble them with a spoon and mix with the veggies.
  • Step 4: Add the Rice and Sauce.
  • Add the cooked rice, soy sauce, and sesame oil to the pan. Stir everything together, breaking up any clumps of rice. Fry for a few minutes until the rice is hot and well-coated in the sauce.
  • Step 5: Combine with Chicken.
  • Return the cooked chicken to the pan and mix everything together. Let it cook for another 2-3 minutes until the chicken is warmed through and the rice is piping hot.
  • Step 6: Serve.
  • Plate the chicken fried rice and serve with a side of steamed broccoli for a complete meal.

Notes

  • Use Day-Old Rice: Freshly cooked rice can get mushy. If using fresh rice, spread it on a tray to cool and dry out slightly before frying.
  • Cook Over High Heat: A hot pan ensures the rice and chicken get a nice, slightly crispy texture.
  • Don’t Overcrowd the Pan: Fry the chicken in batches if necessary to avoid steaming it.