Description
This quick and easy chicken fried rice is a cozy weeknight meal that rivals takeout with its separate grains and savory flavor.
Ingredients
Main Ingredients
- 3 cups day-old jasmine rice (Best when chilled to reduce moisture.)
- 1 lb chicken (thighs or breast) (Use thighs for juiciness or breast for leaner option.)
- 2 large eggs (Beaten for scrambling.)
- 1 cup frozen peas and carrots (Adds color and flavor.)
- 4 each green onions (Chopped for freshness.)
- 2 cloves garlic (Minced.)
- 1 teaspoon ginger (Optional.)
- 3 tablespoons neutral oil (Canola or avocado oil recommended.)
Fried Rice Sauce
- 2 tablespoons soy sauce (Base sauce ingredient.)
- 1 tablespoon oyster sauce (Or hoisin sauce in a pinch.)
- 1 teaspoon sugar (A tiny pinch for sweetness.)
- 1 teaspoon sesame oil (Added at the end for flavor.)
Instructions
Preparation
- Chop the chicken, beat the eggs, slice the green onions, and measure the sauce.
- Heat a large pan or wok until hot and add oil.
Cooking
- Cook the chicken with a pinch of salt and pepper until done, then remove to a plate.
- Add a touch more oil, scramble the eggs quickly, then remove or push to the side.
- Add garlic and optional ginger for about 10 seconds.
- Add cold rice, break it up, and let it sit untouched for a bit to toast.
- Add peas and carrots, then return the chicken to the pan.
- Pour in the sauce and toss until every grain is seasoned.
- Turn off the heat, add green onions, and a small drizzle of sesame oil.
Notes
For best results, use day-old rice. If using fresh rice, spread it out to cool in the freezer for 15-20 minutes. Adjust seasonings to taste and feel free to add any leftover veggies or proteins you have.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Cuisine: Asian, Chinese