Chicken Fried Rice Recipe

Chicken Fried Rice is a timeless dish loved for its simplicity, flavor, and versatility. Whether you’re using leftover rice or starting from scratch, this quick stir-fry is a perfect one-pan solution for busy weeknights. Packed with tender chicken, fluffy rice, eggs, vegetables, and savory seasonings, it comes together in under 30 minutes. Inspired by classic Asian flavors, this dish offers a satisfying blend of protein, carbs, and veggies. It’s a great way to repurpose ingredients and avoid food waste while still serving up a delicious, restaurant-style meal at home. Let’s walk through how to make this flavorful favorite.

Ingredients Of Chicken Fried Rice Recipe

Why You Will Love This Chicken Fried Rice Recipe

You’ll love this Chicken Fried Rice because it’s fast, flexible, and packed with flavor. It’s perfect for using up leftover rice and turns simple ingredients into a complete, well-balanced meal. It can be made with minimal prep and is easily customizable based on what’s in your fridge. Plus, it’s more affordable and healthier than takeout, without sacrificing the taste you crave. One pan, one goal—total satisfaction.

Preparation Process Of Chicken Fried Rice Recipe

Begin by prepping your ingredients and ensuring your rice is chilled and clump-free. Cook the chicken first, then scramble the eggs in the same pan. After that, stir-fry the veggies, followed by the rice, and finally combine everything with soy sauce and sesame oil for that signature flavor.

Step By Step Instructions

Prepare the Broth
In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add 2 cloves of minced garlic and 1 teaspoon of grated fresh ginger. Sauté for 1 minute until fragrant, being careful not to burn the garlic.

Add Liquid Ingredients
Pour in 4 cups of vegetable or chicken broth. Add 3 tablespoons of soy sauce and 3 tablespoons of white vinegar or rice vinegar. Stir well to combine all the liquids and bring to a gentle simmer.

Add Vegetables and Tofu
Add 1 cup of sliced mushrooms, 1/2 cup of bamboo shoots, 1/2 cup of julienned carrots, and 1 cup of cubed tofu. Simmer for 8–10 minutes until the vegetables are tender and the tofu is heated through.

Make Cornstarch Slurry
In a small bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of water until smooth and lump-free. Slowly pour the slurry into the simmering soup while stirring constantly to thicken the broth.

Add the Egg
Reduce the heat to low. Slowly drizzle 1 beaten egg into the soup in a thin stream while gently stirring in one direction. This creates silky egg ribbons in the soup.

Season and Finish
Add 1/2 teaspoon of ground white pepper for heat and depth. If desired, stir in red chili flakes or a small amount of chili paste for extra spice. Taste and adjust the seasoning with more soy sauce or vinegar as needed.

How to Serve?

• Serve hot in a bowl or plate
• Garnish with fresh green onions or sesame seeds
• Add chili oil or sriracha for heat
• Serve with egg rolls or steamed dumplings
• Pair with miso soup or a light salad

Tips & Variations

Nutrition

1. Calories: 480
2. Protein: 28g
3. Carbohydrates: 45g
4. Fat: 20g
5. Saturated Fat: 4g
6. Cholesterol: 140mg
7. Fiber: 3g
8. Sugar: 3g
9. Sodium: 720mg

Recipe Card

Chicken Fried Rice Recipe

Recipe by Rachael rayCourse: Banana Bread Recipe

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

480

kcal

This Chicken Fried Rice is a quick and flavorful dish perfect for lunch or dinner. Using simple ingredients like leftover rice, chicken, eggs, and vegetables, it’s ready in under 30 minutes. Infused with garlic, soy sauce, and sesame oil, this homemade version rivals any takeout. It’s a versatile meal that lets you use what you have on hand and customize it to your taste. Whether you’re cooking for the family or meal prepping for the week, this Chicken Fried Rice is a healthy, affordable, and delicious option that you’ll want to make again and again.

Ingredients

• Cooked white rice (preferably cold and day-old)

• Boneless chicken breast or thighs (cut into small cubes)

• Eggs

• Carrots (diced)

• Peas

• Green onions (chopped)

• Garlic (minced)

• Soy sauce

• Sesame oil

• Vegetable oil or canola oil

• Salt

• Black pepper

Directions

• Step 1: Prepare the Broth
• In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add 2 cloves of minced garlic and 1 teaspoon of grated fresh ginger. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
• Step 2: Add Liquid Ingredients
• Pour in 4 cups of vegetable or chicken broth. Add 3 tablespoons of soy sauce and 3 tablespoons of white vinegar or rice vinegar. Stir well to combine all the liquids and bring to a gentle simmer.
• Step 3: Add Vegetables and Tofu
• Add 1 cup of sliced mushrooms, 1/2 cup of bamboo shoots, 1/2 cup of julienned carrots, and 1 cup of cubed tofu. Simmer for 8–10 minutes until the vegetables are tender and the tofu is heated through.
• Step 4: Make Cornstarch Slurry
• In a small bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of water until smooth and lump-free. Slowly pour the slurry into the simmering soup while stirring constantly to thicken the broth.
• Step 5: Add the Egg
• Reduce the heat to low. Slowly drizzle 1 beaten egg into the soup in a thin stream while gently stirring in one direction. This creates silky egg ribbons in the soup.
• Step 6: Season and Finish
• Add 1/2 teaspoon of ground white pepper for heat and depth. If desired, stir in red chili flakes or a small amount of chili paste for extra spice. Taste and adjust the seasoning with more soy sauce or vinegar as needed.

Recipe Video

Notes

• For best results, spread hot rice on a tray to cool before stir-frying.
• Use a non-stick wok or skillet for easy cooking and cleanup.
• Adjust seasoning after adding soy sauce to avoid over-salting.
• Leftovers can be stored in the refrigerator for up to 3 days.

FAQs

Conclusion