Easy Chicken Fried Rice
This fully loaded and easy Chicken Fried rice tastes as good as take out in my opinion. My family loves Chinese take out, but lets be real, it is EXPENSIVE for a family to order it more than a couple of times a year. We usually save ordering for special occasions, like a family birthday where the birthday person gets to choose what’s for dinner.
This easy chicken fried rice is the best when made with day old long grain rice (leftovers), so when I make rice for dinner I often make quite a bit more than I need knowing that I have extra for a quick, budget friendly dinner the next day.
With the addition of seasoned meat (chicken in this case), vegetables (very customizable) and a fluffy scrambled egg, this fried rice recipe is one that I am proud to serve to my family and friends. It is filling enough to be served as the main dish rather than the usual side dish, but it can be served as either, depending on appetites and budget.
You will need a few staple Asian ingredients to make this fried rice perfect. Also, I like to marinade my chicken for a few minutes before cooking it to boost the flavor, but it is not necessary. You can even use a rotisserie chicken if that’s what you have on hand.
I also like to cook in batches, then combine it all at the end, making sure each addition is perfectly cooked and well flavored.
RELATED: Quick & Easy Beef and Broccoli
What you need for this Easy Chicken Fried Rice:
- Chicken: I like to use chicken breast that I marinate, but you can use thighs or even rotisserie chicken diced small. If you prefer a different protein, then go ahead and substitute for your favorite one.
- Soy Sauce: I perfer a light soy sauce, but use what you have on hand (light or regular). By using light I find the dish not overly salty. Do not use Dark Soy Sauce, it will over power the dish.
- Oyster Sauce: We love the flavor of Oyster sauce in our fried rice. It is perfect, but you could substitute hoisin if that’s what you have on hand.
- Cold (perferable day old) long grain rice: Refrigerating the rice dries it out a bit which stops it from clumping together. You want a crumbly texture not a mushy one (which is what you will get with fresh or warm rice).
- Diced Veggies: I use a shortcut by using frozen mixed veggies. I sometimes add a few extra fresh veggies as well, depending on what I have on hand. Julienned and cut carrots are a favorite as well as pea pods, corn or extra peas.
- Green onion: just at the end for freshness and a pop of color.
- Onion and garlic: I like to add some garlic to the marinade as well as to the pan when I am frying up the rice etc.
- Butter: to add flavor, a must in my opinion, but you can substitute a cooking oil if you prefer.
- Eggs: A couple of fluffy scrambled eggs (done separately) add flavor and texture to the rice. A must have in my opinion.
- Toasted Sesame Oil: a must for flavor added at the end (you do not want to cook the toasted sesame oil any further).
How to make this Easy Chicken Fried Rice:
Firstly, gather all of your ingredients together as once you start, the fried rice comes together very quickly.
Firstly, marinate your raw diced chicken in some soy sauce, ginger and garlic and a bit of oil for 10 minutes, then in a pan, shallow fry the chicken until no longer pink and set aside near your other ingredients. If you are using precooked (leftover or rotisserie chicken then omit this step) dice and set aside.
Next, scramble fry your whipped eggs to a light a fluffy scrambled egg, then set aside in a small bowl near all of your other ingredients.
Add in the butter or oil, once it is melted add in your veggies (onion, garlic, mixed frozen, fresh) and saute for a couple of minutes until they show a bit of color, then turn the heat under your pan or wok to a high temperature and add in a little more butter and the cold rice. Keep everything moving so the garlic doesn’t burn. Then add in the soy sauce, oyster sauce and stir to combine. Let the rice sit without stirring for a minute or two to crisp up the bottom a bit. Then add the cooked chicken and the scrambled eggs, keeping everything moving. Continue stirring until the chicken and eggs have heated through.
Remove from the heat and then add the toasted sesame oil and green onions and stir to combine everything. Taste for seasoning and add salt and pepper if needed. Enjoy
Chicken Fried Rice
Equipment
- 1 wok or large skillet
Ingredients
- 3 Tbsp butter, divided
- 2 lg eggs, whisk
- 2 med carrots, julienned *optional frozen mixed veggies
- ½ cup frozen peas *optional frozen mixed veggies
- ½ lg onion, diced small
- 3 cloves garlic, minced
- 4 cups cooked and cooled, rice day old Leftover rice is perfect
- 4 Tbs light soy sauce
- 3 Tbsp Oyster Sauce
- 1 tsp toasted sesame oil
- 2-3 green onions, sliced thin
- salt and pepper to taste
- 1-2 large chicken breasts, diced small
Instructions
- Heat ½ tablespoon butter in a large wok or deep frying pan over medium-high heat. Once melted add the whisked egg and cook, scrambling by stirring occasionally so theire are pieces around 1" in size, set aside on a plate.
- Add another 1Tbsp of the butter to the pan along with the 2 med carrots, julienned, ½ cup frozen peas , ½ lg onion, diced small, and 3 cloves garlic, minced and season with salt and pepper. Stir fry for about 3 minutes making sure the garlic doesn't burn.
- Turn the heat to high and add the remaining 1.5 Tbsp butter to the pan, once melted add in the cold rice, soy sauce, oyster sauce and stir to combine. Cook the rice without stirring for a minute to crisp it up a bit.
- Add in the cooked diced chicken (or whatever protein you are using) and stir to reheat the chicken. Add the eggs and green onion and stir.
- Remove from heat and add in the toasted sesame oil and stir to combine. Taste for seasoning and adjust as necessary.
- Serve immediately.