Chicken Fried Rice
Homemade chicken fried rice with seasoned chicken breast, scrambled eggs, peas, carrots, and onion. A filling meal that can also be made with shrimp, beef, or pork.
Servings 8 servings
Equipment
- pot with lid or rice cooker
- very large skillet or wide pot
- frying pan for chicken
- cutting board
- knife
- measuring spoons
- spatula or large stirring spoon
- shallow containers for chilling rice
Ingredients
Rice & Vegetables
- 1 pound dry rice cooked according to package directions
- 2 tablespoons sesame oil
- 1 onion chopped
- 12 ounces frozen peas and carrots
- 2 tablespoons butter
- 4 eggs
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
Chicken
- 2 pounds boneless skinless chicken breasts, cut into bite-size pieces
- Olive oil as needed for cooking
- Mrs. Dash seasoning to taste
Instructions
- Preparing the Rice
- Cook the rice using your preferred method, following the package directions. Avoid overcooking.
- Use the rice freshly cooked, or prepare it the day before for a firmer texture. To prepare ahead, fluff the cooked rice, divide into shallow containers, and refrigerate promptly. Cover once chilled and refrigerate overnight.
- Cooking the Chicken
- Heat a little olive oil in a frying pan over medium heat. Add the bite-size chicken pieces and season with Mrs. Dash to taste.
- Cook, stirring occasionally, until the chicken is cooked through. Cook in batches if needed to avoid crowding the pan. Set aside while preparing the rice mixture.
- Cooking the Vegetables and Eggs
- Heat the sesame oil in a very large skillet or wide pot over medium heat. Add the chopped onion and sauté until translucent.
- Add the frozen peas and carrots. Cook, stirring, until the vegetables are hot.
- Push the vegetables to one side of the pan. Add the butter to the cleared space.
- Once the butter has melted, add the eggs. Scramble until cooked, breaking them into small pieces. Stir the eggs into the vegetables.
- Finishing the Fried Rice
- Add the cooked rice. If refrigerated overnight, add it cold directly from the refrigerator.
- Stir frequently over medium heat, gently breaking apart any clumps, until the rice, vegetables, and eggs are thoroughly heated.
- Remove from the heat. Add the soy sauce and rice vinegar, stirring until evenly combined.
- Add the cooked chicken and stir to distribute throughout. Return to the heat if needed until the entire dish is hot. Serve.
Notes
Rice measurement: This recipe uses 1 pound of dry rice, measured before cooking, not 1 pound of cooked rice.
Our preferred rice texture: I like to fluff the cooked rice and refrigerate it overnight, then add it cold to the cooked vegetables and eggs. Heating everything together gives the rice a firmer texture that my husband and I prefer.
Preparing rice ahead: Divide cooked rice into shallow containers and refrigerate promptly. Do not leave it on the counter to cool completely.
Chicken preference: We prefer bite-size chicken breast pieces cooked in a little olive oil with Mrs. Dash seasoning.
Other chicken options: Use cooked rotisserie chicken, chicken removed from a simmered whole chicken, or cooked shredded chicken breasts. Check meat removed from whole chickens carefully for bones and gristle.
Protein substitutions: Substitute shrimp, beef, pork, or another protein you enjoy. Cook it separately using a method appropriate for that ingredient before combining with the rice. Peel shrimp and remove the tails.
Pan size: This makes a generous batch. Use a very large skillet or wide pot, or divide the mixture between pans if needed.
Servings: Makes approximately 6–8 main-meal servings, depending on portion size.
Timing: Preparation and cooking times are estimates. Optional overnight refrigeration of the rice is additional.
