Why Everyone Keeps Asking for This Chicken Fried Rice
This chicken fried rice combines juicy chicken, fluffy rice, crisp vegetables, and savory seasoning for an easy homemade meal that tastes better than takeout.
Equipment
- Large Skillet
- Mixing bowl
- Spatula
- Knife
- Cutting board
- Rice Cooker
- Serving Bowls
Ingredients
Chicken
- 1 pound boneless chicken breasts cut into small cubes
- 1 tablespoon soy sauce for seasoning
- 0.5 teaspoon black pepper freshly ground
- 1 tablespoon sesame oil for cooking
Rice Mixture
- 4 cups cooked jasmine rice cold and day-old
- 2 pieces large eggs lightly beaten
- 1 cup frozen peas and carrots thawed slightly
- 3 pieces green onions sliced
- 2 tablespoons soy sauce adjust to taste
Optional Toppings
- 1 tablespoon sriracha optional spice
- 1 tablespoon sesame seeds for garnish
- 1 tablespoon fresh cilantro chopped
Instructions
- Toss chicken with soy sauce and black pepper until evenly coated.
- Heat sesame oil in a large skillet over medium-high heat. Cook chicken until golden and fully cooked.
- Push chicken aside and scramble eggs gently until softly set with fluffy texture.
- Add peas, carrots, and green onions. Stir quickly so the vegetables stay slightly crisp.
- Add cold rice and soy sauce. Toss continuously until heated evenly and lightly crisp around the edges.
- Serve warm with sriracha, sesame seeds, or cilantro for extra flavor and texture.
Notes
Use colder rice for firmer texture or fresher rice for softer bites. Freeze portions in airtight containers for easy future meals. Stir gently while tossing to prevent mushy rice. Customize flavors with broccoli, mushrooms, shrimp, or chili garlic sauce. Store leftovers refrigerated for up to four days and reheat slowly in a skillet for best texture.