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Easy Chicken Fried Rice Recipe

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4 from 56 reviews

This Easy Chicken Fried Rice recipe is a quick and delicious meal perfect for busy weeknights. Made with tender chicken, fresh vegetables, and a savory blend of sesame and avocado oils, this fried rice combines fluffy rice with scrambled eggs, carrots, peas, and flavorful aromatics. Ready in just 30 minutes, it's a satisfying dish that serves 8 and can be customized with either fresh chicken breast or rotisserie chicken.

Ingredients

Oils

  • 1 tablespoon Toasted Sesame Oil (divided)
  • 1 tablespoon Avocado Oil (divided)

Protein & Eggs

  • 3-4 large Eggs (beat and season with salt and pepper)
  • 1 Boneless Skinless Chicken Breast (thinly sliced, or 1 ½ cups shredded rotisserie chicken)

Vegetables

  • ½ large Onion (diced)
  • 2 large Green Onions (thinly sliced, separate green from white parts)
  • 3 cloves Garlic (grated)
  • 2 large Carrots (shredded)
  • 1 cup Frozen Sweet Peas (thawed)

Other

  • 3 cups Cooked Rice (white or brown)
  • 2 tablespoons Soy Sauce (or more as needed)
  • Salt and Black Pepper (to taste)

Instructions

  1. Heat Oil: Heat a large skillet or wok over medium heat. Add 1 teaspoon of toasted sesame oil and 1 teaspoon of avocado oil and heat until shimmering, preparing the base for cooking.
  2. Cook Eggs: Pour the beaten eggs, seasoned with salt and pepper, into the hot pan. Scramble them gently until just set, then transfer the eggs to a covered bowl and set aside, keeping them warm and ready to combine later.
  3. Saute the Chicken: If using fresh chicken breast, add another teaspoon each of sesame oil and avocado oil to the wok and heat until shimmering. Add the thinly sliced chicken and sauté until fully cooked, stirring frequently to ensure even cooking. Transfer the cooked chicken to the bowl with the eggs. (Skip this step if using shredded rotisserie chicken.)
  4. Sauté Aromatics: Add the remaining oils to the pan. Once heated, add the diced onion, white parts of the green onions, and grated garlic. Sauté the mixture until onions are soft and translucent, about 2 to 3 minutes, to build flavor.
  5. Add Rice: Stir in the cooked rice, breaking up any clumps with a spatula. Cook for 2 to 3 minutes, stirring frequently to evenly heat the rice and incorporate the aromatics.
  6. Add Veggies: Mix in the shredded carrots and thawed sweet peas. Continue cooking for another 2 to 3 minutes while stirring to combine the vegetables fully with the rice.
  7. Combine and Season: Return the cooked chicken and scrambled eggs to the pan with the rice and vegetables. Stir everything together until the mixture is heated through. Season with soy sauce, salt, and black pepper to taste, adjusting flavor as desired.
  8. Finish and Serve: Garnish the fried rice with the green parts of the sliced green onions for freshness and color, then serve immediately while hot and flavorful.

Notes

  • For best results, use day-old cooked rice as it helps prevent clumping and results in better texture.
  • You can substitute chicken breast with leftover rotisserie chicken for a faster version.
  • Adjust soy sauce quantity to control sodium levels according to personal taste.
  • Use any vegetables you prefer or have on hand, such as bell peppers or corn, to customize the dish.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Find it online: https://recipethrive.com/easy-chicken-fried-rice-recipe/