Chicken Fried Rice
I’m not sure why, but I was always intimidated to try making fried rice at home. It turns out that making it at home is surprisingly easy! It’s a very quick and simple recipe that my family and I prefer over take out from our favorite Chinese restaurant. I think the secret is butter. Isn’t butter always the secret to good food?
This recipe is very versatile as well. You can use any kind of protein you want. It doesn’t have to be chicken. Don’t use any protein if that’s what you’re craving. It’s all up to you. If you don’t like the veggies I use, use what you like. Add more veggies if you want. Go crazy! The point is to make the fried rice dish that you and your family will enjoy!
Be sure to try this with Yum Yum Sauce!
Ingredient List
This chicken fried rice is made with just a handful of ingredients. Even better, it’s a great way to use leftover chicken and rice!
- Sesame oil and vegetable oil– Used for sauteing the veggies.
- Veggies – I used onions and frozen peas and carrots.
- Eggs – Scrambled and added to the rice.
- Rice – See below for notes on what rice to use.
- Chicken – This recipe is great for leftover chicken. Otherwise, dice up a cooked breast or thigh. You can add seasoning or sauce to the chicken as desired. I use a teriyaki marinade that goes well with the rice.
- Soy sauce – Gives the classic Chinese takeout flavor.
- Butter – The secret ingredient that makes this the best fried rice!
- Salt and pepper – To taste.
What Is The Best Rice To Use For Fried Rice?
When making fried rice, the most important thing is to use rice that’s cooked and cold. Day-old, leftover rice is ideal. However, if you need to make it fresh for the fried rice, prepare it in advance and chill it in the fridge for a few hours first.
Warm, freshly cooked rice won’t cook properly when making fried rice and will end up mushy.
I use white rice, but brown rice would work as well.
How to Make Chicken Fried Rice
This easy fried rice recipe comes together in less than 30 minutes!
- Saute the veggies. Saute the onions, garlic, peas and carrots in oil until tender. (I use a combination of sesame and vegetable oil. You can use all sesame oil if you really like that flavor, or use all vegetable oil.)
- Add the eggs. Whisk the eggs. Move the veggies to one side of the pan and pour the eggs in the other. Scramble and stir into the veggies.
- Add the other ingredients. Add the rice and chicken. Stir to combine everything. Add the soy sauce, then the butter. Stir well. Season with salt and pepper as needed.
- Serve. Serve with a side of yum yum sauce.
Chicken Fried Rice
Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 clove minced garlic
- 1 small onion diced
- 1 12 ounce bag frozen peas and carrots no need to thaw
- 2 eggs
- 3 cups cooked white rice
- 2 cups cooked chicken shredded
- 3 tbsp soy sauce
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Heat a large frying pan or wok over medium heat. Add the oils, onions, garlic, peas and carrots; sauté until the carrots, peas, and onions are starting to become tender.
- In a small bowl, beat the eggs with a fork. Push the vegetable mixture to one side of the pan, then pour the eggs onto the other side of the pan. Use a spatula to scramble the eggs. Once the eggs are fully cooked, stir into the vegetables.
- Add the rice and chicken; mix well.
- Add the soy sauce then stir into the fried rice.
- Add the butter and stir the rice until the butter is melted.
- Season the fried rice with salt and pepper if desired.
- Serve the rice hot with “yum-yum sauce.”