Description
This chicken fried rice recipe brings together tender chicken, fluffy rice, colorful vegetables, and rich seasonings like soy sauce and sesame oil, creating a comforting dish with Cantonese roots. Perfect for a quick weeknight meal, this dish offers great customization options, allowing you to adjust the flavors and ingredients to your taste.
Ingredients
- Rice: 3 cups cooked long-grain rice (preferably day-old)
- Substitution: Jasmine or basmati rice can be used.
- Chicken: 1 lb boneless, skinless chicken thighs or breasts, cut into small pieces
- Substitution: Use tofu or mushrooms for a vegetarian option.
- Vegetables: 1/2 cup peas, 1/2 cup diced carrots, 2 spring onions (sliced)
- Substitution: Add bell peppers or broccoli.
- Soy Sauce: 2-3 tbsp
- Substitution: Use tamari for a gluten-free option.
- Sesame Oil: 1 tbsp
- Substitution: Olive oil for a milder flavor.
- Aromatics: 2 cloves garlic (minced), 1 tsp ginger (minced), white pepper (to taste)
- Eggs: 2 large eggs, scrambled
- Garnish: Chopped spring onions, toasted sesame seeds
Instructions
- Cook the Rice: If using freshly cooked rice, allow it to cool or use day-old rice for better texture.
- Prepare the Ingredients: Cut the chicken into bite-sized pieces. Dice the carrots and slice the spring onions. Set all ingredients aside.
- Scramble the Eggs: Heat a large wok or skillet over medium-high heat. Add a little oil and scramble the eggs until just set. Remove from the pan and set aside.
- Stir-Fry the Chicken: Increase the heat to high. Add oil to the wok and cook the chicken until browned and fully cooked, about 5-7 minutes. Remove and set aside.
- Cook the Vegetables: In the same wok, add the carrots and peas, stir-frying for 2-3 minutes until they become tender-crisp. Add garlic and ginger, stirring until fragrant.
- Add Rice and Soy Sauce: Add the cooked rice, soy sauce, and sesame oil to the wok, mixing well to coat the rice evenly. Stir-fry on high heat to ensure all ingredients combine nicely.
- Combine Everything: Return the chicken, scrambled eggs, and spring onions to the wok. Stir everything together for an additional 2-3 minutes until heated through and well-mixed.
- Serve: Garnish with chopped spring onions and toasted sesame seeds. Serve hot with optional soy sauce or sweet chili sauce on the side.
Notes
This chicken fried rice recipe is versatile, allowing you to adjust the ingredients to suit your preferences. Using day-old rice ensures the best texture, while high heat and constant stirring help create a perfectly crispy yet tender dish. Feel free to experiment with different vegetables or proteins for a new twist on this classic recipe.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese (Cantonese)
Nutrition
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 890mg
- Fat: 12g
- Carbohydrates: 40g
- Protein: 28g