Making Chicken Fried Rice Recipe, Its Ingredients, Instructions

One of the best weeknight meals is chicken fried rice! My preferred takeout favorite is recreated at home.

Growing up, we all had the ham fried rice, but the chicken version is a hundred times better!

The entire family will adore Chicken Fried Rice is delicious, protein-rich chicken and brown rice dish.

The BEST Recipe for Chicken Fried Rice

You’ll quickly start making this chicken fried rice as a regular dish! It’s simple, only requires basic ingredients, filling and filling, and has the right flavor.

Additionally, preparation and cleanup are both simple. If you are fortunate enough to have any leftovers, it also makes wonderful leftovers.

You can even prepare it in advance to use for the next several days’ worth of meals.

It’s also a simple recipe to alter, replace with a different protein, and even include additional vegetables.

What Components Makeup Chicken Fried Rice?

• The best brown rice to use is leftover rice from the day before. Here, white rice will also work well.
• Chicken breasts: I prefer to dice the chicken into teeny, tiny pieces that are the ideal size for this fried rice.
• Sesame oil that has been toasted is incredibly potent; a little goes a long way. This ingredient gives the dish a lot of flavors.
• Vegetable oil (or canola oil) is used for sautéing (together with sesame oil to prevent overusing it and since sesame oil has a low smoke point on its own).
• Blending frozen peas and carrots saves time, but fresh vegetables will still work; they just need more time to get sufficiently delicate.
• Green onions: Feel free to season with additional green onions.
• For the finest flavor, only use fresh garlic in this recipe.
• Three eggs can be used here to extend the recipe a little. If it makes your life simpler, mix the ingredients with a fork in a basin before adding them to the skillet.
• If you don’t have low-sodium soy sauce, ordinary soy sauce will also work; just start with 2 Tbsp and add more as necessary.
• Chicken breasts, brown rice, soy sauce, sesame oil, garlic, eggs, green onions, vegetable oil, frozen peas, and carrots are among the ingredients required for chicken fried rice as displayed below.

Chicken Fried Rice: How to Prepare It?

• Heat 1 1/2 tsp of the canola oil and 1 1/2 tsp of the sesame oil over medium-high heat in a sizable nonstick wok or skillet.
• Add the chicken pieces, season lightly with salt and pepper, and cook for 5 to 6 minutes, or until the chicken is thoroughly cooked.
• Put aside the chicken by transferring it to a dish or a piece of foil.
• demonstration of making chicken fried rice. Cooking tiny chunks of chicken breast in a skillet until done.
• Add the remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil to the skillet and bring it back to medium-high heat.
• Green onions, a pea and carrot mixture, and garlic are added after the first minute of sautéing.
• Move the vegetables to the pan’s edges.
• Place eggs in the center and scramble them until they are barely set.
• For chicken fried rice, scrambled eggs are in the middle of a ring of vegetables in a skillet.
• Rice and chicken are added back to the skillet.
• Soy sauce should be used after seasoning to taste with salt and pepper.
• Brown rice and chicken pieces are finished off with soy sauce in a big skillet.
• Stir everything together, then warm it up and add Sriracha to taste, if you want.
• Chinese chicken fried rice that has been finished has been combined in a big skillet.

This Fried Rice is Healthier In What Ways?

Since this uses brown rice and chicken instead of the usual white rice and ham, it is healthier than typical fried rice. Additionally, it substitutes low-sodium soy sauce with standard soy sauce, which has a greater salt level.

Can I substitute cauliflower rice for it?

For a lower carb option, I have a fantastic Cauliflower Chicken Fried “Rice” recipe HERE.

Can I Use Chicken Thighs Instead?

You may also use boneless, skinless chicken thighs in this recipe; you’ll simply need to cook them for a few minutes longer. As always, use an instant-read thermometer to test the center temperature at 165 degrees to see if the food is done.

Can I use ham or shrimp for the chicken?

Yes. Here, you may also use ham or shrimp. Use little shrimp for shrimp so they cook quickly—about a minute per side—and use 1 1/2 cups of the ham so it simply needs to be heated through because it’s already cooked.

How much dry rice should I use in place of cooked rice?

For every three cups of cooked rice, you should start with roughly 1 1/4 cups of dry brown rice. If you’re anything like me, though, you’ll simply make extra to have for another supper.

You’ll Love These Other Chinese Takeout Recipes:

• Chow Mein with Chicken
• Orange Chicken in Chinese
• Hickory-Glazed Steak Bites
• Stir-fry with Chicken and Broccoli
• Chicken Teriyaki Simple
• Chicken General Tso’s

Ingredients

• 3 cups cooked long-grain brown rice (preferably leftover rice. White is fine too)
• 3/4 lb boneless skinless chicken breasts, diced into 3/4-inch pieces
• 1 Tbsp toasted sesame oil, divided
• 1 Tbsp canola oil, divided
• 1 1/3 cups frozen peas and carrots blend
• 3 green onions chopped
• 2 cloves garlic, minced
• 2 large eggs
• 3 Tbsp low-sodium soy sauce
• Salt and freshly ground black pepper
• Sriracha, for serving (optional)

Instructions

1. Heat 1 1/2 tsp of the canola oil and 1 1/2 tsp of the sesame oil over medium-high heat in a sizable nonstick wok or skillet. When the pan is heated, add the chicken pieces and sauté for 5 to 6 minutes, or until the chicken is thoroughly cooked. Place the chicken on a platter and reserve.
2. Add the remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil to the skillet and bring it back to medium-high heat. Green onions, a pea and carrot mixture, and garlic are added after the first minute of sautéing. Push veggies to the edges of the pan, add eggs in the middle and fry and scramble.
3. Rice and chicken are added back to the skillet. Soy sauce should be used after seasoning to taste with salt and pepper. Serve heated with Sriracha to taste if desired.
4. Recipe Source: modified with some adjustments from Rachel Schultz