Chicken Fried Rice

5 from 1 vote

Make this Chicken Fried Rice and declare victory over takeout cravings. This recipe packs a punch with a savory sauce tossed with hearty veggies and tender chicken. Not only is it a brilliant way to use up leftovers, but it's quick enough to make on a weeknight. Perfect for when you want to impress with minimal fuss or just need to feed your crew something hearty and satisfying.

Prep Time15

Cook Time12

Course: Main Course

Cuisine: Asian

Keyword: chicken fried rice, homemade takout, one pan meal, weeknight dinner

Servings: servings

Author: Dahn Boquist

Ingredients

1 tablespoon butter
3 eggs
1 tablespoon olive oil
½ yellow onion chopped
3 celery ribs chopped
¾ teaspoon salt
½ teaspoon ground pepper
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 teaspoon fish sauce
1 teaspoon toasted sesame oil
1 cup frozen mixed peas and carrots
3 cloves garlic minced
2 tablespoons fresh ginger grated
4 heaping cups cooked rice cold
1-½ cups cooked chicken diced
½ cup chopped scallions

Instructions

Heat the butter in a large, non-stick skillet over medium heat. Crack the eggs into a bowl, gently whisk them, then pour them into the bottom of the skillet and scramble. Remove when cooked. Chop the eggs and set aside for later.
Add the olive oil to the skillet over medium-high heat, then add the onion, celery, salt and pepper, and cook for 3-4 minutes to soften.
In a small dish, whisk together the soy sauce, rice vinegar, hoisin sauce, fish sauce, and sesame oil. Set aside.
Stir the frozen peas and carrots, garlic, and ginger into the vegetable mixture and cook another 2-4 minutes.
Add the rice, chicken and sauce to the skillet. Stir to combine, breaking up any big pieces of rice with a wooden spoon or spatula. Cook for 3-5 more minutes, or until the rice is heated through.
Remove the rice from the heat and add the scrambled egg to the skillet along with the chopped green onions. Taste and add a dash of salt and pepper, if needed.

Notes

For the best texture, use cold, day-old rice. Freshly cooked rice can be too moist and may turn mushy when fried. If in a rush, spread freshly cooked rice on a tray and let it cool in the refrigerator for a few hours before using.
Add any vegetables you like or have left in the fridge. Bell peppers, broccoli, or baby corn make excellent additions.
For a gluten-free version, ensure that tamari or a gluten-free soy sauce is used instead of regular soy sauce.
Storage Tips: Leftover fried rice can be stored in an airtight container in the refrigerator for up to three days. Reheat it in a skillet over medium heat or in the microwave, adding a little water or additional soy sauce to moisten the rice.

Nutrition