Description
Best Chicken Fried Rice is the kind of quick dinner that saves a busy night without tasting rushed. Tender chicken, fluffy rice, eggs, peas, carrots, garlic, and green onions come together in one skillet for a homemade takeout favorite that is full of savory flavor. It is an easy recipe for weeknight dinner, meal prep, lunch leftovers, and family-friendly food ideas when you want something warm, satisfying, and better than ordering out.
Ingredients
3 cups cooked cold rice
1 pound chicken breast, diced
2 tablespoons vegetable oil
2 eggs, beaten
1 cup frozen peas
1 cup diced carrots
1 small onion, diced
3 cloves garlic, minced
3 tablespoons soy sauce
1 teaspoon sesame oil
3 green onions, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Cook the rice ahead of time if needed, then chill it until cold so the grains stay separate during frying.
2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
3. Add the diced chicken, season with salt and black pepper, and cook for 5 to 7 minutes until golden and cooked through. Transfer to a plate.
4. Add the beaten eggs to the skillet and scramble until just set. Remove and place with the chicken.
5. Add the remaining 1 tablespoon vegetable oil to the skillet.
6. Add the onion, carrots, and garlic, then cook for 3 to 4 minutes until the onion softens and the carrots begin to turn tender.
7. Stir in the peas and cook for 1 minute.
8. Add the cold rice and break up any clumps with a spatula. Stir-fry for 3 to 4 minutes so the rice heats through and lightly toasts.
9. Return the cooked chicken and scrambled eggs to the skillet.
10. Pour in the soy sauce and sesame oil, then toss everything together until evenly coated and hot.
11. Stir in the green onions and serve immediately.
Notes
Do not use freshly cooked hot rice straight from the pot, because it can turn soft and sticky in the skillet instead of frying into separate flavorful grains.