Better Than Takeout Chicken Fried Rice
Servings 8 servings
Calories 381kcal
Ingredients
- 3-4 cups jasmine rice, cooked (white or brown, cooled and set aside or use day-old)
- 1 TBS avocado oil
- 2 chicken breasts (or 4 chicken thighs, cut into small 1/2 inch pieces)
- 1/2 yellow onion (diced)
- 1/2 tsp sea salt (to taste)
- 1 tsp pepper
- 2 tsp garlic (minced or 3 cloves of garlic, chopped)
- 2 eggs
- 1 1/2 cup peas and carrots (frozen)
- 1/4 cup soy sauce
- 2 tsp sesame oil
- 1/4 tsp ginger (ground or 1 tsp fresh grated instead)
- Green onion (sliced, for topping)
- Hoisin sauce (for topping)
Instructions
- Cook rice according to the package directions and place in the refrigerator to cool or use day-old rice.
- Heat avocado oil in a large wok or skillet over medium-high heat. Add the chicken, salt, and pepper, and cook until browned and cooked through, about 6–8 minutes. Remove from the pan and set aside.
- In the same pan, add the diced onion and cook for 2–3 minutes until softened. Then add the garlic and cook for about 30 seconds, just until fragrant.
- Add the frozen peas and carrots and cook for 3–4 minutes, stirring occasionally, until heated through.
- Push everything to the sides of the pan to create a space in the center. Crack in the eggs and scramble until just cooked.
- Add the cold rice and toss everything together. Let it sit undisturbed for 1–2 minutes to lightly toast, then stir.
- Pour in the soy sauce and sesame oil, and toss until everything is evenly coated and heated through.
- Return the chicken to the pan and mix well. Taste and adjust seasoning if needed.
- Scoop into bowls and serve immediately topped with hoisin sauce (optional) and sliced green onion.
- Store leftover chicken fried rice in an airtight container for up to 5 days or freeze for up to 3 months.
Notes
- Day-old, cold rice works best. Fresh rice tends to be soft and can get mushy when stir-fried, but it'll still work if that's what you have.
- If your rice feels a little soft, let it sit in the pan for a minute or two before stirring, this is how you get those slightly crispy bits.
- If the rice feels dry, add 1–2 tablespoons of water or broth and toss until it loosens up. For a richer finish, stir in a tablespoon of butter at the end.
- You can swap the chicken for shrimp, diced pork, or tofu. Just adjust cooking times, shrimp only takes a few minutes.
- Stir in sriracha, chili garlic sauce, or red pepper flakes to add heat.
- Use any combination of frozen or fresh vegetables, bell peppers, broccoli, or mushrooms are great additions.
- A wok allows for high-heat, even cooking and makes it easier to toss ingredients, but a large frying pan works too. I also use my large cast iron skillet all the time.
Nutrition
Serving: 1 serving | Calories: 381kcal | Carbohydrates: 60g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 538mg | Potassium: 400mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 2571IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg