Description
This Delicious Chicken Fried Rice recipe is a quick and easy weeknight comfort meal, perfect for using leftover chicken and day-old rice. Packed with savory flavors from garlic, soy sauce, and sesame oil, this dish combines tender chicken, mixed vegetables, and fluffy scrambled eggs for a satisfying and flavorful stir-fry that the whole family will enjoy.
Ingredients
Scale
Proteins
- 2 cups cooked chicken (diced or shredded, preferably leftover or rotisserie)
- 2 large eggs (soft scrambled)
Vegetables
- 1 cup frozen peas and carrots (no need to thaw before using)
- 2 cloves garlic (freshly minced)
- 2 tablespoons green onions (optional garnish)
Rice and Oils
- 3 cups cold cooked rice (long grain or jasmine, day-old rice works best)
- 2 tablespoons vegetable oil (for stir-frying)
- 1 tablespoon sesame oil (use sparingly for flavor)
Seasonings
- 3 tablespoons soy sauce (adjust based on taste)
- to taste salt
- to taste pepper
Instructions
- Prepare the Eggs: In a small bowl, beat the eggs lightly. Heat a large skillet or wok over medium heat with a small amount of vegetable oil. Pour in the eggs and cook gently, stirring occasionally, until they form soft scrambled curds. Remove the eggs from the skillet and set aside.
- Cook the Aromatics: In the same skillet, add the remaining vegetable oil and heat over medium-high heat. Add the freshly minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Stir-Fry Vegetables and Chicken: Add the frozen peas and carrots directly to the skillet and stir-fry for 2-3 minutes until they are heated through. Then add the cooked chicken pieces and stir-fry for another 2 minutes to combine flavors.
- Add Rice and Seasonings: Add the cold cooked rice to the skillet. Break up any clumps with a spatula and stir-fry everything together for 3-4 minutes until the rice is heated through. Pour in the soy sauce and drizzle the sesame oil evenly over the rice. Mix thoroughly to coat the rice and ingredients in the sauce.
- Combine Eggs and Final Seasoning: Return the soft scrambled eggs to the skillet and gently fold them into the rice mixture. Taste and season with salt and pepper as needed. Stir well to combine all ingredients evenly.
- Garnish and Serve: Remove the skillet from heat and sprinkle the fried rice with chopped green onions for a fresh garnish. Serve hot immediately as a delicious main dish.
Notes
- Day-old rice is preferred as fresh rice can be too moist and sticky for fried rice.
- Use leftover rotisserie chicken or any cooked chicken you have on hand for convenience.
- Adjust soy sauce quantity based on your sodium preference and taste.
- For a vegetarian version, omit chicken and add tofu or extra vegetables.
- Ensure to cook the eggs softly to avoid overcooking and keep the dish moist.
- Sesame oil is potent; use sparingly to enhance flavor without overpowering.
