Description
Delectable chicken fried rice from Southeast Asia brings together savory protein and perfectly seasoned grains. Home cooks can master this quick, satisfying dish with simple ingredients and bold flavors.
Ingredients
Scale
Protein:
- 1 pound (454 grams) chicken breast, diced
- 2 eggs, lightly beaten
Grains and Vegetables:
- 2 cups (473 milliliters) cooked rice (preferably day-old)
- 1 cup (237 milliliters) frozen mixed vegetables (carrots, peas, corn)
- 3 green onions, chopped
Seasoning and Oils:
- 2 tablespoons (30 milliliters) vegetable oil (divided)
- 3–4 tablespoons (45–60 milliliters) soy sauce
- 1 teaspoon (5 milliliters) sesame oil (optional)
- Salt and pepper to taste
Instructions
- Heat a large skillet or wok over medium-high heat, adding vegetable oil to coat the surface. Sear diced chicken with salt and pepper until golden and fully cooked, approximately 5-7 minutes. Transfer chicken to a separate plate.
- In the same skillet, crack and whisk eggs directly into the pan. Scramble quickly until eggs are completely set and fluffy. Remove scrambled eggs and set aside with the chicken.
- Introduce frozen mixed vegetables to the skillet, stirring rapidly for 2-3 minutes until thoroughly warmed. Incorporate finely chopped green onions, allowing their aromatic essence to release.
- Introduce cooked rice to the vegetable mixture, ensuring each grain becomes evenly coated and heated. Reintegrate the previously prepared chicken and scrambled eggs into the skillet.
- Generously drizzle soy sauce across the rice, stirring methodically to distribute flavors uniformly. If desired, add a subtle layer of sesame oil for enhanced depth. Continue cooking for an additional 2-3 minutes, maintaining constant movement.
- Perform a final taste assessment, adjusting seasoning with salt and pepper as needed. Transfer to serving dishes, garnishing with additional green onion slices for a fresh, vibrant presentation.
Notes
- Prep Ahead: Cook rice a day in advance and refrigerate to ensure grains are dry and won’t become mushy during stir-frying.
- Protein Swap: Replace chicken with tofu, shrimp, or lean beef for variety and different dietary preferences.
- Low-Sodium Option: Use reduced-sodium soy sauce or tamari to control salt intake without compromising flavor.
- Veggie Boost: Add extra vegetables like bell peppers, carrots, or edamame for increased nutrition and color complexity.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg