Description
Whip up this easy chicken fried rice with yum yum sauce that’ll make your takeout dreams vanish faster than dinner can hit the table. Packed with crispy chicken, fluffy rice, and that killer sauce, this homemade version beats restaurant fare without breaking a sweat.
Ingredients
Scale
Proteins:
- 2 cups cooked chicken, shredded or diced
- 2 eggs, beaten
Vegetables and Starches:
- 3 cups cooked white rice (cold)
- ½ cup diced onion
- ½ cup diced carrots
- ½ cup frozen peas
Seasonings and Oils:
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil or vegetable oil
- 1 tablespoon butter
- Salt, to taste
- Pepper, to taste
Instructions
- Warm 2 tbsp sesame oil in a large skillet over medium heat (375°F). Sauté ½ cup diced onions and ½ cup diced carrots for 3-4 minutes until they soften and turn slightly translucent.
- Toss ½ cup frozen peas into the skillet. Cook for another 1-2 minutes, stirring occasionally.
- Push vegetables to one side of the skillet. Crack 2 beaten eggs into the empty space and scramble for 45-60 seconds until they’re fully cooked and slightly golden.
- Mix the scrambled eggs with the vegetable mixture, creating an even distribution throughout the pan.
- Add 3 cups cold cooked white rice and 2 cups cooked chicken to the skillet. Stir continuously to break up any rice clumps and ensure everything is well combined.
- Drizzle 3 tbsp soy sauce over the mixture. Stir thoroughly to coat all ingredients evenly and develop a rich, savory flavor.
- Drop 1 tbsp butter into the skillet. Gently fold until the butter melts completely and coats the rice and chicken.
- Sprinkle salt and pepper to taste. Give the entire mixture a final toss to distribute seasonings.
- Transfer the chicken fried rice to serving plates. Serve immediately with a side of yum yum sauce for extra deliciousness.
Notes
- Leftover rice works best for fried rice, as day-old rice is drier and prevents clumping.
- Chop all ingredients to similar sizes for even cooking and consistent texture throughout the dish.
- Use a large, wide skillet or wok to give ingredients plenty of space and achieve that classic crispy exterior.
- For a gluten-free version, swap soy sauce for tamari and ensure your rice is gluten-free certified.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 120 mg