Description
Chicken Fried Rice brings together Japan’s classic comfort flavors in a skillet that sizzles with delicious potential. Crispy rice, tender chicken, and umami-packed seasonings create a quick dinner that makes weeknight cooking feel like a tasty adventure.
Ingredients
Scale
Primary Proteins and Starches:
- 3 cups cooked, day-old rice
- ¾ boneless, skinless chicken breasts, diced
- 2 large eggs
Vegetables and Aromatics:
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 green onions, sliced
- 2 cloves garlic, minced
Seasonings and Oils:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- Freshly cracked black pepper to taste
Instructions
- Collect all ingredients and chop them precisely: 34 chicken breast cubes, 1 cup mixed vegetables, 2 green onions, and 2 garlic cloves, ensuring everything is prepped and ready.
- Warm 1 tablespoon sesame oil in a large skillet at 375°F (190°C), carefully adding diced chicken and cooking for 6 minutes until golden brown and fully cooked through.
- Toss minced garlic and mixed vegetables into the skillet, sautéing at medium heat for 3-4 minutes until vegetables become tender and aromatic.
- Clear a small space in the skillet’s side, crack 2 whole eggs directly into the empty area, and scramble for 90 seconds until completely set and no liquid remains.
- Fold 3 cups of day-old rice into the skillet, drizzling 3 tablespoons low-sodium soy sauce across the mixture and stirring continuously for 2-3 minutes to distribute flavors evenly.
- Sprinkle freshly cracked black pepper throughout the rice, mixing gently to ensure seasoning covers every grain.
- Garnish the completed fried rice with thinly sliced green onions, distributing them across the top for a fresh, crisp finish.
Notes
- Prep all ingredients beforehand to make cooking smoother and faster.
- Using day-old cold rice helps prevent mushy texture and allows better separation of grains.
- For a protein boost, consider adding scrambled tofu or extra eggs as alternative protein sources.
- When sautéing vegetables, cut them into uniform small pieces to ensure even cooking and balanced flavor distribution.
- Prep Time: 5 minutes
- Cook Time: 14-16 minutes
- Category: Chicken
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 110 mg