This Easy Chicken Fried Rice is one of our favorites: It’s ready in just 30 minutes, full of healthy vegetables and kid-friendly, too.
Stir fry dinners are some of my absolute favorites when I need dinner on the table STAT: Quick, full of colorful vegetables and my kids love them. A total win!
This is one recipe I make pretty much weekly, with whatever we have on hand. Right now I especially love making it with frozen vegetable blends, I’ve added a few ideas for mixes that work well in the tips below.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
Vegetables and Chicken
If you learn how to make fried rice once, you can really make it any way you like: With different vegetables, a different protein – or even with noodles instead of rice!
Frozen vegetables:You can make this recipe with many frozen vegetable blends instead of chopping your own – stir fry mixes, onions and peppers or even basic mixed vegetables!
Rice
I generally findlong grainriceworks best to make fried rice.I’ll usually only have regular long grain rice on hand, but Basmati or Jasmin rice work even better and I use those when my husband overdid the grocery shopping again ?What you should avoid are starchy short grain rice varieties (like risotto rice or sushi rice) – they are too sticky for fried rice.
>> What can you use instead of rice? You can use cooked Ramen noodles, cooked rice noodles, even cooked spaghetti! in place of the rice. I hear Cauliflower rice works, too, but ahem… Not my cup of tea.
Oil
If you’re going forbest, you’ll probably want to usetoasted sesame oil. Now I’m not one to stock up on kitchen products I only use for a single dish, sopeanut oil or any neutral vegetable oilworks perfectly fine, too.
How to make Chicken Fried Rice
1) Brown chicken, then
2) add vegetables and sauté.
3) Stir in cooked rice, then
4) season with soy sauce and brown sugar (or maple syrup).
Dice everything fairly small:That counts for both the chicken and the vegetables. Not only will they cook faster, but I also prefer having everything bite-sized in fried rice.
Make sure to brown the chicken enough:The more nicely you brown it, the better the flavor of the finished dish will be!
Use cold rice:Either use day-old rice, or cook it fresh, rinse under cold water and then freeze while you’re cooking the rest of the dish.
Fried rice FAQs
How to make fried rice without leftover rice
A chicken stir fry with rice is quick and easy to whip up, especially if you have cooked rice on hand. But don’t worry, here’s my tips to make this with freshly cooked rice, too:
Cook the rice before you do anything else, then drain it and rinse it under cold water until cooled. Drain again well, then stick the rice in the freezer while you prepare the rest of the dish.
Serving suggestions
A stir fry with chicken and vegetables really is a full meal – if you don’t have the time, it’s perfectly acceptable to serve it by itself, at least it is in my house.
If you do want to round out the meal, try spring rolls or fresh fruit (pineapple!) or afruit salad with a light citrus dressing.
More quick dinners
Easy Chicken Lo Mein
30 Minute Pineapple Shrimp Fried Rice
Easy Beef and Broccoli Stir Fry
Instant Pot Pineapple Chicken and Rice
For more easy chicken recipes, check out my collection here: Easy Chicken Recipes
PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.
2large chicken breastsdiced into bite-sized pieces; pat dry for best results
2large onionspeeled and diced
3medium carrotspeeled, trimmed and diced
1red peppercored and diced
3cupscooked and chilled ricelong grain is best; yield from 1 cup uncooked
3tablespoonslow sodium soy sauce
1tablespoonmaple syrup
2large eggsbeaten
½cupfrozen peas
Sesame seeds and sliced green onionto serve (optional)
Instructions
Brown the chicken: Heat the oil in a large skillet over medium-high heat. Cook the chicken on all sides, until browned.
Sauté the vegetables: Add the onions and carrots and cook until the onions turn translucent, about 3 minutes. Add the pepper and cook until softened.
Cook the rice: Stir in the rice and cook until it's starting to brown.Stir in the soy sauce and maple syrup.
Cook the egg: Push the fried rice to the side of the pan to make room in the middle. Add the beaten eggs and cook over medium-low heat until just set. Cut into pieces with a spatula and stir into the rice.
Finish the dish: Add the peas, stir everything well and cook until they're hot.
Serve: Serve immediately sprinkled with sesame seeds and sliced green onion, if you like!
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The presence of sugar or another sweet substitute can help bring balance to the salty, savory elements in your meal, and if you're creating a fried rice recipe with kimchi, the sweetness can complement some of the sour elements from the fermented ingredient.
To give your dish that signature fried rice taste, you'll need to drizzle in sesame oil and soy sauce, but feel free to use as much or as little as you wish. You can even mix in things like garlic powder, ginger root, or Sriracha sauce and chili pepper for a bit of a kick.
The answer: high heat, expert tosses, and something known as 'wok hei.' As J. Kenji López-Alt writes for Serious Eats, expert cooking with a wok (and the gas range it requires) is one of the main reasons that fried rice from a Chinese restaurant tastes so much better than what you can make at home.
Starting with freshly cooked or well-chilled rice guarantees it won't clump up as you stir-fry it. Frying in batches compensates for the low heat output of Western stovetops. Keeping the seasoning very light allows the flavor of the rice and aromatics to come through.
Eggs: Which add great flavor, texture and protein. Carrots, onions, green onions and peas: This is the base mix of veggies that I always use for fried rice, but feel free to add in other stir-fry veggies you love (see ideas below).
Soy sauce fried rice (酱油炒饭, Jiang You Chao Fan) is a classic. It is not just another fried rice. It's a signature of Chinese cooking, as it uses pretty minimal ingredients to create a wonderful flavor.
No, there ISN'T supposed to be “black stuff” in your fried rice. It's okay, though, because nobody would put anything black in your fried rice that isn't intended to be there. It's more than a little strange to be examining your food so very closely. Either you trust the cook, or you should cook for yourself.
There are three main ingredients of fried rice: eggs, vegetables and meat. Scrambled throughout the rice, eggs bring savory flavors and protein, while vegetables like broccoli, peas, carrots, and edamame add variety and depth to the dish. The more you have, the more robust the flavor.
Add the cooked rice to the wok, the soy sauce, dark soy sauce and rice vinegar. Toss everything together and cook until the rice is pale brown and toasted. It should have a chewy texture and should take about 3 minutes.
How can you get that “taste” of fried rice from restaurants? The three main flavorings in most Chinese foods seem to be soy sauce, ginger and sesame oil. First you need cold rice. Then toss it with some soy sauce and let it sit in the fridge.
To ensure that your rice is nicely fried, mix a bit of mayo in it before frying. The oil in the mayo will coat the rice so that it does not stick together.
The secret is all in the prep: use precooked rice for the best results, and leftover char siu pork is the perfect flavour burst. Make the fried rice stir-fry sauce by mixing the soy sauce, shaoxing wine and sugar. Prepare, measure and chop all ingredients before cooking.
Onion, Garlic, Scallions – These are your aromatics AKA your best friend in building flavor. Carrots, Peas – Most takeout restaurants use carrots and peas; this is what I like to use, too! However, you can always customize this to your liking! MSG – I like to use MSG in my cooking but this is always optional.
The method used to make Mexican rice involves lightly frying the uncooked rice in oil which helps it absorb more flavor from the seasoning and cook to a perfect consistency. In addition, a traditional blend of spices and diced vegetables and potatoes create unique flavor.
Thirdly, the right order is to pan fry eggs, then followed by rice. Many people make the mistake to put in rice first, then pour in whisked eggs. This would make the rice soggy and mushy by absorbing the egg mixture.
Allow the pot to sit on the warm hotplate for 10 minutes to allow the steam to continue cooking the rice. Use a fork to fluff the rice grains and transfer to a large baking tray. Place the rice, uncovered, in the fridge for at least 30 minutes (overnight is best though) before using for fried rice.
Fried rice syndrome is caused by a bacterium called Bacillus cereus, which is present in these types of starchy foods prior to cooking. Bacillus cereus is a heat-resistant bacteria, so even recooking foods that have not been appropriately refrigerated can result in food poisoning.
Day old rice is needed to avoid the rice being soggy. It also means that it's cold and dry enough so that it will fry in the wok in the oil, vs. basically steaming if you used fresh cooked rice. Don't mess about with the oil.
Chinese fried rice uses ingredients like garlic, ginger, white pepper, msg, and soy sauce to give it an incredibly aromatic flavor with lots of umami! Additionally, I love cooking my fried rice dishes in a wok to add a smoky element or wok hei to the final dish.
Special Fried Rice is an easy and flavorful Chinese rice dish made by stir-frying cooked rice with vegetables and protein, seasoned with soy sauce and spices.
The difference between Yangzhou fried rice and ordinary fried rice is that Yangzhou style invariably includes a combination of proteins. Rather than using a single protein like shrimp or pork or chicken as the dominant ingredient in fried rice, Yangzhou uses a variety.
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