Savory Fried Rice With Chicken

Chicken fried rice is a staple in Chinese cuisine, sticking around for ages and also finding its place in East, Southeast, and South Asian cooking. Originally, it was a solution for reviving leftover fried rice that had lost its moisture and appeal. But hey, it's still good to eat! You toss in some oil, soy sauce, veggies, and meat to jazz up the rice into a tasty meal. Traditional Chinese versions sizzle in a wok on high flames, but we've adapted it for home kitchens using a cast iron skillet, which most folks have. This version is a breeze to whip up and works like a charm for lunch or dinner. Not a fan of chicken? Swap it for shrimp or keep it veggie-friendly with some pineapple!

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What's the best rice to use?

Medium or short-grain rice is commonly used for fried rice as it offers a chewy texture that makes every bite delightful. Brown rice is also a fantastic alternative for a nuttier flavor if you prefer to steer clear of white rice.

Can I meal prep this?

Absolutely! Prep ahead by chopping your veggies and cooking the chicken a day prior. The secret to stellar fried rice is using day-old rice, so make that a day or two in advance as well.

What else can I add or substitute for the rice?

Customize your chicken fried rice with a variety of ingredients! Broccoli, red onion, spinach, and nuts like cashews or almonds can bring a whole new dimension to your dish.

Can I make this vegan?

Easily! Swap out the chicken for seitan or tempeh. Once coated in sauce and mixed in with other ingredients, you won't notice much of a difference.

How long will it keep in the fridge?

Though it's hard to resist, chicken fried rice, with or without added protein, typically lasts well in the fridge for up to 3 days.

Remember to share your feedback if you give this recipe a try! We truly value your comments and ratings. They're incredibly important to us!

Ingredients

• 4 tbsp. 

  neutral oil, divided

• 3 

  chicken breasts (about 1 1/2 lb.)

• Kosher salt

• Freshly ground black pepper

• 1 

  medium onion, chopped

• 2 

  carrots, peeled and diced

• 3 

  cloves garlic, minced

• 1 tbsp. 

  freshly minced ginger

• 4 c. 

  cooked white rice (preferably leftover)

• 3/4 c. 

  frozen peas

• 3 

  large eggs, beaten

• 3 tbsp. 

  low-sodium soy sauce

• 2 

  green onions, thinly sliced

Steps to Make It

01.  Heat up 2 tablespoons of neutral oil in a medium skillet over medium heat. Season both sides of the chicken with salt and pepper, then place it in the skillet. Cook until it's golden and no longer pink, which usually takes about 8 minutes per side. Once done, remove the chicken from the skillet and let it rest for 5 minutes before cutting it into bite-sized pieces.

02.  Using that same skillet, heat up 1 tablespoon of oil. Cook the onion and carrots until they're soft, usually around 5 minutes. Then add the garlic and ginger and cook for another minute until they release their aroma. Stir in the rice and peas, cooking until everything is warmed through, approximately 2 minutes.

03.  Now, push the rice to one side of the skillet and pour the remaining tablespoon of oil onto the empty side. Crack the egg into the skillet and stir until it's nearly fully cooked. After that, fold the eggs into the rice. Put the cooked chicken back into the skillet, add soy sauce and green onions, and mix everything together until it's all nicely combined.