Chicken Fried Rice

Day-old rice stir-fried with tender chicken, scrambled eggs, and crisp vegetables in a savory soy-sesame sauce. A 20-minute weeknight dinner that beats takeout.

Chicken Fried Rice

By Chef B. Boukim

Prep: 10 min · Cook: 10 min · Total: 20 min · Serves 4

Ingredients

  • 4 cups Cooked jasmine rice, cold
  • 1 lb Chicken breast, diced
  • 3 Eggs, beaten
  • 1 cup Frozen peas and carrots
  • 3 Garlic cloves, minced
  • 4 Green onions, sliced
  • 3 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 2 tbsp Vegetable oil
  • 1/2 tsp Black pepper

Instructions

  1. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Season and sear the diced chicken until golden and cooked through, 5-6 minutes. Remove and set aside.
  2. Add the remaining oil and the beaten eggs. Scramble quickly, then remove and set aside with the chicken.
  3. Add the garlic to the pan and stir-fry for 30 seconds. Add the peas and carrots and cook for 2 minutes.
  4. Add the cold rice, breaking up clumps with a spatula. Stir-fry for 3-4 minutes until the rice is heated through and slightly toasted.
  5. Return the chicken and eggs to the pan. Add soy sauce and sesame oil. Toss everything together for 1 minute.
  6. Garnish with green onions and serve immediately.