Chicken Fried Rice Recipe
This easy Chicken Fried Rice recipe is packed with vegetables, chicken, eggs, and rice tossed in a delicious sauce. If you are looking for a quick and tasty 30-minute weeknight meal, this one is perfect for you and your family.
Ingredients
- 5 tablespoons cooking oil
- 2 7-9 ounce thinly sliced boneless skinless chicken breasts
- 2 tablespoons sherry
- 2 tablespoons honey
- 6 tablespoons soy sauce
- 4 peeled medium diced carrots
- 3 medium diced celery stalks
- 1 peeled medium diced yellow onion
- 6 medium diced cremini mushrooms
- 3 finely minced garlic cloves
- 5 whisked large eggs
- 4 cups cooked Jasmine rice
- 2 tablespoons oyster sauce
- 1 cup peas
- ¼ cup sliced green onions
- sea salt and pepper to taste
Instructions
- In a large wok over high heat add 3 tablespoons of cooking oil. Once it begins to smoke, add in the sliced chicken and immediately spread it out to cover as much surface area as possible to brown.
- Cook, the chicken for 3-4 minutes or until cooked throughout.
- Add in the sherry, honey, and 2 tablespoons of soy sauce and stir fry for 1 to 2 minutes. Set the chicken aside on a plate.
- Place the wok back on the burner on high heat and add the remaining 2 tablespoons of cooking oil. Once it smokes. add in the carrots, celery, onions, mushrooms, and garlic and stir-fry for 2 to 3 minutes.
- Pour in the eggs and tilt the wok to spread the whisked eggs around and cook like you would when making an omelette or scrambled eggs by moving them around with a spoon or spatula.
- Add the chicken and rice back into the wok and break up any large chunks of rice, and stir-fry for 2-3 minutes.
- Pour in the oyster sauce, remaining 4 tablespoons of soy sauce, peas, green onions, and salt and pepper and mix until combined. The rice should be brown.
- Serve.
Notes
I highly recommend for making my Chicken Fried Rice is to always wait until the oil in the wok is smoking before I add any ingredients. If the oil is not hot enough, the food does not cook the way it should and the flavors fall flat. When the oil is smoking, the chicken browns beautifully, the vegetables stay crisp, and the rice takes on that delicious stir fry taste that makes this dish so good.
Use the right pan: I often use a large nonstick or carbon steel skillet for this recipe, and both work perfectly.
Cook quickly: Everything in this dish cooks fast, even the chicken, so I always have my ingredients ready to go.
Vegetable texture: I like my vegetables cooked al dente, tender yet still slightly crunchy for the best stir fry texture.
Choose your oil: I usually cook with canola, peanut, sunflower, or sesame oil, and each one brings a nice flavor.
Add some heat: When I want spice, I serve it with sriracha, add sambal on top, cook in spicy peppers, or sprinkle with chili flakes.
Avoid sticking: If food sticks to your wok, seasoning it properly makes all the difference, and I explain how in my cast iron restoration post.
Make-Ahead: You can make this recipe up to 1 hour ahead. Keep warm in the wok, covered over low heat before serving.
How to Store: Place covered in the refrigerator for up to 5 days. You can also freeze covered for up to 3 months. Thaw for one day in the fridge before reheating.
How to Reheat: Place your desired amount of fried rice in a hot wok over high heat with a small amount of oil until smoking, and stir-fry the fried rice for 2 to 3 minutes or until hot.
Nutrition
Calories: 324kcalCarbohydrates: 36gProtein: 16gFat: 13gSaturated Fat: 2gCholesterol: 123mgSodium: 980mgPotassium: 454mgFiber: 3gSugar: 8gVitamin A: 5430IUVitamin C: 11mgCalcium: 54mgIron: 2mg