The Best Chicken Fried Rice

By zhanghengshuo

4 Person

80 Minutes

0 Calories

This recipe calls for cooking and cooking rice, but if you’ve got leftover rice already, use it up! You’ll need 3 cups of cooked rice. Is Leftover Rice the Key to Great Fried Rice? Chicken breast or thighs cut into one-inch pieces cook evenly and quickly for stir fry — you’ll need 3/4 of a pound. You can use fresh, frozen, or even leftover vegetables for this recipe, but be sure to grab fresh ginger and green onions at the market.

Ingredients

Stir-Fry

1/4 cup roasted peanuts or cashews, optional
1 large egg, beaten
1/4 tsp. freshly ground black pepper
1/4 tsp. kosher salt
1 tsp. Asian sesame oil
1 tbsp. soy sauce
1/4 cup thinly sliced scallions
1/4 cup fresh or frozen corn kernels
1/2 cup fresh or frozen peas
1/2 cup diced carrots
red pepper flakes
2 tsp. minced fresh peeled ginger
4 tbsp. canola oil, divided

Chicken

1/4 tsp. Asian sesame oil
1/4 tsp. freshly ground black pepper
1 tsp. rice vinegar
1 tbsp. soy sauce
12 oz. boneless, skinless chicken breasts or thighs

Rice

1 tbsp. unsalted butter or vegetable oil
1/2 tsp. kosher salt
1 3/4 cups water
1 cup long-grain white rice

Method

01

Rinse the rice in a fine-mesh strainer under cold running water to remove any starch on the outside of the rice; set aside to drain. Bring the water to a boil in a 2-quart saucepan over medium-high heat.
02

Stir in the rice, salt, and butter or oil if using, and return to a simmer. Cover and reduce the heat to low. Do not remove the lid while the rice cooks because steam escapes and this will change the cooking time.
03

Check the rice after about 18 minutes. The rice is finished when the firm but not crunchy. The grains may stick together but should not be gummy. If there is any excess water in the bottom of the pan, tilt the pan to drain it off. Turn off the heat, cover again, and let stand for 3 minutes.
04

Uncover and fluff the rice with a fork. Transfer to a baking sheet spread it out into an even layer, and refrigerate while you prepare the rest of the ingredients, at least 30 minutes. Combine all the ingredients for the chicken together in a medium bowl. Set aside to marinate for 5 to 10 minutes.
05

Heat 2 tablespoons of the oil in a 12-inch or larger stainless steel skillet over medium-high heat until shimmering. Add the chicken and cook until browned and cooked through 6 to 8 minutes. Remove chicken to a plate. Increase the heat to high and return the skillet to the burner.
06

Add 1 tablespoon of the oil, pick up the pan, and carefully swirl it to coat the bottom and sides. Add the ginger and red pepper flakes and stir-fry until fragrant, about 10 seconds. Add the carrots and stir-fry until bright orange, about 1 minute.
07

Add the peas and corn and stir-fry until heated through about 30 seconds. Drizzle in the remaining 1 tablespoon of oil. Add the rice and scallions, then stir-fry for 2 minutes. Break up the rice with the spatula until the rice is heated through and combined with the vegetables.
08

Stirring with a thin metal spatula will help, but expect some of the rice to stick to the pan since you are not using a wok or nonstick pan. Drizzle the tamari or soy sauce and sesame oil around the edge of the skillet.
09

Sprinkle the salt and pepper over the rice and stir-fry until the seasonings are completely incorporated, about 10 seconds. Lower the heat to medium. Use the spatula to push the fried rice to one side of the skillet.
10

Pour the beaten egg into the space and scramble until cooked. Toss the egg with the rice. Add the chicken and nuts. Return the cooked chicken to the rice, add the nuts if using, and stir to combine.

Related Tags

Chicken Recipes

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The Best Chicken Fried Rice

4.2

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 30 Mins
Cook Time 50 Mins
Total Time 80 Mins

02 Ingredients

Stir-Fry

1/4 cup roasted peanuts or cashews, optional

1 large egg, beaten

1/4 tsp. freshly ground black pepper

1/4 tsp. kosher salt

1 tsp. Asian sesame oil

1 tbsp. soy sauce

1/4 cup thinly sliced scallions

1/4 cup fresh or frozen corn kernels

1/2 cup fresh or frozen peas

1/2 cup diced carrots

red pepper flakes

2 tsp. minced fresh peeled ginger

4 tbsp. canola oil, divided

Chicken

1/4 tsp. Asian sesame oil

1/4 tsp. freshly ground black pepper

1 tsp. rice vinegar

1 tbsp. soy sauce

12 oz. boneless, skinless chicken breasts or thighs

Rice

1 tbsp. unsalted butter or vegetable oil

1/2 tsp. kosher salt

1 3/4 cups water

1 cup long-grain white rice

03 Method

Step 1

Rinse the rice in a fine-mesh strainer under cold running water to remove any starch on the outside of the rice; set aside to drain. Bring the water to a boil in a 2-quart saucepan over medium-high heat.

Step 2

Stir in the rice, salt, and butter or oil if using, and return to a simmer. Cover and reduce the heat to low. Do not remove the lid while the rice cooks because steam escapes and this will change the cooking time.

Step 3

Check the rice after about 18 minutes. The rice is finished when the firm but not crunchy. The grains may stick together but should not be gummy. If there is any excess water in the bottom of the pan, tilt the pan to drain it off. Turn off the heat, cover again, and let stand for 3 minutes.

Step 4

Uncover and fluff the rice with a fork. Transfer to a baking sheet spread it out into an even layer, and refrigerate while you prepare the rest of the ingredients, at least 30 minutes. Combine all the ingredients for the chicken together in a medium bowl. Set aside to marinate for 5 to 10 minutes.

Step 5

Heat 2 tablespoons of the oil in a 12-inch or larger stainless steel skillet over medium-high heat until shimmering. Add the chicken and cook until browned and cooked through 6 to 8 minutes. Remove chicken to a plate. Increase the heat to high and return the skillet to the burner.

Step 6

Add 1 tablespoon of the oil, pick up the pan, and carefully swirl it to coat the bottom and sides. Add the ginger and red pepper flakes and stir-fry until fragrant, about 10 seconds. Add the carrots and stir-fry until bright orange, about 1 minute.

Step 7

Add the peas and corn and stir-fry until heated through about 30 seconds. Drizzle in the remaining 1 tablespoon of oil. Add the rice and scallions, then stir-fry for 2 minutes. Break up the rice with the spatula until the rice is heated through and combined with the vegetables.

Step 8

Stirring with a thin metal spatula will help, but expect some of the rice to stick to the pan since you are not using a wok or nonstick pan. Drizzle the tamari or soy sauce and sesame oil around the edge of the skillet.

Step 9

Sprinkle the salt and pepper over the rice and stir-fry until the seasonings are completely incorporated, about 10 seconds. Lower the heat to medium. Use the spatula to push the fried rice to one side of the skillet.

Step 10

Pour the beaten egg into the space and scramble until cooked. Toss the egg with the rice. Add the chicken and nuts. Return the cooked chicken to the rice, add the nuts if using, and stir to combine.

04 Author