Chicken Fried Rice
A delicious and satisfying dish that brings the flavors of your favorite Chinese restaurant right to your kitchen. Made with tender chicken, colorful vegetables, and fluffy rice.
Ingredients
For the Chicken
- ¾ pound chicken breasts (cut into very small pieces) roughly half of 'bite-sized'
- 1 ½ teaspoons sesame oil
- 4 teaspoons neutral oil (like avocado or canola) divided (1 tablespoon + 1 teaspoon)
- 5 tablespoons low-sodium soy sauce divided
- Salt to taste
- Pepper to taste
For the Fried Rice
- ½ cup diced white onion
- 1 cup frozen mixed vegetables (peas, carrots)
- 2 large eggs
- 4 cups cooked rice cool to touch
- 4 tablespoons butter divided
- 2 teaspoons fresh lemon juice
- Sesame seeds optional, for garnish
Instructions
For the Chicken
- Heat the sesame oil and 1 tablespoon of neutral oil in a large pan over medium-high heat.
- Add the chicken pieces and season with salt and pepper. Cook until they are golden and fully cooked, about 5-7 minutes.
- Once done, add 2 tablespoons of soy sauce and stir well. Remove the chicken from the pan and set it aside.
For the Fried Rice
- In the same pan, add another teaspoon of neutral oil.
- Add the diced onion and cook until it becomes soft, about 2-3 minutes.
- Stir in the frozen mixed vegetables and cook for another 2 minutes.
- Push the vegetables to one side of the pan and crack the two eggs on the other side. Scramble the eggs until cooked through.
- Combine the eggs with the vegetables, then add the rice to the pan. Stir well to combine everything.
- Pour in the remaining soy sauce, chicken, butter, and lemon juice. Mix well and cook until everything is heated through.
- Taste and adjust salt and pepper if needed.
Notes
Use leftover rice for the best texture. Day-old rice is drier and helps prevent clumping. Customize your vegetables based on what you have on hand. Adjust the soy sauce to your taste.