Homemade Chicken Fried Rice
Day old rice stir fried with diced chicken, scrambled egg, peas, carrots, and soy sauce.
Equipment
- Large skillet or wok
- Spatula
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast diced
- 4 cup cooked day old rice jasmine or basmati
- 1 cup frozen peas and carrots
- 2 large eggs
- 3 tbsp soy sauce
- 2 tbsp vegetable oil canola or similar, not olive oil
- 1 tsp minced garlic
- 1 tsp minced fresh ginger
Instructions
Cooking
- Chicken. Heat a splash of oil in a hot skillet and cook the diced chicken until golden and 165 F, then push to one side.
- Vegetables. Add the peas and carrots and cook until warm.
- Eggs. Scramble the eggs in the empty space until just set.
- Rice. Add the day old rice, breaking up clumps, and stir fry until hot.
- Season. Add the soy sauce, garlic, and ginger, return the chicken, and cook 2 more minutes.
Notes
Substitutions: Shrimp, pork, or tofu replace the chicken, and tamari replaces soy sauce.
Tips: Use cold, dry rice and a very hot pan.
Storage: Refrigerate for up to 3 days and reheat once to 165 F.
Nutrition is calculated for one serving.