Diner Style Chicken Fried Rice
Takeout style chicken fried rice with tiny pieces of chicken, egg, peas, and carrots, finished with butter and a little lemon.
Equipment
- Large skillet or wok
- Cutting board
- Wooden spoon
Ingredients
Main Ingredients
- 12 oz boneless, skinless chicken breast cut into 1/2 inch pieces
- 1 ½ tsp toasted sesame oil
- 4 tsp neutral oil such as avocado or canola, divided
- 5 tbsp low sodium soy sauce divided
- ½ tsp black pepper
- ½ cup diced white onion
- 1 cup frozen peas and carrots
- 2 large eggs lightly beaten
- 4 cup cooked white rice cold, from the refrigerator
- 3 tbsp unsalted butter
- 2 tsp fresh lemon juice
- 1 tbsp sesame seeds for garnish, optional
Instructions
Cooking
- Chill the rice. Use leftover rice, or spread freshly cooked rice on a tray and refrigerate it for 1 hour. Rub out any clumps with your fingers. Brown the chicken. Warm the sesame oil and 1 tablespoon neutral oil in a large skillet over medium high heat. Add the chicken and pepper and cook, stirring, for 5 to 7 minutes until golden and 165 degrees F inside.
- Season the chicken. Splash in 2 tablespoons soy sauce, toss well, and move the chicken to a plate.
- Soften the vegetables. Add the last teaspoon of oil. Cook the onion for 2 to 3 minutes, then the peas and carrots for 2 minutes.
- Scramble the eggs. Clear a space in the pan, pour in the eggs, and stir for 1 minute until set, then fold them into the vegetables.
- Fry the rice. Add the rice and cook for 3 to 4 minutes, letting it sit between stirs so the grains toast lightly.
- Finish. Add 3 tablespoons soy sauce, the chicken, and the butter, and toss for 2 minutes. Stir in the lemon juice and garnish with sesame seeds.
Notes
Substitutions: Use boneless thighs, shrimp, or diced ham in place of chicken, and corn or edamame in place of peas and carrots.
Tips: Cold, dry rice is the key to separate grains. Use high heat and a large pan.
Storage: Refrigerate in a covered container for 3 to 4 days and reheat to 165 degrees F. Freeze flat for up to 1 month.