This one-skillet recipe for delicious chicken fried rice can be whipped up in less than an hour and is better than any takeout. Once you try out this recipe, you’ll never be tempted to eat chicken fried rice from a flimsy, white takeout container again.
With layers of flavour and colourful veggies, as well as juicy bits of moist chicken and little bits of golden scrambled eggs, this chicken fried rice recipe is sure to be a hit with the whole family.
It’s such an easy and healthy weeknight dinner you can whip up in no time and the leftovers are great for lunches too. Let’s take a look at the recipe:
Chicken Fried Rice
- Yields: 6 cups
- Total cook time: 20-30 minutes
- Prep time: 5-10 minutes
- Cook time: 15 minutes
- 2 tablespoons sesame oil
- 2 tablespoons canola or vegetable oil
- 3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
- 1 1/2 cups of frozen peas and diced carrots
- 3 green onions, sliced into thin rounds
- 2 to 3 garlic cloves, finely minced
- 3 large eggs, lightly beaten
- 4 cups cooked rice ( long-grain or brown may be substituted)
- 3 to 4 tablespoons low-sodium soy sauce
- Salt and pepper to taste
First, in a large non-stick skillet or wok, heat the sesame oil and the vegetable/canola oil and toss in the chicken pieces for about five minutes over medium-high heat. Make sure you flip the chicken pieces at intervals so that all the sides cook evenly. The cooking time will vary based on the thickness of chicken breasts and sizes of pieces. After the chicken has cooked, remove the pieces with a slotted spoon as this allows the oils and cooking juices from the chicken to remain in the skillet and place the chicken on a plate and set aside.
In the same skillet or wok, add the diced carrots, green onions and peas and cook while stirring intermittently for about two minutes or until the vegetables begin to soften. Next, add in the minced garlic and allow to cook until the raw smell of the garlic disappears.
Once the veggies are nicely cooked through, push the vegetables to one side of the skillet or wok and pour in the beaten eggs to the other side. Cook the eggs long enough, scramble it and then mix it lightly with the other vegetables. Then, add in the chicken pieces and toss and add the rice in batches will stirring thoroughly with the other ingredients. Drizzle with soy sauce and add salt and pepper according to taste.
Allow to cook for another three to five minutes and your Chicken fried rice is done and ready to serve. This rice recipe is best served warm and fresh but will keep airtight in the fridge for up to five days. Reheat gently as desired.