Description
This Easy Chicken Fried Rice recipe delivers a classic restaurant-style flavor made simple at home. Featuring tender chicken pieces, savory soy sauce, fresh vegetables, and fluffy scrambled eggs combined with cooked rice, this dish is a quick, satisfying, and delicious meal that’s perfect for weeknights or meal prepping.
Ingredients
For the Chicken
- 1 ½ teaspoons sesame oil
- 4 teaspoons neutral oil (like avocado or canola; 1 tablespoon + 1 teaspoon, divided)
- ¾ pound chicken breasts, cut into very small bite-sized pieces
- 5 tablespoons low-sodium soy sauce, divided
- 4 tablespoons butter, divided
- 2 teaspoons fresh lemon juice
- 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, cooled to touch
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the Chicken: In a large skillet or wok over medium-high heat, warm 1 ½ teaspoons sesame oil and 1 tablespoon neutral oil until hot. Add the diced chicken pieces and let them cook undisturbed for 1 minute to develop a nice sear.
- Season and Finish Cooking Chicken: Add 2 tablespoons soy sauce, 1 tablespoon butter, 2 teaspoons fresh lemon juice, salt, and pepper to the skillet. Cook the chicken while stirring minimally (once or twice) until no longer pink and nicely browned, about 1 to 3 minutes.
- Remove Chicken: Transfer the cooked chicken to a medium bowl and set aside. Wipe out the skillet or wok to prepare for the next stage.
- Sauté Vegetables: Heat 1 teaspoon neutral oil in the skillet over medium-high heat. Add diced white onion and frozen mixed vegetables. Sauté until the onions are almost translucent and vegetables are warmed through, approximately 3 minutes.
- Cook the Eggs: Push the vegetables to one side of the skillet and crack the eggs into the empty space. Scramble the eggs with a spatula until fully cooked.
- Add Rice and Butter: Add the 4 cups of cooked rice and 3 tablespoons butter to the skillet. Stir frequently to combine and heat through evenly, cooking for about 5 minutes.
- Season the Fried Rice: Stir in 3 tablespoons soy sauce into the rice mixture and cook for an additional minute to incorporate the flavors.
- Combine Chicken and Finish: Add the cooked chicken back into the skillet, season with additional salt and pepper as needed, and cook until everything is well combined and warmed through.
- Serve: Divide the chicken fried rice into bowls, garnish with sesame seeds if desired, and serve warm.
Notes
- Use day-old cooked rice or rice that has cooled completely to prevent the fried rice from becoming mushy.
- Feel free to substitute frozen mixed vegetables with fresh vegetables of your choice.
- For a spicier kick, add chili flakes or sriracha when adding soy sauce.
- Ensure the pan or wok is hot before adding the chicken to get a nice sear and avoid steaming the meat.
- Butter adds richness; substitute with margarine or additional oil if preferred.
