Chicken Fried Rice
Chicken fried rice is a fast, one-pan dinner made with tender chicken, fluffy cold rice, scrambled eggs, and simple vegetables. This easy fried rice recipe delivers classic homemade Chinese flavor in under 30 minutes and works just as well for weeknight dinners as it does for next-day lunches.
Equipment
- Large wok or a large skillet with high sides
- Wooden spoon or spatula
- Sharp knife and cutting board
- Small bowl for whisking eggs
- Measuring cups and spoons
Ingredients
- 2 tablespoons coconut oil divided (if unavailable, substitute another high heat oil)
- ½ lb boneless skinless chicken thighs, cubed
- 1 small onion diced
- 2 medium garlic cloves minced
- 1 teaspoon ginger minced
- 1 medium carrot diced
- ½ cup frozen peas thawed and patted dry
- 4 cups cold cooked long-grain rice
- 2 large eggs whisked
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 scallions thinly sliced
- 2 tablespoons sesame seeds
- Sea salt and black pepper to taste
Instructions
- Heat 2 teaspoons of coconut oil in a wok or a large skillet with high sides over medium-high heat.
- Add cubed chicken and season to taste with salt. Stir-fry until the chicken is cooked through and no longer pink. Transfer to a plate and set aside.
- Heat 1 tablespoon of coconut oil in the same wok and add onion, garlic and ginger. Stir-fry until it is very fragrant, 1-2 minutes.
- Add diced carrots and frozen peas. Stir-fry for another 2-3 minutes. Add rice and cook until warmed through. Break up any clumps of rice using a spatula.
- Once the rice has heated through, push towards the sides leaving an open area in the center of the wok then add the last teaspoon of coconut oil. Pour the eggs into the indent and scramble. Once scrambled, mix in with the rice and vegetables.
- Add soy sauce and sesame oil. Mix well and remove from heat. Stir in the cooked chicken pieces. Serve sprinkled with fresh scallions and sesame seeds. Enjoy!
Notes
- Use cold, day-old rice for the best texture. Freshly cooked rice can turn soft and clumpy. If using fresh rice, spread it on a baking sheet and chill for at least 30 minutes before cooking.
- Pat thawed peas dry before adding. Excess moisture can make the rice soggy.
- Cut chicken into small, even cubes so it cooks quickly and evenly.
- Cook over medium-high heat to get that classic fried rice texture. Lower heat can steam the rice instead of lightly frying it.
- You can swap chicken thighs for boneless skinless chicken breasts if preferred, but thighs stay more tender.
- If you like a deeper color, add an extra teaspoon of soy sauce at the end and toss quickly.
- This recipe reheats well. Store in an airtight container in the refrigerator for up to 3 days.
