Chicken Fried Rice: 7 Comforting Steps to Perfection
Master Chicken Fried Rice with this quick and flavorful recipe. Combining tender chicken, fluffy rice, and crisp vegetables with soy sauce and eggs, this dish offers the perfect balance of comfort and taste — ideal for busy weeknights or family dinners.
Equipment
- Wok or large frying pan
- Spatula
- Mixing bowl
- Knife
- Cutting Board
Ingrédients
Main Ingredients
- 2 cups cooked rice preferably day-old
- 1 cup chicken breast diced and cooked
- 1 cup mixed vegetables peas, carrots, corn
- 2 eggs lightly beaten
- 3 tbsp soy sauce
- 2 tbsp vegetable oil
- 2 green onions sliced
- salt to taste
Instructions
- Prepare all ingredients — make sure the rice is cooked and cooled, and the vegetables and chicken are diced.
- Heat the vegetable oil in a wok or large pan over medium heat. Add the diced chicken and cook until golden brown and cooked through, about 5–7 minutes.
- Push the chicken to one side of the pan. Crack the eggs into the other side and scramble until just set.
- Add the mixed vegetables and stir-fry for 2–3 minutes until tender but crisp.
- Add the cooked rice, breaking up any clumps. Stir well to mix all ingredients evenly.
- Pour in the soy sauce and stir to coat the rice completely. Adjust salt to taste.
- Stir in the sliced green onions, cook for another 2–3 minutes, and serve hot.
Notes
For the best texture, always use day-old rice. You can replace chicken with tofu, shrimp, or vegetables for a vegetarian version. Add chili sauce for a spicy touch or pineapple for a sweet twist. Store leftovers in the refrigerator for up to 4 days or freeze for 1 month. Reheat with a splash of water to restore moisture.