About This Recipe
This recipe provides a method for preparing Chicken Fried Rice, a dish that incorporates cooked rice, chicken, vegetables, and eggs stir-fried together. The preparation involves cooking components separately before combining them with seasonings. The result is a complete meal that balances protein, vegetables, and carbohydrates.
Why You’ll Love This Recipe
- It utilizes leftover rice, making it an efficient way to reduce food waste.
- The dish is customizable with various vegetables and protein options.
- It comes together quickly once all ingredients are prepared.
- The cooking technique delivers distinct textures and integrated flavors.
- It represents a complete meal in a single preparation.
Ingredients
- 3 cups cooked white rice, cooled
- 2 boneless, skinless chicken breasts, diced
- 2 large eggs
- 1 cup frozen peas and carrots mix
- 3 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 small onion, diced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Step by Step Instructions
- Prepare Ingredients: Dice chicken into bite-sized pieces. Mince garlic, dice onion, and slice green onions. Ensure all ingredients are measured and within reach.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook until no longer pink, about 5-7 minutes. Remove chicken from pan and set aside.
- Scramble Eggs: In the same pan, add another tablespoon of oil. Beat eggs in a small bowl and pour into the pan. Scramble until fully cooked, then remove from pan and set aside with the chicken.
- Cook Vegetables: Add remaining tablespoon of oil to the pan. Add diced onion and minced garlic, stir-frying for 1-2 minutes until fragrant. Add frozen peas and carrots, cooking until vegetables are tender, about 3-4 minutes.
- Combine Rice: Add cooled cooked rice to the pan with vegetables. Break up any clumps and stir-fry for 2-3 minutes until rice is heated through.
- Add Proteins and Seasonings: Return cooked chicken and eggs to the pan. Add soy sauce and sesame oil, stirring to combine all ingredients evenly.
- Finish and Serve: Cook for another 2-3 minutes, stirring constantly. Taste and adjust seasoning if needed. Remove from heat and garnish with sliced green onions before serving.
FAQ
Why is day-old rice better for fried rice?
Day-old rice has less moisture content, which prevents the fried rice from becoming mushy and helps achieve separate, distinct grains.
Can I use freshly cooked rice?
Freshly cooked rice can be used if spread on a baking sheet and cooled completely, then refrigerated for at least 1-2 hours to reduce moisture.
What other vegetables can I add?
Bell peppers, corn, broccoli, mushrooms, or bean sprouts can be added according to preference.
Can I substitute the protein?
Chicken can be replaced with shrimp, beef, pork, tofu, or additional eggs.
You Must Know
- Using cold, day-old rice is essential for achieving the proper texture.
- High heat is necessary for effective stir-frying and to prevent steaming the ingredients.
- All ingredients should be prepared and within reach before beginning to cook.
- Continuous stirring during cooking ensures even heating and prevents burning.
Storage Tips
- Store leftover fried rice in an airtight container in the refrigerator for up to 3-4 days.
- Reheat thoroughly in a skillet or wok over medium heat, adding a small amount of oil if needed.
- Fried rice can be frozen for up to 2 months, though the texture of the vegetables may change upon thawing.
- When reheating, ensure the internal temperature reaches 165°F (74°C) for food safety.