Chicken Fried Rice

Why pay for takeout when you can make this easy chicken fried rice recipe in less time than it takes to go pick it up a the restaurant.

Course Main Course

Cuisine Chinese

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 493kcal

In a large wok or skillet, heat the vegetable and sesame oil over medium-high heat. Lightly season the chicken with salt and pepper and cook in skillet for 4-5 minutes, or until cooked through. Transfer chicken to a plate and set aside.
Return wok to medium-high heat and add the peas, carrots and green onions, cooking for about 2 minutes or until vegetables have softened. Add the garlic and ginger and cook for another minute.
Push the vegetables to one side of the wok and add the eggs, cooking to scramble.
Return chicken to skillet with the rice. Add soy sauce and crushed red pepper flakes and stir to combine. Cook for about 2 minutes or until chicken is warmed through. Taste and adjust for seasoning.

Take the time to cook the rice the day before as it gives that texture you expect from fried rice.
Add cold oil to a cold wok and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Leftover fried rice can be stored in an airtight container in the fridge for 3 days.