Description
Quick & Easy Chicken Fried Rice is a flavorful and satisfying dish featuring seasoned jasmine rice stir-fried with tender marinated chicken, scrambled eggs, peas, carrots, and aromatic garlic and shallots. Ready in just 30 minutes, this delicious Chinese-inspired recipe offers a homemade alternative that’s better than takeout, perfect for a wholesome family meal or a satisfying side.
Ingredients
Rice and Vegetables
- 4½ cups cooked jasmine rice, cold and day-old
- 1½ cups frozen peas and carrots (or frozen vegetable mix)
Chicken and Marinade
- ½ lb skinless, boneless chicken thighs, thinly sliced
- 1 teaspoon regular soy sauce or light soy sauce (for marinade)
- 1 teaspoon chicken broth (for marinade)
- 1 teaspoon cornstarch (for marinade)
- 1 teaspoon vegetable oil or any neutral oil (for marinade)
Eggs
- 3 large eggs, beaten
Aromatics
- 1 small shallot or ¼ onion, finely diced
- 3 garlic cloves, minced
Cooking Oils and Sauce
- 4 teaspoons vegetable oil or any neutral oil (divided for cooking)
- 2 tablespoons regular soy sauce or light soy sauce (for sauce)
- ½ tablespoon dark soy sauce (for sauce)
- 2 teaspoons sesame oil (for sauce)
- 1 teaspoon chicken bouillon powder (chicken stock powder) (for sauce)
- ⅛ teaspoon white pepper or black pepper (for sauce)
Instructions
- Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken thighs with soy sauce, chicken broth, cornstarch, and vegetable oil. Mix well to coat the chicken evenly. Let it marinate for 5 to 10 minutes to absorb the flavors.
- Prepare the Sauce: In a small bowl, mix together the soy sauces, dark soy sauce, sesame oil, chicken bouillon powder, and pepper. Set aside for later use.
- Cook the Chicken: Heat 1 teaspoon of vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken and cook until it is fully cooked through and slightly browned, about 4 to 5 minutes. Remove the cooked chicken from the pan and set aside.
- Sauté Aromatics and Vegetables: Add another teaspoon of oil to the pan. Quickly sauté the minced garlic and diced shallots for about 10 seconds until fragrant. Add peas and carrots, stir-frying for an additional 10 seconds. Push the contents to one side of the pan to make space for the eggs.
- Cook the Eggs: Pour the beaten eggs into the empty side of the pan. Let the eggs sit undisturbed for about 20 seconds to begin setting, then scramble gently and break into bite-sized pieces. Mix the eggs into the vegetables.
- Add Rice and Chicken: Add the cold jasmine rice and cooked chicken back into the pan. Toss and stir-fry, combining all ingredients well so the rice is heated through and evenly mixed.
- Add the Sauce and Finish: Pour the prepared sauce around the edges of the pan or over the rice. Allow the rice to toast for about 5 seconds by letting it sit before tossing everything thoroughly until the rice is evenly coated, lightly browned, and fragrant.
- Serve: Serve the chicken fried rice hot and enjoy a quick, flavorful meal that’s perfect for any day of the week.
Notes
- For best texture, use day-old rice that has been chilled to prevent sogginess.
- Adjust soy sauce quantities based on your salt preference.
- You can substitute chicken thighs with chicken breasts if preferred, though thighs provide more tenderness.
- Feel free to add other vegetables like bell peppers, corn, or green onions for extra color and flavor.
- Use a large non-stick pan or wok for even cooking and easy tossing.
- Leftovers store well in the refrigerator for up to 3 days and reheat quickly in a pan or microwave.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese
