This chicken fried rice recipe is even better than takeout! Tender chicken is deep fried to perfection and is mixed with fluffy crispy rice and an assortment of colorful vegetables. It’s so easy to make, you may never order takeout again!
Looking for a delicious meal that’s ready in no time? Our Takeaway Chicken Fried Rice is just that! The dish starts with boiled white rice, which is pan-fried until golden and crisp. Tender, juicy chicken is added to the mix along with various vegetables like peas, carrots, and onions. The whole dish is seasoned with soy sauce and other seasonings, and it’s a delicious meal that can be prepared in minutes. Try our Takeaway Chicken Fried Rice today for delicious convenience without having to cook at home!
Use leftover rice (the best rice to use!)
When making fried rice, people prefer leftover or next day rice over freshly cooked rice. One of the main benefits of using leftover rice for fried rice is that it is less sticky and easier to handle. Freshly cooked rice is hot, steamy, hard to handle, and sticks to hands and pans. Leftover rice, on the other hand, has had time to cool and dry out slightly, making it easier to handle and less likely to stick together. This can make the process of making fried rice much easier and more enjoyable.
You can use any type of leftover or next-day rice for fried rice, including instant, long-grain, short-grain, wild rice, and brown rice.
How to Use Freshly Cooked Rice
While leftover or next-day rice is often recommended for fried rice, sometimes you just have freshly cooked rice on hand. In that case, there’s a simple trick to make your fried rice perfect.
To make fried rice with freshly cooked rice, spread the steaming rice in a thin, even layer on a baking sheet. Place the pan in the refrigerator and let the rice cool and dry for at least 30 minutes. This will help remove some of the excess moisture from the rice, making it less sticky and easier to process. Once the rice has cooled and dried out, you can continue making fried rice as usual.
vegetable selection
We love using a classic vegetable mix in this recipe. This includes fresh scallions, carrots and peas. You can make it even easier with a frozen carrot and pea mix! If you want to make your meals more vegetarian, consider these delicious additions:
- broccoli
- cabbage
- cauliflower
- snow peas
- asparagus
- green beans
change and substitution
There are a few different ways to add more flavor to this recipe. Cooking chicken in a mixture of sesame oil and cooking oil works well. The added garlic also adds wonderful flavor, and a little soy sauce for garnish! If you prefer to use liquid aminos, you can use that instead. If you like it spicier, feel free to add red pepper flakes – or our favorite, Sriracha!
Eggs are a key ingredient in chicken fried rice – they add a soft and springy texture to the end result. However, you can always skip it or substitute firm ground tofu.
This chicken fried rice recipe is even better than takeout! Tender chicken is deep fried to perfection and is mixed with fluffy crispy rice and an assortment of colorful vegetables. It’s so easy to make, you may never order takeout again!
raw material
- 1 pound Boneless Skinless Chicken Breasts cut into 1/2 inch pieces
- 2 tablespoon cooking oil
- 2 tablespoon sesame oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon ginger powder
- 1 1/2 cup Frozen Peas and Carrots
- 2 tablespoon garlic minced
- 4 big egg beating
- 1/2 cup green onions Chopped
- 4 cup cooked rice
- 1/4 cup i am willow regular or low sodium
instruct
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Cut chicken into 1/2-inch pieces.
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Add cooking oil and sesame oil to a large frying pan or sauté pan over medium heat. When heated through, add the chicken and season with salt, pepper, and ginger. Fry for 5-7 minutes.
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Reduce heat to low, remove chicken, and set aside. Add carrots and peas to skillet and sauté for about 2 minutes.
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Add minced garlic and sauté for about 1 minute.
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Slide the vegetables aside. Pour in the eggs and cook with the scrambled vegetables.
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Reduce the heat to medium-low and add the cooked chicken, rice and scallions. Stir carefully to combine.
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Drizzle with soy sauce and heat thoroughly.
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Serve hot!
Calories: 374kcal | carbohydrate: 37G | protein: twenty fourG | fat: 14G | Saturated fat: 3G | Polyunsaturated fats: 3G | Monounsaturated fats: 6G | Trans fat: 1G | cholesterol: 172mg | sodium: 923mg | Potassium: 456mg | fiber: 3G | sugar: 1G | Vitamin A: 3611unit | Vitamin C: 7mg | calcium: 50mg | iron: 2mg
