Description
A quick and easy Asian chicken fried rice recipe perfect for weeknight dinners, packed with savory flavors and simple ingredients.
Ingredients
Scale
- 3 cups cooked white rice (day-old rice works best)
- 2 cups cooked chicken breast or thighs, diced (rotisserie chicken works great)
- 2 tablespoons vegetable oil or canola oil
- 3 tablespoons soy sauce (Kikkoman preferred)
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 stalks green onions, sliced (separate whites and greens)
- 1 cup frozen peas and carrots, thawed
- 2 large eggs, lightly beaten (optional but recommended)
- Salt and pepper to taste
- Optional add-ins: splash of rice vinegar, chili flakes, chopped cashews
Instructions
- Dice the cooked chicken into bite-sized pieces (about 1/2-inch cubes). Mince garlic and ginger finely. Slice green onions thinly, separating whites and greens. Thaw frozen peas and carrots if using. This should take about 10 minutes.
- In a small bowl, lightly whisk the eggs with a pinch of salt. Set aside.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat until shimmering but not smoking. Add garlic and ginger, stirring constantly for about 30 seconds until fragrant.
- Push garlic and ginger to the side of the pan. Pour in the beaten eggs and scramble gently until just set, about 1-2 minutes. Remove eggs from the pan and set aside.
- Add the remaining tablespoon of oil. Toss in diced chicken and the white parts of the green onions, frying for 2-3 minutes until warmed through. Add peas and carrots, cooking for another 2 minutes.
- Break up any clumps and add rice to the wok. Stir-fry everything together for 3-4 minutes, pushing and folding the rice to heat it evenly and develop a slight crisp on the bottom.
- Drizzle soy sauce evenly over the rice, followed by sesame oil. Stir well to combine. Taste and add salt, pepper, or a splash of rice vinegar if desired.
- Toss the cooked eggs back in with the rice, mixing gently.
- Sprinkle the green parts of the sliced green onions on top, stir once more, then remove from heat.
- Serve immediately, optionally garnished with extra green onions or toasted sesame seeds.
Notes
Use day-old rice for best texture. If using fresh rice, spread it out to cool and dry before frying. Avoid overcrowding the pan to prevent sogginess. High heat helps develop a slight crisp on the rice. Scramble eggs separately to keep them tender. Sesame oil is key for authentic flavor. For gluten-free, substitute soy sauce with tamari or coconut aminos.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: About 1 cup (250 gra
- Calories: 375
- Sugar: 3
- Sodium: 700
- Fat: 8
- Saturated Fat: 1.5
- Carbohydrates: 40
- Fiber: 3
- Protein: 25
Keywords: Asian chicken fried rice, easy fried rice, weeknight dinner, quick fried rice, chicken rice recipe, sesame oil fried rice