Chicken Fried Rice Recipe That Tastes Better Than Takeout
Warm rice, tender chicken, and simple pantry flavors come together fast in this chicken fried rice recipe. It is the kind of meal that saves busy nights and uses ingredients you already have. Everything cooks in one pan, and the steps are easy to follow. The result is balanced, filling, and full of clean flavor without being heavy.
Why You Will Love This Recipe
You will love this recipe because it is quick, flexible, and reliable. It works for lunch or dinner and reheats well the next day. The flavors are familiar but fresh, and nothing feels greasy. It also helps reduce food waste by using leftover rice and vegetables.
Ingredients List
- Cooked rice (cold): 3 cups
- Boneless chicken breast, diced: 250 grams
- Eggs: 2 large
- Cooking oil: 2 tablespoons
- Garlic, minced: 1 teaspoon
- Onion, finely chopped: ½ cup
- Mixed vegetables (carrot, peas, corn): 1 cup
- Soy sauce: 2 tablespoons
- Black pepper: ½ teaspoon
- Salt: to taste
- Spring onions, chopped: 2 tablespoons
Tools Used in Cooking
- Large frying pan or wok
- Wooden spoon or spatula
- Small bowl for eggs
- Knife and cutting board
Step-by-Step Instructions
- Heat one tablespoon of oil in a large pan over medium heat.
- Add diced chicken and cook until fully done and lightly golden. Remove and set aside.
- Add the remaining oil to the same pan. Add onion and garlic, and cook until soft.
- Push the onion mixture to one side and pour in the beaten eggs. Scramble gently.
- Add cooked rice and break up any clumps with the spoon.
- Return the cooked chicken to the pan.
- Add mixed vegetables and stir well.
- Pour in soy sauce, add pepper and salt, and mix until evenly coated.
- Cook for 2 to 3 minutes, stirring constantly.
- Turn off heat and sprinkle spring onions on top before serving.
Nutrition Facts
| Nutrient | Approx. per serving |
|---|---|
| Calories | 420 kcal |
| Protein | 28 g |
| Carbohydrates | 45 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sodium | Moderate |
Helpful Tips
Use cold, day-old rice for the best texture. Fresh rice can turn soft and sticky. Cut chicken into even pieces so it cooks evenly. Keep the heat medium-high to avoid steaming the rice.
Variations
You can replace chicken with shrimp or tofu. Brown rice works well for a higher fiber option. Add chili sauce or green chilies if you prefer a spicy taste. Sesame oil can be added at the end for extra aroma.
How to Serve
Serve hot on its own for a complete meal. It also pairs well with a simple cucumber salad or light soup. This dish works well for lunch boxes and family-style dinners.
Storage Instructions
Let the fried rice cool completely before storing. Keep it in an airtight container in the refrigerator for up to three days. Reheat in a pan or microwave until hot throughout.
FAQs
Can I use freshly cooked rice?
Yes, but let it cool first. Cold rice gives better results.
Can I freeze chicken fried rice?
It is best eaten fresh, but it can be frozen for up to one month.
Is this recipe healthy?
Yes, it is balanced with protein, carbs, and vegetables when eaten in proper portions.
Conclusion
This chicken fried rice recipe is simple, dependable, and satisfying. It uses everyday ingredients and clear steps that anyone can follow. Once you try it, it becomes an easy go-to meal that never feels boring.
