Chicken Fried Rice Recipe
Chicken Fried Rice is the most amazing stir-fry rice with colorful vegetables, chicken, and egg. It is one of the easiest gluten-free, one-pot meal. Learn how to make best fried rice in a few simple steps.
Servings: 4
Calories: 445kcal
Equipment
Ingredients
- ¼ Cup light soy sauce
- 2 tablespoon white vinegar
- 200 gram boneless, skinless chicken pieces (breast or thigh)
- 2 tablespoon refined oil
- 2 eggs
- 4 tablespoon sesame oil or vegetable oil
- 2 tablespoon garlic, finely chopped
- 2 tablespoon ginger, finely chopped
- 1 tablespoon celery stalk, finely chopped
- ½ Cup onion, finely chopped (spring onion or white onion)
- 1 teaspoon red chilli flakes
- 1 Cup mix vegetable (bell pepper, beans, carrot)
- 1 tablespoon red chilli paste
- 1 ½ teaspoon salt or to taste
- 1 ½ teaspoon black pepper powder
- 2 ½ Cup rice, cooked
- ¼ Cup spring onion, finely chopped
Instructions
Prep Work For Fried Rice:
- Chop all the vegetables. Combine soy sauce and vinegar. Cut the chicken into bite-size pieces. Marinate chicken pieces with half of the sauce mix, salt, and black pepper for 15 minutes. Whisk eggs in a bowl with a pinch of salt and pepper. Place all these ingredients next to the cooking stovetop.
Cook Fried Rice:
- Heat wok over high heat. Add refined oil. Add whisked egg. Scramble the eggs till cooked. Transfer to a plate.
- Add sesame oil to the same wok. Once the oil is hot, add ginger, garlic, and celery. Stir fry over high heat for 1 minute. The aroma of the garlic and ginger will start releasing. No need to brown the garlic.
- Add onion and chilli flakes. Stir fry till the onion become slightly translucent.
- Add marinated chicken pieces. Stir fry till chicken turns pale white in color and fully cooked.
- Add chopped vegetables, remaining sauce, chilli paste, salt, and pepper. Stir fry for 1 minute. Do not cook for too long.
- Add cooked rice and mix. Make sure rice, vegetables, and chicken are combined nicely without any lumps. Let the rice sizzle on the hot wok for a minute to get fried. Do not mash the rice while stir-frying.
- Add scrambled eggs and spring onion. Mix nicely. If you like the crispy bits of fried rice, let the rice sizzle on the hot wok for 1 - 2 minutes.
- Serve chicken fried rice warm.
Video
Notes
- The leftover chilled white rice straight out of the fridge is best for making fried rice. Use the best available long to medium-grain rice for stir-frying.
- The tender, boneless chicken breast or thigh is best for any kind of stir-frying. Cut all the chicken pieces into small bite sizes so that they cook easily in no time.
- You can keep the marinated chicken in the refrigerator until required to make fried rice.
- A Chinese wok or the stir-fry pan is the most important accessory for stir-fry cooking.
- Keep the stovetop heat at HIGH while stir-frying the chicken, vegetables, and rice.
- Prep beforehand all the vegetables, herbs, sauce, seasoning, and place them next to your cooking stove while making fried rice.
- Fried Rice is a perfect meal-prep and microwave-friendly meal. You can make a large batch in advance and store it in the fridge for a week
Nutrition
Calories: 445kcal | Carbohydrates: 36g | Protein: 20g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1812mg | Potassium: 471mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2677IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 2mg