Savor a delightful chicken fried rice recipe that brings together tender chicken, vibrant vegetables, and perfectly cooked rice. This dish is not only quick to prepare but also a fantastic way to enjoy leftover rice. Each bite is a burst of flavor, making it a favorite for both kids and adults alike. Let’s dive into this wonderful recipe that’s sure to tantalize your taste buds!
Ingredients
– 2 cups cooked jasmine rice (preferably day-old)
– 1 cup cooked chicken, diced
– 1 cup mixed vegetables (carrots, peas, bell peppers)
– 2 eggs, lightly beaten
– 3 tablespoons soy sauce
– 2 tablespoons vegetable oil
– 2 green onions, chopped
– 1 teaspoon garlic, minced
– Salt and pepper to taste
– Optional: sesame oil for drizzling
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is 10 minutes, and cooking time is approximately 15 minutes.
Nutritional Value
Per serving (1 cup):
– Calories: 350
– Protein: 20g
– Carbohydrates: 45g
– Fat: 10g
– Fiber: 2g
This nutritional information is based on one serving of the dish.
Step-by-Step Cooking Process
1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add minced garlic and sauté until fragrant.
3. Add the mixed vegetables and stir-fry for 2-3 minutes until tender.
4. Push the vegetables to one side of the skillet.
5. Pour in the beaten eggs and scramble until fully cooked.
6. Add the cooked chicken to the skillet and mix with the vegetables.
7. Stir in the cooked rice, breaking apart any clumps.
8. Pour the soy sauce over the rice and mix thoroughly.
9. Season with salt, pepper, and optional sesame oil.
10. Add chopped green onions before serving and mix well.
Alternative Ingredients
You can substitute leftover turkey for chicken or use tofu for a vegetarian option. Additionally, any vegetables you have on hand can be included, like broccoli or zucchini, to customize the dish to your liking.
Serving and Pairings
Serve this chicken fried rice with a side of spring rolls or a fresh cucumber salad for a complete meal. It pairs beautifully with a light soy sauce or sweet chili sauce for dipping.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave until hot or stir-fry in a pan for a few minutes. This dish can be frozen for up to a month; just thaw and reheat before serving.
Cooking Mistakes
- Using fresh rice instead of day-old can lead to mushiness.
- Not pre-cooking or thawing frozen vegetables can result in uneven cooking.
- Overcrowding the pan can cause steaming instead of frying.
- Skipping the oil can lead to sticking.
- Adding soy sauce too early can make the rice soggy.
Helpful Tips
- Use cold, day-old rice for the best texture.
- Customize with your favorite proteins or veggies.
- For extra flavor, add a dash of oyster sauce.
- Make it spicy by adding chili flakes or sriracha.
- Garnish with cilantro or sesame seeds for presentation.
FAQs
Can I use brown rice instead of white rice?
Yes, brown rice can be used, but it may require a longer cooking time and has a nuttier flavor and chewier texture.
What type of chicken should I use?
You can use any cooked chicken, such as rotisserie chicken or grilled chicken breast, for this recipe.
Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce and ensure all other ingredients are also gluten-free.
Can I add more vegetables?
Absolutely! Feel free to add any vegetables you enjoy or have on hand, like broccoli, snap peas, or mushrooms.
How do I prevent the rice from sticking?
Using day-old rice and adequately oiling the pan will help prevent the rice from sticking together during cooking.
Conclusion
This chicken fried rice recipe is a quick, delicious, and satisfying meal perfect for busy weeknights. With its versatility and ease of preparation, it’s bound to become a staple in your kitchen. Enjoy experimenting with flavors and ingredients to make it your own!
Chicken Fried Rice
Ingredients
- 2 cups cooked jasmine rice
- 1 cup cooked chicken diced
- 1 cup mixed vegetables carrots, peas, bell peppers
- 2 eggs lightly beaten
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 green onions chopped
- 1 teaspoon garlic minced
- Salt and pepper to taste
- Optional: sesame oil for drizzling
Instructions
- Heat vegetable oil in a large skillet over medium-high heat.
- Add minced garlic and sauté until fragrant.
- Add the mixed vegetables and stir-fry for 2-3 minutes until tender.
- Push the vegetables to one side of the skillet.
- Pour in the beaten eggs and scramble until fully cooked.
- Add the cooked chicken to the skillet and mix with the vegetables.
- Stir in the cooked rice, breaking apart any clumps.
- Pour the soy sauce over the rice and mix thoroughly.
- Season with salt, pepper, and optional sesame oil.
- Add chopped green onions before serving and mix well.
