Chicken Fried Rice Recipe
In just 20 minutes and with one skillet, you'll have a chicken fried rice that beats takeout any day! Bursting with flavor, tender chicken, and without the grease of traditional options.
INGREDIENTS
For Rice
- 1 cup uncooked long grain rice
- 2 cups broth or water
For Stir Fry
- 10 ounce chicken breast, about 1 chicken breast, diced into ½ inch pieces
- 1 cup yellow onion, diced
- 2 teaspoon garlic, minced
- 1 ½ cup frozen veggie mix
- 2 large eggs, lightly whisked
- 2 tablespoon green onions + more for garnish
- salt to taste
- black pepper to taste
- oil for cooking
For Sauce
- 3 tablespoons coconut aminos or soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 teaspoon lime juice
- 1 tablespoon brown sugar or a drizzle of honey or maple syrup
- 1-2 tablespoon of sweet and sour sauce or hot sauce
INSTRUCTIONS
- Marinate the chicken. Mix together the sauce ingredients. Transfer diced chicken to a bowl and pour 2 tablespoons of the sauce mixture over it. Stir well to ensure the chicken is coated evenly, then set it aside.
- Cook the rice. Pour 2 cups of chicken broth into a saucepan and heat it until boiling. Add the rice, ensuring it is fully submerged in the liquid. Bring the mixture back to a boil, then cover the pot. Reduce the heat to a gentle simmer (medium-low) and let the rice steam for 15 minutes. After 15 minutes, uncover the pot. If the liquid has been absorbed, the rice is likely done. If not, continue cooking for an additional 5 minutes.
- Spread the cooked rice evenly on a tray and place it in the refrigerator to cool completely. This step ensures the rice becomes nice and crispy when fried.
- Cook chicken. Heat oil in skillet over medium high heat. Season and cook chicken 3-4 minutes each side until done. Remove and set aside.
- Cook veggies. Cook onions and garlic for 2-3 minutes. Add frozen veggies and cook for 3 minutes. Push veggies to the side, pour whisked eggs into the skillet. Cook until just set, then set aside.
- Add rice. Add chilled rice and remaining sauce. Increase heat, toss continuously for about 3 minutes until rice is browned and sauce is absorbed.
- Return chicken. Add chicken, 2 tablespoons of green onions and cook until heated through. Serve with more onions on top. Makes about 6 smaller servings or 4 normal sized meal portions.
NOTES
- To Store. Store the leftovers in a larger food container, without squeezing the rice in it tightly. Keep it properly sealed in the fridge for 2-3 days.
- To Freeze. Freeze fried rice in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 267kcalCarbohydrates: 37gProtein: 17gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 85mgSodium: 1152mgPotassium: 401mgFiber: 3gSugar: 4gVitamin A: 2572IUVitamin C: 8mgCalcium: 43mgIron: 1mg
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