Chicken Fried Rice Recipe

Chicken Fried Rice is a flavorful, easy-to-make dish perfect for a weeknight dinner or meal prep. This recipe features tender chicken, fluffy rice, and a savory sauce made with soy sauce, honey, and sesame oil. The addition of scrambled eggs, peas, and carrots brings texture and color, while a touch of garlic and green onions adds fresh flavor. Made in under 30 minutes, this fried rice is a fast and delicious option for a filling meal. Customize it by adding extra veggies, proteins, or spice to match your taste. A simple yet satisfying dish the whole family will love!

Ingredients

Rice:

• 1 cup uncooked white long-grain rice (See notes below)
• 2 cups chicken broth

Sauce:

• ¼ cup soy sauce
• ¼ cup chicken broth
• 1 tablespoon honey (or substitute with brown sugar)
• 1 teaspoon hot sauce
• ½ teaspoon sesame oil (optional)
• 1/8 teaspoon ground ginger

Stir Fry:

• 1-2 tablespoons peanut oil (can substitute with olive or canola oil)
• ¾ lb. boneless skinless chicken breast (approximately 1 medium breast)
• Salt and pepper to taste
• 1 tablespoon butter
• 2 eggs, whisked well
• ½ cup dry white wine (See notes below)
• 3 cloves garlic, minced
• 1 small yellow onion, finely diced
• ¾ cup frozen peas
• ¾ cup frozen carrots
• 3-4 green onions, diced

Instructions

1. Prepare the Sauce/Marinate the Chicken:
   • Combine all the sauce ingredients in a bowl.
   • Dice the chicken into ½-inch pieces and add 2 tablespoons of the sauce mixture to it. Toss to coat the chicken evenly and set aside to marinate.
2. Cook the Rice:
   • In a saucepan, bring 2 cups of chicken broth to a boil. Add the rice and stir to ensure it’s fully submerged. Bring it back to a boil, cover the pot, and reduce the heat to a gentle simmer. Let the rice steam for 15 minutes.
   • After 15 minutes, lift the lid. If the liquid is absorbed, the rice is done. If not, let it steam for an additional 5 minutes.
   • Once cooked, spread the rice out on a tray and refrigerate to cool completely. Chilling the rice ensures it becomes crispy when fried.
3. Scramble the Eggs:
   • Melt the butter in a nonstick skillet over medium-low heat and add the whisked eggs. Scramble them until fully cooked, then remove and set aside.
4. Stir Fry:
   • Add peanut oil to a wide skillet over medium-high heat. Season the chicken with salt and pepper and cook for 3-4 minutes on each side, until it’s seared and cooked through. Remove the chicken from the skillet and set aside.
   • Turn off the heat and add the white wine to the skillet. Turn the heat back to medium and use a spatula to scrape the bottom and sides of the pan to release any flavorful bits. Allow the wine to reduce by half (about 3-4 minutes).
   • Add the onions and garlic to the skillet, cooking for 2-3 minutes until fragrant. Add the frozen peas and carrots (no need to thaw) and cook for 1 minute.
   • Add the chilled rice to the skillet along with the remaining sauce. Increase the heat to medium-high and toss continuously for about 3 minutes until the rice is well coated and has absorbed most of the sauce.
   • Reduce the heat to medium, then add the cooked chicken, scrambled eggs, and green onions. Toss everything to combine and heat through.
5. Serve:
   • Serve the chicken fried rice hot and enjoy!

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Why You’ll Love This Recipe

• Simple Ingredients: Made with common pantry items, you can whip this dish up anytime!
• Quick and Easy: Ready in less than 30 minutes, it’s perfect for busy weeknights.
• Flavorsome: The combination of soy sauce, honey, and sesame oil creates a rich, flavorful base.
• Customizable: Add extra veggies, protein, or spice to fit your preferences.

Tips

• Rice Tip: Day-old rice or chilled rice works best for fried rice because it’s drier and crisps up nicely when fried.
• Egg Scrambling Tip: Use a nonstick skillet to make fluffy scrambled eggs that won’t stick.
• Wine Substitution: If you don’t have dry white wine, you can replace it with a splash of chicken broth for a similar depth of flavor.

Variations and Substitutions

• Protein Options: Swap the chicken for shrimp, beef, or tofu for different protein variations.
• Vegetarian Option: Omit the chicken and use vegetable broth in the sauce for a vegetarian-friendly version.
• Spicier Fried Rice: Add extra hot sauce or toss in some chili flakes for an added kick.
• More Veggies: Add bell peppers, mushrooms, or spinach to the stir-fry for more color and nutrition.

FAQs

Q: Can I use brown rice instead of white rice?
A: Yes, brown rice can be used, but keep in mind it might require a bit more cooking time and additional liquid. Make sure to cook the rice thoroughly before using it.

Q: Can I skip the white wine?
A: Yes, you can replace the white wine with extra chicken broth or water if preferred.

Q: How do I store leftovers?
A: Store any leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a little bit of water or broth to revive its texture.

Serving Suggestions

• Pair with a light side salad or steamed veggies for a complete meal.
• Serve with pickled vegetables for an extra punch of flavor.
• Garnish with fresh cilantro or additional green onions for a refreshing touch.