When weekdays get hectic, my go-to is this chicken fried rice recipe that feels like a hug in a bowl—quick, flavorful, and oh-so-satisfying. Picture this: tender chicken mingling with vibrant veggies, all enveloped in perfectly cooked rice, with a hint of soy sauce that tickles your taste buds just right. It’s like an edible symphony, and trust me, you’ll find yourself humming along as you cook.
Steps
- Begin by heating 1 1/2 teaspoons of sesame oil and 1 1/2 teaspoons of canola oil in a large non-stick skillet or wok over medium-high heat. Once the oil is hot, add diced chicken pieces, season them lightly with salt and pepper, and sauté until they are thoroughly cooked, which should take about 5 to 6 minutes. Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, return to medium-high heat and add the remaining 1 1/2 teaspoons each of sesame oil and canola oil. Add the blend of peas and carrots along with sliced green onions, sautéing for about 1 minute. Next, add minced garlic and continue sautéing for an additional minute.
- Move the cooked vegetables to the edges of the pan, creating an open space in the center. Crack the eggs directly into the center and scramble them until they are just set.
- Reintroduce the cooked chicken to the skillet, followed by the rice. Pour in the soy sauce and season with additional salt and pepper to suit your taste preferences. Mix all ingredients thoroughly and serve warm, optionally adding Sriracha for extra heat.
Ingredients
- 3 cups cooked brown rice (preferably leftover from the day before)
- 1 pound chicken breasts, diced into 1/2 to 3/4-inch pieces
- 3 teaspoons toasted sesame oil, divided
- 3 teaspoons vegetable oil (or canola oil), divided
- 1 cup frozen peas and carrots blend
- 3 green onions, chopped
- 3 cloves garlic, minced
- 3 eggs
- 3 tablespoons low-sodium soy sauce
- Salt and pepper, to taste
- Sriracha sauce, optional for serving
Nutritional Values
Calories 1554 | Calories from Fat 459 | Fat 51g | Saturated Fat 6g | Cholesterol 543mg | Sodium 2301mg | Potassium 2178mg | Carbohydrates 162g | Fiber 18g | Sugar 3g | Protein 108g | Vitamin A 18660IU | Vitamin C 33.6mg | Calcium 213mg | Iron 8.7mg
FAQ
- How is this Chicken Fried Rice healthier than traditional versions?
- This dish is a healthier alternative to traditional fried rice as it uses brown rice and chicken instead of white rice and ham. Additionally, it incorporates low-sodium soy sauce, reducing the overall salt content.
- Can I use cauliflower rice instead of regular rice?
- Yes, you can substitute regular rice with cauliflower rice for a lower-carb option. There is a specific Cauliflower Chicken Fried “Rice” recipe available for those looking to make this change.
- Is it possible to substitute chicken thighs for chicken breasts?
- Absolutely, boneless skinless chicken thighs can be used in place of chicken breasts. Just ensure to add a few extra minutes to the cooking time to ensure the thighs are fully cooked, checking for an internal temperature of 165 degrees Fahrenheit.
- What other proteins can be used instead of chicken?
- You can swap chicken with shrimp or ham. For shrimp, use small pieces and cook for about 1 minute per side. For ham, use 1 1/2 cups of pre-cooked ham, which only needs to be heated through.
- How much dry rice is needed to yield 3 cups of cooked rice?
- To achieve 3 cups of cooked rice, start with approximately 1 1/4 cups of dry brown rice. It’s often a good idea to make extra rice to use for another meal.
Tips
- Use leftover rice from the previous day for the best texture, as it tends to be drier and less sticky, making it ideal for fried rice. If using fresh rice, try to cool it down quickly by spreading it out on a baking sheet.
- Dice the chicken into small, bite-sized pieces, about 1/2 to 3/4 inch, to ensure even cooking and better integration with the rice and vegetables.
- When cooking the eggs, move the vegetables to the edges of the pan and scramble the eggs in the center to prevent overcooking and to maintain a good texture.
- Customize the recipe by swapping out the chicken for another protein like shrimp or ham, or by adding different vegetables to suit your taste.
Equipment
- Non-stick wok or large skillet
- Instant-read thermometer (for checking chicken doneness if using chicken thighs)
