Chicken Fried Rice

Chicken fried rice is one of the most comforting Chinese dishes. It has been around for a long time and is also popular in kitchens.

5 from 1 vote

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 670kcal

Ingredients

1 pound boneless skinless chicken breasts
1 teaspoon salt divided
3 tablespoons cooking oil divided
3 large eggs beaten
⅔ cup yellow onion cut into cubes
2 cloves minced garlic
1 large carrot peeled and chopped into small pieces
⅔ cup frozen peas rinsed in warm tap water for a few seconds thawed
⅓ cup frozen sweet corns rinsed in warm tap water for a few seconds thawed
small bunch of broccoli about ½ pound, cut into 1inch pieces.
4 cups cooked rice preferably leftover at least 1 day
2 green onions sliced (separate the white and light green part from the green part)
2 ½ tablespoons light soy sauce
1 teaspoon sesame oil
Few drops of dark soy sauce see footnote

Instructions

Cut the chicken breasts into small cubes from ¼ inch to ½ inch. Sprinkle salt and black pepper over the chicken and mix until combined. Set the chicken aside for 5 minutes. I usually use this time to chop all the vegetables and line up all the sauces to save time. Boil broccoli for 1 minute and set aside.
Add a tablespoon of oil to the wok or skillet. Add chicken and cook for 4 to 5 minutes, stirring occasionally until the chicken is no longer pink. Use a spatula to scrape up any chicken pieces that are still stuck to the pan, so they don’t burn during the next step. Turn off the heat and then transfer the cooked chicken to a plate.
Stir 1 tablespoon of the oil in the skillet over medium-high heat. Add the chopped onion and cook for 1 minute, until softened. Combine the minced garlic and cook for about 30 seconds until fragrant.
Add the carrots, sweet corn, and sweet peas, and cook for 2 minutes, stirring frequently. Stir to combine, until the veggies soften.
Push the veggie mixture to one side, add oil to the other side and cook the beaten eggs. Break the egg into small pieces.
Add the rice to the wok or skillet over the vegetables and egg mixture and stir to combine. Add the white parts of the sliced green onions (except the green ones, which are for garnishing later). Mix it up. If the rice starts to stick to the pan, add a little oil.
Fold the cooked chicken breasts and pre-boiled broccoli in. Stir the mixture briefly and let it cook for 1-2 minutes.
Sprinkle the light soy sauce, a few drops of dark soy sauce(optional), black pepper, and sesame oil over the rice, and stir until combined.
Garnish with green onion slices (green part). Serve immediately while hot.

Notes

There is always a debate if we should add dark soy sauce to chicken fried rice. It is based on personal preference! By adding the dark soy sauce, you add rich brownish color to the rice instead of a lighter color. To me, it’s more appealing to serve dark. You can leave it out if you want to.

Nutrition

Tried this recipe? Leave a comment below, and tag me @sassychopsticks9 or tag #sassychopsticks9 on Instagram!