Chicken Fried Rice Recipe
Introduction
Chicken Fried Rice is a flavorful and satisfying dish perfect for a quick weeknight dinner or a tasty lunch. Packed with tender chicken, fresh vegetables, and a savory sauce, this recipe delivers a delicious combination of textures and flavors.
Ingredients
- 1 cup uncooked white long grain rice
- 2 cups chicken broth
- ¼ cup soy sauce
- ¼ cup chicken broth
- 1 tablespoon honey (can substitute brown sugar)
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil (optional)
- 1/8 teaspoon ground ginger
- 1-2 tablespoons peanut oil (can substitute olive or canola oil)
- ¾ lb. boneless skinless chicken breast (about 1 medium breast)
- Salt and pepper
- 1 tablespoon butter
- 2 eggs (whisked very well)
- ½ cup dry white wine
- 3 cloves garlic (minced)
- 1 small yellow onion (finely diced)
- ¾ cup frozen peas
- ¾ cup frozen carrots
- 3-4 green onions (diced)
Instructions
- Step 1: Prepare the sauce by combining soy sauce, ¼ cup chicken broth, honey, hot sauce, sesame oil, and ground ginger in a bowl.
- Step 2: Dice the chicken into ½-inch pieces, place in a bowl, add 2 tablespoons of the sauce mixture, toss to coat, and set aside to marinate.
- Step 3: Cook the rice by bringing 2 cups of chicken broth to a boil in a saucepan. Add the rice, submerge it into the liquid, return to a boil, then cover and reduce heat to medium-low simmer. Steam for 15 minutes, then check if the liquid is absorbed; if not, cook 5 more minutes.
- Step 4: Spread the cooked rice on a tray and refrigerate until completely cooled for best frying texture.
- Step 5: Melt butter over medium-low heat in a skillet, add whisked eggs, scramble until just cooked through, then remove and set aside.
- Step 6: Heat peanut oil in a wide skillet over medium-high heat. Lightly season chicken with salt and pepper, cook for 3-4 minutes per side until cooked through, then remove and set aside.
- Step 7: Turn off heat, add white wine to skillet, then return heat to medium and scrape the pan bottom with a spatula. Let the wine reduce by half, about 3-4 minutes.
- Step 8: Add diced onions and garlic, cook for 2-3 minutes until softened. Add frozen peas and carrots, cooking for 1 minute.
- Step 9: Add chilled rice and remaining sauce to the skillet. Increase heat to medium-high and toss continuously for 3 minutes, until rice is browned and sauce is mostly absorbed.
- Step 10: Reduce heat to medium, add cooked chicken, scrambled eggs, and diced green onions. Toss everything to combine and heat through. Remove from heat and serve immediately.
Tips & Variations
- Use leftover or day-old rice for better texture and less clumping when frying.
- Swap chicken broth with vegetable broth for a lighter flavor or to make it pescatarian by substituting chicken with firm tofu.
- Add other vegetables like bell peppers or mushrooms for extra flavor and color.
- Adjust the amount of hot sauce to control spiciness according to your taste.
- For a gluten-free version, use tamari instead of soy sauce.
Storage
Store leftover chicken fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth if it seems dry, or microwave in short intervals until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of white rice?
Yes, but brown rice needs a longer cooking time and more liquid. Cook it thoroughly before proceeding with the recipe to ensure tenderness.
Do I have to use white wine in the recipe?
The white wine adds depth and helps deglaze the pan, but you can substitute with extra chicken broth or omit it if preferred.
Print
Chicken Fried Rice Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Chicken Fried Rice recipe is a flavorful and satisfying dish combining tender chicken breast, perfectly cooked rice, and a savory sauce made with chicken broth, soy sauce, honey, and a touch of sesame oil. The dish is finished with scrambled eggs, peas, carrots, and green onions for a classic Asian-inspired fried rice experience that’s easy to prepare at home.
Ingredients
Scale
Rice and Sauce Ingredients
- 1 cup uncooked white long grain rice
- 2 cups chicken broth (for cooking rice)
- ¼ cup soy sauce
- ¼ cup chicken broth (for sauce)
- 1 tablespoon honey (can substitute brown sugar)
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil (optional)
Chicken and Seasoning
- 1–2 tablespoons peanut oil (can substitute olive or canola oil)
- ¾ lb. boneless skinless chicken breast (1 medium breast), diced into ½-inch pieces
- Salt and pepper, to taste
- ½ cup dry white wine
Vegetables and Eggs
- 1 tablespoon butter
- 2 eggs, whisked very well
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- ¾ cup frozen peas
- ¾ cup frozen carrots
- 3–4 green onions, diced
Instructions
- Prepare the Sauce and Marinate the Chicken: Combine the soy sauce, ¼ cup chicken broth, honey, hot sauce, and sesame oil in a bowl to create the sauce. Dice the chicken into ½-inch pieces, place them in a bowl, add 2 tablespoons of the sauce, toss to coat, and set aside to marinate.
- Cook the Rice: In a 3-quart saucepan or Dutch oven with a tight-fitting lid, bring 2 cups chicken broth to a boil. Add the rice, ensuring it is submerged. Return to a boil, cover, then reduce heat to medium-low and simmer gently for 15 minutes. Check if the liquid is absorbed; if not, cook an additional 5 minutes. Once cooked, spread the rice on a tray and refrigerate to cool completely for crispiness when frying.
- Scramble the Eggs: Melt butter in an 8-inch nonstick skillet over medium-low heat. Add the whisked eggs and cook gently, scrambling until just set. Remove from the pan and set aside.
- Cook the Chicken: Heat peanut oil in a wide skillet over medium-high heat. Season the marinated chicken with salt and pepper lightly. Add chicken to the skillet and cook 3-4 minutes per side until seared and fully cooked. Remove chicken and set aside.
- Deglaze the Pan: Turn off the heat briefly and pour in the white wine. Set heat back to medium and use a silicone spatula to scrape the bottom and sides of the pan, allowing the wine to reduce by half over 3-4 minutes.
- Sauté Vegetables: Add diced onion and minced garlic to the skillet and cook for 2-3 minutes until fragrant. Add frozen peas and carrots and cook for 1 minute, allowing them to thaw and warm through.
- Fry the Rice: Add the chilled rice and the remaining sauce to the skillet. Increase heat to medium-high and toss continuously for about 3 minutes until the rice absorbs most of the sauce and turns brown from the soy mixture.
- Combine and Serve: Reduce heat to medium, add the cooked chicken, scrambled eggs, and diced green onions to the rice mixture. Toss to coat and heat through. Remove from heat and serve immediately.
Notes
- Use a 3-quart saucepan or Dutch oven with a tight-fitting lid for best results when cooking rice.
- A wide skillet with a large surface area is recommended for frying the rice to ensure even heating and proper texture.
- Allowing the rice to cool in the fridge before frying helps to achieve a crispier texture.
- You can substitute brown sugar for honey if preferred.
- Peanut oil can be replaced with olive or canola oil depending on availability or dietary preference.
- White wine is used to deglaze the pan and add depth of flavor but can be omitted or substituted with extra chicken broth if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: chicken fried rice, Asian chicken recipe, rice stir fry, easy chicken fried rice, homemade fried rice
