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–+ servings
fried rice with chicken.

Chicken Fried Rice Recipe

Chicken Fried Rice is a great option for weeknight dinners! It's a homemade version of the classic take-out favorite. While we all enjoyed ham fried rice growing up, the chicken variation is even better!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Servings 6 servings
Calories 269 kcal

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
  • 1-2 tablespoons oil for cooking

For Sauce

  • 3 tablespoons 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
 

  • Combine the sauce ingredients. Marinate the chicken by pouring 2 tablespoons of the sauce mixture over diced chicken in a bowl. Stir well to coat evenly, then set aside.
    10 ounce chicken breast, 3 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon sesame oil, 1 teaspoon lime juice, 1 tablespoon brown sugar, 1-2 tablespoon of sweet and sour sauce
  • Cook the rice by boiling 2 cups of chicken broth in a saucepan. Add the rice, ensuring it's fully submerged, and return to a boil. Cover and simmer over medium-low heat for 15 minutes. Uncover and check for doneness. If needed, continue cooking for 5 more minutes. Once done, spread the cooked rice on a tray and refrigerate to cool completely for crispiness.
    2 cups broth or water, 1 cup uncooked long grain rice
  • Season the chicken with salt and black pepper and cook over medium high heat with 1 tablespoon of oil for 3-4 minutes on each side until cooked through. Remove and set aside.
    salt to taste, black pepper to taste, 1-2 tablespoons oil for cooking
  • In the same skillet, add more oil and cook onions and garlic for 2-3 minutes, then add frozen veggies and cook for an additional 3 minutes. Push veggies to the side and pour whisked eggs into the skillet. Cook until just set, then set aside.
    1 cup yellow onion, 2 teaspoon garlic, 1 ½ cup frozen veggie mix, 2 large eggs
  • Add chilled rice and remaining sauce to the skillet. Increase heat and toss continuously for about 3 minutes until rice is browned and sauce is absorbed.
  • Return cooked chicken to the skillet, add 2 tablespoons of green onions, and cook until heated through.
    2 tablespoon green onions
  • Serve with additional green onions on top. This recipe yields about 6 smaller servings or 4 normal-sized meal portions.

Notes

  • For Storage: Place the leftover fried rice in a spacious food container, ensuring not to compress it tightly. Seal the container properly and store it in the refrigerator for 2-3 days.
  • For Freezing: Transfer the fried rice into an airtight, freezer-safe container and freeze it for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Nutrition

Calories: 269kcalCarbohydrates: 38gProtein: 16gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 85mgSodium: 678mgPotassium: 388mgFiber: 3gSugar: 5gVitamin A: 2592IUVitamin C: 8mgCalcium: 43mgIron: 1mg
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