Chicken Fried Rice Fast Easy Recipe Wellplated Com

Send me into your kitchen to make dinner with what you have on hand, and 9 times out of 10, I’ll emerge with some version of Homemade Fried Rice. A never-lets-me-down meal you can whip up with whatever in your produce drawer is threatening to expire first, chicken fried rice is one of my life’s great comfort foods.

My fried rice affair began in high school, when I spent my hard-earned minimum wage dollars on authentic Chinese take-out (that was definitely not as nutritious as this Healthy Fried Rice) on weekdays and Pork Fried Rice at the “fancy” sit-down Chinese restaurant on weekends.Homemade chicken fried rice helped me survive my 20s, because it was nutritious, cheap, and absolutely scrumptious.Today, this simple homemade fried rice is still one of the dinners I cook most.

How to Make Chicken Fried Rice at Home

This is an easy chicken fried rice recipe made with accessible ingredients I can readily find at any grocery store (versus 100% authentic chicken fried rice, which I would love to master one day).

It’s Healthy. Fried rice is not bad for you, especially if you load up on the vegetables, use brown rice instead of white, and limit the amount of added sugar and oil, which is exactly what this recipe does.It’s Versatile. I make fried rice at home with a bag of frozen peas and carrots, which we always keep on hand, then toss in whatever extra vegetables we have lurking around.It’s FAST. We are in 30-minute meal territory, my friends.ONE Skillet. If you haven’t noticed, I’m a big fan of One Pot Meals.The Leftovers Rock. Half the reason I cook fried rice is for the leftovers. They reheat like a dream. Also, if you are one of those people who likes to eat leftover Chinese food cold (ahem, Beef Lo Mein) out of the fridge (I see you and I salute you), fried rice hits the spot.It’s EPICALLY DELICIOUS. Everyone loves fried rice (and General Tso’s Tofu). And if someone tells you they don’t, it’s because they haven’t had homemade chicken fried rice from scratch yet!

Chicken fried rice is not fried, in the sense that it is not submerged in oil.Rather, it is cooked over very high heat with an oil that has a high smoke point. Think of it as pan-fried rice, versus deep-fried rice.

The Ingredients

Leftover Rice. I use brown rice for the added fiber and nutrients it offers compared to white rice.

Chicken. A lean source of protein and vitamins, boneless skinless chicken breasts makes an excellent healthy and filling addition to fried rice recipes like this one.

Egg. Egg is an important ingredient in fried rice. It gives textural interest, absorbs the sauce’s flavor, and adds protein. You can cook the egg it in the same skillet or wok as the rest of the recipe.Vegetables. A blend of fresh and frozen vegetables is my go-to for bulking up the nutrition of homemade fried rice (and Vegetable Lo Mein). For fresh veggies, I love using a red pepper, broccoli, or mushrooms. For frozen, a bag of frozen peas and carrots is quick and convenient.Canola Oil. My go-to for high-temperature cooking.

Soy Sauce. The umami king! Low sodium soy sauce is crucial for perfect chicken fried rice.

Oyster Sauce. This is what gives GREAT fried rice its flavor. Oyster sauce is intensely savory, thick (in a good way) and does not taste like oysters. It’s a critical part of establishing umami.

Red Pepper Flakes or Hot Sauce. I’ve listed this ingredient as optional, but if you are looking for spicy chicken fried rice, add red pepper flakes or your hot sauce of choice (my go-to hot sauce for recipes like this is sriracha).

The Directions

Storage Tips

To Store. Refrigerate fried rice in an airtight storage container for up to 3 days. To Reheat. Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave. To Freeze. Freeze chicken fried rice in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make Chicken Fried Rice

Non-stick Skillet. Perfect for making chicken fried rice. Spatula. Easy to use and useful for so many recipes. Measuring Spoons. These are double-sided, which means fewer dishes to wash.

Let’s face it, chicken fried rice saved dinnertime in my teens, twenties, and will likely keep saving my dinners until I’m old and grey.

In the refrigerator, the rice grains firm up.This causes them to separate more easily when you stir fry them, resulting in a noticeably superior texture.Day-old rice is best for fried rice, but even a few hours make a HUGE difference.

Pork. Swap the chicken for cubed pork tenderloin. I use this trick in the unbelievable Kickin’ Black Pepper Pork Stir Fry in The Well Plated Cookbook.Shrimp. Take a note from this Healthy Shrimp Pad Thai and use sautéed shrimp.Beef. Use thinly sliced beef, like what you’ll find in my Teriyaki Beef Stir Fry.Tofu. Instead of chicken, swap either Crispy Tofu (which is pan-fried) or Air Fryer Tofu.

Canola oil, vegetable oil, peanut oil, and grapeseed oil all work well.I prefer canola oil as it is the most heart heathy.

Shredded Chicken Fried Rice. Prepare chicken breast using your cooking method of choice: Instant Pot Chicken, Crock Pot Shredded Chicken, or this easy stovetop method for How to Cook Shredded Chicken. Shred and stir into the fried rice as directed.Roasted Chicken Fried Rice. Prepare Baked Chicken Breast, Baked Bone In Chicken Breast, or Air Fryer Chicken Breast. Dice, then stir into the recipe as directed.You also can use shredded rotisserie chicken picked up from your local grocery store.