Chicken Fried Rice
A classic Chinese takeout favorite with tender chicken, vegetables, and fluffy rice tossed in a savory soy-based sauce. Quick, satisfying, and perfect for using leftover rice.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Break up the chilled rice with a fork to separate any clumps.
Step 2
Beat the eggs in a small bowl with a pinch of salt.
Step 3
Mince the garlic and ginger, and slice the green onions.
Step 4
Heat 1 tbsp vegetable oil in a large wok or 14-inch skillet over high heat. Pour in the beaten eggs and scramble until cooked through, 2-3 minutes. Transfer to a plate.
Step 5
Add remaining 2 tbsp oil to the wok. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
Step 6
Add the diced chicken and frozen vegetables. Stir-fry for 3-4 minutes until vegetables are heated through.
Step 7
Add the rice, breaking up any clumps as you stir. Cook for 3-4 minutes, stirring frequently.
Step 8
Pour in soy sauce and sesame oil. Toss everything together, coating the rice evenly.
Step 9
Return the scrambled eggs to the wok. Add white pepper and salt. Toss to combine.
Step 10
Remove from heat and garnish with sliced green onions. Serve immediately.
Tools you’ll need
- 14-inch wok or large skillet
- wooden spatula or wok turner
- small bowl
- fork
- cutting board
- chef's knife
- measuring cups and spoons
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