Chicken Fried Rice Recipe
This super easy-to-make chicken fried rice recipe is loaded with vegetables, chicken, eggs, and rice tossed in a delicious sauce.
Ingredients
- 5 tablespoons cooking oil
- 2 7-9 ounce thinly sliced boneless skinless chicken breasts
- 2 tablespoons sherry
- 2 tablespoons honey
- 6 tablespoons soy sauce
- 4 peeled medium diced carrots
- 3 medium diced celery stalks
- 1 peeled medium diced yellow onion
- 6 medium diced cremini mushrooms
- 3 finely minced garlic cloves
- 5 whisked large eggs
- 4 cups cooked Jasmine rice
- 2 tablespoons oyster sauce
- 1 cup peas
- ¼ cup sliced green onions
- sea salt and pepper to taste
Instructions
- In a large wok over high heat add 3 tablespoons of cooking oil. Once it begins to smoke, add in the sliced chicken and immediately spread it out to cover as much surface area as possible to brown.
- Cook, the chicken for 3-4 minutes or until cooked throughout.
- Add in the sherry, honey, and 2 tablespoons of soy sauce and stir fry for 1 to 2 minutes. Set the chicken aside on a plate.
- Place the wok back on the burner on high heat and add the remaining 2 tablespoons of cooking oil. Once it smokes. add in the carrots, celery, onions, mushrooms, and garlic and stir-fry for 2 to 3 minutes.
- Pour in the eggs and tilt the wok to spread the whisked eggs around and cook like you would when making an omelette or scrambled eggs by moving them around with a spoon or spatula.
- Add the chicken and rice back into the wok and break up any large chunks of rice, and stir-fry for 2-3 minutes.
- Pour in the oyster sauce, remaining 4 tablespoons of soy sauce, peas, green onions, and salt and pepper and mix until combined. The rice should be brown.
- Serve.
Notes
Make-Ahead: You can make this recipe up to 1 hour ahead. Keep warm in the wok, covered over low heat before serving.
How to Store: Place covered in the refrigerator for up to 5 days. You can also freeze covered for up to 3 months. Thaw for one day in the fridge before reheating.
How to Reheat: Place your desired amount of fried rice in a hot wok over high heat with a small amount of oil until smoking, and stir-fry the fried rice for 2 to 3 minutes or until hot.
Your oil must be smoking first in your wok before cooking.
Once the oil begins to smoke, add it to your food, or else it can catch fire.
Feel free to use a large non-stick or carbon steel skillet for this.
Everything cooks exceptionally quickly, including the chicken.
When the vegetables are done cooking, they should be al-dente, slightly crunchy.
There are many ways to spice up this recipe with a little heat. Serve it with sriracha sauce. Add some sambal (chili garlic sauce) to the top. Cook in some spicy peppers with the vegetables. Finish with pepper flakes.
If food sticks to your work, my cast iron restoration tutorial will teach you how to season it properly.
Nutrition
Calories: 324kcalCarbohydrates: 36gProtein: 16gFat: 13gSaturated Fat: 2gCholesterol: 123mgSodium: 980mgPotassium: 454mgFiber: 3gSugar: 8gVitamin A: 5430IUVitamin C: 11mgCalcium: 54mgIron: 2mg