Chicken Fried Rice
Chicken fried rice holds a special place as the ultimate comfort dish in Chinese cuisine. It has a long history and is widely enjoyed in East, Southeast, and South Asian culinary traditions as well. Originally, this dish served as a brilliant solution for repurposing leftover fried rice that might have dried out slightly and lost some of its appeal on its own. However, with the addition of oil, soy sauce, vegetables, and meat, the rice transforms into a delectable and satisfying meal. While traditional Chinese fried rice is prepared in a wok over high heat, we've adapted this version for home kitchens by using a cast iron skillet, which is more commonly available.This delightful take on the beloved classic is both effortless to prepare and serves as a perfect lunch or dinner option. Not in the mood for chicken? No problem – try it with shrimp or go vegetarian by adding pineapple! The versatility of this dish ensures that everyone can enjoy its deliciousness in their preferred way.
Ingredients
- 2 tbsp. extra-virgin olive oil
- 3 chicken breasts (about 1 1/2 lb.)
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. sesame oil, divided
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 tbsp. freshly minced ginger
- 4 c. cooked white rice (preferably leftover)
- 3/4 c. frozen peas
- 3 large eggs, beaten
- 3 tbsp. low-sodium soy sauce
- 2 green onions, thinly sliced
Instructions
- In a medium skillet over medium heat, heat olive oil. Season chicken with salt and pepper on both sides, then add to skillet, and cook until golden and no longer pink, 8 minutes per side. Remove from skillet and let rest 5 minutes, then cut into bite-sized pieces.
- To the same skillet, heat 1 tablespoon sesame oil. Add onion and carrots and cook until soft, 5 minutes, Add garlic and ginger and cook until fragrant, 1 minute more. Stir in rice and peas and cook until warmed through, 2 minutes.
- Push rice to one side of skillet and add remaining tablespoon sesame oil to other side. Add egg and stir until almost fully cooked, then fold eggs into rice. Add chicken back to skillet with soy sauce and green onions and stir to combine.
Nutrition
Calories: 453kcalCarbohydrates: 41gProtein: 34gFat: 15gSaturated Fat: 3gCholesterol: 176mgSodium: 796mgPotassium: 628mgFiber: 2gSugar: 3gCalcium: 51mgIron: 3mg
Tried this recipe?Let us know how it was!