Chicken Fried Rice

Fried rice is a great way to use planned leftovers. Whenever you are making a dish that includes rice as a base or have it as a side, you can double the rice recipe and use the leftover rice to make fried rice. This is strategic in more ways than just planned leftovers; the best fried rice is made with day old rice that has been refrigerated loosely packed. Fried rice made with freshly prepared rice or that which has been tightly packed in a container tends to come out mushy.
Chicken Fried Rice with carrots, peas, egg, and chicken mixed in with the rice on a white plate
I usually use Calrose rice, which is a medium grain variety that releases more starch during cooking than long grain white rice, but it isn’t necessary. Calrose rice is shorter and fatter and the extra starch released makes it stick together better, which is nice if you like to use chopsticks. That said, I’ve made fried rice with long grain white rice, jasmine rice, and basmati rice and my family has been happy to eat it all.

The secret to good fried rice is to rinse your rice before cooking it, and to separate the day old/leftover rice before putting it into the hot pan with oil.

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Chicken Fried Rice with carrots, peas, egg, and chicken mixed in with the rice on a white plate

Chicken Fried Rice


  • Author: Mary Ann
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x

Description

This is an authentic version of the fried rice I learned to make (and ate an awful lot of) when we lived in Japan.


Scale

Ingredients

  • 3 cups rice, cooked
  • 1 egg
  • 1 onion, chopped
  • 1 cup frozen peas and carrots, thawed
  • 1 cup cooked, chopped chicken
  • 12 Tbsp. soy sauce to taste
  • 34 Tbsp. oil for frying, divided

Instructions

Heat a teaspoons of oil in wok or on a large flat griddle surface and scramble one egg in it. Remove egg and add some more oil to the pan, and heat. Add onion and sauté for 2-3 minutes. Add thawed peas and carrots and cooked chopped chicken. When the onions are tender, add the rice and stir. Add soy sauce to taste and continue to stir and mix rice so all grains are exposed to the heating surface. Add the cooked egg, chopping to break it up, near the end of cooking time and stir well. When the rice is heated through and a bit crispy, it is ready to serve.


Notes

  1. You can use just about any meat in this recipe or add more vegetables and make it vegetarian.
  2. If you want to add flavor (and calories), add a splash of Yum Yum sauce about halfway through cooking.
  3. The secret to good fried rice is to rinse your rice before cooking it, and to separate or crumble the clumps of day old/leftover rice before putting it into the hot pan with oil.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian

Nutrition

  • Calories: 532

Keywords: chicken fried rice, authentic fried rice

Chicken Fried Rice with carrots, peas, egg, and chicken mixed in with the rice on a white plate with text Chicken Fried Rice

 


About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer."

Mary Ann loves cooking and she loves planning/organizing, so meal planning is a natural intersection of the two. She believes her mission for the meal plans is being fulfilled when visitors let her know that she has helped them save time and money by teaching them to plan ahead and become more efficient in the kitchen.

When Mary Ann is not cooking or publishing, she enjoys reading, researching genealogy, and traveling.

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