Hey there! I’m excited to share one of my all-time favorite recipes with you—Chicken Fried Rice. This dish has been a staple in our household for as long as I can remember. It’s the kind of meal that brings everyone together at the table, and it’s so easy to whip up that even the busiest weeknights feel special.
Growing up, my mom would make this recipe whenever we had leftover rice. It was a smart way to not let anything go to waste, and we all loved it! Now, as a busy wife and mom myself, I find that this dish is a lifesaver. Whether it’s a last-minute dinner or a meal prepping for the week, chicken fried rice fits every occasion. Plus, my kids love helping me in the kitchen—they think it’s so much fun to stir everything together and create something delicious.
This recipe is versatile too! You can swap out ingredients based on what you have in the pantry or your family’s preferences. Don’t have chicken? Toss in some shrimp or tofu instead! Prefer a vegetarian option? Just skip the meat and load it up with extra veggies. That’s what makes it so appealing: everyone can customize it to their taste. So, if you’re looking for a quick, tasty, and satisfying family meal, look no further—let’s get cooking!
How to Make Chicken Fried Rice
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Ingredients:
- 2 boneless chicken breasts, chopped into small pieces
- 2 tbsp cooking sake (optional)
- 2 tbsp light soy sauce
- 2 tbsp olive oil (divided)
- ½ cup bacon, diced finely
- 1 tsp minced garlic
- ½ cup frozen sweet corn
- ½ cup frozen green peas
- 4 eggs, beaten
- 2 cups leftover rice
- 2 tbsp dark soy sauce
- 1 tbsp sesame oil
- 2 green onions, chopped
- 1 tbsp crispy shallots, for serving (optional)
- 1 tbsp chili oil, for serving (optional)
Directions:
Start by marinating the chicken pieces in a medium bowl with the cooking sake and light soy sauce. Make sure they’re well coated and set them aside.
Next, heat up one tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 4-5 minutes or until fully cooked through. After that, remove the chicken from the skillet and keep it warm on a plate.
In the same skillet, add the remaining tablespoon of olive oil along with the diced bacon. Let it cook for 2-3 minutes until it’s nice and crispy. If the mixture is sticking, feel free to add a splash of water to help with deglazing.
Next, toss in the minced garlic and let it sauté for about 30 seconds until it becomes fragrant. Then, add the frozen corn and peas, cooking everything together for another minute until the veggies are heated.
Push these ingredients to one side of the skillet and create a little space to pour in the beaten eggs. Allow the eggs to cook for 1-2 minutes, stirring occasionally to break them up before mixing them back into the other ingredients.
Finally, return the chicken to the skillet. Add in your leftover rice, dark soy sauce, sesame oil, and chopped green onions. Stir everything together until well combined and heated through.
Serve it hot and, if you like, add crispy shallots and a drizzle of chili oil on top for that extra kick. Enjoy your homemade chicken fried rice!
Storing Suggestion:
To store leftover chicken fried rice, let it cool completely before placing it in an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat thoroughly in the microwave or on the stovetop before serving again. This dish reheats well, making it a convenient option for meal prep!
Cooking Tips:
For even greater flavor, consider marinating the chicken for an hour or more before cooking. This will deepen the taste. Also, using cold rice from the fridge is best to prevent mushiness. If you have leftover roasted vegetables, feel free to toss them in as well!
Serving Suggestions:
This chicken fried rice pairs beautifully with a side of steamed broccoli or a fresh cucumber salad. For drinks, you can serve it with iced tea or a light beer to complement the flavors. A sprinkle of lime juice right before serving can add a refreshing twist!
Ingredient Substitutions:
If you don’t have chicken on hand, you can easily replace it with shrimp, tofu, or even diced vegetables for a vegetarian option. Substitute the bacon with turkey bacon or omit it for a lighter dish. If soy sauce is a concern, feel free to use low-sodium soy sauce or coconut aminos instead.
Seasonal Variations:
In the spring, add fresh asparagus or snap peas for crunch and color. In the fall, switch out the peas for diced butternut squash. Using seasonal vegetables not only enhances flavor but also ensures your dish is vibrant and healthy throughout the year!
Allergen Information:
This recipe contains common allergens such as soy (in the soy sauce) and eggs. For a gluten-free option, use gluten-free soy sauce or tamari. If you have egg allergies, you can substitute the eggs with scrambled tofu for a similar texture.
FAQ:
Can I use fresh rice instead of leftover rice?
While leftover rice is ideal because it’s drier and less sticky, you can use freshly made rice. If you do, allow it to cool down and spread it out on a baking sheet to help it dry a bit before mixing it into the fried rice.
What other proteins can I use in this recipe?
You can easily swap out the chicken for shrimp, pork, or even diced firm tofu. Just adjust the cooking time accordingly to ensure everything is cooked through but still tender and juicy.
How can I make this dish spicier?
If you prefer your fried rice with a kick, you can add chili oil directly to the dish while cooking or mix in some chopped fresh chilies. You can also serve it with a side of hot sauce for those who like it even hotter!
Can I make this recipe in advance?
Absolutely! Chicken fried rice is perfect for meal prepping. Make a big batch and store individual portions in the fridge for quick meals throughout the week. Just be sure to reheat it thoroughly before eating.
What’s the best way to reheat leftover chicken fried rice?
To reheat chicken fried rice, the best method is to use a non-stick skillet over medium heat with a splash of water to help steam it. This will prevent it from drying out. You can also use the microwave, stirring halfway through to ensure even heating.
Are there any vegetarian options for this recipe?
Yes! You can easily make a vegetarian version by omitting the chicken and bacon altogether. Instead, you can load the dish with more vegetables like bell peppers, mushrooms, and even some tofu for protein.
Chicken Fried Rice
Ingredients
- 2 boneless chicken breasts chopped into small pieces
- 2 tablespoons cooking sake optional
- 2 tablespoons light soy sauce
- 2 tablespoons olive oil divided
- ½ cup bacon diced finely
- 1 teaspoon minced garlic
- ½ cup frozen sweet corn
- ½ cup frozen green peas
- 4 eggs beaten
- 2 cups leftover rice
- 2 tablespoons dark soy sauce
- 1 tablespoon sesame oil
- 2 green onions chopped
- 1 tablespoon crispy shallots for serving (optional)
- 1 tablespoon chili oil for serving (optional)
Instructions
- In a medium bowl, combine the chicken, cooking sake, and light soy sauce; mix to coat.
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
- Sauté the chicken for 4-5 minutes until cooked through, then remove from the pan and set aside.
- In the same skillet, add the remaining 1 tbsp of oil and the diced bacon. Cook for 2-3 minutes until crispy, adding a splash of water if necessary to deglaze.
- Stir in the minced garlic and cook for 30 seconds, until fragrant.
- Add the frozen corn and peas, cooking for an additional minute until warmed through.
- Move the mixture to one side of the skillet, then pour in the beaten eggs. Allow to cook for 1-2 minutes until firm, then mix the eggs into the bacon and vegetables.
- Return the chicken to the skillet along with the leftover rice, dark soy sauce, sesame oil, and chopped green onions. Stir well to combine.
- Serve hot, garnished with crispy shallots and chili oil, if desired.
