Easy Chicken Fried Rice
This Easy Chicken Fried Rice is a quick, savory skillet meal made with chicken, chilled rice, eggs, vegetables, soy sauce, sesame oil, and green onions.
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Servings: 4
Ingredients
- 1 1/4 lb boneless skinless chicken breast cut into thin bite-size pieces, or boneless skinless chicken thighs
- 2 –3 tbsp vegetable oil divided
- 1 medium onion finely chopped
- 2 large carrots peeled and finely chopped
- 3/4 cup frozen peas
- 2 cloves garlic minced
- 3 large eggs
- 2 tbsp butter divided
- 4 cups long grain white rice cooked and chilled
- 3 –5 tbsp low-sodium soy sauce or to taste
- 1/2 tsp sesame oil
- 2 green onions chopped
- Salt and pepper to taste, optional
Instructions
- Heat 1 tbsp vegetable oil in a large skillet over medium to medium-high heat.
- Add the chicken to the skillet in a single layer.
- Cook the chicken for approximately 2 minutes per side, or until browned and cooked through.
- Add additional vegetable oil as needed to prevent sticking.
- Transfer the cooked chicken to a plate.
- Cover the chicken to keep it warm and set aside.
- Add 1 tbsp vegetable oil to the same skillet over medium to medium-high heat.
- Add the finely chopped onion, finely chopped carrots, and frozen peas.
- Cook the vegetables, stirring several times, until they are crisp-tender.
- Reduce the heat to low.
- Add the minced garlic.
- Cook for 1 minute, stirring constantly to prevent the garlic from burning.
- Transfer the cooked vegetables to a plate and cover to keep warm.
- In a small bowl, whisk the eggs until evenly combined.
- Add 1/2 tbsp butter to the same skillet over low heat.
- Pour the whisked eggs into the skillet.
- Cook the eggs just until set, stirring gently as needed.
- Remove the eggs from the skillet and add them to the plate with the cooked vegetables.
- Cover to keep warm.
- Add the remaining butter to the skillet and melt over medium heat.
- Add the cooked and chilled long grain white rice to the skillet.
- Break apart any large clumps of rice with a spoon or spatula.
- Drizzle the rice with 3 tbsp low-sodium soy sauce to start.
- Increase the heat to medium-high.
- Fry the rice until lightly browned, stirring several times but not continuously, to allow the rice to develop color and texture.
- Work in batches if the skillet is crowded.
- Add additional soy sauce, 1 tbsp at a time, if more flavor is desired.
- Drizzle the rice with sesame oil.
- Add the chopped green onions.
- Stir until evenly combined.
- Return the cooked chicken, vegetables, and eggs to the skillet.
- Stir gently until all ingredients are evenly distributed.
- Continue cooking until the chicken, vegetables, eggs, and rice are heated through.
- Taste and season with salt and pepper, if desired.
- Serve warm as a main dish or side dish.
Notes
To make this Easy Chicken Fried Rice gluten free, replace the soy sauce with certified gluten-free tamari or gluten-free soy sauce.
Confirm that the sesame oil, butter, and frozen peas are labeled gluten free or free from gluten cross-contact.
Use plain cooked rice without added seasonings or sauces that may contain gluten.
If serving with pot stickers, crab rangoon, egg rolls, or other sides, choose gluten-free versions.
Prepare the recipe with clean cookware, utensils, and surfaces to avoid gluten cross-contact.