Classic Chicken Fried Rice
Traditional dish · Chinese
A quintessential Chinese-American takeout favorite, this classic chicken fried rice features fluffy rice stir-fried with tender chicken, scrambled eggs, and crisp vegetables in a savory soy-based sauce.
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Ingredients
- Cooked Jasmine rice, day-old4 cups
- Boneless, skinless chicken thighs or breast, diced1 cup
- Eggs2 large
- Frozen peas and carrots mix1/2 cup
- Green onions, chopped1/4 cup
- Garlic, minced2 cloves
- Ginger, minced1 teaspoon
- Soy sauce3 tablespoons
- Sesame oil1 teaspoon
- Vegetable oil or other high-heat oil2 tablespoons
- Saltto taste
- Black pepperto taste
Steps
- 1
Whisk eggs with a pinch of salt and pepper. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Pour in the eggs and scramble until just cooked. Remove from wok and set aside.
- 2
Add the remaining 1 tablespoon of vegetable oil to the wok. Add diced chicken and stir-fry until cooked through. Remove chicken from wok and set aside.
- 3
Add minced garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.
- 4
Add the cooked rice to the wok, breaking up any clumps. Stir-fry for 3-5 minutes until the rice is heated through and slightly toasted.
- 5
Add the peas and carrots mix, cooked chicken, and scrambled eggs back into the wok. Stir-fry for another 2-3 minutes until everything is well combined and heated.
- 6
Pour in the soy sauce and sesame oil. Stir well to coat the rice evenly. Season with salt and black pepper to taste.
- 7
Stir in most of the chopped green onions. Serve immediately, garnished with the remaining green onions.
