Description
Mouthwatering chicken fried rice delivers classic Asian comfort straight to your kitchen. Quick and satisfying flavors meld perfectly, promising a delicious meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- ¾ pounds (340 grams) chicken breast
- 2 eggs
Starches:
- 4 cups (960 milliliters) cooked rice
- 1 cube chicken bouillon
Vegetables and Seasonings:
- 2 cups (480 milliliters) frozen mixed vegetables
- ½ cup (120 milliliters) diced white or yellow onion
- 4–6 cloves garlic, minced
- 2 tablespoons (30 milliliters) sliced green onions
- ¼ teaspoon (1.25 milliliters) salt
- ½ teaspoon (2.5 milliliters) black pepper
- 2 teaspoons (10 milliliters) soy sauce
- 1 teaspoon (5 milliliters) sesame oil (optional)
- Vegetable or canola oil
Instructions
- Prepare the protein by slicing chicken breast into delicate, uniform strips, then massage with a pinch of salt to enhance flavor and tenderize the meat.
- Whisk eggs in a mixing bowl until smooth and pale yellow, creating a uniform consistency.
- Heat a spacious skillet over medium temperature, adding a thin layer of oil to prevent sticking.
- Pour whisked eggs into the skillet, allowing them to set gently without stirring extensively.
- Once eggs are fully cooked, transfer to a cutting board and chop into small, bite-sized pieces.
- Increase skillet temperature to high, introducing additional oil to create a sizzling surface.
- Sear chicken strips, moving them periodically to ensure complete, golden-brown cooking.
- Remove chicken and set aside, keeping the flavorful residue in the skillet.
- Reduce heat to medium and introduce diced onions and minced garlic, stirring until they release a fragrant aroma.
- Fold cooked rice into the skillet, breaking apart any compressed clusters with a wooden spatula.
- Drizzle chicken bouillon, soy sauce, sesame oil, and sprinkle black pepper, thoroughly mixing to distribute seasonings.
- Introduce frozen mixed vegetables, stirring continuously to heat and integrate them evenly.
- Reintroduce cooked chicken and chopped eggs to the skillet, gently folding all ingredients together.
- Garnish with freshly sliced green onions for a crisp, vibrant finish.
- Serve immediately while steaming hot, celebrating the harmonious blend of textures and flavors.
Notes
- Learn the secret to perfect rice texture by using day-old cooked rice, which prevents the dreaded mushy consistency.
- Customize your dish by swapping frozen vegetables or adding extra protein like shrimp or tofu for endless flavor variations.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 430
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg