Chicken Fried Rice

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Servings: 5 Difficulty: Advanced
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Classic wok-fried rice with tender chicken, crisp veggies, and savory soy sauce
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This classic Chicken Fried Rice is a comforting, versatile dish perfect for weeknight dinners or using up leftover cooked rice. Tender pieces of chicken breast are stir-fried with crunchy bean sprouts, earthy mushrooms, and soft scrambled eggs, all tossed with fluffy white rice. The dish is seasoned simply with soy sauce, white pepper, and fresh green onions, creating a balanced flavor profile that is both savory and aromatic. It’s quick to prepare, requires minimal ingredients, and delivers a satisfying texture with every bite. Serve it as a main course or a hearty side dish for an easy, homemade meal that appeals to all ages.

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Chicken Fried Rice

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 5 Calories: 715.7

Description

This classic Chicken Fried Rice is a comforting, versatile dish perfect for weeknight dinners or using up leftover cooked rice. Tender pieces of chicken breast are stir-fried with crunchy bean sprouts, earthy mushrooms, and soft scrambled eggs, all tossed with fluffy white rice. The dish is seasoned simply with soy sauce, white pepper, and fresh green onions, creating a balanced flavor profile that is both savory and aromatic. It&# 226;€™s quick to prepare, requires minimal ingredients, and delivers a satisfying texture with every bite. Serve it as a main course or a hearty side dish for an easy, homemade meal that appeals to all ages.

Ingredients

Directions

  1. Remove bones and skin from chicken breast.
  2. Cut chicken into 1/4-inch pieces.
  3. Toss chicken pieces with cornstarch, 1/2 teaspoon salt, and a dash of white pepper.
  4. Heat a wok or large skillet over high heat until very hot.
  5. Add 1 tablespoon of vegetable oil and swirl to coat the sides.
  6. Pour in the beaten eggs and scramble until just set but still moist.
  7. Remove the eggs from the wok and set aside on a plate.
  8. Wipe out the wok with a paper towel and return to high heat until smoking.
  9. Add 2 tablespoons of oil and swirl to coat.
  10. Add the marinated chicken and stir-fry until the meat turns white and cooked through.
  11. Add bean sprouts, sliced mushrooms, and the remaining 1/2 teaspoon salt.
  12. Stir-fry the vegetables and chicken mixture for 1 minute.
  13. Remove the chicken and vegetable mixture from the wok and set aside.
  14. Heat the wok again until very hot, add the remaining 2 tablespoons of oil, and coat the sides.
  15. Add the white rice and stir-fry for 1 minute to heat through and crisp slightly.
  16. Stir in the soy sauce and a dash of white pepper, coating the rice evenly.
  17. Return the eggs, chicken mixture, and chopped green onions (with tops) to the wok.
  18. Stir-fry everything together for 30 seconds until heated through and well combined.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 715.7kcal
% Daily Value *
Total Fat 24.6g38%
Saturated Fat 4.3g22%
Cholesterol 96.5mg33%
Sodium 5408.7mg226%
Total Carbohydrate 79.4g27%
Dietary Fiber 10.9g44%
Sugars 5.4g
Protein 48.7g98%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, fried rice, stir fry, wok, asian, easy dinner, leftover rice, soy sauce, bean sprouts, mushrooms, eggs, quick meals, comfort food, vegetables, protein, carbs, family meal, homemade, saute, green onions
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