Chicken fried rice – a popular fried rice with chicken. Easy chicken fried rice recipe that is healthier & better than regular takeout and takes 20 mins.
Originally published on July 19, 2009. Updated with a new recipe and photos.
Ever since my little boy started pre-school, fried rice has been a staple in my family. The reasons are very simple: first of all, fried rice is so easy to make and I can always make a big batch to feed the entire family. Secondly, my picky eater actually likes fried rice and he doesn’t complain when I tell him that he is eating fried rice, and will also bring it to school for his lunch.
I prepare fried rice at least once a week and chicken fried rice is constantly on the menu even though I can practically whip up endless variations of fried rice, depending on my mood that day. If you are a reader, you would know that I have so many fried rice recipes on the site: chicken and pineapple fried rice, pineapple fried rice, kimchi fried rice, spam fried rice, and so much more.
This chicken fried rice recipe is super easy, quick, healthy, nutritious, and tastes very good. All ingredients are store-bought. For the overnight rice or leftover rice, I always get them from Chinese restaurants or Asian restaurants. The next time you dine out at the restaurants, ask them to give you an extra serving of rice, which is commonly free. Then pack the rice home and leave it in the fridge overnight. The next day, the rice becomes overnight rice or leftover rice, which is perfect for fried rice. Add some chicken into the mix and you’ll have an amazing chicken fried rice for the family.
Serves 2 | Prep Time: 15 minutes | Cook Time: 5 minutes
3 cups overnight steamed rice
3 tablespoons oil
3 large eggs, lightly beaten
2 cloves garlic, minced
8 oz chicken, cut into cubes
1 cup frozen mixed vegetables, defrost
Salt, to taste
1 1/2 tablespoons soy sauce
1/2 tablespoon fish sauce
1/4 teaspoon sesame oil, optional
3 dashes white pepper
Break up the lumpy overnight rice with the back of the spoon or fork, or with your hand. Mix all the ingredients for the Seasonings in a small bowl.
Heat 1 tablespoon of the oil in a wok over high heat and cook the eggs first. Use the spatula to break the eggs into small pieces. Set aside. Reheat the wok with the remaining 2 tablespoons oil and stir-fry the garlic until aromatic. Add the chicken pieces and stir-fry until the chicken pieces turn opaque before adding the mixed vegetables. Stir to combine well.
Add the rice into the wok and use the spatula to stir-fry continuously until the all the ingredients are well blended. Add the Seasonings into the wok, mix well with the chicken fried rice. Return the eggs into the wok and combine with the rice. Dish out and serve immediately.
If you don’t have fish sauce, just use soy sauce.
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