Chicken Fried Rice
Oh, chicken fried rice. It’s a dish that’s practically a hug in a bowl. On busy weeknights, when the idea of cooking feels overwhelming, chicken fried rice arrives as the knight in shining armor—a quick, satisfying meal that can use up leftover ingredients. As a busy mom, I’ve relied on this dish to turn those "what's for dinner?" moments into "wow, you made this?" moments.
Equipment
- Skillet
Ingredients
For Chicken Fried Rice:
- 2 tablespoons oil - Look for peanut vegetable, or canola.
- 2 large eggs - Lightly beaten for a fluffy texture.
- 150 g 5oz chicken breast - Sliced into small, bite-sized pieces.
- 120 g 4oz bacon - Trimmed and chopped; this adds an irresistible smokiness.
- 2 garlic cloves - Finely minced because garlic is life.
- 1 teaspoon freshly grated ginger - For that zing.
- 1/2 medium onion - Diced to add depth.
- 1 small carrot - Peeled and diced; it brings sweetness and color.
- 1/2 cup frozen corn - Or fresh if you have it—sweetness in every kernel.
- 1/2 cup frozen peas - These little green gems add freshness.
- 2 cups packed cooked white rice - Preferably day-old for that perfect fried rice texture.
- 3/4 cup green onions - Sliced thinly; these brighten it up.
- 1 teaspoon toasted sesame seeds - For a nutty finish.
For the Sauce:
- 2.5 tablespoons Chinese cooking wine or Mirin
- 1 tablespoon oyster sauce - Adds umami goodness.
- 3 tablespoons light soy sauce - The salty base.
- 1/2 teaspoon toasted sesame oil - Optional but it’s worth it!
- 1/4 teaspoon white pepper - Just a pinch for some heat.
Instructions
- Let’s get cooking! Follow these steps to transform your ingredients into a tantalizing meal.
Step 1: Prepare Your Ingredients
- Start with the foundation. Have everything prepped and ready. Chop your chicken, bacon, and veggies. Measure out your sesame seeds and sauces. This organization helps everything go smoothly. If you skip this step, you may find yourself forgetting half your ingredients in the middle of cooking!
Step 2: Cook the Bacon
- Heat a large skillet or wok over medium-high heat. Add the chopped bacon. Cook until crispy, and let its flavorful fat render down—this is essential to build the base flavor for your dish. Once cooked, use a slotted spoon to remove the bacon and set it aside, leaving the bacon fat in the pan.
Step 3: Scramble the Eggs
- In the same skillet, pour in the lightly beaten eggs. Gently scramble them until they're just set, then remove and set them aside with the bacon. This step adds richness to the fried rice.
Step 4: Stir-Fry the Chicken
- Utilizing the heat from the skillet, add your chicken pieces next. Cook until they’re golden brown and cooked through. This usually takes about 5-7 minutes. Make sure not to crowd the pan; otherwise, your chicken might steam instead of sear.
Step 5: Combine Aromatics
- Once the chicken is cooked, toss in the minced garlic, ginger, onion, and carrots. Stir-fry for an additional couple of minutes until everything is fragrant and the onions are translucent. You’ll love the heavenly smell filling your kitchen at this point!
Step 6: Add the Rice
- Now, add your day-old rice. Break up any clumps with your spatula, ensuring the rice gets all those delicious flavors. Stir it well; make sure everything is combined and heating through.
Step 7: Stir in the Frozen Veggies
- Sprinkle in the frozen corn and peas. These will heat up quickly, adding vibrancy and color to your rice. Mix everything thoroughly.
Step 8: Season with Sauce
- Drizzle the sauce mixture (made up of the cooking wine, oyster sauce, soy sauce, sesame oil, and white pepper) over the rice. Stir and allow the liquid to coat all of the ingredients. Let it cook for a few minutes—this is when the flavors meld beautifully.
Step 9: Finish Up
- Add the cooked bacon and scrambled eggs back to the pan. Gently fold everything together until well combined. Finish by garnishing with sliced green onions and toasted sesame seeds.
Notes
Here are a few nuggets of advice for getting the best out of your fried rice:
Use Day-Old Rice: Freshly cooked rice is too moist. Day-old rice dries out a bit, making it perfect for frying.
High Heat is Key: Cooking on high heat helps develop that coveted smoky flavor. Just don’t forget to stir!
Be Creative: Add veggies or proteins you enjoy. Bell peppers, broccoli, or even shrimp work beautifully.
Don’t Over-Stir: Let the rice fry a little instead of constantly stirring. This creates delightful little crispy bits.
Taste and Adjust: Always taste as you go! Feel free to tweak the sauce to your preference.
High Heat is Key: Cooking on high heat helps develop that coveted smoky flavor. Just don’t forget to stir!
Be Creative: Add veggies or proteins you enjoy. Bell peppers, broccoli, or even shrimp work beautifully.
Don’t Over-Stir: Let the rice fry a little instead of constantly stirring. This creates delightful little crispy bits.
Taste and Adjust: Always taste as you go! Feel free to tweak the sauce to your preference.
Nutrition
Calories: 490kcal
Tried this recipe?Let us know how it was!