Name: 15-Min Chicken Fried Rice
Ingredients: Cooked Rice: 3 cups, cold, cooked long-grain rice is ideal. Using cold rice is crucial for achieving the right texture as it prevents the fried rice from becoming mushy. Leftover rice from the previous day works perfectly!; Chicken Breast: 1 pound, boneless, skinless chicken breast, cut into small, bite-sized pieces. Chicken provides lean protein and a hearty element to the dish.; Soy Sauce: 1/4 cup, low sodium soy sauce. Soy sauce is the key to the savory, umami flavor that defines fried rice. Low sodium is recommended to control the saltiness.; Eggs: 2 large eggs, lightly beaten. Eggs add richness and protein, and their scrambled texture blends beautifully with the rice and other ingredients.; Frozen Mixed Vegetables: 1 cup, a medley of frozen peas, carrots, and corn works wonderfully. Frozen vegetables are convenient and readily available, adding color, nutrients, and texture.; Sesame Oil: 1 tablespoon, pure sesame oil. Sesame oil imparts a distinctive nutty aroma and flavor that is essential for authentic fried rice. A little goes a long way!; Vegetable Oil: 2 tablespoons, any neutral cooking oil like canola or vegetable oil. Vegetable oil is used for stir-frying as it has a high smoke point and neutral flavor.; Onion: 1 small onion, finely chopped. Onion provides a foundational aromatic base and adds a subtle sweetness to the dish.; Garlic: 2 cloves, minced. Garlic is another aromatic powerhouse that enhances the overall flavor profile of the fried rice.; Green Onions: 2 stalks, thinly sliced, for garnish. Green onions add a fresh, mild oniony flavor and a pop of color as a final touch.; Optional: Oyster Sauce: 1 tablespoon, for extra umami depth. Oyster sauce enhances the savory notes and adds a deeper, richer flavor, but it’s optional if you prefer a simpler taste or don’t have it on hand.; Optional: Red Pepper Flakes: 1/2 teaspoon, for a touch of heat. Red pepper flakes provide a subtle kick of spice if you enjoy a bit of heat in your fried rice. Adjust to your preference.

Ingredients

Cooked Rice: 3 cups, cold, cooked long-grain rice is ideal. Using cold rice is crucial for achieving the right texture as it prevents the fried rice from becoming mushy. Leftover rice from the previous day works perfectly!
Chicken Breast: 1 pound, boneless, skinless chicken breast, cut into small, bite-sized pieces. Chicken provides lean protein and a hearty element to the dish.
Soy Sauce: 1/4 cup, low sodium soy sauce. Soy sauce is the key to the savory, umami flavor that defines fried rice. Low sodium is recommended to control the saltiness.
Eggs: 2 large eggs, lightly beaten. Eggs add richness and protein, and their scrambled texture blends beautifully with the rice and other ingredients.
Frozen Mixed Vegetables: 1 cup, a medley of frozen peas, carrots, and corn works wonderfully. Frozen vegetables are convenient and readily available, adding color, nutrients, and texture.
Sesame Oil: 1 tablespoon, pure sesame oil. Sesame oil imparts a distinctive nutty aroma and flavor that is essential for authentic fried rice. A little goes a long way!
Vegetable Oil: 2 tablespoons, any neutral cooking oil like canola or vegetable oil. Vegetable oil is used for stir-frying as it has a high smoke point and neutral flavor.
Onion: 1 small onion, finely chopped. Onion provides a foundational aromatic base and adds a subtle sweetness to the dish.
Garlic: 2 cloves, minced. Garlic is another aromatic powerhouse that enhances the overall flavor profile of the fried rice.
Green Onions: 2 stalks, thinly sliced, for garnish. Green onions add a fresh, mild oniony flavor and a pop of color as a final touch.
Optional: Oyster Sauce: 1 tablespoon, for extra umami depth. Oyster sauce enhances the savory notes and adds a deeper, richer flavor, but it’s optional if you prefer a simpler taste or don’t have it on hand.
Optional: Red Pepper Flakes: 1/2 teaspoon, for a touch of heat. Red pepper flakes provide a subtle kick of spice if you enjoy a bit of heat in your fried rice. Adjust to your preference.

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Instructions

Prepare the Chicken: Start by cutting the chicken breast into small, bite-sized pieces. This ensures quick and even cooking in the stir-fry. Season the chicken lightly with a pinch of salt and pepper, if desired.
Heat the Wok or Skillet: Place a large wok or a large, heavy-bottomed skillet over medium-high heat. Allow the wok or skillet to get hot before adding the oil. This high heat is crucial for achieving that signature “wok hei” flavor in fried rice.
Stir-fry the Chicken: Add 1 tablespoon of vegetable oil to the hot wok or skillet. Once the oil is shimmering, add the diced chicken. Stir-fry the chicken quickly, tossing it frequently to ensure it cooks evenly and doesn’t stick to the pan. Cook until the chicken is cooked through and lightly browned, which should take about 3-4 minutes. Remove the cooked chicken from the wok and set aside.
Sauté Aromatics: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the chopped onion and minced garlic. Sauté the onion and garlic for about 1-2 minutes, or until they become fragrant and the onion is translucent. Be careful not to burn the garlic, as it can become bitter.
Scramble the Eggs: Push the onion and garlic to one side of the wok, creating a space in the center. Pour the lightly beaten eggs into the center of the wok. Let the eggs cook for a few seconds to set slightly, then scramble them using a spatula or wooden spoon. Break the scrambled eggs into smaller pieces and mix them with the onion and garlic.
Add Frozen Vegetables: Add the frozen mixed vegetables to the wok. Stir-fry the vegetables with the egg mixture for about 2-3 minutes, or until they are heated through and tender-crisp. If using oyster sauce and red pepper flakes, add them now and stir to combine.
Incorporate the Cooked Rice: Add the cold, cooked rice to the wok. Break up any clumps of rice with your spatula or spoon. Stir-fry the rice, mixing it thoroughly with the vegetables, eggs, and aromatics. Continue to stir-fry for about 2-3 minutes, allowing the rice to heat through and become slightly toasted.
Season with Soy Sauce and Sesame Oil: Pour the soy sauce over the fried rice. Drizzle in the sesame oil. Stir-fry everything together, ensuring the soy sauce and sesame oil are evenly distributed throughout the rice and other ingredients. Continue to cook for another 1-2 minutes, allowing the flavors to meld together beautifully.
Add Back the Chicken: Return the cooked chicken to the wok. Stir to combine it with the fried rice, ensuring it is heated through.
Garnish and Serve: Remove the wok from the heat. Garnish the 15-Minute Chicken Fried Rice generously with sliced green onions. Serve immediately while it’s hot and flavorful. Enjoy your quick and delicious homemade fried rice!

Nutrition

Serving Size: one normal portion
Calories: 550
Sodium: 700
Fat: 20
Carbohydrates: 60
Protein: 35