Homemade Chicken Fried Rice
This flavorful homemade chicken fried rice is better than takeout! Packed with tender chicken, fluffy jasmine rice, and crisp veggies, it’s the perfect quick weeknight meal.
Equipment
- Wok or large sauté pan
- Spatula
- Mixing Bowls
- Cutting Board
Ingredients
- 3/4 pound boneless skinless chicken thighs cut into 1/4–1/2 inch cubes
- 1 teaspoon salt divided
- 3 tablespoons canola oil or any high-heat oil, divided
- 3 large eggs whisked
- 2/3 cup yellow onions diced
- 2 cloves garlic minced
- 2 teaspoons ginger minced
- 1 large carrot peeled and diced
- 2/3 cup frozen peas thawed under warm tap water
- 4 cups cooked jasmine rice preferably leftover from the day before
- 2 scallions sliced, separating white/light green and dark green parts
- 1/2 teaspoon Chinese five-spice powder optional
- 2 1/2 tablespoons soy sauce or tamari
- 1 teaspoon sesame oil
Instructions
- Prepare the chicken: Chop the chicken into small cubes and sprinkle 1/2 teaspoon salt. Let sit for 10 minutes while you prep the vegetables.
- Scramble the eggs: Heat 1 tablespoon oil in a wok over medium-high heat. Add whisked eggs and scramble quickly. Transfer to a plate.
- Cook the chicken: Add another tablespoon of oil. Cook chicken for 4–5 minutes, stirring occasionally. Transfer to a plate and wipe the wok clean.
- Cook the vegetables: Heat 1 tablespoon oil. Add onions, cook 1 minute, then add garlic and ginger until fragrant. Add carrots and peas, cook 2 minutes, and season with 1/2 teaspoon salt.
- Cook the rice: Add rice, breaking up clumps. Stir in scallion whites and five-spice powder. If rice sticks, add a bit more oil.
- Finish and serve: Drizzle soy sauce and sesame oil, stir in chicken, eggs, and scallion greens. Cook 1–2 minutes more, then serve hot.
Notes
Use day-old rice for the best texture. Freshly cooked rice can be too soft and sticky. You can also swap chicken thighs for chicken breast if preferred.
