Chicken Fried Rice 

Chicken Fried Rice

Let’s explore the combination of taste in one pot 

Chicken fried rice is the comfort dish of Chinese food. It’s been around for a long time and is additionally common in East, Southeast, and South Asian cuisines. The dish began as a way to utilise remaining fried rice that has dried out a few and may not be incredible on its own but is still superbly eatable. 

The expansion of oil and soy sauce and veggies and meat spruce up the rice for a scrumptious supper. A traditional Chinese fried rice would be made in a wok over high heat, but we’ve made our own on a medium-high stove since they are more common in home kitchens. This take on the favourite is simple to create and makes the ideal lunch or supper. Don’t need a Chicken? Make it with shrimp or go veggie lover and make it with pineapple!

Chicken Fried Rice

Chicken Fried Rice

Chicken fried rice is the comfort dish of Chinese food. It's been around for a long time and is additionally common in East, Southeast, and South Asian cuisines. The dish began as a way to utilise remaining fried rice that has dried out a few and may not be incredible on its own but is still superbly eatable. 
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Yield: 8 people

Ingredients 

  • 4 large Eggs
  • 2 large Chicken thighs (boneless skinless)
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • 3 tbsp Olive oil (extra light)
  • 5 cups Rice (cooked)
  • 2 tbsp Soya sauce (or as per your taste)
  • 1 ½ tsp Sesame oil
  • 12 oz Peas and carrot (thawed frozen)
  • ¼ cup Green onion (chopped)
Nutrition Facts
Amount per Serving
Calories
599
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Cholesterol
 
121
mg
40
%
Sodium
 
494
mg
21
%
Potassium
 
327
mg
9
%
Carbohydrates
 
98
g
33
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
18
g
36
%
Vitamin A
 
4227
IU
85
%
Vitamin C
 
5
mg
6
%
Calcium
 
64
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Equipments

Measuring Spoons
Measuring cups
Bowl
Cutting Board
Knife
Spatula
Fry Pan

Instructions

  • Crack 4 large eggs into the bowl and thoroughly beat them together with a fork and keep it aside.
  • Finely chop ¼ cup of green onion
  • Then take 1 Lb of boneless skinless Chicken pieces and cut them into square bite-size chunks (Here I use Chicken thigh because it has more flavour and is juicy, but you can also use Chicken breast).
  • Add seasonings into the bowl of Chicken-like ½ tsp of salt and ¼ tsp of black pepper.
  • Now fire up the stove on medium-high heat and add 1 tbsp of extra light olive oil to it
  • Add the seasoned Chicken and cook for about 4-5 minutes
  • Stir the Chicken occasionally or until it gets done
  • Take out the Chicken into a separate bowl and keep it aside for later use
  • Now reduce the flame to medium heat and add 1 tbsp of extra light olive oil if needed
  • Now add 4 large beaten eggs into the pan and scramble them immediately for 1-2 minutes
  • Take out the scrambled eggs into the same bowl of Chicken
  • Now clean the pan and again add 1 tbsp of extra light olive oil and add 5 cups of cooled and cooked rice into the pan
  • Spread the rice evenly in the pan and let it sit for 4-5 minutes without stirring
  • Now drizzle 2 tbsp of soya sauce and 1 ½ tsp of sesame oil on cooked rice
  • Now add 12 oz of thawed frozen peas and carrots and stir them until they mix up
  • Now add cooked Chicken and scrambled eggs into the rice mixture and stir them evenly
  • Add ¼ cup of finely chopped green onions
  • Continue stirring and cooking until everything gets mixed and heats up
  • You can also add more soya sauce and sesame oil as per your taste and enjoy this scrumptious dish as your lunch
Tried this recipe?Let us know how it was!
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