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Quick Chicken Fried Rice Recipe
Ingredients (Serves 2-3):
200g chicken breast or thigh, diced small
2 cups cooked rice (preferably cold, day old rice works best)
2 eggs, beaten
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon sesame oil (optional, for extra flavor)
Salt and pepper to taste
2 green onions, chopped (optional, for garnish)
Optional veggies: diced carrots, peas, or bell peppers (about ½ cup total)
Steps:
Prep the Chicken: Season the diced chicken with a pinch of salt and pepper. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium high heat. Cook the chicken until golden and fully cooked (about 4-5 minutes). Remove and set aside.
Scramble the Eggs: In the same pan, add a little more oil if needed. Pour in the beaten eggs and scramble until just cooked. Remove and set aside with the chicken.
Sauté Aromatics: Add a bit more oil, then sauté the chopped onion and garlic until fragrant (about 1-2 minutes).
Add Veggies (if using): Toss in any veggies like carrots or peas, and stir-fry for 2-3 minutes until slightly tender.
Fry the Rice: Add the cold rice to the pan. Break up any clumps with a spatula and stir fry for 2-3 minutes to heat through. Drizzle soy sauce and sesame oil over the rice, mixing well.
Combine Everything: Return the chicken and scrambled eggs to the pan. Stir everything together for another 1-2 minutes. Taste and adjust with salt, pepper, or more soy sauce if needed.
Serve: Turn off the heat, sprinkle with chopped green onions, and serve hot!
Tips: Use cold rice to avoid mushiness freshly cooked rice can work if you spread it out to cool first. For extra flavor, add a dash of oyster sauce or chili flakes! 0 reply
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