Craving a comforting bowl of Chinese cuisine? This delightful chicken fried rice is not only quicker to prepare than waiting for delivery, but it’s also crafted with all clean ingredients and absolutely no preservatives. Unlike the frozen, prepackaged varieties typically found in grocery stores, this recipe boasts a wholesome combination of 16 fresh ingredients. Many restaurants often opt for lower-quality, inexpensive cooking oils, but this recipe elevates the dish by using nourishing avocado oil and creamy butter, ensuring a healthier meal.
As far as rice is concerned, I prefer to use jasmine rice for its soft texture and nutty flavor. Although white long grain rice can be used, jasmine rice does have more nutrients and a lower glycemic index.
The total cook time with precooked rice and chicken is fast- less than twenty minutes. If the chicken is cooked during the meal preparation, it still only adds twenty more minutes to cooking time. This makes chicken fried rice a satisfying and easy weeknight meal.
Fried Rice Preparation, Servings, and Storage
Chicken fried rice is an excellent way to use leftover white rice from a meal earlier in the week. According to Flavor Insider, there is actually a science involved in making the perfect fried rice. Cooled rice is preferred because the rice becomes firmer, and the grains do not stick together the same way as they do when they are hot. If hot rice is used, the outcome of the fried rice can be an undesirable, mushy texture. Also important, cold rice is able to better absorb seasonings. Unlock the True Potential of Fried Rice: Does Temperature Matter? – Flavor Insider
This recipe for chicken fried rice yields a generous six servings, making it perfect for families or meal prep. It can be served immediately after cooking, refrigerated, or frozen. In an airtight container, fried rice can be refrigerated for up to 4 days. For longer storage, it can be frozen in freezer bags for up to three months.
Other chicken and rice recipes:
Chicken Fried Rice
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Equipment
- 4 quart saucepan with lid
Ingredients
- 1 lb Chicken (baked and cut into small cubes)
- 1½ cups Jasmine rice (dry weight)
- 2 tbsp Butter
- 2 cups Chicken broth
- 1 tbsp Avocado oil
- 1/2 cup Yellow onion
- 3/4 cup Carrots
- 3/4 cup Peas
- 3 cloves Garlic
- 2 Eggs
- 2 tbsp Butter
- 1 tsp Sesame oil
- 1/4 cup Soy sauce
- 1/2 tsp Pepper
- 1/2 tsp Salt
- 1/2 cup Green onions
Instructions
Making the rice
- To make the rice, heat butter over medium heat in a 4-quart pot. Add 1½ cups of dry rice and stir to coat the rice with butter and slightly toast the grains.
- Add chicken broth and bring to a boil. Reduce heat, cover and simmer for 15 minutes.
- Allow the rice to cool and refrigerate for at least 4 hours or up to 3 days.
Preparing the chicken
- Preheat oven to 375℉.
- Place chicken breasts on a sheet pan. Brush with olive oil and lightly season with salt and pepper.
- Bake chicken for 20 minutes or until the thickest part of the chicken in 165℉.
- Remove from the oven, cover with foil and allow to cool slightly.
- Once the chicken is cooled, chop into 1/2-inch pieces.
Fried Rice
- Heat avocado oil in a large cast iron skillet over medium heat.
- Add onions, carrots, and peas to the skillet. Sauté the vegetables until the onions are a light golden color, about 4-5 minutes.
- Add minced garlic and continue to sauté for one more minute.
- Push the vegetables to one side of the pan and crack the eggs into the open space on the pan. Scramble the eggs with a spatula for 1-2 minutes.
- When the eggs are completely cooked, mix the vegetables and the eggs together.
- Add 2 more tablespoons of butter, sesame oil, and the precooked rice to the skillet. Stir all ingredients to mix throughout.
- Cook for about 5 minutes, stirring to prevent sticking to the skillet.
- Add soy sauce, chicken, green onions, salt, and pepper and cook for 3-4 minutes.
- Garnish with additional green onions and serve hot.
Nutrition
