Craving chinese food? This chicken fried rice is quicker to make than delivery and is made with all clean ingredients and zero preservatives.
It is a great way to use leftover white rice from a meal earlier in the week. The rice is better if it is cooked ahead of time and cooled because it is less sticky, separates easier, and is firmer.
Print Recipe
Chicken Fried Rice
Ingredients
- 1 lb Chicken (baked and cut into small cubes)
- 3 cups Jasmine rice (cooked ahead and cooled)
- 2 tbsp Butter
- 1½ 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 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.
Bringing it all together!
- 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.
