Ingredients
Chicken, rice, and vegetables
- 1 pound boneless, skinless chicken breast 454 g, cut into ½-inch pieces
- 1/4 teaspoon ground black pepper
- 2 tablespoons neutral cooking oil 30 ml, divided
- 2 large eggs beaten
- 1/2 cup finely diced yellow onion 80 g
- 2 cups frozen peas and carrots 280 g, thawed in the refrigerator and drained
- 3 garlic cloves about 12 g, minced
- 1 tablespoon finely grated fresh ginger 6 g
- 4 cups cooked long-grain white rice 632 g, safely chilled and clumps loosened
- 3 tablespoons lower-sodium soy sauce 45 ml
- 1 teaspoon toasted sesame oil 5 ml
- 1/4 cup thinly sliced scallions 30 g
Equipment
- 12-inch nonstick skillet or large, well-seasoned wok
- wide spatula
- Instant-read food thermometer
- Large clean bowl
Instructions
Cook in stages
- Keep the chilled rice refrigerated until you are ready to cook. Pat the chicken dry and season with the black pepper. Have the eggs, vegetables, aromatics, and sauces ready beside the stove.
- Heat the skillet over medium-high heat and add 2 teaspoons of the neutral oil. Spread the chicken in a single layer and cook for about 5–6 minutes, turning occasionally, until the thickest pieces reach 165°F (74°C). Transfer to a clean large bowl.
- Reduce the heat to medium, add 1 teaspoon oil, and pour in the eggs. Gently fold for about 1 minute, until set with no liquid egg remaining. Transfer to the bowl with the cooked chicken.
- Add 1 teaspoon oil and the onion. Cook over medium-high heat for 2 minutes. Add the drained peas and carrots and cook for another 2 minutes, or until hot and any surface moisture has evaporated. Stir in the garlic and ginger for 30 seconds, then transfer the vegetables to the bowl.
- Add the remaining 2 teaspoons oil. Spread the rice across the skillet, leave it undisturbed for about 1 minute, then lift and turn. Continue cooking for 3–4 minutes, breaking up remaining clumps gently, until the grains are hot and some have lightly toasted edges. Work in two portions if the pan is crowded.
- Pour the soy sauce over the rice and fold to distribute. Return the chicken, eggs, and vegetables to the pan and stir for 1–2 minutes, until the mixture reaches 165°F (74°C). Remove from the heat and fold in the sesame oil and scallions. Divide into four portions and serve promptly.
Nutrition
Serving: 1main-course serving (1/4 recipe)Calories: 533kcalCarbohydrates: 57gProtein: 37gFat: 14g
Video
Notes
Timing assumes cooked, chilled rice and thawed vegetables are ready. Rice cooking and chilling are not included. Extra batches or a smaller pan take longer. No added salt is included; soy-sauce brands vary.
Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below. Use within the oldest cooked ingredient's remaining 3–4-day refrigerated window; reheat to 165°F (74°C).
Video credit: Natasha’s Kitchen demonstrates the same chicken fried rice technique using raw chicken. Her version uses chicken thighs, different rice and egg quantities, and different seasoning; follow the written measurements above for this version.
Estimated nutrition is per one-quarter of the recipe, counting all listed oil and lower-sodium soy sauce, using generic USDA ingredient data and soy-sauce label values. Ingredient brands, portions, and substitutions change the estimate. Contains egg, soy, sesame, and usually wheat.
