Chicken Fried Rice

Easy Chinese chicken fried rice recipe using marinated pieces of protein that stir fry with long grain white rice and colorful vegetables.

📝 Ingredients

• 1 cup uncooked jasmine rice (or long grain white rice)
• 1 1/2 cups water
• 1 pound boneless skinless chicken breast (cut into 1/2" pieces)
• 2 tablespoons soy sauce (divided)
• 2 teaspoons sesame oil (divided)
• 1 teaspoon minced ginger
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper (or black pepper)
• 3 tablespoons vegetable oil (divided)
• 1/4 cup minced white onion
• 1 tablespoon minced garlic
• 1/2 cup diced carrots (1/4" dice)
• 2 large eggs (whisked)
• 1/2 cup frozen peas (defrosted)
• 2 tablespoons thinly sliced green onions

👨‍🍳 Instructions

1. 1Wash the Rice - Add rice to a fine-meshed strainer. Rinse and wash under cool running water until the water runs clear, scrubbing the rice between your fingers several times, about 1 minute. Shake and press with hands to thoroughly drain. Alternatively, add the rice to the saucepan used for cooking it, cover with cool water, scrub with your hands, drain, and repeat 2 to 3 times until the water runs clear. Drain off excess water very well.
2. 2Cook the Rice - In a 3-quart-sized saucepan, add washed rice and water. Bring to a boil over high heat, then reduce to a simmer over low heat and cover with a lid. Simmer until all of the water is absorbed and the rice is tender, about 15 minutes. Turn off the heat and let the rice sit covered, off the heat, for 10 minutes.
3. 3Cool the Rice - Fluff the rice with a fork, then spread it evenly on a baking sheet. Transfer to the refrigerator until completely cooled, about 15 to 20 minutes. Meanwhile, prepare the chicken.
4. 4Marinate the Chicken - In a medium bowl, combine diced chicken, 1 tablespoon soy sauce, 1 teaspoon sesame oil, ginger, ½ teaspoon salt, and pepper. Marinate for at least 15 minutes while the rice is cooling.
5. 5Cook the Chicken - Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil. Once hot, add the chicken in a single layer. Cook without stirring for 2 minutes, allowing the surface to lightly brown. Stir-fry until no longer pink, about 2 minutes. Transfer to a clean plate. Carefully wipe the wok with a paper towel to remove excess moisture.
6. 6Stir-Fry the Rice - Add 1 tablespoon of vegetable oil. Once hot, add the rice. Stir-fry until evenly coated with oil, then spread and lightly press around the pan. Allow to cook for 30-seconds, then stir. Repeat the spreading and stirring every 30-seconds for 5 minutes total to encourage some light browning on the rice.
7. 7Cook the Vegetables - Push the rice to the sides of the wok to make a large well, and add 2 teaspoons of vegetable oil. Add onion, garlic, and carrots. Stir-fry in the center of the pan for 1 minute, then combine with the rice.
8. 8Scramble the Egg - Make another large well in the center, add 1 teaspoon vegetable oil and 1 teaspoon sesame oil. Pour in the whisked eggs, allow to sit for about 30 seconds, then gradually stir to create small scrambled egg pieces, and stir to combine with the rice.
9. 9Season the Chicken Fried Rice - Add 1 tablespoon soy sauce, stir to combine. Add peas and chicken, stir to combine, and cook until warmed through, about 2 minutes. Season to taste with salt, white pepper, and more soy sauce as desired. Garnish with green onions and serve immediately.