Amazing Chicken Fried Rice in 25 Minutes

Who doesn’t love a meal that’s both super quick and bursting with flavor? That’s exactly what we’re diving into today with this amazing Chicken Fried Rice! I’m Anna, and I’m all about sharing simple, delicious chicken recipes that make your everyday cooking easier and a whole lot more joyful. Honestly, one of my favorite kitchen tricks is whipping up something fantastic using leftovers, and this fried rice is the absolute champion of that. It’s proof that you don’t need hours or fancy ingredients to create a meal that tastes like it came straight from your favorite Asian restaurant. Get ready to transform those rice leftovers into something spectacular!

Why You’ll Love This Chicken Fried Rice

Seriously, this recipe is a weeknight superhero! It’s so incredibly fast, you can have a delicious, satisfying meal on the table in no time. Plus, it’s the perfect way to use up that leftover rice that’s just hanging out in the fridge. You get all that amazing flavor without a ton of fuss, and it’s packed with good-for-you ingredients like lean chicken and veggies. What’s not to love?

• Super Speedy: Ready in about 25 minutes, start to finish!
• Flavor Explosion: Savory, delicious, and oh-so-satisfying.
• Leftover Magic: Gives new life to yesterday’s rice.
• Healthy & Wholesome: Lean protein and veggies make it a guilt-free win.

Gathering Your Chicken Fried Rice Ingredients

Alright, let’s get everything ready to whip up this fantastic Chicken Fried Rice! Having all your ingredients prepped and measured before you start cooking is seriously the secret to making this recipe a breeze. It means you can just focus on the fun part – cooking! You’ll want to grab your cooked rice (yesterday’s is perfect here, trust me!), some lean chicken breast, and a few other pantry staples that really make this dish sing.

Don’t worry if you don’t have brown rice; regular white rice works like a charm too. And for the veggies, the frozen peas and carrots blend is super convenient, but feel free to add whatever you have on hand!

Ingredient	Quantity	Preparation Notes
Cooked Long-Grain Brown Rice	3 cups	Preferably leftover rice; white rice also works.
Boneless Skinless Chicken Breast	3/4 lb	Diced into 3/4-inch pieces
Toasted Sesame Oil	1 Tbsp, divided
Canola Oil	1 Tbsp, divided
Frozen Peas and Carrots Blend	1 1/3 cups
Green Onions	3	Chopped
Garlic	2 cloves	Minced
Large Eggs	2
Low-Sodium Soy Sauce	3 Tbsp
Salt	To taste
Freshly Ground Black Pepper	To taste
Sriracha	For serving (optional)

Simple Steps to Make Chicken Fried Rice

Alright, let’s get cooking! This Chicken Fried Rice recipe is honestly so straightforward, you’ll be amazed at how quickly you can whip up something this delicious. The key is to have everything prepped and ready to go, because once you start, things move pretty fast. Don’t worry if your rice isn’t perfectly separated; it’ll loosen up as it cooks. Just follow these simple steps, and you’ll have a fantastic meal in no time!

Prepping the Chicken

First things first, we need to get that chicken cooked. Grab your big wok or a large non-stick skillet and heat up about 1 1/2 teaspoons each of the sesame oil and canola oil over medium-high heat. Once you see it shimmering a bit, carefully add your diced chicken. Give it a little sprinkle of salt and pepper, then let it cook for about 5 to 6 minutes, stirring occasionally, until it’s all cooked through and no pink bits are showing. Pop that cooked chicken onto a plate and set it aside for a moment.

Sautéing the Vegetables and Eggs

Now, back to that same skillet! Add the remaining 1 1/2 teaspoons of sesame oil and 1 1/2 teaspoons of canola oil. Toss in your frozen peas and carrots blend and the chopped green onions. Give them a quick sauté for about a minute, just to get them going, then toss in the minced garlic and cook for another minute until it’s fragrant. Don’t let that garlic burn! Now, here’s a little trick: push all those veggies over to the sides of the pan, creating a clear space in the middle. Pour your two beaten eggs right into that empty space. Let them cook for a few seconds, then gently scramble them up until they’re just cooked through. It’s like making little fluffy egg clouds right in your pan!

Combining Everything for the Perfect Chicken Fried Rice

Okay, here comes the grand finale! Bring that cooked chicken back into the skillet with the veggies and eggs. Now, add your 3 cups of cooked rice. Pour in the 3 tablespoons of low-sodium soy sauce. Give everything a good stir, making sure to break up any clumps of rice and mix it all together so that every grain gets coated in that yummy soy sauce and oil. Season with a little more salt and pepper to your taste – remember, the soy sauce is already salty, so taste as you go! Stir-fry it all together for another couple of minutes until everything is heated through and nicely combined. Serve it up immediately, and if you like a little kick, a drizzle of Sriracha on top is absolutely divine. Enjoy!

Tips for Achieving the Best Chicken Fried Rice

You know, making truly *great* Chicken Fried Rice isn’t super complicated, but a few little tricks can make all the difference. My biggest tip? Use cold, leftover rice! Freshly cooked rice is too soft and will get mushy in the pan. Cold rice has dried out a bit, so it stays nice and separate when you stir-fry it. If you absolutely have to cook rice fresh, spread it out on a baking sheet and pop it in the fridge for at least 30 minutes to cool down. Also, don’t be afraid of high heat! Fried rice cooks best when things are sizzling. Make sure your pan is nice and hot before you add ingredients, and work in batches if your pan seems crowded, otherwise, you’ll steam everything instead of frying it. Trust me, a little bit of heat control and the right rice will make your fried rice taste like it came from a pro!

Essential Equipment for Your Chicken Fried Rice

To whip up this delicious Chicken Fried Rice, you don’t need a whole lot of fancy gadgets. Honestly, a good, sturdy wok or a large non-stick skillet is your best friend here – it’ll give you plenty of room to toss everything around without it sticking. You’ll also need a sharp knife for chopping your chicken and green onions, a cutting board, and a whisk or fork for beating those eggs. A spatula or a wooden spoon is perfect for stirring everything together. That’s really it! Simple tools for a simple, amazing meal.

Understanding Your Chicken Fried Rice Nutrition

Knowing what’s in your food is always a good idea, right? This Chicken Fried Rice is pretty balanced, but keep in mind these numbers are estimates. They can totally change depending on the exact brands you use and if you add anything extra. It’s just a general idea to help you see what you’re getting with each delicious serving.

Nutrient	Amount (per serving)
Calories	450
Fat	15g
Saturated Fat	3g
Unsaturated Fat	12g
Trans Fat	0g
Carbohydrates	45g
Fiber	4g
Protein	30g
Cholesterol	150mg
Sodium	800mg
Sugar	5g

Frequently Asked Questions About Chicken Fried Rice

Got questions about making the best Chicken Fried Rice? I’ve got answers! Let’s clear up any confusion so you can make this dish perfectly every time.

Q1: Can I use fresh rice for Chicken Fried Rice?
Honestly, it’s best to use cold, leftover rice. Freshly cooked rice is too moist and tends to get clumpy and mushy when you stir-fry it. If you must use fresh rice, spread it out on a baking sheet and chill it in the fridge for at least 30 minutes to help it dry out a bit before cooking. Trust me, day-old rice is your friend here!

Q2: What other vegetables can I add to Chicken Fried Rice?
Oh, the possibilities are endless! This recipe is super flexible. Besides the peas and carrots, you could toss in some diced bell peppers (any color!), chopped broccoli florets, snap peas, corn, mushrooms, or even some chopped water chestnuts for an extra crunch. Just make sure to chop them into bite-sized pieces so they cook evenly.

Q3: How can I make my Chicken Fried Rice less greasy?
The key to avoiding greasy fried rice is all about heat and oil management. Make sure your pan is nice and hot before you add anything – this helps things sear rather than soak up oil. Use just enough oil to coat the pan; you don’t need to drown it. Also, avoid overcrowding the pan. If you’re making a big batch, cook the chicken and veggies in two separate batches, then combine them at the end. This ensures everything gets nicely stir-fried instead of steamed in its own juices.

Q4: Can I make this Chicken Fried Rice gluten-free?
You sure can! Just swap out the low-sodium soy sauce for a gluten-free tamari or coconut aminos. Make sure to check that any other sauces or ingredients you use are also gluten-free, and you’ll have a delicious GF version of this easy dinner.

Storing and Reheating Your Delicious Chicken Fried Rice

Leftover Chicken Fried Rice is honestly just as good, if not better, the next day! Once it’s cooled down a bit, scoop it into an airtight container. It’ll keep nicely in the fridge for about 3 to 4 days. If you happen to have a bit too much and want to save it for longer, it freezes really well too! Just make sure it’s wrapped up super tight to avoid freezer burn, and it should be good for a month or two.

When you’re ready to enjoy it again, you can gently reheat it in a skillet over medium heat with a tiny splash of water or oil, or even zap it in the microwave. Give it a good stir halfway through to make sure it heats evenly. It’ll be just as tasty as the first time!

Storage Method	Duration	Notes
Refrigerator	3-4 days	Store in an airtight container.
Freezer	1-2 months	Ensure it is well-wrapped to prevent freezer burn.

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