Chicken fried rice is a delicious easy-to-make dish of Chinese origins.
I remember the first time I tried making chicken fried rice at home. The sizzle of olive oil in the skillet and the aroma of seasoned chicken filled the kitchen. I seasoned the chicken with salt and pepper, letting it cook until it turned a beautiful golden hue and was no longer pink in the center.
As the chicken rested for a few minutes, I cut it into bite-sized pieces, ready to be reintroduced to the dish. In the same skillet, I heated up a generous amount of sesame oil, and the kitchen filled with the savory scent.
I added the onions and carrots, letting them cook until they turned soft and tender. The sweet aroma of the onions combined with the earthy fragrance of the carrots was a delightful moment in the cooking process. Then, I added the garlic and ginger, filling the air with their aromatic presence.
Next, it was time to introduce the star of the dish – the rice and peas. The sizzling sound of them hitting the skillet was music to my ears. With each toss and stir, the rice and peas warmed up, absorbing the flavors of the skillet.
To create that distinct texture of chicken fried rice, I pushed the rice to one side of the skillet. In the other, I added another dose of sesame oil, almost instantly crackling with excitement.
I cracked an egg into the skillet, watching it sizzle and transform into a delicious, golden scramble. With a few swift stirs, I folded the eggs into the rice, creating a harmonious blend of flavors and textures.
Finally, it was time to bring the chicken back to the stage. With a splash of soy sauce and the addition of fresh green onions, the entire dish came together. The savory, slightly sweet, and umami flavors mingled perfectly, resulting in a mouthwatering chicken fried rice that tasted just like takeout, if not better. The kitchen was filled with the inviting aroma of this homemade masterpiece, and I couldn’t wait to savor each bite.
In a medium skillet over medium heat, heat olive oil.
Season chicken with salt and pepper on both sides, then add to skillet, and cook until golden and no longer pink, 8 minutes per side.
Remove the chicken from the skillet and let it rest for 5 minutes, then cut into bite-sized pieces.
To the same skillet, heat 1 tablespoon of sesame oil. Add onion and carrots and cook for 5 minutes until soft. Add garlic and ginger and cook for 1 minute until fragrant.
Stir in the rice and peas and cook for 2 minutes until warmed through.
Push the rice to one side of the skillet and add the remaining tablespoon of sesame oil to other side. Add the egg and stir until almost fully cooked, then fold eggs into rice.
Add the chicken back to the skillet with soy sauce and green onions and stir to combine.
Use cold, leftover rice for the best results. Cold rice is less likely to become mushy when stir-fried and allows for better absorption of flavors.
Use a high heat setting on your skillet or wok for that classic stir-fry texture. Hot temperatures ensure that ingredients cook quickly and evenly.
Be cautious with soy sauce, especially if you're also using salty ingredients like chicken broth or oyster sauce. Taste as you go and adjust the amount to avoid over-salting.
While chicken is a classic choice, you can use other proteins like shrimp, pork, tofu, or a combination of proteins for variety.
