Chicken Fried Rice Recipe
This timeless classic, deeply rooted in Asian cuisine, is a dish that transcends borders and brings comfort to countless homes worldwide. Each bite is a harmonious blend of textures and tastes, where tender chicken meets the satisfying crunch of fresh vegetables, all kissed by the umami-rich embrace of soy sauce.
Ingredients
- 2 tbsp extra-virgin olive oil
- 3 chicken breasts about 1 1/2 lb.
- Salt
- Freshly ground black pepper
- 2 tbsp sesame oil divided
- 1 medium onion chopped
- 2 carrots peeled and diced
- 3 cloves garlic minced
- 1 tbsp freshly minced ginger
- 4 cup cooked white rice preferably leftover
- 3/4 cup green peas
- 3 large eggs beaten
- 3 large eggs beaten
- 3 tbsp. soy sauce
- 2 green onions thinly sliced
Instructions
- 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.