This chicken fried rice is a dish that takes 15 minutes max to prepare and fits perfectly in the hectic life we are living nowadays. Prep the rice overnight and throw everything else in when ready to eat your chicken fried rice.
Course Main Course
Keyword chicken fried rice, fried rice
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Jayne Rain
500gchicken breast washed and chopped into bite-size pieces
4cupscooked Jasmin or Basmati rice
1/4cupscallion white parts
Preheat a large skillet or wok on medium heat and pour cooking oil.
Add the chicken breast pieces, season with salt and pepper, and stir-fry till cooked and lightly browned. Drain in a small plate and set aside for later.
Add more oil in the wok and pour in the beaten eggs. Using a spatula, scramble the eggs. Once cooked, drain in a small plate and set aside for later.
In the same wok, add scallions (whites), garlic and ginger and sauté till fragrant. Add more oil if necessary.
To that, add peas and carrots and fry until tender.
Lastly, add cooked rice, cooked chicken, sesame oil and scallion (greens). Pour soy sauce on top and stir-fry till well mixed and cooked.
To stir-fry chicken fried rice, use two wooden spatulas, one on each hand. This makes it easier to stir the rice faster without breaking the grains.
Don’t overfill the wok otherwise you will end up with mushy rice!
Chicken breast can be substituted with skinless boneless chicken thighs.
I used the white long grain Jasmine Rice in this recipe; however, Basmati Rice will also be fine.
When using freshly cooked rice, let it cool down a little. Also, dont overcook the rice.
If you use overcooked fresh rice, your chicken fried rice will turn out mushy.
Chicken Fried Rice https://jayne-rain.com/chicken-fried-rice-recipe/ February 13, 2020