Chicken fried rice—a dish that takes me back to those lazy Sunday afternoons when Mom would whip up something quick yet unbelievably delicious. This recipe is like a warm hug, with every spoonful bringing together the aromatic dance of soy sauce, the crisp snap of fresh veggies, and that satisfying bite of tender chicken. It’s a symphony of flavors mingling in your mouth, ready in a flash, and perfect for those days when you crave comfort without the fuss.
Steps
Ingredients
- 3 cups cooked brown rice (preferably leftover from the previous day)
- 2 boneless, skinless chicken breasts, diced into small pieces (1/2 – 3/4 inch)
- 3 teaspoons toasted sesame oil, divided
- 3 teaspoons vegetable oil (or canola oil), divided
- 1 cup frozen peas and carrots blend
- 3 green onions, sliced
- 2 cloves garlic, minced
- 3 large eggs
- 3 tablespoons low-sodium soy sauce
- Salt and pepper, to taste
- Sriracha, to taste
Nutritional Values
Calories 1554 | Calories from Fat 459 | Fat 51g | Saturated Fat 6g | Cholesterol 543mg | Sodium 2301mg | Potassium 2178mg | Carbohydrates 162g | Fiber 18g | Sugar 3g | Protein 108g | Vitamin A 18660IU | Vitamin C 33.6mg | Calcium 213mg | Iron 8.7mg
FAQ
- Is Chicken Fried Rice healthier than traditional versions?
- Yes, this chicken fried rice is healthier because it uses brown rice and chicken instead of white rice and ham. Additionally, it incorporates low-sodium soy sauce, reducing the overall sodium content.
- Can I use cauliflower rice instead of brown rice?
- Absolutely! You can substitute brown rice with cauliflower rice for a lower-carb option, and there is a specific recipe available for Cauliflower Chicken Fried “Rice.”
- Can chicken thighs be used instead of chicken breasts?
- Yes, boneless, skinless chicken thighs can be used in place of chicken breasts. You may need to cook them for a few extra minutes to ensure they are cooked through.
- Is it possible to substitute shrimp or ham for chicken in this recipe?
- Yes, you can replace the chicken with shrimp or ham. For shrimp, use small pieces and cook about one minute per side. If using ham, use 1 1/2 cups as it only needs to be heated through.
- How much dry rice should I use to get the right amount of cooked rice?
- To make approximately 3 cups of cooked rice, start with around 1 1/4 cups of dry brown rice. Making extra ensures you have leftovers for another meal.
Tips
- For best results, use leftover rice from the previous day as it tends to be drier and results in better texture for the fried rice. Freshly cooked rice can be too moist, making the dish less fluffy.
- Dice the chicken into small, uniform pieces (about 1/2 – 3/4 inch) for even cooking and better integration with the rice and vegetables.
- When cooking with sesame oil, remember that a little goes a long way. It has a strong flavor and a low smoke point, so it’s best used in combination with a higher smoke point oil like canola for sautéing.
- If you wish to customize the dish, feel free to swap out the chicken with other proteins such as shrimp or ham, and experiment with additional vegetables to suit your taste preferences.
Equipment
- Non-stick wok or skillet – Essential for cooking the fried rice effectively.
- Instant-read thermometer – Useful for ensuring the chicken reaches the safe internal temperature of 165 degrees Fahrenheit.
- Rice cooker (optional) – For those who might want to prepare brown rice efficiently, though not strictly necessary if using leftover rice.
