Quick Chicken Fried Rice Recipes

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CHICKEN FRIED RICE



Chicken Fried Rice image

Recipe video above. A fully loaded, completely delicious Chicken Fried Rice! Serve it as a side - or have it as a main! (See here for a classic side dish Fried Rice).

Provided by Nagi

Categories     Main     Side

Time 20m

Number Of Ingredients 16

2 tbsp oil (, peanut, vegetable or canola)
2 eggs (, lightly whisked)
150g (5oz) chicken breast (, finely sliced into small pieces)
2 garlic cloves (, minced)
1/2 onion (, finely chopped)
120g (4oz) bacon (, excess fat trimmed, chopped (Note 1))
1 small carrot* (, peeled and diced 0.75cm / 1/3")
1/2 cup frozen corn* ((or can or fresh))
1/2 cup frozen peas*
2 cups (packed) cooked white rice (, day old (Note 2))
3/4 cup green onions (, finely sliced)
2.5 tbsp Chinese cooking wine or Mirin ((Note 3))
1 tbsp oyster sauce ((Note 4))
3 tbsp light soy sauce ((Note 5))
1/2 tsp sesame oil (, optional)
1/4 tsp white pepper (, optional)

Steps:

  • Sauce & chicken: Mix Sauce in a bowl. Pour 2 tsp over chicken, toss to coat, then set aside for 10 minutes.
  • Egg: Heat 1 tbsp oil in a wok or skillet over medium heat. Add egg and scramble until just cooked (still a touch wet) then remove.
  • Fried Rice: Turn heat up to high, add remaining 1/2 tbsp oil and bacon into same skillet. Cook for 1 minute or so until fat starts to melt, then add onion and garlic.
  • Cook until bacon is light golden - about 1 1/2 minutes.
  • Add vegetables (still frozen is fine). Cook for 1 minute.
  • Add chicken and cook until it changes from pink to white - about 1 1/2 minutes.
  • Add rice and Sauce ingredients. Cook for 1 1/2 minutes, stirring consantly.
  • Add egg and green onion, toss through to disperse then remove from heat.
  • Serve immediately!

Nutrition Facts : Calories 441 kcal, Carbohydrate 36 g, Protein 21 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 126 mg, Sodium 1167 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

BETTER THAN TAKEOUT CHICKEN FRIED RICE



Better than Takeout Chicken Fried Rice image

Amazing chicken fried rice that is better than take out! This chicken fried rice has moist and tender chicken with flavorful peas and carrots and long rice cooked together. Make this unique and your own with this favorite Chinese rice!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 40m

Number Of Ingredients 10

1 Tablespoon vegetable oil
1 Tablespoon soy sauce
1 pound chicken (cut into small pieces )
3 cups cooked rice *
2 Tablespoons sesame oil
1 small white onion (chopped)
1 cup frozen peas and carrots (thawed)
2-3 Tablespoons soy sauce (more or less to taste)
2 large eggs (lightly beaten)
2 Tablespoons chopped green onions (optional)

Steps:

  • In a large skillet or wok, add vegetable oil and soy sauce. Add in the chicken and cook until lightly brown and cooked throughout. Remove and set aside.
  • Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
  • Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  • Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

Nutrition Facts : Calories 200 kcal, Carbohydrate 20 g, Protein 9 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 61 mg, Sodium 301 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN FRIED RICE



Chicken Fried Rice image

Provided by Valerie Bertinelli

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon canola oil
2 tablespoons toasted sesame oil
2 large eggs
1/4 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon freshly grated ginger
2 medium carrots, peeled and diced
2 cloves garlic, minced
3 cups cold cooked rice
1 cup frozen peas, thawed
3 scallions, chopped, dark green parts reserved for sprinkling
3 tablespoons soy sauce
1 grilled chicken breast, cut into bite-sized cubes

Steps:

  • Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan. Whisk the eggs in a small bowl and season with the salt and some pepper; set aside. Add the ginger, carrot and garlic to the pan and cook until the vegetables have softened slightly, about 2 minutes. Add the rice, peas and the white and light green parts of the scallion. Then, add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat. Press the rice mixture gently into the pan and fry until it begins to crisp on the bottom, 3 to 4 minutes. Add the eggs to the pan and cook, stirring gently, until just set, about 1 minute. Stir in the chicken and cook until heated through, about 1 minute. Transfer to a serving platter and sprinkle with the reserved scallions.

CHICKEN FRIED RICE



Chicken Fried Rice image

This classic chicken fried rice recipe is quick to make, no fuss and definitely better than takeout. Learn how to prepare yummy chicken fried rice at home.

Provided by Bill

Categories     Rice

Time 35m

Number Of Ingredients 18

8 ounces chicken breast ((about 1 large, diced into ½-inch cubes))
1 teaspoon light soy sauce
1 teaspoon cornstarch
1/2 teaspoon sesame oil
1 teaspoon oil
1 tablespoon hot water
¼ teaspoon sugar
1 tablespoon light soy sauce ((or to taste))
1 teaspoon dark soy sauce
1 teaspoon salt ((or to taste))
1/8 teaspoon white pepper ((or to taste))
5 cups cooked rice
3 tablespoons canola oil ((divided))
2 eggs ((beaten))
1 medium onion ((diced))
1 cup fresh mung bean sprouts
1 scallion ((chopped))
1 tablespoon shaoxing wine

Steps:

  • Combine the chicken and marinade ingredients. In a separate bowl, combine the hot water, sugar, light soy sauce, dark soy sauce, salt, and white pepper in a small bowl. Set aside.
  • Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). If you are using cold leftover rice, try to break up the clumps as best as possible.
  • Heat the wok over medium high heat and add 1 tablespoon of oil. Add the eggs and scramble them until just done. Remove from the wok immediately, and set aside.
  • Heat the wok until just smoking and spread another tablespoon oil around your wok. Sear the marinated chicken in one layer for 20 seconds. Stir-fry the chicken until about 80% done. Remove the chicken and set aside.
  • With the wok over medium high heat, add the final tablespoon of oil, and sauté the onions until translucent. Add the rice, and use your metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. Sprinkling just a little water on large clumps of rice will help break them up more easily. If the rice was made fresh, cooking time will be faster. Just make sure that the rice isn't too wet--which will make frying it difficult.
  • Once the rice is warmed (very important or the sauce will not mix as well and the color of the rice will not be as uniform), add the sauce mixture and mix with a scooping motion until the rice is evenly coated with sauce. Break up any remaining clumps of rice with the spatula. The rice should be hot by this time. Now add the cooked chicken, along with any juices from the bowl. Stir-fry for 1 minute.
  • Add the eggs, bean sprouts, and scallions, and continue stir-frying the rice for another 30 seconds. Then gather all of the rice into the middle of the wok to let the sides of the wok heat up.
  • After about 20 seconds, spread the Shaoxing wine around the perimeter of the wok and stir-fry for another 20 seconds. This step gives you a little of that extra "wok hei" that you taste when you get fried rice from a good Chinese restaurant. Serve!

Nutrition Facts : Calories 327 kcal, Carbohydrate 41 g, Protein 15 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 79 mg, Sodium 735 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHICKEN FRIED RICE FOR TWO



Chicken Fried Rice for Two image

Asian inspiration hits the table tonight, and it costs even less than take-out! You'll love the ease of this tasty stir-fry any night of the week. Taryn Kuebelbeck - Plymouth, MN

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

3/4 cup finely chopped carrot
1/4 cup chopped celery
4-1/2 teaspoons canola oil
2 cups cold cooked instant rice
2 eggs, beaten
1 cup cubed cooked chicken
1 green onion, chopped
1 tablespoon soy sauce
1/8 teaspoon pepper

Steps:

  • In a large skillet or wok, stir-fry carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir-fry for 3 minutes or until heated through., Make a well in the center of the rice mixture; add eggs. Stir-fry for 2-3 minutes or until eggs are completely set. Add the remaining ingredients; stir-fry until heated through.

Nutrition Facts :

CHICKEN FRIED RICE



Chicken Fried Rice image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 10

3 large eggs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
4 boneless, skinless chicken breast halves, cut into thin strips
1 teaspoon sesame oil
1 large onion, finely chopped
2 garlic cloves, finely minced
4 cups cold, cooked rice
6 green (spring) onions, thinly sliced, plus more for garnish, optional
2 tablespoons soy sauce

Steps:

  • Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.
  • In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.

CHICKEN FRIED RICE



Chicken Fried Rice image

Chicken Fried Rice

Provided by Minute® Rice

Yield 4

Number Of Ingredients 16

1 cup Minute® Jasmine Rice
2 tbsp canola oil, divided
4 eggs, beaten
2 tbsp sesame oil
1 carrot, diced
1 cup thinly sliced cabbage
2 green onions, thinly sliced
2 cloves garlic, minced
4 tsp minced fresh ginger
1 cup diced rotisserie cooked chicken
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp Chinese 5-spice powder
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp water

Steps:

  • This quick and easy Chicken Fried Rice recipe is made easy with the help of Minute® Jasmine Rice and seasoned to perfection with 5-spice powder. Ready in just three steps!
  • Step 1
  • Prepare rice according to package directions. Let it cool completely and set aside. Step 2
  • Meanwhile, heat 1 tbsp of canola oil in a large nonstick skillet over medium-high heat. Pour in the beaten eggs. Cook, stirring frequently, for 3 to 5 minutes, or until the eggs are set like scrambled eggs. Transfer to a separate plate. Step 3
  • Wipe the pan clean. Add remaining canola oil and sesame oil while increasing the heat to high. Cook the carrot, cabbage, green onion, garlic and ginger, stirring for about 2 to 3 minutes, or until slightly softened. Stir in the rice, chicken, salt and pepper and 5-spice powder. Cook for about 3 to 5 minutes, or until well combined and starting to heat through. Stir in the soy sauce, vinegar and water. Cover and cook for about 3 minutes, or until the rice is steaming hot. Stir in the scrambled eggs.

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