Go Back
–+ servings
Skillet of Chicken Fried Rice on a wooden table from voerhead.
Print Recipe
5 from 1 vote

Chicken Fried Rice

Make Chicken Fried Rice quickly with this simple recipe. A satisfying dish ready in no time for all your cravings!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Main Course
Keyword: Chicken Fried Rice
Servings: 4 people
Calories: 732kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

Chicken

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces, pat dry
  • ½ teaspoon garlic powder
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon unsalted butter

Fried Rice

  • 2 tablespoons sesame oil, divided
  • 4 large eggs, beaten
  • ½ teaspoon kosher salt
  • 2 large carrots, diced
  • 1 large white onion, diced
  • ¼ cup (25 g) green onions, diced, plus more for garnish
  • 1 teaspoon garlic, minced
  • 4 cups (740 g) cooked long-grain white rice, cooled (day-old rice works best)
  • ¼ cup (½ stick / 57 g) unsalted butter, melted
  • 2 tablespoons soy sauce
  • 1 teaspoon lemon juice
  • ⅓ cup (45 g) frozen peas
  • salt and pepper, to taste

Instructions

Chicken

  • Season diced chicken with garlic powder.
  • To a large skillet over medium-high heat, add 1 tablespoon sesame oil. Add chicken and sear for 5–7 minutes, until golden on the outside and nearly cooked through.
  • Reduce heat to medium. Add the soy sauce and butter, stirring to coat the chicken. Let it cook for about 1 minute, until the chicken is glazed, golden, and cooked through to an internal temperature of 165°F. Remove chicken from the pan and set aside.

Fried Rice

  • To the same skillet, add 1 tablespoon sesame oil. Pour in the beaten eggs and sprinkle with salt. Scramble gently until just set into soft curds. Transfer eggs to a plate and set aside.
  • Add the remaining sesame oil to the skillet. Add carrots, onion, and green onions. Cook for about 5 minutes, or until carrots are tender. Stir in garlic and cook 1 minute more.
  • Add the cooked, cooled rice to the skillet. Use a spatula to break it up and stir it into the veggies. Let it fry for 2–3 minutes, stirring occasionally.
  • Return the cooked eggs and chicken to the skillet. Add melted butter, soy sauce, lemon juice, and frozen peas. Stir to combine and cook for another 2–3 minutes, or until heated through.
  • Season with additional salt and pepper to taste. Garnish with green onions. Serve hot.

Nutrition

Serving: 1portion | Calories: 732kcal