Easy Chicken Fried Rice
Cold cooked rice is the practical difference between fried rice that stays fluffy and rice that clumps into a soft mass. Chilling dries the grain surface enough to handle high heat.
The ingredients cook in stages because eggs, vegetables, chicken, and rice need different amounts of time. A wide pan and a hot surface help everything sear instead of simmer.
The method behind the meal
Why this recipe works
- •Use rice cooked and chilled at least four hours ahead.
- •Break up cold rice with your hands before it reaches the hot pan.
- •Measure the sauces before cooking because the final steps move quickly.
Recipe
Easy Chicken Fried Rice
Chicken fried rice with cold rice, vegetables, and scrambled egg that stays separate instead of soggy.
Prep15m
Cook15m
Total30m
Serves4
Ingredients
Instructions
- 1Heat 1 teaspoon oil in a large skillet over medium-high. Scramble the eggs just until set, then transfer to a plate.
- 2Add 2 teaspoons oil and cook chicken for 6–8 minutes until browned and 165°F. Transfer beside the eggs.
- 3Add remaining oil, peas and carrots, scallion whites, and garlic. Stir-fry for 2 minutes.
- 4Add cold rice and press out clumps. Cook for 3–4 minutes, tossing only occasionally so the grains can toast.
- 5Return chicken and egg. Add soy sauce and sesame oil, toss for 1 minute, and finish with scallion greens.
Nutrition (per serving, estimated)
493 kcal calories34 g protein55 g carbs16 g fat
