Quick way to grow Chicken Fried Rice mastery
This recipe provides a quick and efficient method to master chicken fried rice, focusing on key techniques for a delicious outcome. It's perfect for a weeknight meal or a quick culinary adventure.
Equipment
- large skillet or wok
- small bowl
- cutting board
- knife
Ingredients
Main Ingredients
- 3 cups cooked rice preferably day-old
- 1 lb boneless, skinless chicken thighs cut into 1/2-inch pieces
- 2 large eggs beaten
- 1 carrots diced
- 1/2 cup frozen peas
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 tbsp ginger grated
- 3 green onions chopped for garnish
Instructions
Preparation
- Prepare the chicken by cutting it into small pieces and seasoning with salt and pepper.
- Whisk the eggs in a small bowl and set aside.
- Dice carrots and chop garlic, ginger, and green onions.
Cooking
- Heat a large skillet or wok over medium-high heat with one tablespoon of vegetable oil. Add the chicken and cook until browned and cooked through, then remove and set aside.
- Add the remaining vegetable oil to the skillet. Pour in the beaten eggs and scramble them until just set, then remove and chop into small pieces.
- Add the carrots, garlic, and ginger to the skillet and stir-fry for 2-3 minutes until fragrant.
- Add the day-old rice and frozen peas, breaking up any clumps of rice. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly crispy.
- Return the cooked chicken and scrambled eggs to the skillet. Pour in the soy sauce and sesame oil and toss everything together to combine, cooking for another 2 minutes.
Serving
- Garnish with chopped green onions and serve hot.
Notes
Using day-old rice is crucial for the best fried rice texture, as fresh rice can be too moist and lead to a gummy result. Adjust soy sauce to taste, and feel free to add other vegetables like corn or bell peppers for variety.