This chicken fried rice is so easy to make, with incredibly tasty, go-back-for-seconds results. There is a bit of prep work involved the day before you make this, which basically involves cooking the rice according to package instructions (leaving out any butter or oil) to yield 3 cups. You want to refrigerate the rice overnight as this helps to dry out the grains enough to give your fried rice a good texture and not be soggy. I use jasmine rice, but any medium-to-long grained rice will work.
You can also prep the chicken the day before by following the first three steps in the preparation section of this recipe. Do this while the rice is cooking – not only will the chicken be more tender and flavorful, but it also eliminates an extra step on cooking day!
Make sure you taste this before adding any salt – I usually do not have to add any when using regular instead of low-sodium soy sauce.
Ingredients (3 to 4 servings as main dish)
- 1 pound chicken breast
- 3 to 4 tablespoons teriyaki sauce (I used a honey teriyaki for this batch)
- 2 tablespoons sesame oil (I used toasted, but plain is fine)
- 2 tablespoons vegetable oil
- ½ cup sweet onion, diced small
- 3 garlic cloves, pressed
- 1½ cups frozen peas and carrots, thawed
- 3 large eggs, lightly beaten
- 3 cups cooked jasmine rice (long-grained white or brown rice works, too)
- 2 to 3 tablespoons soy sauce (or to taste)
- Sea salt (optional, taste dish before adding!)
- Fresh ground pepper, to taste
- 3 green onions, chopped small, for garnish
Pound chicken breast until it is uniform in size, about ¼ inch thick.
Remove any fat and cut into small bite-sized pieces. Coat chicken with teriyaki sauce, cover, and refrigerate for at least an hour or overnight.
Heat the sesame and vegetable oils a large skillet or wok over medium-high heat. Shake any excess teriyaki sauce from chicken (I use a colander for this.) Place the chicken in the wok and cook, constantly turning, until no longer pink inside, about 7 minutes or so.
Remove the chicken with a slotted spoon and place in a clean bowl, leaving the oils, etc. in the pan.
Add onions, garlic and peas and carrots and sauté for several minutes, until tender.
Place the veggie mixture and any sauce in a clean bowl.
Lower the heat to medium and add the eggs to the wok. Using a spatula, scramble the eggs.
Once cooked, return the veggie mix to the wok.
Adjust the heat back to medium-high. Add the rice and chicken to the veggie/egg mixture. Pour in the soy sauce and stir until well mixed. Season with salt and pepper to taste.
Stir fry the rice and veggie mixture, stirring constantly until heated through, about 5 minutes or so. Serve immediately.
Garnish with chopped green onions if desired.
I like this as a meal on its own as it has protein, starch, and veggies, all in one bowl! You can also use it as a side to your favorite Chinese entrée.