This chicken fried rice recipe uses day-old rice in a hot skillet. It is not chicken and rice casserole, which is a baked cream dish on Flavors.
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Chicken Fried Rice
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Chicken fried rice with egg and soy. From Olivia at Flavors.
Ingredients
- 4 cups (640g) cold cooked rice
- 1 pound (454g) chicken thighs, diced
- 1 teaspoon salt
- 2 tablespoons oil, plus more
- 2 eggs, beaten
- 1 cup frozen peas and carrots
- 3 garlic cloves, minced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 3 scallions, sliced
Instructions
- Break up the cold rice so the grains are separate. Season the chicken.
- Sear chicken in oil until cooked. Push it aside or remove it. Scramble the eggs in the same pan and break them up.
- Add a little more oil, peas, carrots, and garlic for 1 minute. Add rice and toss until hot.
- Return chicken. Add soy sauce, sesame oil, and scallions. Toss 1 minute.
Notes
Freshly boiled rice steams and clumps. Spread just-cooked rice on a sheet pan and chill it if you are in a hurry.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Fried rice, not the casserole
Chicken and rice casserole is creamy and baked. This is a dry, hot toss.
Substitutions
Shrimp or leftover roast chicken can replace the raw dice. Add cooked shrimp at the end.
Mistakes to avoid
A crowded cool pan steams the rice. Use the widest skillet you have.
Storage
Refrigerate 3 days. Reheat in a skillet, not a microwave puddle.
Nutrition (estimated)
About 520 calories per serving. Estimate only, not a lab test.
FAQ
Does the rice have to be cold?
Yes. Cold, dry grains fry. Hot fresh rice mashes.
Brown rice?
It works. It stays firmer, so fry it a minute longer.
Is this the casserole?
No. The baked chicken and rice casserole is a separate URL.
How much soy?
Start with 3 tablespoons. Add more only after you taste.