Chicken Fried Rice

This restaurant-style Chicken Fried Rice has the most flavorful rice in a savory sauce with juicy chicken, vegetables, and fluffy eggs.

Prep Time5

Cook Time35

Total Time40

Course: Main Course

Cuisine: American, Asian

Servings: people

Calories: 308kcal

Author: Stephanie

Ingredients

Rice

1 cup uncooked white long grain rice See notes.
2 cups chicken broth

Sauce

¼ cup soy sauce
¼ cup chicken broth
1 tablespoon honey can sub brown sugar
1 teaspoon hot sauce
½ teaspoon sesame oil optional
1/8 teaspoon ground ginger

Stir Fry

1-2 tablespoons peanut oil can sub olive or canola
¾ lb. boneless skinless chicken breast 1 medium breast
Salt/Pepper
1 tablespoon butter
2 eggs whisked very well
½ cup dry white wine see notes
3 cloves garlic minced
1 small yellow onion finely diced
¾ cup frozen peas
¾ cup frozen carrots
3-4 green onions diced

US Customary - Metric

Instructions

Note 1: A 3-quart saucepan or Dutch oven with a tight-fitting lid is highly recommended for steaming the rice.
Note 2: A wide skillet with a lot of surface area is recommended for frying the rice.

Prepare the Sauce/Marinate the Chicken

Combine the sauce ingredients.
Dice the chicken into 1/2 -inch pieces. Place it in a bowl and add 2 tablespoons of the sauce mixture to it. Toss to coat and set aside.

Cook the Rice

Add 2 cups chicken broth to a saucepan and bring it to a boil. Add the rice and submerge it into liquid. Bring back to a boil and cover the pot. Reduce heat to a gentle simmer (I put my heat on medium-low), and let it steam for 15 minutes. After 15 minutes, lift the lid. If the liquid is gone, the rice is likely done. If not, give it 5 more minutes.
Spread the cooked rice out on a tray and transfer to the fridge to allow it to cool completely, this ensures it’s nice and crispy when fried.

Scramble the eggs

Melt the butter over medium-low heat and add the whisked eggs. Cook/scramble until just cooked through, then remove and set aside. (I like to use an 8-inch nonstick skillet when I make fluffy scrambled eggs.)

Stir Fry

Add the oil to a wide skillet over medium-high heat. Sprinkle the chicken lightly with salt/pepper and add it to the skillet. Cook for 3-4 minutes per side, until seared and cooked through. Remove and set aside.
Turn off the heat and add the wine, then set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pan and let the liquid reduce by half, about 3-4 minutes.
Add the onions and garlic and cook for 2-3 minutes. Add the peas and carrots (it’s okay if they’re still frozen) and cook for 1 minute.
Add the chilled rice and the remaining sauce. Increase heat to medium-high and toss continuously for about 3 minutes, until the rice is brown from the sauce and most of the liquid from the sauce is absorbed.
Reduce heat to medium and add the chicken, eggs, and green onions and toss to coat and heat through. Remove from heat and serve!

Notes

Pro Tips

Dry Rice is Key: Cold leftover rice works best for fried rice. If cooking it fresh, you'd ideally lay it on a tray for a few hours (over overnight) before frying. Dry rice absorbs the sauce while remaining crisp. If using leftover rice, you'll need 3 cups for this recipe.
Rinsing Rice: There is debate as to if rinsing rice is necessary to remove excess starch, I am in the "no" camp and prefer the consistency when I don't rinse it. 🙂 Feel free to rinse if preferred!
Other Varieties of Rice: If preparing with a different kind of rice, (brown rice for example), refer to package for the amount of liquid (chicken broth), and simmering time that will be required to cook it.
Cauliflower Rice: 3 cups of uncooked cauliflower rice can be added at the end, instead of cooked rice. Cook it for 5 minutes in the sauce, then add the chicken/eggs/green onions, and cook for up to 3 more minutes. You may want to partially cover the skillet to allow it to steam slightly.
Chicken: Chicken thighs can be used instead of breast as well. Leftover or rotisserie chicken may also be used, although a lot of flavor comes from searing the chicken in the skillet and deglazing the "fond" with wine/broth.
Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are great in this recipe. Chinese cooking wine (Shaoxing cooking wine) can also be used, (only 2 TBSP. should be used). Chicken broth can also be used if you don’t cook with wine.
Variations: Be sure to check out my Beef Fried Rice, Shrimp Fried Rice, and Pineapple Fried Rice!

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze and reheat very well!

The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition