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- 2 cups cooked jasmine rice - 1 cup cooked chicken - 2 tablespoons vegetable oil - 1 medium onion - 2 cloves garlic - 1 cup mixed vegetables - 3 green onions - 2 eggs - 3 tablespoons soy sauce - 1 tablespoon sesame oil - Salt and pepper When I make chicken fried rice, I love using jasmine rice. The grains are fluffy and hold up well. Using day-old rice is best. It helps avoid clumps when cooking. Fresh cooked chicken works great, but you can use rotisserie chicken too. It saves time and adds flavor. If you want to switch up the rice, you can use brown rice or even cauliflower rice. Each brings a unique taste and texture to the dish. For the mixed vegetables, feel free to use what you have on hand. Peas, carrots, and corn are classic, but bell peppers and broccoli work too. - Alternatives for chicken: tofu, shrimp, or beef - Different types of rice to use: brown rice, cauliflower rice - Vegetable variations: bell peppers, zucchini, or broccoli You can replace chicken with tofu or shrimp for a different protein. If you want a veggie version, just skip the meat. Add in more vegetables to make it hearty. - Benefits of fresh ingredients: better flavor and nutrition - Using frozen vegetables in a pinch: quick and easy Using fresh vegetables gives your dish more flavor. They add crunch and color. But frozen vegetables are a great option too. They are convenient and often just as nutritious. When life gets busy, frozen veggies can save the day! How to prepare the rice To make great chicken fried rice, start with cold, cooked jasmine rice. Day-old rice works best. If you don’t have any, cook it and let it cool. Spread it out on a plate to dry. Chopping vegetables and chicken Next, chop your vegetables and chicken. Use about one cup of mixed vegetables. Peas, carrots, and corn are great choices. For chicken, you can shred or cube it. Aim for small, even pieces so they cook fast. Heat oil and sautéing onions In a large skillet or wok, heat two tablespoons of vegetable oil over medium-high heat. Add one finely chopped onion and sauté it for about two to three minutes. The onion should become soft and slightly clear. Incorporating garlic and vegetables Once the onions are ready, add two minced garlic cloves. Cook them for about thirty seconds until they smell great. Then, toss in your mixed vegetables. Stir-fry them for three to four minutes until they are tender and hot. Scrambling eggs and combining ingredients Now, push the veggies to one side of the skillet. Pour two beaten eggs into the empty space. Scramble the eggs until cooked, then mix everything together. Add one cup of cooked chicken to the skillet and stir it in well. Mixing in rice and sauces Add the cold, prepared rice to the skillet. Pour in three tablespoons of soy sauce and one tablespoon of sesame oil. Stir everything well, breaking up any rice clumps. Achieving the ideal texture Cook the mixture for an additional four to five minutes. Stir occasionally, allowing the rice to heat through and brown slightly. Finally, fold in three sliced green onions. Season with salt and pepper to taste. For the full recipe, check out the details above! Using day-old rice is key. Fresh rice is too sticky. Cold rice breaks apart easily. This keeps your fried rice fluffy. When you stir-fry, use high heat. It helps to keep the rice crisp. Move ingredients quickly in the pan. This prevents burning and clumping. For extra taste, add these optional seasonings: - Garlic powder - White pepper - Oyster sauce If you want to marinate the chicken, try this mix: - Soy sauce - Ginger - Honey Let the chicken soak for at least 30 minutes. To get that nice crunch, cook the rice longer. Stir it less as it cooks. This allows some rice to brown. For a beautiful look, serve the fried rice in a bowl. Top it with more green onions and sesame seeds. It adds color and texture. {{image_2}} For a meat-free version, swap the chicken for plant-based protein. You can use: - 1 cup of firm tofu, diced - 1 cup of tempeh, crumbled Tofu is light and absorbs flavors well. It adds protein and texture. Tempeh has a nutty taste and is packed with nutrients. Both add great taste! Want to add some heat? Try a splash of chili sauce. It enhances the flavor and gives it a kick. You can also add unique ingredients like: - 1 cup of diced pineapple - 1 tablespoon of sriracha Pineapple adds sweetness and tang. Sriracha brings a bold flavor. Mixing these will create a vibrant dish. Fried rice is loved worldwide! You can try different styles, like: - Korean-style fried rice with gochujang - Thai-inspired fried rice with basil and lime Korean-style adds a spicy depth with gochujang. Thai-style brings freshness with herbs and citrus. These variations will keep your fried rice exciting. For the complete dish, check out the Full Recipe! To keep chicken fried rice fresh, store it in an airtight container. Make sure it cools down first. Place it in the fridge within two hours of cooking. Fried rice stays good for about three to four days. After that, it may lose taste and texture. You can reheat fried rice in two main ways: the microwave or stovetop. The microwave is quick and easy. Just cover the rice with a damp paper towel to keep it moist. Heat it in short bursts, stirring in between. The stovetop method is better for texture. Heat a skillet with a bit of oil. Add the rice and stir-fry until hot. This method keeps the rice from getting too dry. To freeze chicken fried rice, let it cool completely. Portion it into freezer-safe bags. Remove as much air as possible before sealing. You can freeze it for up to three months. When ready to eat, thaw the rice in the fridge overnight. Reheat it on the stovetop or microwave for a quick meal. I recommend using jasmine rice for chicken fried rice. It has a nice texture and flavor. Day-old rice works best. It allows the grains to dry out. This helps prevent clumping during cooking. You can also use other types like basmati or long-grain white rice. Each type brings a unique taste to your dish. No, you should not use uncooked rice. Raw rice needs to cook longer than the other ingredients. This will leave the rice hard and uncooked. Instead, always start with cooked rice. It makes the dish quick and easy to prepare. Yes, you can make chicken fried rice ahead of time. Just cook it, let it cool, and store it in the fridge. When you are ready to eat, reheat it in a skillet or microwave. Add a little oil or water to keep it moist. This way, you save time on busy days. You can skip soy sauce and still enjoy great flavor. Try using tamari or coconut aminos. Both are good soy sauce alternatives. You can also use teriyaki sauce or oyster sauce. Each option will change the taste a bit but still keep it tasty. In this article, we explored how to make chicken fried rice. We covered the key ingredients, preparation steps, and cooking techniques. You learned about ingredient swaps and the best ways to store leftovers. Remember, using day-old rice makes a big difference in texture. Experiment with flavors and variations to find what you love. Fried rice is versatile and fun to make, so enjoy your cooking journey!

Classic Chicken Fried Rice

Discover the ultimate Savory Chicken Fried Rice recipe that's quick and delicious! Perfect for using leftover rice and packed with flavor, this dish combines tender chicken, vibrant veggies, and a savory sauce in just 20 minutes. Whether you're a busy parent or a college student, this easy recipe is sure to impress. Dive into our blog for step-by-step instructions and tips to make it your own! Click through to explore and start cooking today!
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Ingredients
  

2 cups cooked jasmine rice (preferably day-old)

1 cup cooked chicken, shredded or diced

2 tablespoons vegetable oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup mixed vegetables (peas, carrots, and corn)

3 green onions, sliced

2 eggs, lightly beaten

3 tablespoons soy sauce

1 tablespoon sesame oil

Salt and pepper to taste

Instructions
 

Begin by ensuring that the cooked rice is cold and separated. This prevents the rice from clumping during cooking.

    In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the onions and sauté until translucent, about 2-3 minutes.

      Stir in the minced garlic, cooking for an additional 30 seconds until fragrant.

        Add the mixed vegetables to the skillet; continue to stir-fry for about 3-4 minutes until they are tender and heated through.

          Push the vegetables to one side of the skillet. Pour the beaten eggs into the clear space and scramble until fully cooked, then mix them back into the vegetable mixture.

            Add the cooked chicken to the skillet, mixing it well with the vegetables and scrambled eggs.

              Next, add the cold rice to the skillet. Pour in the soy sauce and sesame oil, and stir everything together. Break up any clumps of rice as you mix.

                Cook for an additional 4-5 minutes, stirring occasionally, until the rice is heated through and starts to brown slightly.

                  Finally, fold in the sliced green onions and season with salt and pepper to taste. Remove from heat.

                    Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                      - Optional Presentation Tips: Serve the chicken fried rice in a large bowl or individual plates, garnished with extra green onions and a sprinkle of sesame seeds for a touch of color and crunch!