Chicken Fried Rice

Chicken fried rice with chicken, vegetables, eggs, and plenty of flavor in every bite.

Shared notes will appear here.

Everyday Cooking

Asian

Kitchen Pace : 🕒🕒

Servings:

Recipe by NAVA Kitchen

1 lb. cooked rice, preferably cold (about 3 cups cooked, from 1 cup uncooked rice)
1 lb. chicken breast, thinly sliced
3 eggs
1 cup green onions, sliced
1 carrot, thinly sliced or julienned
1 green bell pepper, thinly sliced
1 cup shredded cabbage
4 garlic, minced
3 tbsp soy sauce
½ pepper, divided
Salt, as needed
4 tbsp avocado oil, if the rice was cooked without butter or oil
2 tbsp avocado oil, if the rice was already cooked with butter or oil

Cook the Eggs

Heat a little of the oil in a large skillet or wok over medium-high heat. Add about half of the green onions and sauté briefly. Add the beaten eggs, lightly seasoned with salt and pepper. Scramble until just cooked, then remove and set aside.

Cook the Chicken

Add a little more oil to the same pan. Add the garlic and cook for 20 to 30 seconds. Add the chicken, a little salt, black pepper, and 1 tablespoon soy sauce. Cook over medium heat until the chicken is fully cooked and lightly browned. Remove and set aside.

Cook the Vegetables

Add the carrot, bell pepper, and cabbage to the same pan. Stir-fry over high heat, uncovered, for a few minutes until tender but still slightly crisp. Add 1 tablespoon soy sauce and a little black pepper.

Add the Rice

Add the cold cooked rice and break up any clumps. Add the remaining 1 tablespoon soy sauce. Stir-fry over high heat, occasionally letting the rice sit against the hot pan for 30 to 60 seconds before stirring.

Finish

Return the chicken and eggs to the pan. Add the remaining green onions and toss everything together until hot and evenly combined.
Taste and add extra soy sauce, pepper, or salt only if needed.
Serve warm. Bon appétit!

From the Kitchen

Cold rice works best for fried rice because it stays separate and fries instead of turning soft.
For this recipe, 1 cup uncooked rice will give you about 1 lb. cooked rice.
If possible, cook the rice ahead of time and refrigerate it before using.

Make It Yours

Add 1 teaspoon toasted sesame oil at the end for extra depth.
Swap the chicken for shrimp, beef, or tofu.
You can also add peas, corn, mushrooms, or any other quick-cooking vegetables you have on hand.
Add a drizzle of chili crisp for heat, swap black pepper for white pepper for a more classic fried rice flavor, or sauté a little fresh ginger with the garlic.

At the Table

Your notes stay on this device for now. Log in to keep them with your account and access them anytime.

Share your plate