15 Minute Easy Chicken Fried Rice That Will Change Your LIFE!
About this recipe
Chicken fried rice is a classic dish that can easily be elevated with a few simple techniques. In this video, Aaron and Claire show you how to make a quick and delicious version that promises to change your life, all in just 15 minutes.
Using long grain rice like jasmine helps achieve a less sticky texture, making it easier to stir-fry. Plus, the addition of blanched frozen peas and carrots gives it that restaurant-quality touch.
Ingredient notes
- Use 250g of boneless skinless chicken thighs, which can be substituted with leftover rotisserie chicken for quicker prep.
- For the rice, 4 cups of cooked long grain rice is recommended, preferably jasmine, but you can use freshly cooked rice as long as it's less sticky.
- If you don't have mirin, you can substitute it with other cooking wine or even water.
Tips from Aaron and Claire’s video
- Blanch the frozen peas and carrots in the microwave before adding them to the stir-fry to avoid excess moisture that can make the rice soggy.
- When cooking the eggs, remove them from the pan when they're about 70% cooked to prevent overcooking when mixed back in later.
- Pour the sauce around the edges of the rice and let it caramelize for 20-30 seconds before mixing to enhance the flavor.
Good to know
- What type of rice should I use for fried rice?
- It's best to use long grain rice like jasmine for less stickiness, which makes it easier to stir-fry.
- Can I use leftover chicken for this recipe?
- Yes, leftover rotisserie chicken can be used to cut down on prep time.
- How can I prevent the rice from clumping together?
- If the rice is clumping, you can add a tablespoon of water while stir-frying to help separate the grains.
- What can I substitute if I don't have mirin?
- You can substitute mirin with other cooking wine or water.
No life story here — the video and the recipe are the whole point. All credit to Aaron and Claire: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the rice: If using fresh rice, wash 2 cups of jasmine rice 2-3 times, then cook with slightly less water than usual for a less sticky texture.
- 2
Cut 250g of boneless skinless chicken thighs into bite-sized pieces.
- 3
Season the chicken with 1 tsp soy sauce, 1 tsp mirin, 1 tsp corn starch, 1 tsp neutral oil, and a pinch of white pepper. Mix well.
- 4
Crack 4 eggs into a bowl, add a pinch of salt, and beat them well.
- 5
Thinly slice 3-4 green onions, separating the whites from the greens.
- 6
Smash and chop 3 cloves of garlic.
- 7
Blanch 1 cup of frozen peas and carrots in the microwave with a little water for 1-2 minutes.
- 8
Prepare the sauce by mixing 2 tbsp soy sauce, 1 tbsp mirin, 0.5 tbsp chicken bouillon powder, and 0.25 tsp white pepper in a bowl.
- 9
Heat 2 tbsp of oil in a wok or pan over high heat. Pour in the beaten eggs and cook for about 30 seconds until 70% cooked, then remove and set aside.
- 10
In the same wok, add another 2 tbsp of oil and heat. Add the seasoned chicken and cook for about 2 minutes until browned.
- 11
Add the garlic and the white parts of the green onions to the chicken, stirring to infuse the oil with flavor.
- 12
Add the cooked rice to the wok and stir for 1-2 minutes, breaking up any clumps gently.
- 13
Pour the prepared sauce around the edges of the rice and let it caramelize for 20-30 seconds before mixing everything together.
- 14
Add the blanched peas and carrots, stir-frying for another 2 minutes.
- 15
If the rice is still clumping, add a tablespoon of water to help separate the grains.
- 16
Return the cooked eggs to the wok, breaking them into pieces and mixing them in for another minute or two.
- 17
Taste and adjust seasoning with salt or soy sauce as needed. Turn off the heat and stir in the green onion greens and 2 tbsp of toasted sesame oil.
Heads up — we had to guess a little:
- The quantity for the rice is inferred based on typical serving sizes for fried rice.
Credit where it’s due: this recipe was transcribed from Aaron and Claire’s original video on YouTube. Follow them there — it’s their dish.
Are you Aaron and Claire? Claim this page or ask us to take it down. Your call, always.
