Chicken Fried Rice
About this recipe
Chicken Fried Rice is a quick and satisfying meal that's perfect for using up leftovers. In this recipe, Natasha from Natashas Kitchen shows us how to whip up this dish in under 30 minutes, making it an ideal choice for busy weeknights.
With tender chicken thighs, fluffy scrambled eggs, and colorful veggies, this fried rice is not only delicious but also packed with protein. Plus, it's super versatile—feel free to customize it with whatever ingredients you have on hand.
Ingredient notes
- 1 lb of boneless skinless chicken thighs is equivalent to 454 g.
- You can substitute chicken thighs with chicken breast or chicken tenders if preferred.
- Use extra light olive oil or any high-heat cooking oil for sautéing.
Tips from Natashas Kitchen’s video
- Make sure to use cooked and cooled rice for the best texture; freshly cooked rice can become mushy.
- Let the rice sit undisturbed in the pan for 1-2 minutes to get a nice sizzle before stirring, which helps achieve that perfect fried rice texture.
- Adjust the soy sauce and sesame oil to your taste for a personalized flavor.
Good to know
- How many servings does this recipe yield?
- This recipe yields 4 servings.
- What type of pan should I use for cooking?
- A large non-stick pan or wok is recommended for cooking.
- How long does it take to make this chicken fried rice?
- It takes less than 30 minutes to prepare and cook.
- Can I use different vegetables in this recipe?
- Yes, you can customize the recipe with any vegetables you have on hand.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Crack the eggs into a small bowl and beat them together with a fork. Set aside.
- 2
Finely chop the green onion, reserving some for garnish later.
- 3
Trim excess fat from the chicken thighs and dice into small, bite-sized pieces.
- 4
Season the chicken with salt and black pepper.
- 5
Heat a large non-stick pan or wok over medium-high heat and add one tablespoon of oil.
- 6
Add the seasoned chicken to the pan and cook for about 4 to 5 minutes, stirring occasionally, until fully cooked. Transfer the chicken to a separate bowl.
- 7
Reduce the heat to medium, add a little more oil if needed, and add the scrambled eggs. Scramble for about a minute until no longer wet, then transfer to the bowl with the chicken.
- 8
Wipe the skillet clean and drizzle in another tablespoon of oil. Add the cooked and cooled rice, spreading it in an even layer. Let it sit undisturbed for 1 to 2 minutes.
- 9
Stir the rice and sauté for another 1 to 2 minutes until it sizzles.
- 10
Drizzle the rice with soy sauce and sesame oil.
- 11
Stir in the thawed peas and carrots, then add the chicken and scrambled eggs back to the pan. Stir to combine, breaking up the eggs into smaller pieces.
- 12
Add the chopped green onion and continue stirring until everything is heated through. Adjust seasoning with more soy sauce or sesame oil if desired.
Heads up — we had to guess a little:
- The quantity for '5 cups cooked rice' is inferred as it is a common amount for fried rice recipes.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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