Easy Chicken Fried Rice
About this recipe
Chicken fried rice is a quick and satisfying dish that's perfect for a weeknight meal. In this video, Chef Nicole McLaughlin shows us how to whip up a delicious version in just 15 minutes, using simple ingredients and techniques that ensure fluffy rice and vibrant veggies.
The key to this recipe is starting with cold, cooked rice, which prevents it from becoming mushy during cooking. Nicole also emphasizes the importance of a hot skillet to achieve that signature fried rice texture.
Ingredient notes
- Use cold rice for best results.
- You can substitute frozen peas and carrots with other vegetables like zucchini or bell peppers.
- Rotisserie chicken or any leftover chicken works well.
Tips from Allrecipes’s video
- Cook the rice ahead of time and let it cool completely to prevent sticking.
- Use the largest skillet you have to avoid steaming the rice; if necessary, cook in batches.
- Sauté the onion first, then add the peas and carrots before mixing in the chicken and rice for even cooking.
- Create a well in the center of the skillet to scramble the eggs before mixing everything together.
Good to know
- How many servings does this recipe make?
- This recipe serves 4.
- What type of oil should I use for cooking?
- Vegetable or sesame oil is recommended.
- How long does it take to make this chicken fried rice?
- The total time to make this dish is 15 minutes.
- Can I use different types of meat in this recipe?
- Yes, you can use leftover pork chops or ground beef as alternatives to chicken.
No life story here — the video and the recipe are the whole point. All credit to Allrecipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the rice by cooking it and letting it cool completely on a platter or sheet tray. Cold rice works best to prevent sticking.
- 2
Chop the onion and gather your frozen peas and carrots, or any other vegetables you prefer.
- 3
Heat a large skillet or wok over high heat until it's screaming hot.
- 4
Add the oil to the hot skillet and sauté the onion for a minute.
- 5
Add the peas and carrots, followed by the cooked chicken and rice. Scatter everything into an even layer and let it cook undisturbed for a few minutes to get brown and crispy.
- 6
Season with cracked pepper and add the soy sauce to deglaze the pan.
- 7
Move the mixture to the sides of the skillet to create a well in the center, then scramble the eggs in that well.
- 8
Once the eggs are scrambled, mix everything together until well combined and heated through.
Heads up — we had to guess a little:
- The quantity of oil is inferred based on typical usage for frying rice.
Credit where it’s due: this recipe was transcribed from Allrecipes’s original video on YouTube. Follow them there — it’s their dish.
Are you Allrecipes? Claim this page or ask us to take it down. Your call, always.
