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- 2 cups cooked jasmine rice (day-old works best) - 1 cup chicken breast, diced - 1 cup mixed vegetables (carrots, peas, corn) - 3 green onions, sliced - 2 large eggs, beaten - 3 tablespoons soy sauce (to taste) - 1 tablespoon sesame oil - 1 tablespoon olive oil - 2 cloves garlic, minced - Salt and black pepper (to taste) - Fresh cilantro (optional) - Bell peppers for crunch - Cooked shrimp for added protein - Fresh ginger for a zingy taste - Chili flakes for heat - Peanuts for a nutty texture - Pineapple for sweetness - Jasmine rice: Royal or Thai Jasmine - Soy sauce: Kikkoman or La Choy - Sesame oil: Kadoya or Spectrum - Olive oil: Colavita or Pompeian - Fresh vegetables: Local farmers' markets or organic brands To get great fried rice, start with jasmine rice. If you can, use day-old rice. This rice has less moisture. It fries better and gets that nice chewy texture. If you need to cook fresh rice, follow the package directions. Once cooked, spread it on a tray to cool. This helps it dry out a bit. Heat a large non-stick skillet or wok. Add a tablespoon of olive oil. When the oil is hot, add diced chicken. Use about one cup for this recipe. Season it well with salt and pepper. Cook for 5-7 minutes until golden brown. Make sure the chicken is cooked through. Once done, transfer it to a plate and set aside. In the same skillet, pour in two beaten eggs. Let them sit for one minute without stirring. This helps them cook evenly. After that, gently stir the eggs. Cook for another minute until they are just set. Once they are ready, transfer the scrambled eggs to the plate with chicken. Check the oil in the skillet. If it looks low, add a touch more olive oil. Toss in two cloves of minced garlic. Sauté for about 30 seconds. Be careful not to burn the garlic. Next, add one cup of mixed vegetables. Cook them for 3-4 minutes. They should be tender and still bright. Now it's time to mix everything. Return the chicken and scrambled eggs to the skillet. Add the prepared rice, breaking up any clumps. Drizzle three tablespoons of soy sauce and one tablespoon of sesame oil over the mix. Stir-fry everything for 3-5 minutes. This will heat the rice and mix all the flavors well. Finally, fold in sliced green onions. Taste it and add more soy sauce if you like. Cook for one more minute to blend the flavors. Serve hot, and add cilantro for garnish if you want. To make your chicken fried rice special, start with day-old rice. Fresh rice is too moist. It clumps together and doesn’t fry well. Use jasmine rice for a subtle aroma. You can also mix in some oyster sauce for a deeper flavor. Adding sesame oil gives a nice nutty taste. Don’t skip the garlic; it adds an amazing aroma. Fresh cilantro on top will lift your dish, too. One big mistake is overcrowding the pan. Cook in batches if needed. This helps the rice fry instead of steam. Another mistake is not seasoning enough. Taste your dish as you go. Too much soy sauce can make it salty, so add it gradually. Also, avoid overcooking the vegetables. They should stay colorful and crisp. If you want your fried rice less salty, use low-sodium soy sauce. You can also add a squeeze of fresh lime juice for brightness. To change the texture, try adding extra veggies like bell peppers or snap peas. For a spicy kick, mix in some chili sauce or red pepper flakes. Adjust the soy sauce and sesame oil to find your perfect balance. {{image_4}} You can make a tasty vegetarian or vegan version of chicken fried rice. Simply swap out the chicken for tofu or tempeh. Use a firm type to hold its shape. For flavor, marinate the tofu in some soy sauce before adding it to the pan. Replace the eggs with chickpea flour mixed with water. This will give you a similar texture. Add more vegetables, like bell peppers or broccoli, to keep it colorful and healthy. If you need a gluten-free fried rice, use tamari instead of soy sauce. Tamari has a similar taste but is made without wheat. You can also use cauliflower rice for a low-carb option. Just pulse cauliflower florets in a food processor until they look like rice. Sauté it the same way you would regular rice. This option is light and still very flavorful. Want to spice things up? Add some diced pineapple for a sweet twist. It pairs well with the soy sauce and gives a fresh taste. If you like heat, drizzle some sriracha or chili paste into the mix. You can also toss in some nuts, like cashews or peanuts, for crunch. These changes can make your chicken fried rice unique and fun! Store your chicken fried rice in an airtight container. Allow it to cool first to keep moisture out. Place a piece of parchment paper between layers if you stack it. This helps maintain texture. You can keep it in the fridge for up to four days. Always label the container with the date. This way, you know when to use it. To reheat, use a skillet or a wok. Heat it on medium. Add a splash of water or broth to help steam it. Stir it often to warm evenly. If using a microwave, put it in a microwave-safe bowl. Cover it with a damp paper towel. Heat in short bursts, stirring in between, until hot. Enjoy it as if it were fresh. You can freeze chicken fried rice for up to three months. Spread it out on a baking sheet first. Freeze until solid, then transfer to a freezer bag. Squeeze out as much air as you can. When ready to eat, thaw it in the fridge overnight. Reheat it directly from frozen, adding a little water to help steam it. Yes, you can use other types of rice. Long-grain rice and basmati rice work well too. Brown rice is a healthy option, but it may take longer to cook. Jasmine rice gives a nice aroma and texture. Always use cooked rice, preferably day-old. It helps to keep the grains separate. The best way to reheat fried rice is in a pan. Heat a little oil on medium heat. Add the fried rice and stir it often. This helps to warm it evenly. You can also use a microwave. Just add a splash of water and cover it. Heat it for 1-2 minutes, stirring halfway. To make fried rice less salty, reduce the soy sauce. Start with one tablespoon instead of three. You can also add more rice or vegetables to balance the saltiness. If it's still salty, add a squeeze of lime juice. This can help cut through the salt. Yes, you can make chicken fried rice ahead of time. Cook it and let it cool. Then, store it in an airtight container in the fridge. It will stay fresh for up to three days. Just reheat it before serving. The flavors will develop even more overnight! Many vegetables work well in fried rice. Carrots, peas, and corn add color and sweetness. Bell peppers and broccoli give crunch. You can also use snap peas or mushrooms for extra flavor. Feel free to mix and match based on what you have. In this post, you learned how to make tasty chicken fried rice. We covered key ingredients and options to boost flavor. You got step-by-step guides for preparing rice, cooking chicken, and adding eggs and veggies. Plus, I shared tips to avoid mistakes and how to make this dish your own. I encourage you to try different flavors and ingredients. Enjoy your cooking adventure with fried rice!

Chicken Fried Rice Better Than Takeout

Upgrade your dinner routine with this Chicken Fried Rice recipe that's even better than takeout! Perfectly cooked jasmine rice, tender chicken, and vibrant veggies come together in just 20 minutes. It's easy, delicious, and a surefire hit with the family. Don't settle for bland meals; click through for the full recipe and impress everyone with your cooking skills! #ChickenFriedRice #EasyRecipes #DinnerInspiration #HomeCooking
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Ingredients
  

2 cups cooked jasmine rice (preferably day-old for optimal texture)

1 cup chicken breast, diced into bite-sized pieces

1 cup mixed vegetables (a blend of carrots, peas, and corn)

3 green onions, thinly sliced

2 large eggs, lightly beaten

3 tablespoons soy sauce (adjust to taste)

1 tablespoon sesame oil

1 tablespoon olive oil

2 cloves garlic, minced

Salt and black pepper to taste

Fresh cilantro for garnish (optional but recommended)

Instructions
 

Prep the rice: If you haven’t used leftover rice, cook your jasmine rice according to package instructions. Spread it out on a tray to cool, as day-old rice retains the perfect texture for frying.

    Cook the chicken: Heat a large non-stick skillet or wok over medium-high heat and add olive oil. When the oil is hot, introduce the diced chicken breast. Season it generously with salt and pepper. Sauté the chicken for approximately 5-7 minutes until it turns golden brown and is cooked through. Once done, transfer the chicken to a plate and set aside.

      Scramble the eggs: In the same skillet, pour in the beaten eggs. Let them cook undisturbed for about 1 minute, then start stirring gently to scramble. Cook for about another minute or until just set. Once cooked, transfer the scrambled eggs to the plate with the chicken.

        Sauté the vegetables: Still using the same pan, check the oil level and add a touch more olive oil if necessary. Toss in the minced garlic and sauté it for about 30 seconds until fragrant, being careful not to let it burn. Next, add the mixed vegetables and cook for approximately 3-4 minutes or until they are tender yet still vibrant in color.

          Combine ingredients: Return the sautéed chicken and scrambled eggs to the skillet with the vegetables. Add the prepared rice, breaking up any clumps with a spatula. Drizzle the soy sauce and sesame oil evenly over the mixture. Stir-fry everything together for about 3-5 minutes until the rice is heated through and all the components are thoroughly mixed and well incorporated.

            Finish with green onions: Fold in the sliced green onions and taste for seasoning, adding more soy sauce if preferred. Continue to cook for another minute to combine the flavors.

              Serve: Remove the skillet from heat and serve the fried rice immediately, garnishing with fresh cilantro for an added touch of flavor and color.

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