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- 2 cups cooked jasmine rice (preferably day-old) - 1 cup chicken breast, diced - 1 cup mixed vegetables (carrots, peas, corn) - 3 green onions, sliced - 2 eggs, lightly beaten - 3 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh cilantro for garnish (optional) When I make chicken fried rice, I start with day-old jasmine rice. This rice has the right texture. Fresh rice can be too sticky. I recommend using cooked chicken breast. You can dice it into small pieces for even cooking. I add mixed vegetables, like carrots, peas, and corn. They bring color and flavor to the dish. Green onions add a fresh crunch. Be sure to slice them thinly. The eggs give it a nice richness. Lightly beaten eggs are perfect for this dish. For flavor, I use soy sauce. It adds saltiness and depth. Sesame oil gives a nutty taste. Olive oil works well for cooking the chicken. Fresh garlic brings a bold aroma. Lastly, season with salt and pepper to taste. If you want, add fresh cilantro on top for garnish. These ingredients come together for a meal that beats takeout any day! How to prep rice properly for fried rice To start, cook your jasmine rice well. Once cooked, let it cool down. It's best to use rice that is a day old. This rice has less moisture, which helps it fry better. Fresh rice can turn mushy, so day-old is key. Cooking chicken to perfection Next, we cook the chicken. Heat olive oil in a large skillet over medium-high heat. Add your diced chicken breast to the skillet. Season it with salt and pepper. Cook it for about 5 to 7 minutes. Look for a golden color and make sure it's cooked all the way through. Once done, take it out and set it aside. How to scramble eggs correctly for fried rice In the same skillet, add the lightly beaten eggs. Stir them for about 2 minutes. You want them just set, not dry. Once cooked, remove the eggs and set them aside with the chicken. Sautéing vegetables and garlic for flavor Now it’s time for the veggies. In the same pan, add a bit more olive oil if needed, then toss in the minced garlic. Cook it for about 30 seconds until it smells good. Next, add your mixed vegetables. Sauté them for about 3 to 4 minutes until they're tender. Techniques for stir-frying chicken fried rice Return the chicken and scrambled eggs to the skillet. Now, add the cooked rice. Use a spatula to break up any clumps. This step is very important to get nice, separate grains. Importance of breaking rice clumps Drizzle in the soy sauce and sesame oil. Stir-fry everything together for about 3 to 5 minutes. Make sure the rice is heated through and every bite is mixed well. Finally, stir in the sliced green onions and adjust the seasoning if needed. Cook for another minute, then serve hot! - Using day-old rice for better texture: Day-old rice works best for fried rice. It dries out a bit, making it less sticky. Fresh rice can clump together, which is not ideal. - Recommended oils for frying: I love using a mix of sesame oil and olive oil. Sesame oil adds a great flavor. Olive oil has a high smoke point, perfect for frying. - Stir-frying methods: medium-high vs. high heat: I prefer high heat for a quick cook. It gives the rice a nice crunch. Medium-high works too, but it takes longer. Adjust based on your stove and pan. - Best utensils for frying rice: A large non-stick skillet or wok is key. A spatula helps break up rice clumps easily. Use a wooden or silicone spatula to avoid scratches. - Overcooking vegetables: Keep an eye on your veggies. They should be tender but still crisp. Overcooking takes away their fresh taste. - Not using enough seasoning: Season well with salt and soy sauce. Taste as you cook to find the right balance. A little extra soy sauce can elevate the dish. {{image_2}} You can change the protein in your chicken fried rice. Shrimp or tofu works great. Shrimp cooks quickly and adds a sweet flavor. Tofu is a hearty choice for a vegetarian option. Just cube it and stir-fry until golden. You might also try beef or pork for a different taste. Thinly slice the meat and cook it before adding other ingredients. Mixing different vegetables can enhance your fried rice. You can use carrots, peas, and corn, but you can also explore other options. Bell peppers, broccoli, or green beans add color and crunch. Seasonal vegetables are perfect for freshness. Use what you have on hand. The more variety, the better the dish. Add a kick by making it spicier. A splash of chili sauce can do the trick. You can also mix up the soy sauce. Low-sodium soy sauce cuts the salt, while mushroom soy adds a rich flavor. Trying different types can make your fried rice unique. Don't be afraid to experiment with flavors! To keep chicken fried rice fresh, cool it quickly. Use shallow containers to store it. This helps the rice cool evenly. You can keep fried rice in the fridge for up to 4 days. Make sure to cover it well to prevent it from drying out. You have a couple of options for reheating fried rice. The microwave works well, but it can make the rice a bit mushy. If you want the best texture, use the stovetop. Heat a pan over medium heat and add a splash of water. This helps steam the rice and keeps it fluffy. Stir it often to avoid burning. Yes, you can freeze chicken fried rice! Start by letting it cool completely. Then, put it in freezer bags or airtight containers. Make sure to remove as much air as possible. When you’re ready to eat, take it out and thaw it in the fridge overnight. Reheat it on the stovetop for the best taste and texture. You can use a large non-stick skillet. A skillet heats evenly and works well. Just make sure it's big enough for all the rice and ingredients. Start by heating the oil on medium-high heat. Then, add your chicken and cook it through. After that, follow the rest of the steps as usual. A skillet gives you great results, just like a wok. Yes, you can use leftover rice. Day-old rice works best because it dries out a bit. This helps the rice stay separate and not mushy. Fresh rice can be too soft and sticky. If you do use fresh rice, let it cool and spread it out. This will help reduce moisture before cooking. If your fried rice is mushy, there are a few fixes. First, make sure to use day-old rice next time. If you're already cooking, try to cook it on higher heat. This helps evaporate extra moisture. If it’s too late, try adding a bit of fresh rice to balance it out. Stir it well to mix everything together. This can help get the right texture. This article offered a full guide on making chicken fried rice. We covered key ingredients, step-by-step cooking methods, and tips for perfecting your dish. You learned to choose the right rice, season well, and avoid common mistakes. Keep experimenting with proteins and veggies to make it your own. Proper storage and reheating methods ensure your meal stays tasty. With these insights, you can create delicious fried rice every time. Enjoy the cooking journey, and don’t hesitate to try new flavors!

Chicken Fried Rice Better Than Takeout

Satisfy your cravings with this Chicken Fried Rice recipe that's better than takeout! Made with tender chicken, colorful veggies, and perfectly cooked jasmine rice, it's quick and delicious. In just 20 minutes, you’ll have a restaurant-quality meal that your family will love. Click to explore this easy recipe that’s sure to impress! #ChickenFriedRice #EasyRecipes #DinnerIdeas #HomeCooking
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Ingredients
  

2 cups cooked jasmine rice (preferably day-old)

1 cup chicken breast, diced

1 cup mixed vegetables (carrots, peas, corn)

3 green onions, sliced

2 eggs, lightly beaten

3 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon olive oil

2 cloves garlic, minced

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Instructions
 

Prep the rice: If you haven't done so already, cook the jasmine rice and let it cool. It's best to use day-old rice as it helps achieve the perfect texture.

    Cook the chicken: In a large non-stick skillet or wok, heat olive oil over medium-high heat. Add the diced chicken breast and season with salt and pepper. Cook for about 5-7 minutes until golden and cooked through. Remove from the skillet and set aside.

      Scramble the eggs: In the same skillet, add the beaten eggs. Cook while stirring for about 2 minutes until just set. Remove the eggs from the skillet and set aside with the chicken.

        Sauté the vegetables: In the same pan, add a bit more olive oil if needed, then toss in the garlic. Sauté until fragrant (about 30 seconds), then add the mixed vegetables. Cook for about 3-4 minutes until tender.

          Combine ingredients: Return the cooked chicken and scrambled eggs to the skillet. Add the cooked rice, breaking up any clumps with a spatula, and drizzle in the soy sauce and sesame oil. Stir-fry everything together for about 3-5 minutes, ensuring the rice is heated through and all ingredients are well combined.

            Finish with green onions: Stir in the sliced green onions and adjust seasoning with additional soy sauce if desired. Cook for another minute.

              Serve: Remove from heat and serve immediately, garnished with fresh cilantro if you like.

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