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–+ servings

Best Chicken Fried Rice

Make one of your favorite resturant-style dishes at home with this easy homemade chicken fried rice recipe.
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Course: Dinner
Cuisine: Asian
Keyword: chicken, chinese, easy recipes, onions, restuarant meals, rice, vegetables
Prep Time: 10 minutes
Cook Time: 20 minutes
Rice cooling time for before cooking: 6 hours
Servings: 6 people
Author: Tracy

Equipment

  • Stove

Ingredients

Vegetables

  • 1 Shuman Farms Vidalia Sweet Onion diced
  • 1½ cups diced squash zucchini would be fine as well or mixed in with
  • 4 mini sweet peepers diced
  • ¼ tbsp butter

Chicken

  • 1-1½ boneless skinless chicken breasts cut into 1 in cubes, you want them to be bite size
  • 2 tbsp low sodium soy sauce
  • ½ tbsp butter

Fried Rice

  • 6 cups cooked and cooled white rice
  • ½ cup low sodium soy sauce
  • 2 tbsp butter divided
  • 2 tsp all purpose seasoning I used DUST by VooDoo Chef
  • 1 tsp red pepper flakes

Instructions

Chicken

  • Melt ½ tablespoon of butter in a medium skillet and add in the cubed chicken and 2 tablespoons of soy sauce. Cook throughout.
  • Drain if needed.
  • Turn heat to low or off until you are ready to add to the rice.

Vegetables

  • While the rice and chicken are cooking, melt ¼ tablespoon in a small pan and cook the onions until tranluscent
  • Once the onions are cooked, add in the squash and peppers and cook until tender
  • Turn heat to low or off until you are ready to add to the rice.

Rice

  • In a large skillet pan add a tablespoon butter, once it's melted add the cooked and cooled rice.
  • Top the rice with another tablespoon of butter, but break it into pieces so that it is scattered all over the top.
  • Sprinkle on 1 teaspoon of seasoning and ½ teaspoon of red pepper flakes
  • Allow the rice it to cook for 5 - 6 minutes. Don't touch it during this time.
  • After the rice has been cooking for the 5-6 minutes, flip the rice using a large food turner.
  • Drizzle on ¼ cup soy sauce, try to cover as much of the rice as possible
  • Allow the rice it to cook for another 5 - 6 minutes. Don't touch it during this time.
  • Flip the rice again and add an additional ¼ cup of soy sauce.
  • Allow the rice to cook for 2-3 minutes, then mix it around so that that the soy sauce is mixed throughout.
  • Add in the cooked vegetables and mix them throughout the rice.
  • Add in the cooked chicken and mix it throughout the rice and vegetable mixture.
  • Add in 1 teaspoon of seasoning and ½ teaspoon of red pepper flakes and mix.
  • Gently move the rice to the edges of the pan, making a "hole" in the middle of the pan that is about 4 inches wide. You want it big enough for you to add in two eggs.
  • Crack the eggs and add them to the hole you just made.
  • Loosely scramble the eggs, then mix through the fried rice.
  • Serve immediately
  • Top with yum yum sauce if desired
  • Enjoy!

Notes

My family always eat at least 2 bowls, so your servings may be smaller than mine.  Which is okay, because then you will have leftovers and this chicken fried rice recipe is just as good the next day!
You can make the rice the day or the night before, allow it to cool and toss it in the refrigerator until ready for use.  I recommend making it at least 6 hours ahead of time.
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