Hi friends! It’s Jeviko here, welcoming you into my kitchen for another delicious recipe. Today, I’m going to show you how to make the most flavorful, aromatic, and downright addicting chicken fried rice you’ve ever tasted. Trust me, after one bite of this, you’ll never want to order takeout fried rice again.
Before we get cooking, let me answer some frequently asked questions about making fried rice at home:
Why is this better than takeout fried rice?
This recipe uses fresh, quality ingredients like tender chicken, crisp veggies, and fluffy seasoned rice. Making it yourself allows you to control the amount of oil and sodium too. The secret seasoning blend gives it tons of flavor without needing MSG.
What type of rice works best?
Day-old, chilled rice makes the best fried rice. The starch crystallizes which prevents it from getting mushy or gummy when stir-fried. Long grain white rice is ideal, but any leftover rice works.
Is chicken necessary or can I use just veggies?
Chicken adds delicious flavor and texture contrast. But for a veggie only version, add extra soy sauce, sesame oil, and toss in crispy tofu.
What’s the best oil for frying?
A neutral oil like vegetable, canola, or peanut works well. Sesame oil adds nice Asian flavor, but use just a tablespoon as it has a low smoke point.
How do I get that takeout flavor?
The secret is in the seasoning blend! Soy sauce, oyster sauce, sesame oil, garlic, and ginger gives it that restaurant taste.
Now let’s get cooking the best homemade fried rice you’ve ever tasted!
Ingredients:
- 2 cups cooked and chilled white rice
- 1 pound boneless skinless chicken thighs, diced
- 2 cloves garlic, minced
- 1-inch ginger, finely chopped
- 1 cup frozen peas and carrots
- 2 eggs, lightly beaten
- 2 green onions, chopped
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 teaspoons rice vinegar
- 1 teaspoon white pepper
- 2 tablespoons vegetable oil, divided
Instructions:
- Prep the ingredients: Dice the chicken into small 1/2-inch pieces. Mince the garlic, finely chop the ginger, slice the green onions, and measure out all the sauces and seasonings. Thaw the peas and carrots under cold water.
- Cook the egg: Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Pour in the eggs and scramble gently until lightly cooked but still moist, about 1 minute. Transfer to a plate.
- Sear the chicken:Heat another tablespoon of oil in the wok. Add the chicken and stir-fry for 2-3 minutes until lightly browned. Remove and set aside with the egg.
- Cook the rice: Add the remaining tablespoon of oil to the hot wok. Add the minced garlic and ginger and cook for 30 seconds until fragrant. Add the chilled rice and break up any clumps with your spatula or wooden spoon.
- Add sauces and seasonings: Give the rice a quick toss then add the soy sauce, oyster sauce, sesame oil, rice vinegar, and white pepper. Continue tossing and stir-frying for 2-3 minutes.
- Mix it up: Add the cooked chicken, egg, peas and carrots back to the wok. Toss everything together for another 2 minutes allowing the flavors to blend.
- Finish and serve: Turn off heat, mix in the green onions, give it a final taste and adjust seasoning if needed. Enjoy the best homemade fried rice you’ve ever had!
Cooking tips:
- Use a nonstick wok or skillet to prevent sticking.
- Chill cooked rice overnight in fridge to dry out.
- Cook egg gently to keep moist; don’t over scramble.
- Stir-fry rice in batches for even browning if needed.
- Add other veggies like carrots, mushrooms or broccoli.
- Garnish with extra green onions, sesame seeds or sriracha.
