Easy Chicken Fried Rice Recipe

A quick and easy chicken fried rice recipe that’s sure to please the whole family! This Japanese fried rice takes less than 10 minutes of your day to make.

Fried rice is such a great vehicle for using leftovers. Just like stir fries, they’re quick, easy to make and taste so good. Various ingredients can be added to a fried rice but there is one combination I keep going back to; chicken, green peas and carrots.

This chicken fried rice recipe takes only a few minutes to make and boy does it taste good! This is a Japanese style fried rice called yakimeshi. What makes this fried rice different than the Chinese version has to do with the timing of the egg. In yakimeshi, the egg is added after the rice has cooked in the wok. For Chinese fried rice, the egg is added first like in this egg fried rice recipe. Also, yakimeshi tends to have a stronger taste because of the addition of powdered chicken stock and soy sauce.

Fried rice is historically made with leftover ingredients from previous meals and is a great way to use up day-old rice. One of my favorite things in the world is hitting a ramen joint that serves lunch sets. There’s nothing better than slurping a bowl of miso ramen with a half-order of chicken or shrimp fried rice on the side. It’s the quintessential Japanese meal that takes me back to my early days living in Tokyo. Add to that a side of gyoza and you’ve got the ultimate ramen experience.

This  chicken fried rice recipe is something I make whenever I have leftover rice and a chicken breast that needs to be used. It only takes about 10 minutes to make and is filling enough to be served as a main.

Various ingredients can be use for this chicken fried rice recipe. Just like any other fried rice recipes, the ingredients are mostly suggestions.

More Fried Rice Recipes

• Kimchi fried rice
• Vegan fried rice
• Thai fried rice

Chicken fried rice

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A delicious and easy chicken fried rice recipe that you can make in less than 10 minutes.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 2 1x
• Category: Rice
• Method: Stir fry
• Cuisine: Japanese

Ingredients

Units USM Scale 1x2x3x

• 1 cup frozen green peas, thawed
• 3 cups cooked Japanese rice
• 1 small carrot, finely chopped
• 2 cloves garlic, minced
• 1/4 pound boneless chicken breast, cut into small cubes
• 2 tablespoons vegetable oil
• 1 teaspoon powdered chicken stock or dashi powder
• 1 tablespoon soy sauce
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs

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Instructions

1. In a pan over medium heat, add the oil and garlic and cook for 1 minute.
2. Add the carrots and cook for 2 minutes.
3. Add the chicken and cook for 3 to 4 minutes, until the chicken is cooked through.
4. Add the rice and peas and mix well.
5. Add the powdered chicken stock, stir in well.
6. Add the soy sauce, black pepper and salt, and mix well.
7. Push the rice to one side and break the eggs on the empty side. Slowly scramble the eggs and, as it cooks, incorporate it with the rice. Serve.

Notes

Keep this chicken fried in a storage container and refrigerate for up 4 days.

Nutrition

• Serving Size: 1 serving
• Calories: 599
• Sugar: 5.9
• Sodium: 818
• Fat: 21.4
• Saturated Fat: 3.7
• Unsaturated Fat: 1.7g
• Trans Fat: 0g
• Carbohydrates: 71.1
• Fiber: 4.5
• Protein: 29.3
• Cholesterol: 219