Why call for take out from your favorite Chinese restaurant when you can make this quick and easy chicken fried rice recipe at home? Use leftover rice and frozen vegetables to make this rice dish even easier.
In a medium bowl, toss chicken with soy sauce and sesame oil. Cover and marinate at room temperature for 10 minutes.
Heat a large nonstick skillet over medium-high heat. Add chicken and marinade and stir-fry until chicken is cooked through, 3 to 4 minutes. Transfer chicken to a plate; set aside. Add vegetable oil to skillet and heat over medium heat. Add onion and cook for 3 minutes. Stir in vegetables and cook for 1 minute. Increase heat to medium-high, stir in rice until incorporated and cooked through, 3 minutes.
Using a wooden spoon, form a well in mixture. Add eggs and scramble within well just until soft. Then break apart and mix into rice; season with salt and pepper. Let cook undisturbed until a golden crust forms, about 1 minute. Turn rice with a spatula and cook other side. Repeat 2 or 3 times until rice is uniformly golden. Add chicken and stir to combine. Serve warm.
I made according to directions and it was just awful. A gooey tasteless mess. It just said cooked white rice--I used Uncle Bens original. I guess I didnt cook the rice correctly for this dish and/or should have used a different type. So the state of rice greatly affects the outcome. Also we kept adding soy sauce at the table to try to help it. Thank goodness I had some fried chicken in the fridge cause we had to throw this out.
Amazing what you can do with few ingredients; so simple to make, but still lacking some flavor so.... 2nd time around I stir-fried thinly sliced leek along with onion, as well as add an extra tbsp of soy sauce. Much better!
This recipe is ok, but very bland for those of us who like dishes w/ lots of flavor & heat! I took other reviews & recommendations, & used jasmine rice (next time, I will try a combination of brown & jasmine) & also added: 1 T low sodium soy sauce to chicken (+1 T to vegetables with another small dash of sesame oil), approximately 2 t ginger, approximately 2 garlic cloves (already chopped in olive oil), 3 T Chili oil and paste, 3 T Hoisin sauce (you could also use some Oyster sauce for authentic taste), a dash of Lawry's seasoning salt & some ground black pepper. I used 1 egg & 8 oz. Eggbeaters (equivalent to 5 eggs). I too the other reviewers suggestions & chilled the rice while I was re-heating the chicken & sautéing the veggies that I had on hand (asparagus, multi peppers, carrots & onions) & scrambled eggs before adding the rice & chicken @ the end. Very good, with the extra seasonings (I like a lot of flavor!) and other reviewer's suggestions. Add extra seasonings @ table!