Day-old rice contains 40% less moisture than fresh rice, which is why restaurant fried rice never gets mushy.
Chicken Fried Rice
Get ready to savor a bowl of deliciousness with our protein-packed chicken fried rice! This dish combines succulent chicken, vibrant veggies, and perfectly cooked rice, all stir-fried with a hint of soy sauce for an irresistible flavor boost. It's a fantastic meal prep choice that’s both satisfying and light on calories—ideal for keeping your weeknight dinners exciting and healthy!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 Tbsp Corn Starch (15 ml)
🥩Meat & Seafood(1)
- 24oz Chicken Breast (680 g)
🥛Dairy & Eggs(1)
- 3 Eggs
🫙Pantry Staples(2)
- 20oz Cooked Day-Old Rice (567 g)
- 1 Tbsp Sesame Oil (15 ml)
🧂Spices & Seasonings(3)
- Garlic Powder
- Onion Powder
- Smoked Paprika
🍯Sauces & Condiments(2)
- 2 Tbsp Soy Sauce (30 ml)
- 2 Tbsps Soy Sauce (30 ml)
📦Other(3)
- 1 Cup Frozen Vegetables (240 ml)
- Fresh Green Onions (Optional)optional
- Sesame Seeds (Optional)optional
👨🍳 Instructions
- 1
Take out 24 ounces of chicken breast, dice it into cubes, add the chicken to a bowl, and season with garlic powder, smoked paprika, onion powder, tablespoon of cornstarch, and 2 tablespoons of soy sauce, then mix it all together.
- 2
Cook the chicken on high heat until crispy, then add frozen vegetables to the pan and cook for 5 minutes, pushing them to the side.
- 3
Pour in 3 beaten eggs, slowly scramble them and mix in with the vegetables.
- 4
Add 20 ounces of day-old cooked rice, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil, then mix it all together and add in the chicken.
- 5
Top with sesame seeds and fresh green onions.
💡 Pro Tips
- ✓Use day-old rice that's been refrigerated because the starch molecules retrograde and firm up, preventing mushy texture and creating the ideal 15-20% moisture content for proper frying.ingredient15-20% moisture content
- ✓Heat your wok or pan to 400-450°F before adding ingredients because this temperature creates the Maillard reaction instantly and prevents rice from steaming in its own moisture.technique400-450°F
- ✓Coat chicken cubes with cornstarch at a 1:8 ratio (1 tablespoon per 8 oz chicken) to create a protective barrier that locks in moisture while developing a crispy exterior through starch gelatinization.technique1:8 ratio
- ✓Push ingredients to sides of the pan when adding eggs because this creates a 300°F+ zone in the center where eggs can set properly in 30-45 seconds without overcooking other ingredients.timing30-45 seconds
- ✓Add sesame oil at the very end because its smoke point is only 350°F and prolonged high heat destroys its delicate nutty compounds, reducing flavor intensity by up to 60%.timing350°F smoke point
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Day-old rice contains 40% less moisture than fresh rice, which is why restaurant fried rice never gets mushy.
Chicken Fried Rice
Get ready to savor a bowl of deliciousness with our protein-packed chicken fried rice! This dish combines succulent chicken, vibrant veggies, and perfectly cooked rice, all stir-fried with a hint of soy sauce for an irresistible flavor boost. It's a fantastic meal prep choice that’s both satisfying and light on calories—ideal for keeping your weeknight dinners exciting and healthy!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 Tbsp Corn Starch (15 ml)
🥩Meat & Seafood(1)
- 24oz Chicken Breast (680 g)
🥛Dairy & Eggs(1)
- 3 Eggs
🫙Pantry Staples(2)
- 20oz Cooked Day-Old Rice (567 g)
- 1 Tbsp Sesame Oil (15 ml)
🧂Spices & Seasonings(3)
- Garlic Powder
- Onion Powder
- Smoked Paprika
🍯Sauces & Condiments(2)
- 2 Tbsp Soy Sauce (30 ml)
- 2 Tbsps Soy Sauce (30 ml)
📦Other(3)
- 1 Cup Frozen Vegetables (240 ml)
- Fresh Green Onions (Optional)optional
- Sesame Seeds (Optional)optional
👨🍳 Instructions
- 1
Take out 24 ounces of chicken breast, dice it into cubes, add the chicken to a bowl, and season with garlic powder, smoked paprika, onion powder, tablespoon of cornstarch, and 2 tablespoons of soy sauce, then mix it all together.
- 2
Cook the chicken on high heat until crispy, then add frozen vegetables to the pan and cook for 5 minutes, pushing them to the side.
- 3
Pour in 3 beaten eggs, slowly scramble them and mix in with the vegetables.
- 4
Add 20 ounces of day-old cooked rice, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil, then mix it all together and add in the chicken.
- 5
Top with sesame seeds and fresh green onions.
💡 Pro Tips
- ✓Use day-old rice that's been refrigerated because the starch molecules retrograde and firm up, preventing mushy texture and creating the ideal 15-20% moisture content for proper frying.ingredient15-20% moisture content
- ✓Heat your wok or pan to 400-450°F before adding ingredients because this temperature creates the Maillard reaction instantly and prevents rice from steaming in its own moisture.technique400-450°F
- ✓Coat chicken cubes with cornstarch at a 1:8 ratio (1 tablespoon per 8 oz chicken) to create a protective barrier that locks in moisture while developing a crispy exterior through starch gelatinization.technique1:8 ratio
- ✓Push ingredients to sides of the pan when adding eggs because this creates a 300°F+ zone in the center where eggs can set properly in 30-45 seconds without overcooking other ingredients.timing30-45 seconds
- ✓Add sesame oil at the very end because its smoke point is only 350°F and prolonged high heat destroys its delicate nutty compounds, reducing flavor intensity by up to 60%.timing350°F smoke point