Chicken Breast Fried Rice
Dive into this mouthwatering chicken breast fried rice, where tender chicken meets fluffy rice in a delightful stir-fry! Tossed with vibrant veggies and a splash of soy sauce, this one-pan wonder is not only quick to whip up but bursting with flavor. Perfect for a weeknight dinner that will leave everyone asking for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 tablespoon minced garlic (15 ml)
- 1 tablespoon red pepper powder (15 ml)
🥩Meat & Seafood(1)
- Chicken breast (454 g)
🫙Pantry Staples(1)
- 1 tablespoon sesame oil (15 ml)
🍯Sauces & Condiments(1)
- 1 tablespoon soy sauce (15 ml)
📦Other(2)
- 1 tablespoon bay leaves (15 ml)
- 1 tablespoon cooking wine (15 ml)
👨🍳 Instructions
- 1
Boil the chicken breast.
- 2
Add cooking wine, soy sauce, minced garlic, bay leaves, red pepper powder, and sesame oil.
💡 Pro Tips
- ✓Use day-old rice chilled in the refrigerator because the starch retrogrades and firms up, preventing mushy fried rice and creating distinct grains.ingredient24-hour aged rice
- ✓Cook your wok or pan to 400-450°F before adding oil so proteins sear immediately and vegetables retain their crisp texture through rapid moisture evaporation.technique400-450°F
- ✓Shred the boiled chicken breast while it's still warm (around 140°F) because the proteins are more pliable and create longer, more appealing strands.timing140°F
- ✓Add soy sauce in two stages - half during cooking for penetration and half at the end to preserve its complex flavor compounds that break down at high heat.technique
- ✓Use a wok or large skillet with at least 12-inch diameter to ensure single-layer cooking, as overcrowding drops temperature by 100-150°F and causes steaming instead of frying.equipment12-inch minimum diameter
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Chicken Breast Fried Rice
Dive into this mouthwatering chicken breast fried rice, where tender chicken meets fluffy rice in a delightful stir-fry! Tossed with vibrant veggies and a splash of soy sauce, this one-pan wonder is not only quick to whip up but bursting with flavor. Perfect for a weeknight dinner that will leave everyone asking for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 tablespoon minced garlic (15 ml)
- 1 tablespoon red pepper powder (15 ml)
🥩Meat & Seafood(1)
- Chicken breast (454 g)
🫙Pantry Staples(1)
- 1 tablespoon sesame oil (15 ml)
🍯Sauces & Condiments(1)
- 1 tablespoon soy sauce (15 ml)
📦Other(2)
- 1 tablespoon bay leaves (15 ml)
- 1 tablespoon cooking wine (15 ml)
👨🍳 Instructions
- 1
Boil the chicken breast.
- 2
Add cooking wine, soy sauce, minced garlic, bay leaves, red pepper powder, and sesame oil.
💡 Pro Tips
- ✓Use day-old rice chilled in the refrigerator because the starch retrogrades and firms up, preventing mushy fried rice and creating distinct grains.ingredient24-hour aged rice
- ✓Cook your wok or pan to 400-450°F before adding oil so proteins sear immediately and vegetables retain their crisp texture through rapid moisture evaporation.technique400-450°F
- ✓Shred the boiled chicken breast while it's still warm (around 140°F) because the proteins are more pliable and create longer, more appealing strands.timing140°F
- ✓Add soy sauce in two stages - half during cooking for penetration and half at the end to preserve its complex flavor compounds that break down at high heat.technique
- ✓Use a wok or large skillet with at least 12-inch diameter to ensure single-layer cooking, as overcrowding drops temperature by 100-150°F and causes steaming instead of frying.equipment12-inch minimum diameter