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Easy Chicken Fried Rice Recipe

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4.3 from 50 reviews

A quick and easy Chicken Fried Rice recipe featuring tender chicken breast, juicy pineapple chunks, scrambled eggs, and a colorful mix of peas and carrots, all stir-fried with fragrant green onions and soy sauce for a deliciously satisfying meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Marinade

  • 12 ounces skinless, boneless chicken breasts, cubed
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon cornstarch

Main Ingredients

  • 3 tablespoons canola oil (divided as needed)
  • 1 cup pineapple chunks, drained
  • 3 to 4 cups cooked and completely cooled long grain white rice
  • 3 green onions, sliced into small rounds (white parts only, reserve greens for garnish)
  • 1 cup frozen peas and carrots, thawed
  • 3 eggs, lightly beaten
  • 1 tablespoon soy sauce (or to taste)

Instructions

  1. Prep the chicken. Place the cubed chicken in a bowl and season with salt and pepper. Toss with cornstarch and set aside for 10 minutes to allow the seasoning and coating to adhere well.
  2. Brown the chicken. Heat 3 tablespoons of canola oil in a large nonstick skillet over medium-high heat. Add the chicken to the heated oil and cook for 4 to 5 minutes until browned and fully cooked through. Transfer the cooked chicken to a plate and set aside.
  3. Brown the pineapple. Return the skillet to the heat, add pineapple chunks, and cook for about 2 minutes until slightly browned on the sides. Remove from the pan and transfer to the plate with the chicken.
  4. Cook the eggs. Lower heat to medium-low and add 1 more tablespoon of canola oil if needed. Pour in the beaten eggs and scramble them while cooking until fully set. Remove the cooked eggs and add them to the chicken and pineapple plate.
  5. Sauté green onions and rice. Return the pan to medium heat and add the white parts of the green onions; sauté for a few seconds until fragrant. Add the cooled cooked rice and stir well, cooking for 4 minutes until the rice begins to sizzle. For a crunchier texture, cook for an additional minute, stirring occasionally.
  6. Combine all ingredients. Add the thawed peas and carrots, browned chicken, pineapple, scrambled eggs, and soy sauce to the pan with the rice. Stir thoroughly to combine and cook for another 3 to 4 minutes until everything is heated through and flavors meld.
  7. Serve. Remove the skillet from heat, garnish the fried rice with the reserved green onion greens, and serve immediately for a delicious meal.

Notes

  • Use day-old rice or rice cooled completely to prevent mushy fried rice.
  • Adjust soy sauce quantity according to your preferred saltiness.
  • You can substitute chicken breasts with thighs for more juiciness.
  • Add other vegetables like bell peppers or corn for variety.
  • For a spicier version, add chili flakes or Sriracha sauce while cooking.
  • Ensure the pan is hot enough when stir-frying to achieve a slightly crispy texture.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://ellarecipe.com/easy-chicken-fried-rice-recipe/