Chicken Fried Rice
The takeout classic made at home. The single most important tip: use cold, day-old rice — fresh rice turns mushy.
by Culicious Kitchen
Ingredients
- 600 g cooked rice
- 300 g chicken breast
- 3 eggs
- 150 g frozen peas and carrots
- 3 green onions
- 3 garlic cloves
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 3 tbsp vegetable oil
- salt and pepper
Method
- 1
Get everything ready before you start — stir-frying is fast and there's no time to chop mid-cook. Break up the cold rice with your hands so there are no clumps.
- 2
Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add the beaten eggs and scramble quickly until just set, then scoop them out onto a plate.
- 3
Add another tablespoon of oil and the chicken cubes. Stir-fry over high heat until golden and cooked through, 5-6 minutes. Remove to the plate with the eggs.
- 4
Add the last tablespoon of oil, then the garlic and the white parts of the green onions. Stir for 30 seconds until fragrant.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.