Description
This Chicken Fried Rice recipe is a quick and flavorful dish perfect for using up leftover cooked chicken. It features tender shredded chicken, fresh vegetables, fluffy rice, and scrambled eggs all stir-fried in a wok with soy sauce and a hint of lemon juice to brighten the flavors.
Ingredients
Scale
Vegetables and Aromatics
- 1 onion, peeled and diced
- 1 red bell pepper, deseeded and finely chopped
- 2 cloves garlic, peeled and minced
- 115 g (2/3 cup) frozen peas
- 1/2 bunch of spring onions/scallions, chopped
Proteins
- 250 g (2 cups) cooked shredded/sliced chicken
- 2 eggs
Grains and Oils
- 800 g (4 cups) boiled and cooled long-grain rice (about 1 1/3 cups / 300g dried rice boiled in water)
- 2 tbsp oil (neutral oil such as avocado oil)
- 1/2 tbsp sesame oil
Seasonings
- 2 tbsp dark soy sauce
- 1/4 tsp salt
- Juice of 1/2 a lemon
Instructions
- Sauté the onion: Heat 1 tbsp of the neutral oil in a large wok over medium heat. Add the diced onion and cook, stirring regularly, for 5 minutes until the onion softens and becomes translucent.
- Add vegetables: Add the remaining 1 tbsp oil along with the chopped red bell pepper, minced garlic, and frozen peas. Continue cooking for another 2 minutes while stirring frequently to combine the flavors.
- Incorporate chicken and sesame oil: Add the shredded cooked chicken and 1/2 tbsp sesame oil to the wok. Stir well to combine all ingredients evenly.
- Add the rice and increase heat: Add the boiled and cooled rice to the wok, then turn the heat up to high. Use a spatula to toss everything together, making sure the rice does not stick to the bottom. Keep stirring and moving it around until heated through, about 5 minutes.
- Cook the eggs: Push the rice to one side of the wok and crack the two eggs into the empty space. Add a small splash of the soy sauce over the eggs. Keep the eggs over the heat and scramble them gently with a spatula, cooking until just set but still slightly runny.
- Combine eggs with rice: Mix the scrambled eggs into the rice thoroughly, ensuring even distribution.
- Season the rice: Pour in the remaining soy sauce, sprinkle the salt over the rice, and stir well to combine all the flavors.
- Add lemon juice and adjust seasoning: Stir in the juice of half a lemon and taste. Add more lemon juice if desired for brightness.
- Serve: Divide the chicken fried rice into 4 bowls and top each portion with the chopped spring onions (scallions). Serve immediately.
Notes
- This is a quick and easy recipe that mimics takeaway-style chicken fried rice with robust flavors.
- Perfect for using up leftover cooked chicken, making it economical and convenient.
- You can substitute the rice with other types of long-grain rice if preferred, but cooled rice works best to prevent clumping.
- Adjust seasoning and lemon juice according to your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 477 kcal
- Sugar: 4 g
- Sodium: 737 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 134 mg
