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Easy Kosher Chicken Fried Rice That's Better Than Takeout - Asian-Inspired recipe
I've been making this chicken fried rice for years, and it never fails to satisfy those takeout cravings without leaving the house. The secret isn't fancy ingredients or complicated techniques. It's about using day-old rice and getting your pan blazing hot before you start cooking. Fried rice actually originated as a way to use up leftover rice in China, which makes perfect sense when you think about it. Fresh rice gets mushy when you stir fry it, but rice that's been sitting in the fridge overnight has the perfect texture. The grains separate beautifully and don't turn into a sticky mess. I always cook extra rice when I'm making dinner just so I can make this the next day. The key to restaurant-quality fried rice at home is cooking everything in stages and using high heat. Don't try to throw everything in the pan at once. You'll end up with soggy vegetables and rubbery chicken. I start with the protein, get it golden and set it aside. Then the vegetables go in, followed by the rice. Each component gets its moment to develop flavor and texture before the next one joins the party. This recipe works great for weeknight dinners when you want something quick but filling. I serve it alongside some steamed broccoli or a simple cucumber salad. The leftovers reheat beautifully in a hot skillet with a splash of chicken broth to loosen everything up. My kids actually prefer the reheated version sometimes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-Inspired
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked white rice preferably day-old and refrigerated
  • 1 lb boneless skinless chicken thighs cut into 3/4-inch pieces
  • 3 large eggs beaten
  • 1 medium onion diced
  • 2 medium carrots diced small
  • 1 cup frozen peas thawed
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 4 tablespoons vegetable oil divided
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 4 green onions scallions sliced thin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Method
 

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until just set. Transfer to a plate and set aside.
  2. Add another tablespoon of oil to the same pan. Season chicken pieces with salt and pepper, then add to the hot pan. Cook for 5-6 minutes until golden brown and cooked through. Remove chicken and set aside with the eggs.
  3. Heat remaining 2 tablespoons of oil in the pan over high heat. Add onion and carrots, stir fry for 2-3 minutes until onion is translucent and carrots are crisp-tender.
  4. Add garlic and ginger, stir fry for 30 seconds until fragrant. Add the day-old rice, breaking up any clumps with your spatula. Stir fry for 3-4 minutes until rice is heated through and starting to get slightly crispy.
  5. Return chicken and scrambled eggs to the pan along with the thawed peas. Add soy sauce and sesame oil, tossing everything together for 1-2 minutes until well combined and heated through.
  6. Remove from heat and stir in sliced scallions. Taste and adjust seasoning with more soy sauce if needed. Serve immediately while hot.

Notes

For best results, cook rice a day ahead and refrigerate overnight. Fresh rice will work in a pinch but won't have the same texture. You can substitute chicken breast for thighs, but thighs stay more tender. Leftover fried rice keeps in the fridge for up to 3 days and reheats well in a hot skillet with a splash of chicken broth.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 24g 31%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 890mg 39%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.