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A classic takeout favorite made at home! Tender chicken, fluffy eggs, and crisp vegetables tossed with savory day-old rice and soy sauce. This one-pan meal is incredibly easy to whip up for a quick weeknight dinner.
For 4 servings
Prepare Ingredients and Sauce
Cook Eggs and Chicken
Sauté Aromatics and Vegetables
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A classic takeout favorite made at home! Tender chicken, fluffy eggs, and crisp vegetables tossed with savory day-old rice and soy sauce. This one-pan meal is incredibly easy to whip up for a quick weeknight dinner.
This chinese_american recipe takes 30 minutes to prepare and yields 4 servings. At 562.86 calories per serving with 38.36g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Fry the Rice
Combine and Serve
Substitute the chicken with 1 lb of peeled and deveined shrimp, diced char siu (Chinese BBQ pork), or firm tofu for a vegetarian option.
Add 1-2 teaspoons of chili garlic sauce or sriracha to the sauce mixture for a spicy kick. You can also add a chopped red chili with the garlic.
Feel free to add other quick-cooking vegetables like corn, diced bell peppers, bean sprouts, or chopped broccoli florets. Add them along with the carrots.
For a deeper, richer color and flavor, use a mix of 2 tablespoons light soy sauce and 2 tablespoons dark soy sauce instead of only low-sodium soy sauce.
With chicken and eggs as primary ingredients, this dish provides high-quality protein essential for muscle repair, growth, and overall body function.
This one-pan meal offers a well-rounded mix of carbohydrates for energy (rice), protein for satiety (chicken, eggs), and fats for nutrient absorption (oils).
The inclusion of carrots, peas, onions, and garlic provides essential vitamins like Vitamin A and K, as well as minerals and antioxidants that support immune health.
One serving of this Chicken Fried Rice (approximately 2 cups) contains an estimated 530-560 calories, depending on the exact ingredients and amount of oil used.
This homemade version can be part of a healthy diet. It offers a good balance of protein from chicken and eggs, carbohydrates from rice, and vitamins from vegetables. Using low-sodium soy sauce and controlling the amount of oil helps make it a healthier choice than many takeout options.
It is strongly recommended to use day-old, cold rice. Freshly cooked rice is warm and moist, which causes it to steam in the pan and become clumpy and mushy. Cold, dry rice separates into individual grains and fries up perfectly.
The key is high, consistent heat, which is best achieved with a wok. This creates a slightly smoky flavor known as 'wok hei'. Using day-old rice and not overcrowding the pan are also crucial for achieving the right texture.
The number one cause of sticky fried rice is using warm, fresh rice. Always use cold, refrigerated rice. Also, ensure you don't add too much sauce, as excess liquid can make the rice soggy.
Yes, you can easily make this gluten-free. Simply substitute the soy sauce with tamari or a certified gluten-free soy sauce. Also, ensure your Shaoxing wine is gluten-free or omit it.