# Chicken Fried Rice: A Fast and Simple Takeout-Style Dinner
Chicken fried rice is a cherished dish that brings takeout flavors right into your home. This one-pan recipe features tender chicken, vibrant vegetables, and fluffy rice, all seasoned with fragrant garlic and ginger. It’s ideal for busy weeknights when you crave something tasty without spending hours cooking.
## Flavor Profile
The dish presents a delightful balance of savory and slightly sweet tastes, intensified by the aromatic hints of garlic and soy sauce. This blend creates a comforting and satisfying meal that delights both children and adults.
## Skill Level
This recipe is suitable for beginners, making it a fantastic option for those wanting to use up leftovers or try out substitutions. With its easy steps, even novice chefs can produce a flavorful outcome.
## Cooking Technique
For optimal texture, opt for day-old rice. Freshly made rice is often too soft and can get mushy when stir-fried. Day-old rice has a sturdier consistency that holds up well in the pan.
## Time-Saving Tips
To cut down on prep time, think about using rotisserie chicken and frozen mixed vegetables. These time-saving options let you prepare this dish quickly, making it perfect for those busy evenings.
## Ingredient Tips for Chicken Fried Rice
– **Chicken**: Utilize cooked chicken breasts or thighs for quick assembly. Leftover rotisserie chicken is a great time-saving choice.
– **Rice**: Day-old, cold white rice is best for frying. If unavailable, cook rice following package directions and let it cool completely before using.
– **Vegetables**: Peas and carrots provide bright color and sweetness. Feel free to use frozen or canned vegetables, ensuring they are drained and rinsed.
– **Eggs**: Scrambled eggs are a must in fried rice. For a vegetarian adaptation, simply add an extra egg and skip the chicken.
– **Seasonings**: Ginger, garlic, soy sauce, and sesame oil enhance the dish’s savory taste. Low-sodium soy sauce is a healthier option.
## Variations
– **Protein Options**: Tofu, seitan, shrimp, pork, or leftover strips of beef can replace chicken.
– **Rice Alternatives**: Consider using brown rice or cauliflower rice for a lighter option.
– **Extra Ingredients**: Boost your fried rice with baby corn, water chestnuts, bean sprouts, or edamame. For added crunch, top with sliced almonds or chopped peanuts.
– **Spice It Up**: Incorporate a pinch of red pepper flakes, sriracha, chili paste, or Thai sweet chili sauce for extra heat.
## Cooking Instructions
1. Heat 1 teaspoon of oil in a 12-inch wok or skillet over medium heat. Add the eggs with a pinch of salt, cooking until set. Transfer them to a bowl and set aside.
2. Pour 2 teaspoons of oil into the skillet. Add garlic, ginger, and the white part of green onions, cooking until fragrant (approximately 1 minute).
3. Mix in the vegetables and cook for 2-3 minutes until warmed through.
4. Raise the heat to medium-high, add 1 tablespoon of vegetable oil and the cooked rice. Sauté until the rice turns slightly crispy and brown (around 7 minutes), stirring less often to allow browning.
5. After browning, mix in the cooked egg, chicken, soy sauce, sesame oil, and half of the green onion tops.
6. Garnish with the remaining green onions and sesame seeds if desired.
## Storing Leftovers
Leftover chicken fried rice can be kept in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave or on the stove. You can also freeze servings in zippered bags for up to one month.
## Nutritional Information (per serving)
– **Calories**: 460
– **Carbohydrates**: 59g
– **Protein**: 23g
– **Fat**: 15g
– **Sodium**: 1026mg
– **Fiber**: 5g
Chicken fried rice is not only a quick and easy dish but also a flexible meal that can be customized to your preferences. Whether you’re using leftovers or trying something novel, this recipe will likely become a household favorite!