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Chicken Fried Rice
Recipe by Grit & Soul · Save to D!NNER PLAN$
20 minBase: 4 servingsStovetopasian
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Ingredient amounts scale from this recipe's base of 4 servings.
4 people
Ingredients
- chicken breastNeed: 1 lb
- riceNeed: 3 cupBuy: 2 bag
- eggNeed: 2 itemBuy: 1 dozen
- soy sauceNeed: 3 tbsp
- onionNeed: 0.5 item
- peasNeed: 1 cup
- carrotsNeed: 1 cup
Instructions
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Before you start
Gather the ingredients and the pan or pot before turning on the heat. These steps keep the cooking efficient while still spelling out the key heat settings, doneness cues, and safe handling details.
Safe temp: Poultry
165°F · Use a food thermometer
1. Cook the chicken
Preheat a 10- to 12-inch skillet over medium-high heat, then add the listed butter or oil. Cook the seasoned meat in a single layer, turning once it is browned, and continue until the thickest piece reaches 165°F. Rest it on a clean plate before slicing or shredding.
Poultry: 165°F. Use a food thermometer and check the center of the thickest piece without touching bone.
2. Step 2
Whisk the eggs until even. Cook them in a buttered nonstick skillet over low to medium-low heat, gently pushing the set edges toward the center. Remove from heat when no liquid egg remains but the surface is still soft, then add the filling and fold.
The eggs are set when they stop looking shiny and no loose egg remains.
3. Cook the aromatics
Lower the skillet to medium heat, add the listed fat, and cook the onion until glossy and softened. Add garlic last and stir for 30 to 60 seconds, just until fragrant; do not let it brown deeply.
4. Make the sauce
Add the rice to the skillet, break up clumps with a spatula, and fold every 30 to 60 seconds over medium heat until evenly coated and steaming hot.
5. Finish and serve
Whisk the eggs until even. Cook them in a buttered nonstick skillet over low to medium-low heat, gently pushing the set edges toward the center. Remove from heat when no liquid egg remains but the surface is still soft, then add the filling and fold.