Chicken Fried Rice

This Chicken Fried Rice is an authentic recipe that I learned to make when we lived in Japan. It can be made with most any meat, or you can make it vegetarian.

Servings per Recipe: 4 servings

Calories per Serving: 542

Prep Time: 25

Cook Time: 20

Total Time: 45

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Ingredients

3 cups cold leftover cooked rice (preferably Calrose), broken apart
1 egg
1 onion, chopped
1 cup frozen peas and carrots, thawed
1 cup cooked chicken, chopped
1-2 tablespoons soy sauce to taste
3-4 tablespoons oil for frying, divided

Instructions

Dice 1 onion and chop 1 cup cooked chicken.
Heat 1 teaspoon of oil in wok or on a large flat griddle surface and quickly scramble 1 egg in it.
Remove egg and set aside.
Add 1 tablespoon of oil to the pan and heat.
Add onion and sauté for 2-3 minutes.
Add 1 tablespoon of oil to the pan and heat. Add 1 cup frozen peas and carrots (thawed) and cooked chopped chicken and mix gently.
When the onions are tender, add 3 cups cold leftover cooked rice (preferably Calrose) and stir. Add 1-2 tablespoons soy sauce to taste and continue to stir and mix rice so all grains are exposed to the heated pan surface. If needed, add additional oil.
Add the cooked egg, chopping to break it up, near the end of cooking time and stir well.
When the rice is heated through and a bit crispy, it is ready to serve.

Notes

You can use just about any meat in this recipe or add more vegetables and make it vegetarian.
If you want to add flavor (and calories), add a splash of Yum Yum sauce about halfway through cooking.
The secret to good fried rice is to rinse your rice before cooking it, and to separate or crumble the clumps of day old/leftover rice before putting it into the hot pan with oil.
Make it vegetarian:
Simply omit the chicken and substitute more vegetables.
Make it gluten-free:
Omit the soy sauce or use a certified gluten-free soy sauce.

Nutrition