Classic Chicken Fried Rice
This is a great recipe when you’re tired and want something quick–especially if you’ve got the leftover rice to boot. In my family, I grew up eating jasmine rice with literally every meal. (Like they say… rice is the perfect food when you’re hungry and want to eat 2,000 of something. RIP Mitch Hedberg.) Jasmine is the preferred type of rice to use for this dish unless you’re on a health kick, in which case you can sub it out for brown rice or even quinoa.
Servings Prep Time
4people 5minutes
Cook Time
15minutes
Servings Prep Time
4people 5minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Over medium heat, warm 1 tablespoon of oil in frying pan or wok. As oil begins to crackle and shimmer, add chicken breast and occasionally stir until brown and cooked thoroughly. Season with salt & pepper while cooking if desired. Remove from pan and let chicken pieces drain to the side over a paper towel.
  2. In the same frying pan or wok, warm another tablespoon of oil over medium to medium-high heat. Once heated, add onion, half of the scallions, snowpeas (edamame or green peas), and carrot. Stir occasionally until softened, approximately 3-5 minutes.
  3. Keep the vegetable mix in the pan but move everything to the outer edges while leaving an wide opening in the center of your pan. Add oil (as necessary) and cook garlic and ginger in the pan until fragrant–about 30-60 seconds later–being careful not to let it burn.
  4. Add the leftover rice and mix it in with the ginger and garlic, pushing to side once warmed.
  5. Crack both eggs over the center of the well and slightly fry until somewhat solidified. Add the cooked chicken and incorporate the entire rice and vegetable mixture together so that the scrambled egg scatters throughout.
  6. Add soy sauce, sesame oil, and hondashi until the friend rice is covered, colored, and seasoned. Season to taste with salt and pepper, but be extra careful since the soy sauce is already incredibly salty. Garnish and plate with remaining scallions and/or sesame seeds.
Recipe Notes

 

Want to simplify this even more?? Take your leftover rice, heat it up as usual, but feel free to replace the vegetables with frozen vegetable medley (carrots, onions, peas, etc.). You can also substitute out the need to cook chicken with something like diced lunch meat (ham or turkey). Any more simplified than this and now you’re just being lazy.

Hon Dashi powder is a Japanese seasoning made from smoked and dried bonito (aka Skipjack Tuna). This is my secret ingredient that I learned to use from a family friend when I was a kid. You can use the hondashi to enhance the flavor of the fried rice–and no, when added to this recipe it will not give a fishy taste. (Trust me: I don’t like fish.)