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Chicken Fried Rice

Chicken Fried Rice

This chicken fried rice is a great weeknight dinner the family will really enjoy. In this recipe, chicken breast are seasoned, cooked in bacon drippings and then combined with crispy bacon, eggs, edamame and green onions.

 

The ingredients are affordable and easy to find, plus you can turn one pound of chicken breast into dinner for the whole family. So drop the take-out menu and make this take-out classic at home.

 

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To make this easy fried rice you will need

2 cups Water

1 cup Long Grain White Rice, uncooked

2 teaspoons Salt, plus a pinch, divided (1 teaspoon for the rice, 1 teaspoon for the chicken, and a pinch for the scrambled eggs)

1 pound Chicken Breast, boneless and skinless, cut into small cubes

3 Bacon Slices, cut into small pieces

½ teaspoon Ginger Powder

1 teaspoon Canola Oil (for the scrambled eggs)

1 Large Garlic Clove, grated or finely minced

3 Large Eggs, scrambled

1 cup Edamame (frozen), cooked to package directions

3 tablespoons Green Onion, sliced

¼ cup Low-Sodium Soy Sauce

 

Cook the White Rice

We’re going to cook the rice first. For the best fried rice refrigerate the white rice until it’s completely cold and firm or use leftover rice.

 

Sometimes, I’ll double a batch of white rice and refrigerate it to make fried rice the next day for dinner.

 

White rice is super easy to double batch; it’s always a 2:1 ratio. Two parts water, one part rice, the cooking time and method remain the same. Just remember to adjust the salt.

 

Start the rice

  • Add the water to a sauce pan and bring it to a full boil over high heat. When the water is boiling vigorously, add the rice and 1 teaspoon of salt. Stir well.

 

  • Lower the heat to medium and boil, uncovered, until most of the water has cooked out and you can see the rice on the surface. Stir the rice occasionally. This will take approximately 5-7 minutes.

 

  • Stir the rice, lower the heat to low and cover. Once the rice is on low and covered, do not stir to prevent it from getting gummy.

 

  • Cook the rice on low for about 25 minutes until it is done. Uncover the rice and fluff with a fork.

 

  • Allow the rice to cool, then refrigerate until it’s cold and firm.

 

Prep Work for the chicken fried rice

There are several things to prep with this fried rice, but they’re all quick and easy.

 

Things move really quickly with fried rice and stir fries. It’s best to have all of the ingredients prepped and ready to go before you start.

 

Get everything chopped, diced, and measured. I like to organize all my ingredients in glass nesting bowls. There’s a size for everything I need and they’re really convenient.

 

Slice or cut the bacon into small pieces. I like to use kitchen shears for bacon. You can do a few at a time, and snip them right into a bowl. Bacon, done and no messy cutting board!

 

Bacon being snipped with kitchen shears into a clear bowl.

 

Cut the chicken into small cubes. Start by butterflying the chicken breast. Then, cut it into cubes.

 

Next, season the chicken breast with 1 teaspoon of salt and the ginger powder. Toss or stir to combine well.

 

Slice or cut the green onions. Kitchen shears work really well for the green onions too.

 

Green onions being snipped by kitchen shears into a clear bowl.

 

Grate or finely mince the garlic. Grating garlic is really easy, we use a microplane and grate it right into a prep bowl. No need for a cutting board and it takes less time too!

 

Beat the eggs in a medium bowl and add a pinch of salt.

 

And finally, cook the edamame to package directions.

 

The ingredients for the chicken fried rice separated in clear glass bowls and displayed on a wood cutting board.

 

Scramble the eggs

Heat 1 teaspoon of oil in a non-stick skillet over medium heat. Add the eggs to the skillet and stir with a rubber spatula or a wooden spoon until they’re fully cooked.

 

Remove the skillet from the heat and set the eggs aside until you’re ready to add them to the fried rice.

 

Cook the Bacon

Cook the bacon in a large, deep, non-stick skillet (or wok), over medium heat until crispy. This will take about 7-10 minutes.

 

Stir the bacon occasionally at first. As it gets going, stir it more often to prevent it from burning

 

Take the skillet off the heat and remove the bacon with a slotted spoon. Do not wash the skillet.

 

Cook the chicken

Place the skillet, along with the bacon drippings, back over medium-high heat. When the oil is hot, add the chicken.

 

Cook the chicken about 5-6 minutes (depending on the size of the pieces) until it is cooked through, stirring frequently. Make sure the chicken is no longer pink in the middle by cutting one of the larger pieces in half.

 

Lower the heat to medium and add the garlic to the chicken. Stir to combine.

 

cooked small chicken cubes in a large, black skillet.

 

Make the chicken fried rice

Add the white rice to the skillet. Fry the rice for 1-2 minutes, stirring constantly.

 

Cooked chicken cubes and white rice being mixed in a large, black skillet.

 

Add the eggs and bacon

 

Chicken cubes, white rice, bacon bits and scrambled eggs being stirred in a large, black skillet.

 

Then add the edamame and give everything a good stir. At this point stir the fried rice almost constantly.

 

Edamame being added to a large, black skillet with white rice, cubed chicken, bacon and scrambled eggs.

 

Slowly add the soy sauce while stirring constantly to coat the ingredients completely. Lower the heat to medium-low and continue stirring.

 

Soy sauce being added to a large, black skillet with white rice, cubed chicken, bacon, scrambled eggs and edamame.

 

Taste the rice and add a little extra soy sauce if desired. If you prefer, serve it with extra soy sauce on the side.

 

Finally, sprinkle in the green onions and continue stirring until everything has come together. Reduce the heat to low and cook the chicken fried rice for 3-5 minutes to let the flavors come together.

 

Sliced green onions added to the completed chicken fried rice, in a large, black skillet.

 

Serve the fried rice and enjoy!

 

Chicken Fried Rice served on a large platter with small bowls and soy sauce in the background.

 

For more take-out classics at home, try one of these easy recipes:

Ham Fried Rice

Beef and Broccoli

Shrimp Lo Mein

Orange Chicken

Chicken Katsu

 

Chicken fried rice served in a large platter on displayed on a wood board.
Print Recipe
5 from 1 vote

Chicken Fried Rice

This chicken fried rice is a great weeknight dinner the family will really enjoy. In this recipe, chicken breast are seasoned, cooked in bacon drippings and then combined with white rice, crispy bacon, eggs, edamame and green onions.
Prep Time15 mins
Cook Time30 mins
Cooking White Rice35 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Asian
Keyword: fried rice, take-out
Servings: 4
Calories: 482kcal
Author: Elizabeth

Ingredients

  • 2 cups Water
  • 1 cup Long Grain White Rice uncooked
  • 2 teaspoons Salt plus a pinch, Divided
  • 1 pound Chicken Breast boneless and skinless, cut into small cubes
  • 3 Bacon Slices cut into small pieces
  • ½ teaspoon Ginger Powder
  • 1 teaspoon Canola Oil for the scrambled eggs
  • 1 Large Garlic Clove grated or finely minced
  • 3 Large Eggs scrambled
  • 1 cup Edamame frozen, cooked to package directions
  • 3 tablespoons Green Onion sliced
  • ¼ cup Low-Sodium Soy Sauce

Instructions

Cook the White Rice

  • Add the water to a sauce pan and bring it to a full boil over high heat. When the water is boiling vigorously, add the rice and 1 teaspoon of salt. Stir well.
  • Lower the heat to medium and boil, uncovered, until most of the water has cooked out and you can see the rice on the surface, approximately 5-7 minutes. Stir only occasionally.
  • Stir the rice, lower the heat to low and cover. Once the rice is on low and covered, do not stir to prevent it from getting gummy.
  • Cook the rice on low for about 25 minutes until it is done. Uncover the rice and fluff with a fork.
  • Allow the rice to cool, then refrigerate until it is cold and firm.

Prep Work

  • Slice or cut the bacon into small pieces.
  • Cut the chicken into small cubes.
  • Season the chicken breast with 1 teaspoon of salt and the ginger powder. Toss or stir to combine well.
  • Slice or cut the green onions.
  • Grate or finely mince the garlic.
  • Beat the eggs in a medium bowl and add a pinch of salt.
  • Cook the edamame to package directions.

Scramble the eggs

  • Heat 1 teaspoon of oil in a non-stick skillet over medium heat. Add the eggs to the skillet and stir with a rubber spatula or a wooden spoon until they’re fully cooked. Remove the skillet from the heat and set the eggs aside until you’re ready to add them to the fried rice.

Cook the Bacon

  • Cook the bacon in a large, deep, non-stick skillet (or wok), over medium heat until crispy (about 7-10 minutes).
  • Stir the bacon occasionally at first. As it gets going, stir it more often to prevent it from burning
  • Take the skillet off the heat and remove the bacon with a slotted spoon. Do not wash the skillet.

Cook the chicken

  • Place the skillet, along with bacon drippings, back over medium-high heat. When the oil is hot, add the chicken.
  • Cook the chicken about 5-6 minutes (depending on the size of the pieces) until it is cooked through. Stir frequently. Make sure the chicken is no longer pink in the middle by cutting one of the larger pieces in half.
  • Lower the heat to medium and add the garlic to the chicken. Stir to combine.

Make the chicken fried rice

  • Add the cooked white rice to the skillet. Fry the rice for 1-2 minutes, stirring constantly.
  • Add the eggs, bacon and edamame, stir to combine the ingredients. At this point stir the fried rice almost constantly.
  • Slowly add the soy sauce while stirring constantly to coat the ingredients completely. Lower the heat to medium low and continue stirring.
  • Taste the rice and add a little extra soy sauce if desired.
  • Finally, sprinkle in the green onions and continue stirring until everything has come together.
  • Reduce the heat to low and cook the chicken fried rice for 3-5 minutes to let the flavors come together.

Video

Notes

Use leftover white rice that’s already cooked and chilled to reduce the cooking time on this recipe significantly.

Nutrition

Calories: 482kcal | Carbohydrates: 43g | Protein: 39g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 206mg | Sodium: 1993mg | Potassium: 761mg | Fiber: 3g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 4.8mg | Calcium: 71mg | Iron: 2.8mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

 


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