Contents
- 1 The Sizzle That Started It All
- 2 My First Fried Rice Fumble
- 3 Why This Dish Shines
- 4 A Bowlful of History
- 5 Ingredients:
- 6 How to Make Quick Chicken Fried Rice
- 7 Creative Twists on Classic Fried Rice
- 8 Serving Ideas & Pairings
- 9 Storing and Reheating Your Fried Rice
- 10 Fix Common Fried Rice Flops
- 11 Your Fried Rice Questions, Answered
- 12 Let’s Keep the Conversation Cooking
- 13 Quick Chicken Fried Rice Recipe for Easy Cravings
The Sizzle That Started It All
The first time I made this dish, the smell of sesame oil hit me like a warm hug. Chicken sizzled in the pan, turning golden. Rice crackled as it hit the heat. Ever wondered how a simple skillet can turn leftovers into magic? That’s fried rice for you—humble, quick, and packed with flavor. One bite, and I was hooked. Now it’s my go-to when cravings strike. What’s your favorite “magic skillet” meal? Share below!My First Fried Rice Fumble
My debut attempt was… messy. I forgot to pat the chicken dry. Oil splattered everywhere! But the dish still tasted great. Home cooking isn’t about perfection—it’s about joy. A little chaos makes memories. Now I laugh at my early mistakes. They taught me to relax and enjoy the process. What’s your funniest kitchen fail? Tell me in the comments!Why This Dish Shines
• The butter and soy sauce combo creates a rich, salty-sweet glaze. • Day-old rice fries up crisp, giving that perfect bite. Which flavor combo surprises you most? Is it the lemon juice tang or the garlic punch? Try it and decide!A Bowlful of History
Fried rice began in China over 1,500 years ago. It was a clever way to use leftovers. *Did you know street vendors popularized it in the 1800s?* Today, every culture adds its own twist. This version keeps it simple but tasty. How do you customize your fried rice? Peas or no peas? Let’s chat!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless skinless chicken breasts | 1 pound | Cut into bite-sized pieces, pat dry |
| Garlic powder | ½ teaspoon | |
| Sesame oil | 1 tablespoon | |
| Soy sauce | 1 tablespoon | |
| Unsalted butter | 1 tablespoon | |
| Sesame oil | 2 tablespoons | Divided |
| Large eggs | 4 | Beaten |
| Kosher salt | ½ teaspoon | |
| Large carrots | 2 | Diced |
| Large white onion | 1 | Diced |
| Green onions | ¼ cup (25 g) | Diced, plus more for garnish |
| Garlic | 1 teaspoon | Minced |
| Cooked long-grain white rice | 4 cups (740 g) | Cooled (day-old rice works best) |
| Unsalted butter | ¼ cup (½ stick / 57 g) | Melted |
| Soy sauce | 2 tablespoons | |
| Lemon juice | 1 teaspoon | |
| Frozen peas | ⅓ cup (45 g) | |
| Salt and pepper | To taste |
How to Make Quick Chicken Fried Rice
Step 1 Season the chicken with garlic powder. Heat sesame oil in a skillet. Sear chicken until golden. Set aside when cooked through. (Hard-learned tip: Pat chicken dry first for a better sear.) Step 2 Scramble eggs with salt in the same pan. Keep them soft and fluffy. Transfer to a plate. Wipe the skillet if needed. What’s the best rice for fried rice? Share below! Step 3 Cook carrots, onion, and green onions until tender. Add garlic for a quick bloom. Stir in cooled rice to fry. *Fun fact: Day-old rice fries better—less sticky!* Step 4 Mix in chicken, eggs, butter, and sauces. Toss with peas until heated. Garnish with green onions. Serve hot. Cook Time: 20 minutes Total Time: 35 minutes Yield: 4 servings Category: Dinner, Quick MealsCreative Twists on Classic Fried Rice
Vegetarian Swap chicken for tofu or extra veggies. Use tamari instead of soy sauce. Spicy Add diced jalapeños or a drizzle of sriracha. Finish with chili flakes. Seasonal Try butternut squash in fall or asparagus in spring. Keep it fresh. Which twist would you try? Vote in the comments!Serving Ideas & Pairings
Serve with crispy wonton strips or a side of kimchi. Top with extra green onions. Pair with iced green tea or a light lager. Both cut through the richness. Which would you choose tonight?
Storing and Reheating Your Fried Rice
Got leftovers? Let your fried rice cool fully before storing. Pop it in the fridge for up to 3 days. Freeze it in airtight containers for 2 months. Reheat in a skillet with a splash of water to keep it moist. *Fun fact*: Day-old rice fries better—it’s less sticky! Batch-cooking tip: Double the recipe and freeze half for busy nights. Why this matters: Prepped meals cut stress when time is tight. Ever tried freezing fried rice? Share your tricks below!Fix Common Fried Rice Flops
Soggy rice? Use cold, dry rice—freshly cooked steams instead of fries. Burnt bits? Lower the heat and stir often. Bland flavor? Add a dash more soy sauce or lemon juice at the end. Why this matters: Small tweaks turn fails into wins. My neighbor once salvaged mushy rice by frying it solo first. What’s your biggest kitchen save?Your Fried Rice Questions, Answered
Q: Can I make this gluten-free? A: Swap soy sauce for tamari or coconut aminos. Easy! Q: How far ahead can I prep ingredients? A: Chop veggies and chicken 1–2 days early. Store separately. Q: No peas? What else works? A: Try diced bell peppers or corn for crunch. Q: Can I double this for a crowd? A: Yes! Use two skillets to avoid overcrowding. Q: What if I don’t have sesame oil? A: Use olive oil, but add a sprinkle of toasted sesame seeds.Let’s Keep the Conversation Cooking
I’d love to see your fried rice creations! Tag Savory Discovery on Pinterest so I can cheer you on. Cooking connects us—one skillet at a time. Happy cooking! —Elowen Thorn.
Quick Chicken Fried Rice Recipe for Easy Cravings
Description
Enjoy a quick and flavorful meal with this easy-to-make Chicken Fried Rice, perfect for satisfying your cravings.
Ingredients
Instructions
- Season diced chicken with garlic powder.
- To a large skillet over medium-high heat, add 1 tablespoon sesame oil. Add chicken and sear for 5–7 minutes, until golden on the outside and nearly cooked through.
- Reduce heat to medium. Add the soy sauce and butter, stirring to coat the chicken. Let it cook for about 1 minute, until the chicken is glazed, golden, and cooked through to an internal temperature of 165°F. Remove chicken from the pan and set aside.
- To the same skillet, add 1 tablespoon sesame oil. Pour in the beaten eggs and sprinkle with salt. Scramble gently until just set into soft curds. Transfer eggs to a plate and set aside.
- Add the remaining sesame oil to the skillet. Add carrots, onion, and green onions. Cook for about 5 minutes, or until carrots are tender. Stir in garlic and cook 1 minute more.
- Add the cooked, cooled rice to the skillet. Use a spatula to break it up and stir it into the veggies. Let it fry for 2–3 minutes, stirring occasionally.
- Return the cooked eggs and chicken to the skillet. Add melted butter, soy sauce, lemon juice, and frozen peas. Stir to combine and cook for another 2–3 minutes, or until heated through.
- Season with additional salt and pepper to taste. Garnish with green onions. Serve hot.
Notes
- For best results, use day-old rice as it fries better and doesn’t become mushy.
Chicken, Fried Rice, Quick Meal, Easy Dinner