This easy chicken fried rice is better than takeout, and you can eat it without leaving your house! It’s a quick, weeknight dinner that’s always a crowd pleaser!
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I’m having a craving. Like a “need to faceplant into an ultra-classy Styrofoam container filled to the brim with perfectly seasoned, lightly crisp and tender rice mixed with golden brown fried veggies and sesame chicken.”
And I needed to do so, like, YESTERDAY.
I know you’re feeling me. There are those moments in life when you look at your smoothie bowl in the morning and try to Jedi mind trick it into turning itself into a cup of takeout by the sheer power of your BRAIN.
It’s OK, you can be honest about your 7 a.m. honey garlic chicken cravings with me. No judgement – the Internet is A SUPER SAFE PLACE.
Of course, MY smoothie bowl never listens to me and just keeps being, well, a healthy, probably-how-I-should-start-my-day-anyway-smoothie. Which is sort of what it’s supposed to do, so I guess it’s doing something right.
Just not the something that my taste buds were hoping that it would do. Insert sad face emoji RIGHT HUR.
SO, in a moment of sheer and utter weakness I google “ASIAN TAKEOUT PLACES THAT ARE OPEN RIGHT NOW.” Only to come up with negative 2 results. Unless I count that super sketchy, open-24-hours place down the street.
But, maybe… on second thought…
No. Not worth possible death and food poisoning. I have to set some standards and boundaries… right?
Don’t answer that.
This is where this RIDICULOUSLY easy chicken fried rice puts on its superhero cape and comes in to save your craving AND your day. Which BASICALLY equates to saving your WHOLE entire life. TRUF.
Now, you and I need to have a little sit-down about rice. Because it’s KIND of a big part of fried RICE, which means you need to make sure you’re making it right. Which basically means, make it the NIGHT before and let it CHILL OUT in the fridge. It needs TO be cold. No fresh, warm rice need apply to our face plant session, kapeesh?
Also, this needs to be mentioned: don’t get all sneaky-health-ninja on me and try to sub in brown rice. Don’t do it. Don’t even THINK about it.
You’ll just be left counting down the hours until not-super-sketchy Asian restaurant opens, so you can shovel crispety-golden-brown-salty-with-JUST-a-hint-of-sesame goodness into your face, because you just didn’t truly get that AUTHENTIC flavah.
I warned you.
And, no, you can not try to be sneaky-health-ninja the sequel and try to sub in quinoa for the rice. Or even cauliflower, unless your’re straight up making cauliflower fried rice. I know we eat 99% quinoa on the blog (just last week we had “cheesy” mexican quinoa and slow cooker quinoa energy bars) so rice might seem a little random to be throwing at you suddenly.
But, fried rice is good. And it’s just that. Fried RICE.
No quinoa thoughts. STAP IT. RIGHT NOW.
Can we all agree to break out the chopsticks, avoid possible disease, keep our dignity AND dig our way through a bowl of fried rice that we made FROM scratch?
Just kidding.
I know you’ve got your fork at the ready.
If you’ve got enough coordination to pick up rice with chopsticks, well…
I WANT TO BE YOU.
I also shared the Easy Chicken Fried Rice Recipe over on Food Fanatic, so be sure to check it out there!
Easy Chicken Fried Rice Recipe
Ingredients
- 1 1/2 tablespoons Olive Oil Divided
- 2 large Eggs
- 1/4 cup Water
- Salt and Pepper
- 1/2 tablespoon Dark Sesame Oil
- 1 1/2 cups Chicken Breast Sliced into thin strips, about 10 ounces
- 3/4 cup Chopped Onion About half a small onion
- 1 tablespoon Minced Fresh Garlic
- 4 cups Cooked White Rice Cold, 1 cup uncooked makes 4 cups
- 1/2 cup Green Onions Sliced, plus additional for garnish
- 2-3 tablespoons Tamari Gluten Free Soy Sauce To taste
Instructions
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In a large saucepan or wok, heat 1 teaspoon of olive oil on medium heat.
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In a medium bowl, whisk together the eggs, water, and a pinch of salt and pepper until the eggs are fluffy and pale yellow.
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Pour the eggs into the prepared pan and cook until the top begins to set, about 3 minutes. Cover the pan with a lid and cook until the top of the eggs are completely set, and begin to bubble, about 2-3 minutes. Flip the eggs onto a cutting board to let them cool. Note: Do not fold the eggs in half, keep them like a big, flat pancake.
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Add sesame oil and 1/2 tablespoon olive oil to the pan and turn to medium-high heat. Add the sliced chicken and cook until the chicken is golden brown on the outside. Add in the onion and garlic and turn the heat down to medium. Cook until the onions are golden brown and then season with a pinch of salt and pepper.
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Add in the remaining 2 teaspoons of olive oil, followed by the rice and green onions. Cook, stirring occasionally until the rice is lightly browned and heated through. Then, slice the eggs into very thin strips and mix into the rice.
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Season to taste with soy sauce, garnish with extra green onions, and DEVOUR.
Nutrition
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