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By Becca Nelsen
Chicken Fried Rice
7 steps
Prep:25minCook:40min
Magnolia 3
Updated at: Wed, 16 Aug 2023 21:06:01 GMT
Nutrition balance score
Good
Glycemic Index
65
Moderate
Glycemic Load
35
High
Nutrition per serving
Calories520.2 kcal (26%)
Total Fat21.4 g (31%)
Carbs53.5 g (21%)
Sugars7.9 g (9%)
Protein26.9 g (54%)
Sodium1054.7 mg (53%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 cupjasmine rice

1 tablespoonvegetable oil

2 tablespoonssesame oil

1 poundchicken breasts
cut into 1/2 inch pieces

1 tablespoonsoy sauce

1 teaspoonkosher salt

1 teaspoonfreshly cracked black pepper

¾ cupgreen peas
fresh, or frozen

¾ cupcarrots
diced

¼ cupyellow onion
diced

5garlic cloves
minced

2eggs
large

¼ cuphoisin sauce

1 teaspoonfresh ginger
grated

3 tablespoonsgreen onions
thinly sliced, for garnish
Instructions
Step 1
In a medium bowl, combine the rice with cool water to cover. Agitate the rice and pour out the cloudy water, repeating until the water runs clear. Drain in a fine mesh sieve.
Step 2
In a large saucepan, bring 2 cups of water to a boil. Add the rice, return to a boil, then reduce the heat to low, cover, and let simmer for 12 minutes. Remove the pan from the heat and set aside, covered for 5 to 10 minutes. Spread the rice onto a baking sheet and let cool to room temperature.
Step 3
In a 14 inch wok or nonstick skillet, heat the vegetable oil and 1 tablespoon of the sesame oil over medium-high heat. Add the chicken, soy sauce, salt and pepper. Cook, stirring constantly, until the chicken is dark golden brown, 10 to 12 minutes. Using a slotted spoon, transfer the chicken to a medium bowl.
Step 4
Add the remaining 1 tablespoon sesame oil to the wok. Add the peas, carrots, and onion and cook, stirring often, until almost tender, about 4 minutes. Add the garlic and continue cooking, stirring constantly, until the vegetables are crisp tender and the garlic is fragrant, about 1 more minute. Transfer the vegetables to the bowl with the chicken.
Step 5
Crack the eggs into the wok and cook, stirring constantly, until scrambled, 1 to 2 minutes. Add the chicken, vegetables, cooled rice, hoisin, and ginger to the wok and stir until hot and thoroughly mixed. Serve sprinkled with green onions.
Step 6
Store in an airtight container in the refrigerator for up to 3 days.
Step 7
Make the rice a day ahead and place in the refrigerator overnight. This will keep the fried rice from getting mushy.
Notes
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Kid-friendly
Makes leftovers