Simple Chicken Fried Rice
This chicken fried rice is the perfect satisfying dish for a bare kitchen. All of the ingredients are common kitchen staples.
Ingredients
- 3 cups white rice cooked and cooled
- 1-2 tablespoon vegetable oil to coat pan
- 1 chicken breast cut into bite sized pieces
- 2 tablespoon butter divided
- 1 onion diced
- 2 carrots peeled and diced
- 3 stalks celery diced
- 3 cloves garlic minced
- 2 eggs
- 1 tablespoon low-sodium soy sauce or coconut aminos
- 2 tablespoon dark soy sauce or coconut aminos
- ½ teaspoon salt divided
- ⅛ teaspoon white pepper
Instructions
- Cook rice ahead of time and store in the fridge until ready to use. 1 cup of dry white rice is equal to about 3 cups of cooked white rice.
- Heat oil in a large pan over medium heat.
- Add chicken in to the pan in an even layer and add ¼ teaspoon salt. If your pan is too small to accommodate all of the chicken without crowding, cook in two batches.
- Cook chicken on the first side for 1-2 min, depending on the size of your pieces.
- Flip chicken and cook for an additional minute, then remove to a bowl.
- Melt 1 tablespoon butter in the pan.
- Add onions, carrots, and celery to the pan and season with ¼ teaspoon salt.
- Cook vegetables for about 5-6 minutes, until softened.
- Stir in garlic and cook for an additional minute.
- Push vegetables to one side of the pan.
- Melt 1 tablespoon of butter on the other side of the pan.
- Crack eggs into butter side of the pan and beat them lightly as they start to cook.
- When the eggs are just barely starting to solidify, mix them in with the vegetables.
- Add the chicken and rice back to the pan and mix.
- Add soy sauces and white pepper to the rice and stir until well mixed.
- Taste and adjust seasoning as needed.
Tried this recipe?Let us know how it was!