How to Make Fried Rice | Easy Chicken Fried Rice

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are more budget-friendly.

Measure long grain white rice and rinse it 5-6 times until the water is clear to remove excess starch.

Bring water to a boil in a pot and add salt.

Add the rinsed rice to the boiling water, bring back to a boil, then reduce heat to low, cover, and cook for 20 minutes.

After 20 minutes, remove the pot from heat without lifting the lid and let it rest for 10 minutes.

Fluff the rice with a fork and let it cool completely, then transfer to a bowl, cover with plastic wrap, and refrigerate for at least 24 hours.

Cut chicken breasts into bite-size pieces and season lightly with salt.

Cook the chicken in a covered plate in the microwave until there is no pink left, ensuring it remains juicy.

Prepare the vegetables: mince garlic, mince fresh ginger, and dice a quarter of an onion, using about 4 tablespoons of it.

Scramble 2 eggs in a bowl and set aside.

Heat vegetable oil in a nonstick wok over medium-high heat.

Add diced onion to the wok and stir until it sizzles, then add minced ginger and garlic, stirring to prevent burning.

Add diced carrots and frozen peas to the wok and stir-fry.

Add the cooked chicken to the wok and stir everything together, spreading it out to create crispy bits.

Add regular soy sauce and sesame seed oil, then return the scrambled eggs to the wok and mix everything well.

Cooking Techniques

Equipment Needed

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Dietary

Allergens