Description
Skip the takeout menus! This chicken fried rice comes together in one pan, tastes better than delivery, and uses ingredients you probably already have in your kitchen right now.
Ingredients
Scale
- 1 pound (455g) ground chicken
- 3 cups (600g) cooked and chilled rice (preferably day-old)
- 2 tablespoons vegetable oil, divided
- 3 large eggs, lightly beaten
- 1 medium onion, finely diced (about 1 cup)
- 2 medium carrots, diced small (about ¾ cup)
- 1 cup frozen peas, thawed
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup soy sauce (low-sodium preferred)
- 1 tablespoon sesame oil
- 2 tablespoons green onions, thinly sliced
- ½ teaspoon white pepper
- Salt to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set, about 30 seconds. Transfer to a plate.
- In the same pan, add remaining oil and cook ground chicken until no longer pink, breaking it into small pieces (3-4 minutes).
- Add diced onions and carrots to the chicken. Stir-fry for 2-3 minutes until vegetables begin to soften. Add garlic and ginger, cook for 30 seconds until fragrant.
- Increase heat to high and add cold rice to the pan. Break up clumps and toss everything together, allowing rice to heat through and slightly crisp on bottom (about 3 minutes).
- Pour soy sauce around the perimeter of the pan and quickly stir to distribute. Add thawed peas and continue stir-frying for 1-2 minutes.
- Return scrambled eggs to the pan, breaking them into smaller pieces. Drizzle sesame oil over everything and add white pepper. Toss well to combine.
- Taste and adjust seasoning if needed. Remove from heat and garnish with sliced green onions before serving.