Ingredients
Scale
- 3 cups day-old cooked jasmine rice, chilled and separated
- 1 lb boneless, skinless chicken breast or thigh, cut into 1/2-inch cubes
- 2 large eggs, lightly beaten
- 1 tbsp high-heat cooking oil (such as canola, peanut, or vegetable oil), divided
- 1 cup mixed frozen vegetables (carrots, peas, corn), thawed
- 1/2 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated (optional)
- 3 tbsp low-sodium soy sauce (or tamari for gluten-free option)
- 1 tsp toasted sesame oil
- 1/2 tsp white pepper
- Green onions, sliced, for garnish
Instructions
- Ensure your day-old rice is cold and grains are well-separated. Pat chicken dry with paper towels and season lightly with a pinch of salt and white pepper. In a large wok or spacious skillet, heat 1/2 tbsp of cooking oil over medium-high heat. Add the beaten eggs and scramble until just set, then remove from the wok and set aside.
- Add the remaining 1/2 tbsp of cooking oil to the wok. Increase heat to high. Add the chicken cubes and stir-fry vigorously for 4-5 minutes until cooked through and lightly golden. Remove the cooked chicken from the wok and set aside with the scrambled eggs.
- Add the diced onion to the hot wok and stir-fry for 1 minute until it becomes fragrant. Incorporate the minced garlic, grated ginger (if using), and thawed mixed vegetables. Continue to stir-fry for 2-3 minutes until the vegetables are tender-crisp and vibrant.
- Push the cooked vegetables to one side of the wok, creating an empty space. Add the chilled, separated rice to the empty side, breaking up any clumps with your spatula. Drizzle 2 tbsp of the low-sodium soy sauce and sprinkle with white pepper over the rice. Stir-fry the rice for 2-3 minutes, allowing it to heat through and develop a slight crispness.
- Return the cooked chicken and scrambled eggs to the wok with the rice and vegetables. Add the remaining 1 tbsp of low-sodium soy sauce and the toasted sesame oil. Toss everything together thoroughly to combine all ingredients, cooking for another 1-2 minutes until everything is piping hot and the flavors have beautifully melded.
- Remove the wok from the heat. Garnish generously with freshly sliced green onions just before serving. Serve immediately and savor your homemade, fantastic fried rice!
Notes
For that authentic ‘restaurant-style’ fried rice, always use day-old, chilled rice – it prevents clumping and ensures perfectly distinct grains. Don’t overcrowd your wok; cook in batches if necessary to maintain high heat, which is crucial for stir-frying. Feel free to customize with other lean proteins like shrimp or firm tofu, or add extra veggies like bell peppers or broccoli for a nutritional boost!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg