15 Minute Easy Chicken Fried Rice That Will Change Your LIFE!

Ingredients

• 4 cups Cooked Jasmine Rice (day‑old rice works best; if cooking fresh, use long‑grain jasmine and let cool)
• 250 g Boneless Skinless Chicken Thighs (cut into bite‑size pieces; can use rotisserie chicken for convenience)
• 3 tbsp Soy Sauce (divided: 1 tsp for chicken seasoning, 2 tbsp for sauce)
• 1.33 tbsp Mirin (divided: 1 tsp for chicken seasoning, 1 tbsp for sauce; can substitute with dry sherry or a splash of water + sugar)
• 1 tsp Cornstarch (for coating chicken)
• 4.33 tbsp Neutral Oil (vegetable or canola) (2 tbsp for eggs, 2 tbsp for chicken, 1 tsp for chicken seasoning)
• 0.33 tsp White Pepper (pinch for chicken, 1/4 tsp for sauce; black pepper can be used instead)
• 4 Large Eggs (beaten with a pinch of salt; can add extra for more protein)
• 1 pinch Salt (for eggs and final seasoning)
• 4 Green Onions (separate whites (for cooking) and greens (for garnish))
• 3 Garlic Cloves (smashed)
• 1 cup Frozen Peas and Carrots (blanched in microwave for 1–2 minutes)
• 0.5 tbsp Chicken Bouillon Powder (adds umami to the sauce)
• 2 tsp Toasted Sesame Seeds (for garnish)
• 2 tsp Toasted Sesame Oil (adds nutty finish)

Instructions

1. Prepare the Rice (if not using leftovers)

   Rinse 2 cups jasmine rice 2–3 times, then cook with slightly less water than usual (1.8 cups water). Once cooked, spread on a tray to cool and refrigerate for at least 30 minutes.

   Time: PT15M

   Temperature: Medium heat on stovetop

2. Season the Chicken

   Cut 250 g chicken thighs into bite‑size pieces. In a bowl combine 1 tsp soy sauce, 1 tsp mirin, 1 tsp cornstarch, 1 tsp neutral oil, and a pinch of white pepper. Toss the chicken until evenly coated.

   Time: PT5M

3. Beat the Eggs

   Crack 4 eggs into a small bowl, add a pinch of salt, and beat vigorously until uniform.

   Time: PT2M

4. Prep Aromatics

   Thinly slice 3–4 green onions, separating whites from greens. Smash 3 garlic cloves.

   Time: PT3M

5. Blanch Peas & Carrots

   Place 1 cup frozen peas and carrots in a microwave‑safe bowl, add a splash of water, and microwave on high for 1–2 minutes. Drain excess water.

   Time: PT2M

6. Make the Sauce

   In a small bowl whisk together 2 tbsp soy sauce, 1 tbsp mirin, ½ tbsp chicken bouillon powder, and ¼ tsp white pepper.

   Time: PT2M

7. Cook the Eggs (first pass)

   Heat 2 tbsp neutral oil in the wok over high heat. Pour in the beaten eggs, let sit 30 seconds, then scramble quickly until about 70 % done. Transfer to a plate.

   Time: PT1M

   Temperature: High

8. Stir‑Fry the Chicken

   Add another 2 tbsp oil to the wok, heat on high, then add the seasoned chicken in a single layer. Let sit 2 minutes without stirring to develop a brown crust, then stir‑fry until cooked through (about 3 minutes total).

   Time: PT3M

   Temperature: High

9. Add Aromatics

   Push the chicken to the side, add the smashed garlic and the white parts of the green onions to the oil. Stir‑fry for 1 minute until fragrant.

   Time: PT1M

   Temperature: High

10. Incorporate the Rice

    Add the 4 cups cooked rice to the wok. Toss quickly, breaking up clumps with the spatula. Stir‑fry for 2 minutes until the rice is heated through and separated.

    Time: PT2M

    Temperature: High

11. Add the Sauce

    Drizzle the prepared sauce around the edge of the wok, let it sizzle for 20–30 seconds to caramelize, then stir everything together so the sauce coats each grain.

    Time: PT1M

    Temperature: High

12. Stir‑Fry Vegetables

    Add the blanched peas and carrots. Stir‑fry for another 2 minutes until they are hot and evenly distributed.

    Time: PT2M

    Temperature: High

13. Return the Eggs

    Add the partially cooked eggs back into the wok, breaking them into small pieces. Stir‑fry for 1 minute to finish cooking the eggs and combine everything.

    Time: PT1M

    Temperature: High

14. Final Seasoning & Garnish

    Taste and adjust with a pinch of salt or extra soy sauce if needed. Turn off the heat, then stir in the green onion greens, 2 tsp toasted sesame seeds, and 2 tsp toasted sesame oil. Give a final quick toss.

    Time: PT1M

15. Serve

    Transfer the fried rice to a serving bowl and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

440

Protein

42g

Carbohydrates

140g

Fat

83g

Fiber

5g