Chicken Fried Rice At Home

Ingredients

• 1 cup Long Grain Rice (jasmine or basmati, rinsed until water runs clear)
• 1.5 cups Water (for cooking rice)
• 1 teaspoon Vegetable Oil (added to rice water)
• 1 pound Chicken Breast (thinly sliced about ½ inch thick)
• 1 tablespoon All‑Purpose Seasoning (low‑sodium blend; can substitute with salt and pepper)
• 0.25 cup Dark Soy Sauce (Japanese‑style, used for marinating and later seasoning)
• 1 tablespoon Butter (unsalted, cut into cubes)
• 2 tablespoons Avocado Oil (high smoke‑point oil, mixed with butter)
• 1 teaspoon Sesame Oil (adds nutty aroma)
• 1 medium Onion (diced)
• 3 stalks Green Onions (whites for cooking, greens for garnish)
• 2 Jalapeño (sliced; optional for heat)
• 2 teaspoons Ginger Garlic Paste (1 tsp ginger, 1 tsp garlic; can use fresh minced)
• 2 tablespoons Low Sodium Soy Sauce (regular soy sauce used in sauce and final seasoning)
• 3 tablespoons Hoisin Sauce (for sauce; add 2 tsp later in rice)
• 2 tablespoons Honey (balances heat with sweetness)
• 1 teaspoon Sriracha (adjust to desired spiciness)
• 2 Eggs (large, beaten)
• 1 cup Frozen Peas and Carrots (optional for color and nutrition)
• 0.25 cup Bean Sprouts (optional garnish)
• 2 tablespoons Carrot (freshly grated for garnish)
• 1 teaspoon Toasted White Sesame Seeds (optional garnish)
• 1 teaspoon Toasted Black Sesame Seeds (optional garnish for contrast)

Instructions

1. Rinse and Cook Rice

   Place 1 cup of long‑grain rice in a mesh strainer and rinse under cold water until the water runs clear. Transfer to a saucepan, add 1.5 cups water, 1 tsp oil, and cook according to package directions (about 15 minutes).

   Time: PT20M

   Temperature: Medium heat

2. Cool and Air‑Dry Rice

   When the rice is done, spread it in an even layer on a foil‑lined baking sheet. Let it sit at room temperature for about 15 minutes, breaking up any clumps with a spatula.

   Time: PT15M

3. Slice and Marinate Chicken

   Trim any fat from 1 lb chicken breast and slice into ~½‑inch strips. In a mixing bowl, toss the chicken with 1 Tbsp all‑purpose seasoning, ¼ cup dark soy sauce, and a pinch of pepper. Let it marinate for 30 minutes.

   Time: PT30M

4. Prepare Sweet‑Spicy Sauce

   In a small bowl, whisk together 3 Tbsp hoisin sauce, 2 Tbsp honey, 1 Tbsp low‑sodium soy sauce, and 1 tsp sriracha (adjust heat to taste). Set aside.

   Time: PT5M

5. Prep Vegetables & Aromatics

   Dice the onion, slice the green‑onion whites, slice 2 jalapeños (optional), and have 1 tsp ginger paste and 1 tsp garlic paste ready.

   Time: PT5M

6. Cook Chicken in Batches

   Heat 1 Tbsp butter and 1 Tbsp avocado oil in the wok over medium‑high heat. Add half of the marinated chicken in a single layer; cook 90 seconds per side until lightly browned but not fully cooked. Remove with a slotted spoon and repeat with the second batch.

   Time: PT5M

   Temperature: Medium‑high heat

7. Sauté Vegetables

   Add 1 tsp sesame oil and an additional 1 Tbsp avocado oil to the same pan. Toss in the onion, green‑onion whites, and jalapeños. Stir‑fry 2–3 minutes until the onion becomes translucent.

   Time: PT3M

   Temperature: Medium‑high heat

8. Add Aromatics

   Stir in 1 tsp ginger paste and 1 tsp garlic paste. Cook for about 30 seconds, just until fragrant—do not let the garlic brown.

   Time: PT1M

   Temperature: Medium‑high heat

9. Incorporate Rice and Sauces

   Add the cooled rice to the wok, breaking up any clumps. Pour in the prepared sweet‑spicy sauce, 1 Tbsp low‑sodium soy sauce, 2 Tbsp dark soy sauce, and 2 tsp hoisin sauce. Stir‑fry for 4–5 minutes, allowing the rice to absorb the flavors and turn slightly caramelized.

   Time: PT5M

   Temperature: Medium‑high heat

10. Add Eggs

    Push the rice to one side of the wok, add a drizzle of oil, and pour in the beaten eggs. Let them set for a few seconds, then scramble gently and fold into the rice.

    Time: PT2M

    Temperature: Medium‑high heat

11. Finish with Chicken and Veggies

    Return the cooked chicken to the wok, add 1 cup frozen peas and carrots, and stir‑fry for another 2 minutes until the vegetables are heated through and the chicken is fully cooked.

    Time: PT2M

    Temperature: Medium‑high heat

12. Plate and Garnish

    Transfer the fried rice to a serving plate. Drizzle a thin line of the sweet‑spicy sauce across the top. Garnish with bean sprouts, grated carrot, green‑onion greens, and toasted white and black sesame seeds.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

26 g

Carbohydrates

58 g

Fat

13 g

Fiber

4 g