Chicken fried rice is the ultimate one-pot wonder filled with carbohydrates, protein, veggies and fat to keep you satisfied and full. It’s a meal in itself that’s just so easy to make. It’s also super economical, filled with pantry and freezer staple ingredients and it is so versatile. Plus, it’s a great way to use up leftovers you have. Some of my other favorite Asian-inspired dishes are Cole Noodle Salad, Weeknight Cashew Chicken Stir Fry, and Easy Beef and Broccoli! This recipe uses some pantry staple seasonings and spices and proteins that you may have stashed in the freezer. (For the full recipe, scroll down to the recipe card below)
White rice: Jasmine or basmati rice. Day old or leftover rice is best for best texture and to prevent soggy rice. If you don’t have day old rice, you can make it the same day, just don’t add it in warm. See my tips in the recipe card notes below. If you have leftover rice, chicken fried rice is a great way to turn it into an easy and delicious meal. Chicken: 1 large boneless, skinless chicken breast cut into small bite sized pieces is plenty for this chicken fried rice. Once you chop it up, it’s surprisingly a lot of chicken. Eggs: 3 large eggs Bacon: 4 strips of bacon. Carrots: 2 large carrots are needed, peeled and chopped into a small dice/uniform squares. A small dice is measured at ¼-inch on all sides. How to cut the carrots: First cut the carrot into batonnets by cutting off both ends of the carrot and then both sides so you no have a rectangle. Take your rectangular carrot and cut it into ¼” slabs. Then gather the sticks and cut down into small pieces that are ¼-inch squares. White onion: 1/2 of a white onion, diced. Canola oil: Can also use vegetable oil. These oils are typically used due to their high smoke points and neutral flavors. Scallions: 1 small bunch Edamame: Edamame is a great addition to fried rice, especially if you aren’t a fan of peas! Other seasonings used: sesame oil, soy sauce, garlic powder, minced garlic, salt, pepper, chicken bouillon and unsalted butter.
