Back to Recipes
DSC_5274

Chicken Fried Rice

A better-than-take-out chicken stir-fried basmati rice with eggs, broccoli, carrot, bell pepper and green onion.
Difficulty: Easy
Time: 35-40 min
This dish is Gluten-Free
Calories: 660 Fat: 13g Carbs: 88g Protein: 22g

What better way to show off all your stir-frying skills than making this quick and healthy fried rice dish?! This dish is one of those meals that you could simply have, any day of the year, any time of the day.  And… a bonus chef’s tip: use two spoons when stir-frying instead of one (you’ll thank us later).

Ingredients
Basmati Rice
Fried Rice Sauce
Carrot
Broccoli
Bell pepper
Green Onions
Chicken breast
Egg

Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Sear To cook the surface of meat very quickly with intense heat.
Stir-Fry To fry something over high heat quickly (with little oil) while stirring constantly.

What you need

Large, deep sauté pan

Cooking Instructions

DSC_5221
Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Cut broccoli into florets. Remove top and peel from carrot and discard; then, dice into ¼" pieces. Remove root ends from green onions and discard; then, bias slice. Remove seeds and stem from bell pepper, then dice into ¼" pieces. Crack eggs into small bowl and discard shells; beat eggs using a fork or a whisk until incorporated. Add 1 Tbsp. water to beaten eggs and whisk to incorporate. Remove chicken from package; rinse and pat dry. Cut chicken breasts into ½" cubes.

DSC_1354
Step 2: COOK RICE

Place basmati rice, 1¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While rice is cooking, begin searing the chicken (Step #3). Note: If the rice has absorbed the water but isn’t fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min longer.

DSC_5257
Step 3: COOK CHICKEN

Heat 1 tsp. oil in large sauté pan over medium heat. Add chicken and sear 3-4 min per side until all pieces are golden brown and fully cooked. Remove from pan. USDA recommends cooking chicken to an internal temperature of 165ºF.

DSC_5258
Step 4: COOK EGGS

Add 1 tsp. oil to previously used pan and keep over medium heat. Add beaten eggs and swirl pan around to cover the bottom of the pan. Allow eggs to cook 1-2 min without scrambling until a pancake-like egg has formed. Then, scramble using the spoon to roll and break apart into small pieces. Remove from pan. USDA recommends cooking eggs to an internal temperature of 160ºF.

DSC_5262
Step 5: FINISH FRIED RICE

Add 1 tsp. oil to previously used pan and increase heat to medium-high heat. Add cooked rice and stir-fry for 3-4 min until rice begins to toast. Add fried rice sauce and mix until incorporated and rice begins to tint brown. Add bell pepper, broccoli, carrots, chicken and scrambled eggs. Cook stir-frying for 5-6 min until sauce has been absorbed completely and vegetables are tender. Remove from heat, add green onions and toss.

DSC_5274
Step 6: PLATE YOUR DISH

Divide fried rice between two plates. Enjoy!