Description
This Best Recipe for Chicken Fried Rice is a delicious homemade take on the classic takeout dish, featuring tender chicken, fresh ginger, crunchy cashews, and a spicy kick from sriracha. Perfectly cooked rice is stir-fried with colorful vegetables and a savory soy sauce mixture for a satisfying and flavorful meal.
Ingredients
Scale
Sauce Mixture
- 3 tablespoons soy sauce (plus additional, if necessary)
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 2 teaspoons sesame oil
Main Ingredients
- 2 tablespoons vegetable oil (divided)
- 2 large eggs
- 1 pound boneless skinless chicken breast or tenderloin (cut into 1/2-inch pieces)
- 1 small white onion (diced)
- 2 garlic cloves (minced)
- 1 teaspoon grated fresh ginger
- 1 1/2 cups frozen peas and carrots
- 3 cups cooked white rice (preferably cold)
- 1/4 cup roasted cashews (plus additional for garnish)
- 4 green onions (thinly sliced)
Instructions
- Prepare the sauce mixture: In a small bowl, stir together the soy sauce, oyster sauce, rice vinegar, sriracha, and sesame oil until well combined. Set aside.
- Cook the eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the eggs and cook, stirring constantly, for about 1 minute until scrambled and fully cooked. Transfer the eggs to a large plate and set aside.
- Cook the chicken: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the chicken pieces and cook for 4 to 5 minutes, stirring frequently, until the chicken is cooked through. Transfer the chicken to the plate with the eggs.
- Sauté the vegetables: Add the diced white onion to the skillet and cook for 2 to 3 minutes until it begins to soften, stirring frequently. Add the minced garlic, grated ginger, and frozen peas and carrots. Cook for 1 minute more, stirring constantly, until the garlic and ginger are fragrant and the vegetables are heated through.
- Fry the rice: Add the cooked white rice and roasted cashews to the skillet. Cook for 3 to 4 minutes, stirring occasionally but not too frequently, allowing the rice to begin browning and the vegetables to become tender.
- Combine all ingredients: Stir in the sliced green onions, soy sauce mixture, and the reserved eggs and chicken. Cook for another 1 to 2 minutes, stirring frequently, until everything is well combined and heated through.
- Finish and serve: Remove the skillet from heat. Taste and add additional soy sauce if desired. Let the fried rice rest off the heat for 2 minutes to allow the crisped rice to release from the pan for easier serving. Serve topped with extra chopped cashews.
Notes
- This recipe is a fresh homemade version of chicken fried rice, inspired by takeout flavors but with the added crunch of cashews and a spicy sriracha kick.
- Using cold, cooked rice helps prevent clumping and creates a better texture for frying.
- You can adjust the soy sauce and sriracha to suit your taste preferences for saltiness and heat.
- Chicken breast or tenderloin can be substituted with other proteins, such as shrimp or tofu, if desired.
- For best flavor, use a wok or large skillet to ensure even cooking and proper stir-frying technique.
Nutrition
- Serving Size: 1 serving
- Calories: 494 kcal
- Sugar: 2 g
- Sodium: 1173 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 154 mg
