I love Chicken Fried Rice. When there used to be a Benihana in town my husband and I liked to go for their Seafood Diablo – a blend of scallops, shrimp and calamari (or lobster) grilled with a spicy sauce. Of course the dog and pony show that was the teppanyaki chef got a little repetitive after a couple of visits, but we did cement in our minds their recipes for grilled vegetables and chicken fried rice. We took that fried rice recipe and made a home version which has morphed over the years depending on what ingredients we have handy, but it usually is something like this Chicken Fried Rice recipe.
- 1 medium carrot, diced finely
- ½ large yellow onion, diced finely
- 3-4 green onions, diced finely
- 1 boneless, skinless chicken breast, diced
- 1½ cups jasmine rice
- 2¼ cups water
- 1 red pepper, diced finely
- 3 tablespoons butter, softened
- 3-6 cloves garlic, minced
- ⅛ cup roasted sesame oil
- ¼ cup low sodium soy sauce
- ½ teaspoon salt
- ½ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- 1 egg, lightly beaten
- Add rice and water to medium saucepan and bring to a boil on medium-high heat, stirring frequently so that rice doesn't stick to the bottom.
- Once the rice has come to a boil, reduce to low, cover and allow to simmer for 15 minutes.
- Meanwhile, in a large frying pan, heat sesame oil on high heat.
- Add the carrots and stir for about 1-2 minutes.
- Continue by adding the red pepper and stir for another 1-2 minutes.
- Next, add the yellow and green onion and stir for about 1 minute.
- Finally, add the chicken and stir until chicken browned.
- Add the beaten egg and stir until egg cooked through.
- By this time, the vegetables should be tender as well.
- In a small bowl, stir the softened butter and minced garlic.
- Once rice cooked, transfer rice to stir fried vegetables and chicken mixture and stir until mixed thoroughly.
- Add the garlic butter and stir until completely incorporated.
- Add the soy sauce, salt, garlic salt, and pepper and stir well.
- Garnished with some reserved green onion or sesame seeds if desired.
I love this recipe because if you haven’t planned dinner in advance you can usually create a version of this fried rice with vegetables you might have on hand. Other vegetables that work well are mushrooms, zucchini, and broccoli or if you want to save on prep time some frozen veggies. And of course, instead of chicken you can try diced beef, shrimp or pork. And one more thing! It tastes even better if you use left over rice! I hope you’ll give it a try!
Calories Per Serving: 285