{"id":2065145,"date":"2025-01-11T19:49:59","date_gmt":"2025-01-12T05:49:59","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=2065145"},"modified":"2025-03-15T19:08:26","modified_gmt":"2025-03-16T00:08:26","slug":"chicken-fried-rice","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/chicken-fried-rice\/","title":{"rendered":"Chicken Fried Rice"},"content":{"rendered":"

Want to learn how to make chicken fried rice in the simplest terms? Here’s a basic template: Take some leftover rice and throw in some leftover chicken, a bag of frozen peas and carrots, some aromatic scallions, garlic and ginger, a drizzle of soy sauce and sesame oil, and voila<\/em>! You have a quick, filling and budget-friendly weeknight dish. It’s that easy!<\/p>\n

There are some basic rules to follow when making fried rice<\/a> at home. First, use a sizzling-hot pan. It’s best to cook stir-fried dishes<\/a> quickly over a hot flame to get a good sear on proteins and ensure that the vegetables stay crisp-tender. Second, don’t overload your fried rice with too much “stuff.” Be judicious and let the rice shine. Finally, avoid using vegetables that will leach liquid as they sit (like leafy greens), since they’ll make the fried rice soggy. You’ll notice that the vegetables you see most often\u2014carrots and peas\u2014don’t exude much moisture.<\/p>\n

Chicken fried rice is the ultimate one-pan meal, but you can’t go wrong serving it alongside crispy egg rolls<\/a> and leafy bok<\/a> choy<\/a>.<\/p>\n

Ingredients for Chicken Fried Rice<\/h2>\n