How to Make Chicken Fried Rice

This satisfying dish is easier than it seems

Photo Modified: Flickr / Elsie Hui / CC BY 4.0

Any cook of any skill level can follow these simple instructions and find chicken fried rice nirvana in their very own home.

Halfway through the meal at Benihana you start to wonder, “Can I make one of those onion volcanos at home?” By the time you see the hibachi master flip that white rice around until it seemingly seamlessly turns to fried rice, your fate is sealed — you have to learn how to make chicken fried rice. How hard can it be?

As it turns out, chicken fried rice requires more than a magical spatula, but we have taken the time to break down the steps so that any cook of any skill level can find chicken fried rice nirvana in their very own home by following these simple instructions.

Follow our easy steps below to make chicken fried rice just like those fancy cooks at the hibachi restaurant (feel free to work out your own fake squeeze bottle trick):

Step 1: Cook the Rice

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Cook 1 cup of brown or white rice as directed on the package. This should take about 40 minutes for brown rice, and a little less for white rice.

Step 2: Season the Chicken

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Combine 1 pound diced boneless, skinless chicken breast with 1 tablespoon canola oil and a pinch each of salt, pepper, garlic powder, and chile powder. Next, stir in 2 tablespoons soy sauce and mix well.

Step 3: Heat the Pan

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Heat 2 tablespoons of canola oil in a large skillet over medium high heat. Once the pan is hot, add 1 diced bell pepper, a quarter cup minced garlic, and 2 cups chopped carrots. Sauté the vegetables for about 7 minutes. Then, add 1 cup of chopped scallions, and cook for a couple more minutes.

Step 4: Mix It All Up

Photo Modified: Flickr / Elsie Hui / CC BY 4.0


Add the chicken, cook for 2 to 3 minutes, and add the rice. Finally, add 4 eggs and 2 more tablespoons of soy sauce and stir. Once the eggs and chicken are cooked, your rice is ready to serve.    

Click here for more fried rice recipes.


Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.