Skillet Chicken Fried Rice Dinner

I absolutely adore this main course! It’s bursting with vibrant colors, incredibly tasty, and incredibly quick to whip up. Plus, you can totally take shortcuts by using frozen veggies and pre-cooked rice—timesaving, right?

Recipe Tips

And to make it even better, serving fried or baked plantains on the side adds that extra special touch to complete the meal. You can buy plantains in the produce section next to the bananas or in the frozen food section.

If you’re short on time or simply prefer convenience, grab two pouches of ready-to-serve rice—it’s a lifesaver!

When cooking rice from scratch, a tip I swear by is either preparing it the day before using a rice cooker or using slightly less water than usual. This ensures the rice absorbs the soy sauce without becoming overly mushy (nobody wants crunchy rice, though!). That’s why day-old rice works like a charm for stir-frying! However, freshly made rice works wonderfully too, so don’t worry if you didn’t prepare it in advance!

As for the frozen peas and carrots, no need to thaw them beforehand. Just toss them straight into the skillet with the rice! Easy peasy.

Chicken stir-fried rice is a fantastic way to clean out the fridge! Here are some variations to try:

1. Change up the protein: Opt for chicken thighs, ground chicken, or ground turkey. You can even experiment with different proteins; check out my other fried rice recipes for inspiration!
2. Mix up the veggies: While I used a frozen vegetable blend for convenience, feel free to use fresh veggies like shredded carrots or finely chopped onions. Almost any vegetable will do! Just ensure they’re chopped into bite-sized pieces and adjust cooking times accordingly.
3. Try different grains: While I stick to white long-grain rice for that classic takeout taste, brown rice or even quinoa can be excellent substitutes.
4. Go vegetarian: Skip the chicken altogether or substitute it with firm tofu. Smoked tofu adds a delicious twist!
5. Keep it gluten-free: Switch out soy sauce for a gluten-free alternative or use tamari sauce instead.

Kevin Lee Jacobs shared his take on this recipe over on his awesome lifestyle and gardening site. Check it out!

Robin Ward

Skillet Chicken Fried Rice Dinner

Whip up a quick and classic chicken fried rice for a hassle-free weeknight dinner. With a lighter touch of chicken, this recipe not only satisfies your cravings but also keeps your budget in check, making it a wallet-friendly alternative to take-out. Plus, if you're craving extra chicken, a simple solution awaits right on your kitchen counter.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course: dinner

Cuisine: Asian, Chinese

Ingredients Method Notes

Ingredients

  

For the chicken marinade:

• 1 tsp cornstarch, be generous
• ½ tsp baking soda
• 1 tsp vegetable oil (any neutral oil)
• 1 tsp low sodium soy sauce
• 150 grams raw chicken breast, cut into cubes (can use chicken thighs) (150 grams is what an organic, locally raised, free-range chicken breast may weigh. They are smaller yet have better texture and flavor.)

For the stir-fry:

• Vegetable oil that has a high smoke point, such as peanut, canola, or safflower
• 2 large eggs, beaten
• ⅓ cup frozen peas and carrots
• 4 tsp garlic paste (or jarred minced garlic or 4 cloves minced fresh garlic)
• 2 cups white rice, cooked
• 2 Tbs. soy sauce, regular strength (or Tamari sauce) (Or use all light soy sauce for the entire recipe)
• 2 Tbs. soy sauce, light strength
• 1 tsp toasted pure sesame oil

Optional garnish:

• egg rosettes
• 1 green onion, finely sliced

Method

 

1. In a medium-sized bowl, combine the cornstarch, baking soda, vegetable oil, and soy or Tamari sauce, whisking them together until well incorporated. Add the cubed chicken to the mixture and gently toss with a spatula until the chicken is evenly coated. Allow the chicken to marinate in the mixture for 5 to 10 minutes, ensuring optimal flavor infusion.
2. In a 12-inch skillet over medium heat, heat 1 tablespoon of vegetable oil. Pour in beaten eggs, cook undisturbed until set on one side (about 30 seconds), then flip and cook until fully set (about 15 seconds). Transfer the omelet to a plate or heat-proof surface and set aside.
3. Add two tablespoons oil to the skillet. When the oil is hot, add the chicken. Sauté until brown on all sides — 1-2 minutes. Use a spatula to push the chicken to one side of the skillet.
4. If the skillet is dry, add another tablespoon or two of the oil. Then add the onion, peas and carrots, and the garlic paste. Sauté until the onion is translucent and peas and carrots are hot — about 2 minutes. (If you are using minced garlic, add it during the last 30 seconds of cooking time.) Transfer the chicken and vegetables to a large bowl or plate and set aside.
5. If the skillet is dry, add a tablespoon more oil. Then add the cooked rice and the soy sauce. Stir until every grain of rice absorbs the soy sauce and turns amber in color (there should be no white grains) — 1 or 2 minutes.
6. Return the chicken and vegetables to the skillet, stirring them into the rice. Once off the heat, incorporate the sesame oil. Utilize a knife or pastry cutter to shape the eggs into squares, rosettes for garnish, or rectangles, before folding them into the rice and vegetables.
7. Split the delicious creation evenly between two bowls. Sprinkle each portion with finely sliced scallions for an added touch of freshness and flavor. If you're watching your waistline, embrace your inner chopstick master for a lighter dining experience. However, if convenience is on the menu, feel free to dive in with a spoon or fork!

Notes

Using 150 grams of chicken equates to half a commercially raised chicken breast. Should you opt to utilize the entire chicken breast I recommend doubling the chicken marinade. Additionally, should you decide to substitute regular soy sauce, be mindful as it may impart excessive saltiness to the dish. However, the choice ultimately rests with you.

 

Fried plantains complement this dish with an African or Caribbean flair.

Alternatively, fresh pineapple chunks garnished with coconut flakes offer a refreshing side dish option for a Hawaiian twist.

 

 

 

 

 

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