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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
Cook Time 15 minutes
Total Time 25 minutes
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.