Chicken Fried Rice Recipe

I always fall back on fried rice when I need a quick, satisfying dinner. This isn’t your average, bland chicken fried rice recipe—this is an elevated, restaurant-quality version perfect for a family dinner. The secret is a simple miso caramel glaze that transforms basic chicken and rice into a deep, savory, umami-rich meal in under 25 minutes. It’s the ultimate clean-out-the-fridge meal that tastes indulgent, making it a new weeknight favorite. This high-protein recipe is designed for maximum flavor payoff with minimal effort, using simple techniques that guarantee success every time.

Ingredients

• 450 g (1 lb) boneless, skinless chicken breast: Cut into 1.5 cm (½-inch) cubes for quick and even cooking. Boneless, skinless chicken thighs can be substituted for moister results.
• 3 large eggs: Lightly beaten in a small bowl before adding to the wok. They add a beautiful yellow color and tender texture to the rice.
• 4 cups (720 g) day-old cooked jasmine rice: Using cold, day-old rice is critical for proper fried rice; fresh rice gets mushy. Fluff the grains and break up any large clumps before starting.
• 1 medium carrot and 120 g (1 cup) frozen peas: Finely dice the carrot so it cooks quickly in the wok. Frozen peas add sweetness and are easy to add right before the rice.
• 1 tbsp (15 ml) fresh ginger and 2 cloves garlic: Finely mince both to ensure even distribution and maximum flavor. These aromatics form the foundation of the recipe’s savory profile.
• 2 tbsp (30 ml) vegetable oil, divided: Use half to cook the chicken and half to scramble the eggs. A high-smoke point oil is best for stir-frying.
• 2 spring onions, green and white parts: Slice thinly; use the white part for stir-frying and reserve the green parts for garnish. They add a fresh, pungent note that cuts through the richness.
• 1 tsp (5 ml) toasted sesame oil: Add this at the very end to prevent bitterness from overheating. This provides the characteristic nutty aroma.
• For the Miso Caramel Glaze: 2 tbsp (30 g) white miso paste, 2 tbsp (30 ml) alcohol-free soy sauce, 1 tbsp (15 ml) alcohol-free rice vinegar, 1 tbsp (15 ml) dark brown sugar, 2 tbsp (30 ml) vegetable broth: White miso adds savory depth without overpowering the dish. The brown sugar and rice vinegar create the perfect sweet and tangy balance for the caramel glaze.
• For Garnish: 1 tsp (5 ml) toasted sesame seeds: Adds a pleasant crunch and visual appeal when serving.

Instructions

Step 1: Prepare the Umami Glaze

In a small bowl, whisk together the white miso paste, alcohol-free soy sauce, alcohol-free rice vinegar, dark brown sugar, and vegetable broth. Whisk thoroughly until the glaze is smooth and uniform, then set aside.

Step 2: Cook and Glaze the Chicken

Heat 1 tbsp (15 ml) of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken cubes and stir-fry for 4-5 minutes until golden brown and cooked through. Remove the chicken from the wok and set aside in a bowl. Pour half of the prepared Miso Caramel Glaze over the hot chicken and toss to coat evenly.

Step 3: Scramble the Eggs

Reduce the heat to medium. Add the remaining 1 tbsp (15 ml) of vegetable oil to the wok. Pour in the beaten eggs and scramble for 1-2 minutes until just set but still moist. Remove the eggs from the wok and chop them roughly. Set them aside with the chicken.

Step 4: Stir-Fry Aromatics and Vegetables

Add minced ginger and garlic to the wok and stir-fry for 30 seconds until fragrant. Add diced carrots and stir-fry for 2-3 minutes until slightly tender. Add frozen peas and stir-fry for another 1 minute.

Step 5: Add the Rice

Push the vegetables to one side of the wok to create empty space. Add the day-old cooked jasmine rice to the empty side, breaking up any clumps with your spatula. Increase heat to high. Stir-fry the rice for 3-4 minutes, allowing it to heat through and develop a slight toast. If your rice looks dry during this step, add an extra tablespoon of vegetable oil or broth to help rehydrate.

Step 6: Combine and Finish

Add the coated chicken, scrambled eggs, and sliced spring onions (reserving some green parts for garnish) back into the wok with the rice and vegetables. Drizzle in the remaining Miso Caramel Glaze, alcohol-free soy sauce, and toasted sesame oil. Toss everything together vigorously for 2-3 minutes until well combined and heated through. This quick step brings all the flavors together in your chicken fried rice recipe.

Step 7: Plating and Garnish

Transfer the fried rice to a large serving bowl. Arrange some of the glistening, glazed chicken pieces prominently on top. Sprinkle generously with the reserved sliced spring onion greens and toasted sesame seeds for vibrant color contrast and texture. This elevated presentation makes this family-friendly chicken fried rice recipe look like it came from a restaurant.

The Umami Secret: Why Miso Caramel Glaze Works So Well

Miso is fermented soybean paste that provides a deep, savory flavor. When combined with brown sugar, it creates a unique sweet and salty dynamic that caramelizes on the chicken. This glaze gives this particular chicken fried rice recipe a complex flavor profile that simple soy sauce alone cannot achieve. It’s an easy technique for elevating simple ingredients to restaurant quality.

Tips for Preventing Mushy Fried Rice

A great chicken fried rice recipe relies on good texture. Here’s how to ensure your rice grains are separate and slightly crispy, not mushy:

• Use Cold, Day-Old Rice: Freshly cooked rice has too much moisture. Using day-old rice that has dried out in the fridge is essential for achieving the right texture and preventing mushiness when you fry it.
• Cook in Batches: If you’re doubling this chicken fried rice recipe for a large family dinner, cook it in two smaller batches. Overcrowding the wok lowers the temperature, which steams the ingredients instead of frying them.
• Use High Heat: Get your wok or skillet screaming hot before adding ingredients. High heat creates a slightly toasted texture on the rice grains.
• Add Liquids Last: Add liquids like the miso glaze and soy sauce at the very end of the cooking process to avoid making the rice soggy during cooking.

Recipe Variations and Swaps

This easy chicken fried rice recipe is highly adaptable. Feel free to use these swaps based on what you have available for your family dinners:

• Change up the protein: You can substitute the chicken breast with shrimp (cook for 2-3 minutes) or firm tofu cubes. Tofu should be pressed and dried first.
• Add extra vegetables: For a healthier meal, add diced bell peppers, broccoli florets, or snow peas. Add heartier vegetables (like broccoli) early on so they cook through properly. This helps make it a high-protein, family-friendly meal.
• Make it gluten-free: Ensure you use certified gluten-free miso and tamari or coconut aminos instead of traditional soy sauce.
• Add some heat: Stir in a teaspoon of sriracha or red pepper flakes along with the glaze for a spicy kick.

FAQs

Can I use fresh rice instead of day-old rice?

No, day-old rice is essential. Fresh rice contains too much moisture and will result in a soft, clumpy, mushy texture when fried. It’s the most common mistake when making a chicken fried rice recipe.

What kind of miso should I buy for this recipe?

White miso (shiro miso) is recommended here. It has a mild, sweet, and slightly savory flavor that pairs perfectly with the caramel and chicken without overpowering the dish.

Can I make this a vegetarian meal?

Yes, simply swap the chicken with firm tofu cubes or extra vegetables like mushrooms. Ensure the tofu is pressed and dried before frying. This allows the dish to fit a variety of easy dinner ideas.

Can I double this recipe for a large family?

It’s better to cook two batches separately. Overcrowding the wok will steam the ingredients instead of frying them, negatively affecting the texture. I find that cooking in batches also ensures the chicken gets that nice, even browning on all sides.

What is the best way to reheat leftovers?

Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat quickly in a hot skillet with a splash of oil or water to rehydrate the rice grains. Avoid microwaving, which can make the rice rubbery; the skillet method only takes 2-3 minutes.

Is this a low-carb recipe?

No, traditional fried rice is high in carbohydrates due to the rice. To make this a low-carb meal, use cauliflower rice instead of jasmine rice. Replace the 4 cups of cooked jasmine rice with 4-5 cups of riced cauliflower and follow the same instructions.

Conclusion

This chicken fried rice recipe with miso caramel glaze offers a perfect balance of comfort food and gourmet flavor, making it a new favorite for easy dinner ideas. Save this simple and delicious recipe to your Pinterest board for quick access to the ultimate high-protein meal prep.

chicken fried rice recipe

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• Author: Nicole Martinez
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

An elevated, restaurant-quality chicken fried rice recipe featuring a savory miso caramel glaze, perfect for a quick weeknight meal.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breast, cubed
• 3 large eggs, lightly beaten
• 4 cups day-old cooked jasmine rice
• 1 medium carrot, finely diced
• 1 cup frozen peas
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 2 tbsp vegetable oil, divided
• 2 spring onions, sliced thinly
• 1 tsp toasted sesame oil
• 2 tbsp white miso paste
• 2 tbsp alcohol-free soy sauce
• 1 tbsp alcohol-free rice vinegar
• 1 tbsp dark brown sugar
• 2 tbsp vegetable broth
• 1 tsp toasted sesame seeds, for garnish

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Instructions

1. Prepare The Umami Glaze: In a small bowl, whisk together the white miso paste, alcohol-free soy sauce, alcohol-free rice vinegar, dark brown sugar, and vegetable broth until smooth. Set aside.
2. Cook And Glaze The Chicken: Heat 1 tbsp of vegetable oil in a wok over medium-high heat. Add chicken cubes and stir-fry for 4-5 minutes until golden brown and cooked through. Remove chicken, set aside, and pour half of the glaze over it, tossing to coat.
3. Scramble The Eggs: Reduce heat to medium. Add remaining 1 tbsp of vegetable oil to the wok. Pour in beaten eggs and scramble for 1-2 minutes until just set. Remove eggs and chop roughly. Set aside.
4. Stir-Fry Vegetables: Add minced ginger and garlic to the wok and stir-fry for 30 seconds until fragrant. Add diced carrots and stir-fry for 2-3 minutes until slightly tender. Add frozen peas and stir-fry for another 1 minute.
5. Add The Rice: Push vegetables to one side. Add day-old cooked jasmine rice to the empty space, breaking up any clumps. Increase heat to high and stir-fry rice for 3-4 minutes until heated through and slightly toasted.
6. Combine And Finish: Add coated chicken, scrambled eggs, and sliced spring onions (reserving greens for garnish) back into the wok with the rice and vegetables. Drizzle in the remaining glaze and toasted sesame oil. Toss vigorously for 2-3 minutes until combined and heated through.
7. Plating And Garnish: Transfer fried rice to a serving bowl. Top with reserved spring onion greens and toasted sesame seeds.

Notes

For moister results, substitute chicken thighs for breasts. If the rice looks dry during cooking, add an extra tablespoon of vegetable oil or broth to rehydrate. Add toasted sesame oil at the very end to prevent bitterness from overheating.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian Fusion

Nutrition

• Serving Size: 1.5 cups (400 g)
• Calories: 600 calories
• Sugar: 3 g
• Sodium: 400 mg
• Fat: 5 g
• Saturated Fat: 2 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 140 mg

Keywords: chicken fried rice, miso caramel, easy weeknight meal, high protein, umami, stir-fry