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chicken fried rice recipe easy
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A quick, family-friendly chicken fried rice recipe elevated by a savory, sweet, and spicy gochujang glaze. This high-protein dish uses simple techniques for maximum flavor in under 30 minutes.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
- 4 cups cooked day-old jasmine rice
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3/4 cup frozen peas and carrots blend, thawed
- 2 large eggs, lightly beaten
- Vegetable oil for cooking
- Gochujang Glaze:
- 3 tbsp gochujang (Korean chili paste)
- 3 tbsp soy sauce, divided
- 1 tbsp rice vinegar
- 1 tbsp light brown sugar
- 2 tbsp toasted sesame oil, divided
- 2 tbsp water or vegetable broth
- 1 tsp cornstarch mixed with 1 tsp water
- Garnish:
- 2 spring onions, sliced
- 1 tsp toasted sesame seeds
Instructions
- Prep Chicken: Cut chicken thighs and toss with oil, salt, and pepper; set aside.
- Prepare Gochujang Glaze: In a small bowl, whisk together the gochujang, 2 tablespoons soy sauce, rice vinegar, brown sugar, 1 tablespoon sesame oil, and broth. Whisk in the cornstarch slurry until smooth and set aside.
- Cook Chicken: Heat oil in a large wok over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes per side until browned and done. Remove from wok.
- Scramble Eggs: Add more oil if needed. Pour in beaten eggs and scramble until just set; remove from wok and set aside with the chicken.
- Sauté Vegetables: Add oil, then cook onion until soft for 2-3 minutes. Add garlic and ginger, cooking for 1 minute. Stir in thawed peas and carrots, cooking for another 2 minutes.
- Fry Rice: Add day-old rice to the wok. Break up clumps with a spatula and stir-fry for 3-5 minutes until toasted.
- Combine Ingredients: Return cooked chicken and eggs to the wok. Stir in the remaining 1 tablespoon soy sauce and 1 teaspoon sesame oil, mixing thoroughly.
- Glaze and Finish: Pour the prepared gochujang glaze over the fried rice. Toss continuously for 2-3 minutes until thick and glossy.
- Garnish and Serve: Immediately transfer to bowls and sprinkle with sliced spring onions and toasted sesame seeds.
Notes
If the glaze thickens too much during cooking, add a tablespoon of water or broth to loosen the consistency.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 510 calories
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 150 mg
Keywords: fried rice, chicken fried rice, gochujang, easy dinner, quick meal, asian cuisine, weeknight recipe, stir-fry
