Description

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

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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