Chicken Fried Rice Bowl
A perfect blend of tender chicken, fluffy rice, and savory vegetables, this dish brings restaurant-quality Asian-inspired comfort food right to your dinner table in less than 30 minutes. Whether you're cooking for a busy weeknight or seeking to impress weekend guests, this chicken fried rice bowl delivers exceptional flavor with minimal effort.
Equipment
- Wok or Large Skillet
- Spatula
- Mixing Bowls
Ingredients
Rice & Chicken
- 2 cups cooked and cooled rice preferably day-old jasmine or basmati
- 1 pound boneless, skinless chicken thighs diced into ½-inch cubes
- 2 large eggs lightly beaten
Vegetables & Aromatics
- 1 medium onion diced
- 2 carrots peeled and diced
- 1/2 cup frozen peas
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 green onions thinly sliced
Sauces & Oils
- 3 tablespoons vegetable oil divided
- 3 tablespoons soy sauce or tamari for gluten-free option
- 1 tablespoon oyster sauce substitute with hoisin sauce for a different flavor profile
- 1 teaspoon sesame oil
Seasonings & Garnishes
- 1/4 teaspoon white pepper
- salt to taste
- sesame seeds optional, for garnish
- sriracha optional, for serving
- lime wedges optional, for serving
Instructions
- Prepare your workspace by organizing all ingredients in small bowls according to when they'll be added to the wok or pan.
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat until shimmering. Add the diced chicken thighs and season with a pinch of salt. Cook for 4-5 minutes until golden brown and cooked through. Remove the chicken to a plate and set aside.
- Add another tablespoon of oil to the same pan. Pour in the beaten eggs and let them set slightly for about 10 seconds, then use a spatula to scramble them until just cooked, about 1 minute. Transfer to the plate with the chicken.
- Add the remaining tablespoon of oil to the pan. Add onions and carrots, cooking for 3-4 minutes until they begin to soften. Toss in the garlic and ginger, stirring constantly for 30 seconds until fragrant.
- Add the cooked rice to the pan, breaking up any clumps with your spatula. Stir-fry for 2 minutes until the rice is heated through. Add the frozen peas, cooked chicken, and scrambled eggs back to the pan.
- Pour the soy sauce, oyster sauce, and sesame oil over everything and toss until well combined and heated through, about 2 minutes.
- Sprinkle in the sliced green onions and white pepper, giving everything one final toss. Taste and adjust seasoning with additional salt if needed.
- Transfer to serving bowls and garnish with sesame seeds, a drizzle of sriracha for heat, and lime wedges for brightness if desired.
Notes
- Use day-old rice for best results, as it's drier and less likely to clump.
- Don't overcrowd the pan—work in batches if necessary to ensure proper browning.
- For a healthier version, substitute brown rice or cauliflower rice, use chicken breast instead of thighs, and add more vegetables.
- Leftovers can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to 2 months.
- When reheating, add a splash of water or broth to prevent drying out.
- Don't overcrowd the pan—work in batches if necessary to ensure proper browning.
- For a healthier version, substitute brown rice or cauliflower rice, use chicken breast instead of thighs, and add more vegetables.
- Leftovers can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to 2 months.
- When reheating, add a splash of water or broth to prevent drying out.
Nutrition
Calories: 420kcalCarbohydrates: 42gProtein: 28gFat: 16gSodium: 720mgFiber: 3gSugar: 4g
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