The Best Easy & Quick Chicken Fried Rice (Better Than Takeout!)
A quick and easy recipe for a sweet and spicy chicken and cashew fried rice, all made in a single skillet or wok. The dish features pieces of chicken thigh stir-fried until golden, shredded carrots, and a simple sauce of sweet chili, ginger, and soy. Cold, cooked rice is fried with the vegetables, then combined with a quickly-cooked egg pancake and the chicken. The dish is finished with a drizzle of Asian chili oil for heat and a sprinkle of roasted, salted cashews for crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 2-3 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Ingredients
- 2 tablespoons vegetable oil
- 1 large egg, beaten
- 2 boneless skinless chicken thighs, cut into 1/2-inch pieces
- Kosher salt
- 1 cup shredded carrots
- 1 tablespoon Asian sweet chili sauce
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon soy sauce
- 3 cups cold cooked long grain white rice
- 1 to 1 1/2 teaspoon Asian chili oil
- 2 tablespoons roasted salted cashews
Instructions
- Heat a large nonstick skillet or wok over high heat. Swirl in 1 tablespoon of the oil. When the oil is hot, add the beaten egg and swirl the skillet to make a flat egg pancake. Cook for about 10 seconds until only half set, then scoop it out onto a plate.
- Add the chicken pieces to the skillet, sprinkle with 1/4 teaspoon of salt, and cook, stirring constantly, for about 4 minutes until golden brown and just cooked through. Transfer the chicken to a bowl.
- Add the remaining 1 tablespoon of oil to the skillet. Add the carrots, sweet chili sauce, ginger, soy sauce, and another 1/4 teaspoon of salt. Cook, stirring constantly, for 1 to 2 minutes, until the carrots are crisp-tender.
- Add the cold rice to the skillet, stirring to break up any clumps, and spread it out. Cook for about 3 minutes, until heated through.
- Return the egg, the cooked chicken, and any accumulated juices to the skillet. Cook for about 1 minute, stirring and breaking up the egg, to mix it in thoroughly.
- Season with additional salt if needed. Stir in the chili oil.
- Serve immediately, sprinkled with the cashews.
Notes
- Using cold, leftover cooked rice is a key technique for making the best fried rice, as it prevents the dish from becoming mushy.
- This is a very fast, high-heat stir-fry, so it is important to have all your ingredients prepped and ready before you start cooking.
- The egg is cooked first into a soft pancake and then broken up at the end, which is a classic fried rice technique.
Find it online: https://www.eatswithsoul.com/chicken-fried-rice/