Chicken and Veggie Fried Rice
The Chicken and Veggie Fried Rice is the real deal! If you are wanting restaurant style fried rice at home, give this recipe a try.
Ingredients
Rice
- 2 cups rice rinsed 2x
- 3 ½ cups water
- ½ cup soy sauce
- 1 Teaspoon vegetable or canola oil
- 2 tablespoons butter
Chicken Marinade
- 1 pound chicken cut into bite sized pieces
- ¼ cup soy sauce
- 1 teaspoon Mirin
- 1 teaspoon olive oil
- 1 tablespoon garlic powder
- ½ teaspoon ground ginger
- 2 pinches korean red pepper flakes
- ½ teaspoon salt
- ½ teaspoon pepper
Vegetables
- 6 ounces broccoli cut into small florets
- 2 medium carrots peeled, cut into thin 1 inch long pieces
- ½ medium onion medium diced
- As Needed button mushrooms quartered or sliced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
- As needed soy sauce
- As needed sesame oil
- 1 tablespoon butter to use when cooking the fried rice
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- In a medium pot add the rinsed rice, water, soy sauce and butter. Bring to a boil, cover and reduce to a simmer. Cook for 12-15 minutes or until the rice has puffed up and there is not any water visible. Take off of the heat and allow to set until warm. Spread out onto a baking sheet, cover and refrigerate overnight.
- In a bowl or bag, mix together all of the ingredients for the marinade, add the chicken, coat evenly and refrigerate until ready to cook. Preferably overnight.
- Start by preheating a large skillet over medium-high heat. Add 3-4 tablespoons of olive oil to the pan. Remove the chicken from the marinade and add it to the pan. Cook the chicken until it is browned on all sides and cooked through. Remove from the pan and set aside.
- Turn the heat down to medium and add 3 tablespoons of olive to the pan. Add in the mushrooms and onions and sauté until browned and tender. Add in the garlic and ginger and sauté for 1 minute more.
- Remove the mushroom mixture and set aside.
- Add in the broccoli and carrots, season with garlic powder and a drizzle of soy sauce. Sauté for about 6 minutes. Add in the water, cover with a lid and cook until the veggies are tender. Be sure to not overcook the veggies. The veggies should be tender, not mushy. Remove from the pan and set aside.
- Add butter and a drizzle of sesame oil to the pan. Add in the cold rice and stir until all of the rice is coated in the oil and the clumps are broken apart. Cook the rice, stirring every few minutes, season with additional salt and pepper.
- Once all of the rice is heated through add in the chicken and all of the veggies. Stir well and adjust seasonings if needed. Enjoy!
Notes
Sesame seeds and green onions make great garnishes for fried rice.
Sriracha is also great on fried rice.
Adding an over-easy egg to my rice is my new favorite way to eat it!
Tried this recipe?Let us know how it was!