Smoky, savory, and packed with color — this chicken fried rice is takeout flavor made at home in one pan. Juicy seared chicken, crisp bell peppers, sweet peas, and fluffy rice get tossed in soy sauce over high heat, then finished with green onions and toasted sesame seeds. It is fast, flexible, and impossibly satisfying.
Ingredients
- 1 cup rice
- 1 chicken fillet
- 1 onion, chopped
- 1 red bell pepper, diced
- 1 chili pepper, minced
- Handful of frozen peas
- 3 garlic cloves, crushed
- 1/2 tsp dried garlic
- Green onions, chopped
- 10 g (2 tsp) sesame seeds
- Soy sauce to taste
- Vegetable oil for frying
Instructions
- Rinse and boil the rice; set aside.
- In oil over medium heat, saute the onion.
- Add the bell pepper, chili, and crushed garlic; fry a couple more minutes.
- Add the frozen peas.
- Dice the fillet. Heat a wok with oil, add the chicken and dried garlic.
- Sear over maximum heat for a few minutes.
- Add the rice, soy sauce, and vegetables; toss everything together over high heat.
- Serve sprinkled with green onions and sesame seeds.
Tips
- Day-old rice fries better — the grains stay separate. See Serious Eats for stir-fry technique basics.
- Keep the wok ripping hot so the rice toasts instead of steaming. Try our Asian-Style Vegetable Fried Rice for a meatless version.
- Swap in whatever veggies are in the fridge — carrots, corn, or snap peas all work. For more one-pan ideas, see Allrecipes.
Try our Asian-Style Vegetable Fried Rice for a meatless version. For more one-pan dinners, try our Savory Teriyaki Chicken Fried Rice or our Quick Chicken Schnitzels in 20 Minutes.
Nutrition: per 100 g: 86 kcal, protein 5 g, fat 4 g, carbs 9 g.