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Chicken Breast Fried Rice: A Simple Homemade Meal
Youssef Hb

Chicken Breast Fried Rice

This chicken breast fried rice is a savory, one-pot comfort meal that elevates standard weeknight dinners. By using perfectly prepared jasmine rice and marinated chicken breast, this dish achieves a professional stir-fry texture with tender, flavorful results. It is quick, customizable, and creates a balanced meal that is sure to please the whole family while keeping cleanup minimal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Asian-inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 cup jasmine rice (uncooked)
  • 1.5 cups water
  • 1 pound chicken breast, cut into 0.5-inch pieces
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon ginger, finely minced
  • 3 tablespoons vegetable oil
  • 0.25 cup onion, minced
  • 1 tablespoon garlic, minced
  • 0.5 cup carrots, diced
  • 0.5 cup peas, defrosted
  • 2 large eggs, whisked

Method
 

  1. Wash the rice under cool running water until clear and drain well.
  2. Simmer the rice in water until fully absorbed, then spread on a baking sheet to cool.
  3. Marinate the chicken pieces in a bowl with a small portion of the soy sauce.
  4. Heat 1.5 tablespoons of vegetable oil in a wok or large pan over medium-high heat.
  5. Add the chicken and cook until browned and cooked through, then remove and set aside.
  6. Add the remaining vegetable oil, onion, garlic, and ginger to the pan, sautéing until fragrant.
  7. Add the carrots and peas, stir-frying for 2-3 minutes.
  8. Push vegetables to the side, pour in the whisked eggs, and scramble quickly.
  9. Add the cooled rice, chicken, soy sauce, and sesame oil to the pan.
  10. Stir-fry everything together until the rice is heated through and well-combined.

Notes

Cooling the rice on a baking sheet is critical for the best texture; it prevents clumping and sogginess. Use day-old rice if possible for even better results. Ensure vegetables are uniform in size for even cooking.