Chicken Fried Rice


  • 1 cup of jasmine rice, cook according to package directions
  • 1/2 lb of chicken breast cut into 1/2 inch chunks.
  • 4 scallions, cut into diagonal pieces
  • 1 carrot, but into batons
  • 1 tbs sesame seeds soy
  • 2 ts sesame oil
  • 1 tsp white pepper
  • 1 tbs soy sauce
  • 1 clove garlic
  • 1 tsp ginger
  • kosher salt to taste
  • 2 tbs canola oil
One of the keys to great fried rice is to cook the rice the day before, then refrigerate.
  • Cook rice according to package directions. Refrigerate for at least 2 hours or overnight.
  • Add 1 tbs canola oil to a saute or wok using high heat.
  • Add chicken and cook until golden all over and cooked through.
  • Remove and set aside.
  • Add another tbs of canola oil to the pan and add the garlic, scallions, carrot and ginger.
  • Stir fry for about  2 to 3 minutes.
  • Add rice, soy sauce sauce , sesame oil and sesame seeds and chicken.
  • Stir fry until combined.
  • Season with salt and white pepper.
  • Recipe may be doubled.

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