When you don’t know what to cook for lunch or dinner, make a fried rice.
What I like about fried rice is that you can use whatever you have at home. The combinations can be endless. Dicing vegetables and meat can be a bit of work but it is worth the hassle. I’ve been making fried rice many times and tested with different kinds of rice. I recommend to use medium-grain like Jasmin rice. Short grain rice is too sticky and long grain rice tends to fall apart a little bit during stirring and lack the chewy-tender texture. Perfect fried rice is all about texture. For the best result, use cooled cooked Jasmin rice. If you use warm and fresh rice, your fried rice will turn out soggy. One-day old rice is the best.
This recipe is not traditional Chinese or Korean fried rice, but if you try homemade fried rice, you will never take-out fried rice again from Chinese restaurant.
Instead of vegetable oil, I used avocado oil which has high smoke point and I also applied healthier cooking method. Hope you enjoy it!
Chicken Fried Rice
- 1/2 red onion, diced into small pieces
- 1/2 cup carrot, diced into small pieces
- 2 pieces (about 6 oz each) chicken thighs, diced into small pieces
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons avocado oil
- 3 cups cooled cooked white rice
- 1/2 cup frozen peas, thawed
- Grated parmesan cheese
- Dice onion, carrot, and chicken into small pieces.
- In a bowl, mix diced chicken with garlic powder, salt, black pepper, and avocado oil.
- In a saute pan, spread diced onion first then carrot and toss chicken on top.
- Cover the lid and cook for 2-3 minutes at medium low heat.
- Stir and add cooled cooked rice.
- Add thawed frozen peas and mix.
- Add plentiful of grated parmesan cheese.
- Season with salt and black pepper.
- Serve hot.
Note : Fried rice is best when you eat warm and fresh but it can be kept in the airtight container for up to 3 days in the fridge or for up to 2 months in the freezer. You can reheat as desired.