Elevated Chicken Fried Rice Extravaganza


Experience the unparalleled joy of crafting an Elevated Chicken Fried Rice Extravaganza right in the heart of your kitchen. With a handful of clever techniques, revel in the satisfaction of preparing this exquisite dish swiftly and with full control over sodium levels. This culinary gem can shine as the main attraction or stand as a delightful companion to pot stickers and crab rangoon. Say goodbye to takeout and hello to a unique, homemade flavor journey.


  • 1 1/4 lbs. thinly sliced boneless, skinless chicken breast (or chicken thighs)
  • 2–3 tablespoons vegetable oil
  • 1 finely chopped medium onion
  • 2 large carrots, finely chopped
  • 3/4 cup frozen peas
  • 2 cloves garlic, minced
  • 3 large eggs
  • 2 tablespoons butter
  • 4 cups long-grain white rice, cooked and chilled
  • 3–5 tablespoons low-sodium soy sauce (see notes)
  • 1/2 teaspoon sesame oil
  • 2 chopped green onions
  • Salt and pepper to taste (optional)

Method: Stir Fry | Cuisine: Asian


Heat 1 tablespoon oil in a spacious skillet over medium-high heat. Cook chicken slices until golden brown on both sides (approximately 2 minutes per side). Add more oil if necessary, then transfer the chicken to a plate and cover to retain warmth.

In the same skillet, heat another tablespoon of oil over medium-high heat. Add onion, carrots, and peas, cooking until vegetables reach a crisp-tender consistency. Reduce heat to low, stir in garlic, and cook for an additional 1 minute. Transfer the vegetable mixture to a plate and cover.

Whisk eggs and add 1/2 tablespoon of butter to the skillet over low heat. Cook the eggs until just set, then remove from the skillet and add to the plate with the vegetables. Cover to keep warm.

Melt the remaining butter over medium heat. Add rice to the skillet, drizzle with soy sauce, and fry until lightly browned. Stir occasionally to allow for browning. Drizzle rice with sesame oil, sprinkle with green onions, and stir to combine. Return chicken, vegetables, and eggs to the skillet, heating through. Season with salt and pepper if desired.


  • Cut chicken into thin, bite-size pieces for quicker cooking.
  • Utilize cooked, chilled day-old rice for optimal results.
  • For forgotten rice preparation, spread it on a parchment-covered baking sheet and chill in the refrigerator for 1-2 hours.
  • No need to thaw peas; add them frozen to the skillet for perfect stir-frying.
  • Opt for small vegetable pieces for both aesthetic appeal and ease of eating.
  • Adjust soy sauce to taste preferences.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the microwave.

SOURCE OF THE PICTURE : smalltownwoman