15 Minute Easy Chicken Fried Rice (Takeout Style)

Key Takeaways

Chicken Fried Rice, a delightful and quick way to transform leftover rice into a flavourful meal, is a favourite in many households. Evilchefmom presents an exceptionally easy, 15-minute takeout-style recipe that will become your go-to solution for a fast and satisfying dinner. Discover the secrets to achieving perfect texture and taste with this straightforward recipe for delicious chicken fried rice, perfect for a quick lunch or delightful dinner.

How can I make chicken fried rice in just 15 minutes?

Achieving delicious chicken fried rice in just 15 minutes involves using pre-cooked rice, quickly stir-frying the ingredients over high heat, and having all your ingredients prepped and ready to go. This streamlined process ensures speed without sacrificing flavour.

Creating a speedy and delicious chicken fried rice that rivals your favourite takeout place is entirely achievable in just 15 minutes. The key lies in preparation and efficient cooking techniques. This method is perfect for busy weeknights or when you’re craving a satisfying meal without the long wait. Let’s explore how you can whip up this classic dish in record time, focusing on techniques that deliver both speed and incredible flavour.

First, the success of any quick stir-fry, including chicken fried rice, hinges on having all your ingredients prepped and ready to go. This means chopping your vegetables, cooking your chicken (if not already using leftovers), and having your sauces measured out before you even turn on the stove. This proactive approach prevents any delays during the cooking process, ensuring a smooth and speedy operation.

Next, high heat is your best friend when it comes to stir-frying. Cooking over high heat ensures that your ingredients cook quickly and evenly, while also imparting that desirable “wok hei” or “breath of the wok” flavour. This is the slightly smoky, charred flavour that is characteristic of authentic Chinese stir-fries. A wok is ideal for this, but a large frying pan will also work well.

When adding your ingredients to the pan, do so in the correct order. Start with aromatics like garlic and ginger, followed by your vegetables, then your chicken, and finally the rice. This order allows each ingredient to cook properly without overcooking or becoming soggy. Stir-fry constantly to ensure even cooking and prevent sticking.

Here’s a detailed step-by-step guide to making 15-minute chicken fried rice:

• •Ingredients
  • • 2 cups of cooked, cold rice (day-old rice works best)
  • • 1 cup of cooked chicken, diced
  • • 1/2 cup of mixed vegetables (peas, carrots, and onions work well)
  • • 2 eggs, lightly scrambled
  • • 2 tablespoons of soy sauce
  • • 1 tablespoon of sesame oil
  • • 1 clove of garlic, minced
  • • 1/2 teaspoon of ginger, minced
  • • 1 tablespoon of vegetable oil
  • • Salt and pepper to taste
• •Instructions
  • • Heat the vegetable oil in a wok or large frying pan over high heat.
  • • Add the minced garlic and ginger to the pan and stir-fry for about 10 seconds until fragrant.
  • • Add the mixed vegetables and stir-fry for about 2 minutes until they are slightly tender.
  • • Push the vegetables to one side of the pan and pour the scrambled eggs onto the other side. Cook the eggs, stirring occasionally, until they are set.
  • • Add the diced chicken to the pan and stir-fry for about 1 minute until heated through.
  • • Add the cooked rice to the pan and break it up with a spatula. Stir-fry for about 3 minutes until the rice is heated through and slightly crispy.
  • • Pour the soy sauce and sesame oil over the rice and stir-fry for another minute until everything is well combined.
  • • Season with salt and pepper to taste.
  • • Serve immediately and enjoy your delicious, quick chicken fried rice!

By following these steps, you can enjoy a steaming plate of homemade chicken fried rice in just 15 minutes. This quick and easy recipe is perfect for using up leftovers and satisfying your takeout cravings without leaving the house.

What is the best way to use leftover rice in chicken fried rice?

The best way to use leftover rice in chicken fried rice is to use day-old, cold rice. This rice has had time to dry out, which prevents it from clumping together and becoming mushy during the stir-frying process, resulting in a better texture.

Leftover rice is a fantastic ingredient for chicken fried rice, but it’s important to use it correctly to achieve the best results. Day-old rice that has been stored in the refrigerator is ideal because it has had time to dry out. This drying process is crucial for preventing the rice from clumping together and becoming sticky when stir-fried. Freshly cooked rice, on the other hand, contains too much moisture and will often result in a mushy final product.

When using leftover rice, make sure to break it up before adding it to the pan. Use your fingers or a fork to separate the grains, ensuring that there are no large clumps. This will help the rice cook evenly and prevent it from sticking together. Adding a small amount of oil to the pan before adding the rice can also help to prevent sticking.

Here’s a comparison of using fresh vs. leftover rice:

To further enhance the texture of your chicken fried rice, consider spreading the leftover rice on a baking sheet and allowing it to air dry in the refrigerator for a few hours before cooking. This will remove even more moisture and result in a perfectly fluffy and slightly crispy fried rice.

Using leftover rice not only improves the texture of your fried rice but also reduces food waste, making it a sustainable and economical choice. Embrace the practice of using day-old rice, and you’ll consistently achieve restaurant-quality chicken fried rice every time.

Why is cooking chicken fried rice on high heat important?

Cooking chicken fried rice on high heat is crucial for achieving the desired “wok hei” flavour, which is a slightly smoky, charred taste. High heat also ensures that the ingredients cook quickly and evenly, preventing them from becoming soggy.

The secret to truly authentic, takeout-style chicken fried rice lies in cooking it over high heat. This technique, known as “wok hei” in Chinese cuisine, is essential for imparting a unique smoky flavour that cannot be replicated with lower heat. The high temperature sears the ingredients quickly, locking in their moisture and creating a delightful contrast between the slightly charred exterior and the tender interior.

Cooking on high heat also ensures that the vegetables remain crisp and vibrant, rather than becoming soft and mushy. The rapid cooking process prevents them from releasing too much moisture, preserving their texture and nutritional value. Similarly, the chicken stays juicy and tender, avoiding the dryness that can occur with prolonged cooking.

To achieve optimal results, use a wok or a large, heavy-bottomed frying pan. These pans distribute heat evenly and can withstand the high temperatures required for stir-frying. Before adding any ingredients, make sure the pan is thoroughly heated. You should see a slight shimmer in the oil before adding the aromatics like garlic and ginger.

Here’s a breakdown of the benefits of high-heat cooking:

• •Wok Hei Flavour: The high heat caramelizes the sugars in the ingredients, creating a smoky, charred flavour that is characteristic of authentic stir-fries.
• •Crisp Vegetables: Quick cooking prevents the vegetables from becoming soggy, preserving their texture and nutritional value.
• •Juicy Chicken: The chicken cooks quickly, retaining its moisture and tenderness.
• •Even Cooking: High heat ensures that all the ingredients cook evenly and quickly, preventing any one ingredient from becoming overcooked or undercooked.

However, it’s important to note that cooking on high heat requires constant attention and stirring. The ingredients can burn quickly if left unattended. Be prepared to stir-fry continuously, moving the ingredients around the pan to ensure even cooking and prevent sticking.

By mastering the art of high-heat cooking, you’ll be able to create chicken fried rice that is bursting with flavour and texture, rivaling the best takeout versions. Embrace the heat, and you’ll unlock the secrets to truly authentic stir-fries.

What are the best add-ins for chicken fried rice?

The best add-ins for chicken fried rice include peas, carrots, onions, and scrambled egg. These ingredients provide a balance of flavour, texture, and nutritional value, enhancing the overall dish.

One of the great things about chicken fried rice is its versatility. You can easily customize it to suit your taste preferences and use up whatever vegetables and proteins you have on hand. While the classic combination of peas, carrots, onions, and scrambled egg is a popular choice, there are many other delicious add-ins that can elevate your fried rice to the next level.

Here are some excellent options to consider:

• •Vegetables: Broccoli, bell peppers, mushrooms, bean sprouts, and edamame are all great additions.
• •Proteins: Shrimp, pork, beef, tofu, and even leftover roast chicken can be used.
• •Aromatics: Garlic, ginger, and spring onions are essential for adding flavour.
• •Sauces and Seasonings: Soy sauce, sesame oil, oyster sauce, fish sauce, and chilli flakes can all be used to enhance the flavour.

When choosing your add-ins, consider the balance of flavours and textures. A combination of sweet, savoury, and umami flavours, along with a mix of soft and crunchy textures, will create a truly satisfying dish. For example, you could combine shrimp, broccoli, and bell peppers with soy sauce and sesame oil for a delicious and nutritious meal.

Here’s a table showcasing potential add-in combinations:

Feel free to experiment with different combinations and find your own signature chicken fried rice recipe. The possibilities are endless, and the only limit is your imagination.

How do soy sauce, sesame oil, and garlic/ginger enhance the flavor of chicken fried rice?

Soy sauce adds a salty, umami flavour, sesame oil contributes a nutty aroma and taste, and garlic/ginger provides a pungent and aromatic base. Together, these ingredients create a complex and balanced flavour profile that is characteristic of authentic chicken fried rice.

The flavour of chicken fried rice is a delicate balance of salty, savoury, and aromatic notes. Soy sauce, sesame oil, and garlic/ginger are the key ingredients that contribute to this complex and satisfying flavour profile. Each ingredient plays a unique role in enhancing the overall taste of the dish.

Soy sauce is the primary source of saltiness and umami in chicken fried rice. It adds a savoury depth that complements the other ingredients. Different types of soy sauce can be used, each with its own unique flavour profile. Light soy sauce is saltier and thinner, while dark soy sauce is sweeter and thicker. Using a combination of both can create a more balanced flavour.

Sesame oil adds a distinct nutty aroma and taste to chicken fried rice. It is a potent ingredient, so a little goes a long way. Toasted sesame oil is often preferred for its richer flavour. It is best added towards the end of the cooking process to preserve its aroma and prevent it from becoming bitter.

Garlic and ginger provide a pungent and aromatic base for chicken fried rice. They add warmth and complexity to the flavour profile. Freshly minced garlic and ginger are essential for the best flavour. They should be added to the pan at the beginning of the cooking process, allowing their flavours to infuse the oil and coat the other ingredients.

Here’s a table summarizing the flavour contributions of each ingredient:

Experiment with different ratios of these ingredients to find your preferred flavour balance. A little extra soy sauce can add more depth, while a touch more sesame oil can enhance the aroma. Adjust the amount of garlic and ginger to