Fried rice is always a request at our house and this chicken fried rice is one of our favorite versions! You not only get all the flavor from the yummy sauces, but the bell pepper, carrots and green onion bring even more flavor to the table! They round out this dish nicely!
Whenever we go out to eat, my husband typically suggests going to Chinese food, simply because he wants fried rice. We have been to the majority of Chinese restaurants near us and none of them have quite what he is looking for. So, I decided to make him exactly what he wanted. The best chicken fried rice ever!
I know saying it is “the best” is claiming a lot. But, it is the best for us. Well, for now anyways! I’m always trying to make it even better, but at the moment, my husband and I are very pleased with this recipe.
Easy fried rice recipes are the best- and this is my favorite!
When making this, I will typically make the white rice the day before and stick in the fridge until I am ready to use it. It is just one less thing I have to do when I’m make dinner that night, but you can totally make the rice as you are cooking the chicken sausage. I like to add in the sauces while cooking the sausage to give it extra flavor and then add in more sauce to the rice, after it’s cooked.
Since I typically have cold rice, I add it to the skillet and heat on medium high, add in the sauces and mix everything until the rice is nice and warm. Then I add in the chicken and dish it up. There are rarely any leftovers when I make this, but if there are I just pack it up and send it to work for lunch with my husband the next day. It reheats well.
This chicken fried rice is so good!
This chicken fried rice recipe won’t disappoint! It’s easy to make and provides a very satisfying meal!
What types of food do you or your spouse always crave? Have you made a homemade version of it? Let me know in the comments below!
Chicken Fried Rice
- ½ lb ground chicken
- 3 tbs hoisin divided
- 3 tbs soy sauce divided
- 3 tsp sesame seed oil divided
- 1 tbs vinegar
- 2 eggs whisked
- 3 cups white jasmine rice*
- 1 tbs chile paste
- 3 stalks green onion diced divided
- ½ cup shredded carrots
- Cook rice according to package directions.
In a large skillet pan, cook ground chicken on medium high. Add 2 tbs hoisin, 2 tbs soy sauce, 2 tsp sesame seed oil and vinegar while chicken sausage is cooking. When done cooking, remove from pan and set aside.
Add whisked eggs to same skillet pan and cook. You can either spread out the eggs so it cooks evenly and then cut it into strips or if you are like me you can just scramble the eggs until they are cooked.
- Once the eggs are done, add cooked rice, remaining hoisin, soy sauce, sesame seed oil and chile paste. Mix well over medium heat.
- Add in chicken, diced bell pepper, carrots and 2 diced stalks of green onion. Mix well.
- Serve with remaining green onion as a garnish.
*You can make the white rice ahead of time and refrigerate until ready to be used.