In honor of  Chinese New Year this week, here is my favorite chicken fried rice.  To be honest, I don’t know anyone who doesn’t love Chinese food. Besides, we can’t deny how much the Chinese has influenced our food culture.  So can we just have a moment of silence to celebrate it? Yes, because I’m grateful for every Chinese food I ever ate in my life.

When I was growing up in a big family of 6 kids, it was certainly popular.  So familiar and craveable! What I love about this fried rice is it’s a whole meal in one plate. Who wouldn’t want less dishes to wash, right? The other thing I love is it has tons of healthful vegetables in it. No MSG here too.  Above all, it cooks really fast.  So delicious and comforting!chicken fried rice

So if you are looking for a fast, fresh and healthy weeknight dinner, this is for you. And if you got leftover rice sitting in your fridge, here’s a great way to use it.

 

Print Recipe
Chicken Fried Rice
Course Main Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Course Main Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Instructions
  1. Heat 1 Tbsp of canola oil in a large nonstick skillet on medium-high heat. Season chicken with a little salt and pepper. Stir fry the chicken in the hot oil for about 5 minutes, until it is cooked. Transfer chicken on a plate and set aside.
  2. Meanwhile, heat another 1 Tbsp of canola oil in the same skillet on medium heat. Add the broccoli and stir fry for 3-4 minutes. Transfer broccoli on a plate and set aside.
  3. Heat 1 Tbsp of canola oil on the same skillet on medium heat. Add ginger and garlic and let cook for 10 seconds. Then stir in bell pepper and cook for another 2 minutes.
  4. Add the rice into the skillet while pressing to separate the grains, and cook for 2 minutes. Stir it again and cook for another 2 minutes. Then mix in peas, soy sauce, Mirin, sesame oil, rice vinegar and freshly ground pepper. Let it cook for another 3 minutes, turning once.
  5. Stir in cooked chicken and broccoli. Turn off heat. Serve immediately with a garnish of chopped green onions on top.
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