Imagine a sizzling plate of golden-brown rice, packed with crispy fried chicken, vibrant vegetables, and a perfect balance of savory flavors that transport you straight to the bustling streets of Tokyo. This Japanese Fried Chicken Fried Rice isn't just a meal—it's a culinary adventure that transforms leftover ingredients into a mouthwatering masterpiece that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 lb fried chicken, chopped
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 2 green onions, chopped
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
- Prepare all ingredients by chopping fried chicken into bite-sized pieces, dice green onions, and measure out mixed vegetables.
- Heat vegetable oil in a large wok or wide skillet over medium-high heat until oil is shimmering and hot.
- Pour beaten eggs into the hot pan and quickly scramble them, breaking into small pieces. Remove eggs and set aside on a separate plate.
- In the same pan, add mixed vegetables and stir-fry for 2-3 minutes until they are slightly softened and bright in color.
- Add chopped fried chicken to the vegetables and cook for an additional 2 minutes to warm through.
- Add cooked rice to the pan, spreading it evenly and breaking up any clumps. Stir-fry for 3-4 minutes to ensure rice is heated thoroughly.
- Return scrambled eggs to the pan and mix gently with rice, chicken, and vegetables.
- Pour soy sauce over the mixture, stirring continuously to distribute evenly and create a uniform color and flavor.
- Season with salt and pepper to taste, continuing to stir and mix all ingredients.
- Garnish with chopped green onions, give a final quick stir, and serve hot.
Tips
- Use day-old cold rice: Freshly cooked rice is too moist and will make your fried rice soggy. Cold, day-old rice separates easily and creates that perfect, slightly crispy texture.
- High heat is key: Ensure your wok or skillet is very hot before adding ingredients to achieve that authentic "wok hei" flavor and prevent sticking.
- Don't overcrowd the pan: Cook in batches if needed to maintain high heat and allow ingredients to brown properly.
- Customize your vegetables: While this recipe uses a mixed vegetable blend, feel free to experiment with seasonal or your favorite vegetables.
- For extra flavor, consider adding a splash of sesame oil at the end or using garlic and ginger during cooking for an enhanced taste profile.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 180mg
