American-Style Fried Rice with Chicken and Vegetables Recipe
This is a homemade American-style version of fried rice inspired by Asian cuisine, but simplified and adapted to what you usually have in the fridge. Pieces of chicken, vegetables, and rice come together in one pan for a quick, colorful dish. The flavors are a bit like Chinese takeout, but milder and more “family-friendly.”
This dish has the soul of an American “clean out the fridge” meal – it was created to use up leftover rice and vegetables, but the flavor nods to Asian street food. It combines gently seasoned chicken, the sweetness of peas and carrots, and the pronounced umami of soy and oyster sauces, making it feel like a homemade version of your favorite Chinese takeout. From a single pan you get a complete, colorful meal that appeals to both kids and adults.
Chef's tips
The best rice is cooked the day before and well chilled – if you use fresh rice, be sure to spread it out in a thin layer so it can steam off, otherwise the dish will turn out dense and wet. Don’t overcook the chicken: as soon as it’s no longer pink inside and lightly browned, take it off the pan so it stays juicy. Add soy sauce gradually and keep tasting – it’s easy to oversalt, especially if you’re using already salty soy sauce.
How to serve
Serve straight from the pan with an extra sprinkle of fresh chives and a few drops of sriracha for those who like spicy food. It pairs great with a light lager-style beer or iced tea with lemon, especially for a late, busy weeknight dinner. It’s also convenient for meal prep – you can pack portions into lunchboxes for the next day at work.
Ingredients
- rice cooked until fluffy, preferably from the day before - 250 g
- chicken breast cut into small cubes - 300 g
- carrot cut into small dice - 1 piece
- green peas can be frozen - 80 g
- onion cut into small dice - 1 piece
- garlic finely chopped - 2 cloves
- egg beaten in a small bowl - 2 pieces
- vegetable oil for frying - 3 tablespoons
- soy sauce light soy sauce is best - 3 tablespoons
- oyster sauce optional, but adds depth of flavor - 1 tablespoon
- sesame oil to taste at the end - 1 teaspoon
- chives chopped, for sprinkling - 2 tablespoons
- black pepper freshly ground - 0.25 teaspoons
Preparation
- If you’re using freshly cooked rice, spread it out on a plate and let it steam off and cool slightly so it’s not wet and sticky.
- Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Pour in the beaten eggs and fry, stirring gently, until they set and form soft scrambled pieces. Transfer the eggs to a plate.
- In the same pan, heat another tablespoon of oil. Add the chicken and fry for 5–7 minutes, stirring often, until the meat is no longer pink in the center and lightly browned. Transfer the chicken to the plate with the eggs.
- Add the last tablespoon of oil to the pan, add the onion, and fry for 3–4 minutes over medium heat until it softens and becomes slightly translucent without browning. Add the carrot and fry for another 3 minutes, stirring.
- Add the garlic and peas and fry for another 1–2 minutes, until the garlic becomes very fragrant but does not brown.
- Add the rice to the pan, breaking up any clumps with a spoon or spatula. Fry for 3–4 minutes, stirring often, until the rice is hot and slightly dried out.
- Add the fried eggs and chicken, pour in the soy sauce and oyster sauce, and sprinkle with pepper. Mix thoroughly so the sauce coats the rice and add-ins evenly. Taste and, if needed, add a little more soy sauce.
- Finally, drizzle the dish with sesame oil, mix, and sprinkle with chopped chives. Serve immediately, preferably straight from the pan.
Storage
Ryż przechowuj w lodówce w szczelnym pojemniku i dobrze podgrzej przed jedzeniem. Najlepiej odgrzewać na patelni z 1–2 łyżkami wody, mieszając, aż całość będzie gorąca.
