- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 340 kcal
Quick summary
“This yakimeshi-style fried rice uses leftover rice sautéed in oil with golden chicken breast cubes, carrots, peas, and soy sauce. A quick, balanced, and aromatic one-pot dish.”
What you need to know
- Using cold leftover cooked rice from the previous day prevents the grains from becoming mushy in the wok during high-heat frying.
- The initial searing of the chicken breast preserves the internal juiciness before adding the chopped vegetables.
- The soy sauce incorporated over medium heat caramelizes slightly, dyeing the grains a uniform amber color.
Ingredients
Main
- 2 cups cooked rice
- 1 chicken breast cut into cubes
- 1 chopped onion
- 1 grated carrot
- 1/2 cup of frozen peas
- 2 tablespoons of sunflower oil
- 2 tablespoons of soy sauce
- Salt and pepper to taste
- Use yesterday's rice, it stays looser and absorbs seasonings better.
- If you want a crunchy touch, add nuts or peanuts at the end.
- Try swapping the chicken for shrimp for a seafood version.
- To make the dish lighter, replace the soy sauce with light soy sauce.
- If you like peppers, add chopped red chili pepper.
Instructions
Principal
- In a pot, heat the sunflower oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Place the chicken cubes in the pan and cook until golden brown.
- Add the grated carrot and frozen peas, sautéing for a few more minutes.
- Add the cooked rice and mix well to integrate all the ingredients.
- Season with soy sauce, salt, and pepper to taste, and continue stirring.
- Cook for another 5 minutes, allowing the flavors to combine.
- Serve on a large plate, garnishing with parsley if desired.
Chef's tips
- Loosen the cold rice grains with your fingertips before taking them to the pan to facilitate quick mixing.
- Keep the flame on high temperature to sauté the ingredients without gathering water at the bottom of the container.
- Add the peas while still frozen directly into the wok so they cook without losing their green hue.
Variations
- Egg fried rice: make a space in the center of the pan, crack two eggs, and stir quickly before mixing.
- With toasted nuts: add cashew nuts or roasted skinless peanuts at the end of the preparation.
- Toque picante: add half a chopped chili pepper without seeds along with the onion sauté.
Substitutions
- The chicken breast can be replaced with cleaned medium shrimp, pork loin cubes, or beef strips.
- Cooked white rice can be replaced by cooked brown rice or cold jasmine rice grains.
- Sunflower oil can be swapped for canola oil, corn oil, or a tablespoon of sesame oil.
How to store
Store the fried rice in a BPA-free plastic container or glass jar with a lid in the refrigerator for up to 3 days. To reheat, use a hot skillet with a few drops of oil or a covered microwave for 2 minutes.
Can it be frozen?
It can be frozen in individual portions in airtight bags for up to 2 months. To thaw, transfer directly from the freezer to a hot skillet with a tablespoon of water, stirring until fully heated.
What to serve with
Pairs very well with oriental sweet and sour cucumber salad (sunomono), crispy spring rolls, or miso soup. To drink, very cold jasmine tea or light craft beer like Witbier with citrus notes.
Frequently asked questions
How to prevent the rice from sticking to the bottom of the pot?
Heat the pan well before adding the fat and make sure the rice is loose before adding it to the hot sauté.
Does soy sauce completely replace salt in the recipe?
Soy sauce already has a high sodium content; taste the preparation before adding any additional pinch of refined salt.
Can I use leftover shredded roast chicken?
Yes, add the already cooked chicken along with the carrot and peas, just to heat and absorb the shoyu sauce.
Why is yesterday's rice better for fried rice?
The rest in the refrigerator dehydrates the surface of the grain and retrogrades the starch, preventing the dish from becoming mushy in the frying.
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