easy and delicious chicken fried rice!
Chicken fried rice is one of my favorite indulgences. It’s also one of those meals you can order out, and it’s still delicious when you reheat it for lunch / dinner the following day. But why rely on takeout when you can make an insanely delicious version for yourself at home?
Making chicken fried rice at home is super simple, and I highly recommend giving it a shot. It takes a bit of forethought, since it’s best to have rice that’s been cooked a day or two prior to making this recipe. Pre-cooking chicken a day in advance will also save you about fifteen minutes if you’re pressed for time.
I use a lot of ingredients here, but they all play together really well. The shallots, garlic, ginger, crushed red pepper, and soy sauce come together to make the ultimate flavor-packed dinner. The best part is that this is an easy dinner that takes less than thirty minutes if you have leftover rice and chicken from a previous meal! Don’t forget to pair some fun wine with this one, too. I’ve got suggestions below!
what other meats can I use in fried rice
You can really use just about any protein in fried rice. Shrimp, beef, and pork are all great substitutes. Tofu works, too! Or you can completely omit the protein, and this is an awesome vegetarian dish.
wine pairings for chicken fried rice
:: RosÃ©. (USA / France) >> OMG it’s almost time to start consuming ALL OF THE ROSE again. This is exceptionally awesome with chicken fried rice because it’s not competing with the flavors of the food. RosÃ© tends to be bright, laced with fruity notes of melon, slight lemon citrus, and some aromatics such as lavender and rose. It’s the perfect subtle companion to a bold, spicier dish like chicken fried rice.
:: Riesling. (Germany) >> Slight sweetness, high acidity. You don’t want a sweet riesling like some made in the States, so we are going the German route here, as off-dry German rieslings are accentuated with notes of stone fruit (apricots, peaches, nectarines) to balance the heat and bold flavor aspects of the fried rice in this pairing. Germany is the queen of riesling, and offers a ton of excellent options that are super affordable. The unique, long bottle shape are a dead giveaway, and easy to spot at your local wine shop!
:: Torrontes. (Argentina) >> If you’ve never tried Torrontes, do it. It has lower acidity than riesling, but all of the fun fruit notes. There’s also some rose and lemon in here, which are delicate and won’t over complicate the fried rice pairing! Try Torrontes with other bold ethnic foods, and I think you’ll be pleasantly surprised!
chicken fried rice with wine pairings
- 1 Tbsp. vegetable oil
- 1/4 cup finely diced carrot
- 1/2 cup chopped scallions divided
- 2 Tbsp. minced shallots
- 1 Tbsp. unsalted butter divided
- 2 cloves garlic minced
- 1/2 tsp. crushed red pepper
- 1/4 cup peas thawed, if previously frozen
- 1 tsp. minced ginger
- 3 cups cooked rice day-old rice is preferable, cooked in chicken stock also recommended
- 1 Tbsp. soy sauce
- 1 Tbsp. sesame oil
- 1 cup shredded, cooked chicken
- 2 eggs
- salt + pepper to taste
- Heat a large sauté pan over medium-high heat. Add vegetable oil, and swirl the pan to coat in oil.
- Add carrots and half of the scallions, and cook for 2-3 minutes. Add shallots, cook an additional 1-2 minutes.
- Add half of the butter, crushed red pepper, and peas. Cook, stirring, for 1 minute until peas are softened. Add ginger and garlic, and cook an additional 1-2 minutes. Be mindful to not let the garlic burn.
- Add the cooked rice to the pan, and stir to mix it into the veggies. Pour in soy sauce, sesame oil, and add remaining 1/2 of butter. Cook 3-4 minutes, stirring frequently as it the rice cooks. Mix in the shredded chicken, then push the fried rice to one half of the pan. Turn the heat down to medium.
- In a medium bowl, lightly beat the eggs with a pinch each of salt and pepper. Pour the eggs into the empty half of the pan, and scramble the eggs. Mix the scrambled eggs into the fried rice.
- Season to taste with salt and pepper, garnish with remaining scallions, and serve hot!