Description

A quick, flavorful weeknight dinner featuring cold jasmine rice, chicken, and a savory-sweet ginger-soy glaze. This recipe ensures restaurant-style texture with separate, toasted grains of rice.

Ingredients

Scale

2 tablespoons fresh ginger, grated
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon brown sugar
2 tablespoons chicken broth
2 cloves garlic, minced
3 cups cooked jasmine rice, cold
1 pound chicken breast or thighs, diced
2 large eggs, beaten
1 cup mixed vegetables (frozen peas and carrots or fresh diced bell peppers/scallions)
2 tablespoons neutral oil (canola, vegetable, or peanut)
3 stalks green onions, sliced

Instructions

In a small bowl, whisk together soy sauce, sesame oil, brown sugar, chicken broth, minced garlic, and grated ginger until the sugar is dissolved. Set aside.
Heat 1 tablespoon of neutral oil in a wok or skillet over medium-high heat. Add diced chicken in a single layer and sear for 2-3 minutes without moving too much to encourage browning. Stir and cook for another 2-3 minutes until cooked through. Remove chicken and set aside.
Add the remaining 1 tablespoon of oil to the same pan. Pour in beaten eggs and scramble until just set but still soft. Remove eggs and add to the plate with the chicken.
Increase heat to high. Add cold rice to the hot pan. Break up clumps and press rice against the hot surface to toast slightly. Stir and toss constantly for 3-4 minutes until rice is dry and separate.
Add vegetables to the rice and toss for 1 minute to heat through. Stir the glaze again and pour it over the rice. Toss vigorously for 2 minutes to coat the rice and let the sauce reduce and caramelize.
Return cooked chicken and scrambled eggs to the pan. Toss to combine and heat through. Taste and adjust seasoning if needed. Add white parts of green onions and toss one last time. Remove from heat.
Serve immediately, topped with green parts of green onions and optional extra sesame oil or white pepper.

Notes

Use day-old, refrigerated rice for best texture. Fresh rice will result in a soggy dish. If using fresh rice, spread it on a baking sheet and refrigerate for an hour or freeze for 20 minutes to dry it out. Ensure the pan is very hot before adding rice to achieve a slight char and prevent steaming.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Main Course
Cuisine: Chinese

Nutrition

Serving Size: 1 plate (approx. 1/4
Calories: 450
Sugar: 8
Sodium: 900
Fat: 12
Saturated Fat: 3
Carbohydrates: 55
Fiber: 2
Protein: 25

Keywords: chicken fried rice, soy ginger glaze, quick dinner, weeknight meals, leftover rice, stir fry, asian food, easy recipe