Last updated on June 27th, 2021
Here’s the recipe from my “Fried Rice Skillet Dinner” video that was recently published on YouTube (click here to watch the episode). I love everything about this main course. It’s colorful. It’s beyond delicious. It’s lightning-fast to make, and you can — and should — use frozen vegetables and already-cooked rice. Hungry? Here’s the printable and photographic step-by-step:
Fried Rice Skillet Dinner
- A 12-inch skillet (non-stick is preferred but not necessary)
For the chicken:
- 1 generous teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon vegetable oil
- 1 teaspoon soy sauce (or Tamari sauce)
- 150 grams raw chicken breast, cut into cubes
For the stir-fry:
- Vegetable oil that has a high smoke point, such as safflower, peanut, or canola oil
- 2 large eggs, beaten
- 1/3 cup diced onion (frozen will work)
- 1 cup frozen peas and carrots
- 4 teaspoons garlic paste (or 4 minced garlic cloves)
- 2 cups cooked white rice
- 4 tablespoons soy sauce (or Tamari sauce)
- 1 teaspoon pure sesame oil
Optional for garnish:
- 1 scallion, finely-sliced
- In a medium bowl, whisk together the cornstarch, baking soda, vegetable oil, and soy or Tamari sauce. Add the cubed chicken, and toss with a spatula to coat. Set aside for 5-10 minutes.
- In a 12-inch skillet, heat a tablespoon of vegetable oil over medium heat. When the oil is hot, pour in the beaten eggs, and let them cook, undisturbed, until they are done on the underside -- about 30 seconds. Flip and cook until done -- about 15 seconds. Transfer this omelet to a plate or heat-proof cutting, and set aside.
- Add two tablespoons oil to the skillet. When the oil is hot, add the chicken. Sauté until brown on all sides -- 1-2 minutes. Use a spatula to push the chicken to one side of the skillet.
- If the skillet is dry, add another tablespoon or two of the oil. Then add the onion, peas and carrots, and the garlic paste. Sauté until the onion is translucent and peas and carrots are hot -- about 2 minutes. (If you are using minced garlic, add it during the last 30 seconds of cooking time.) Transfer the chicken and vegetables to a pie plate and set aside.
- If the skillet is dry, add more oil -- a tablespoon or slightly more. Then add the cooked rice and the soy or Tamari sauce. Stir and stir until every grain of rice absorbs the soy sauce and turns amber in color (there should be no white grains) -- 1 or 2 minutes.
- Return the chicken and vegetables to the skillet, and stir them into the rice. Off heat, stir in the sesame oil. Use a knife or pastry cutter to cut the eggs into squares or rectangles, and then fold them into the rice and vegetables.
- Divide the works among two bowls. Garnish each serving with the sliced scallion. Eat with chopsticks if you are on a diet. Otherwise, consume by spoon or fork!
Fried Rice Skillet Dinner: Photographic Step-By-Step
In a medium bowl, whisk together the cornstarch, baking soda, vegetable oil, and salt.
Add the cubed chicken, and toss to coat. Set aside for 5-10 minutes.
Meanwhile, in a small bowl or glass measure, whisk together 2 large eggs.
Over medium heat, warm a glug of vegetable oil in a large (12-inch-diameter) skillet. Be sure to use a vegetable oil that exhibits a high smoke point, such as safflower, peanut, or canola oil. Do not use olive oil, motor oil, or Oil of Olay.
Tip the beaten eggs into the skillet…
And cook, omelet-style, until just done on both sides — about 1 minute.
Transfer the omelet to a cutting board. Set aside.
Add more oil (a tablespoon or two) to the skillet, and when the oil is hot, add the marinated chicken. Sauté the morsels until they’re brown on all sides — about 2 minutes.
Then move the chicken over to one side of the pan…
And add the onion…
The frozen peas and carrots…
And the garlic paste.
Sauté the veggies until they are hot — about 2 minutes. (If you are using minced garlic, add it during the last 30 seconds of cooking time.)
Transfer the chicken and vegetables to a pie plate for just a moment.
Now put the cooked rice and soy sauce into the skillet…
And stir until each white grain turns amber-brown — 1 or 2 minutes.
Return the chicken and vegetables to the skillet, and stir them into the rice.
Off heat, stir in the pure sesame oil.
Remember the omelet we made earlier? Use a knife or pastry cutter to slice it into squares or rectangles of any size you desire.
Fold the omelet pieces into the rice mixture.
Divide this Fried Rice Skillet Dinner among two bowls, garnish with thin slices of scallion, and enjoy!!!
And if you’re looking for other Asian-inspired recipes, please check out the following:
1960s Egg Foo Yong (click here for recipe)
Sesame Chicken (click here for recipe)
Salmon and Veggies Sheet Pan Dinner (click here for recipe)