Rice dishes · Korean home cooking

Chicken breast fried rice

Name: Chicken breast fried rice
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: Cooked white rice — 2 loosely filled paper cups (300 g); Raw boneless skinless chicken breast — 1 small breast, cut into 1 cm pieces (150 g); Large eggs — 2 eggs; Neutral oil — 1 level tablespoon (15 ml); Spring onion — 1 small stalk (20 g); Carrot — 1/4 small carrot, finely diced (30 g); Soy sauce — 1 level teaspoon (5 ml); Ground black pepper — 1 small pinch

Small chicken breast pieces, egg and diced carrot make a quick all-in-one rice bowl. Cut the chicken evenly and check it is fully cooked before adding the rice.

15 min2 servings6 steps

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Cooked white rice2 loosely filled paper cupsOriginal quantity: 300 g
Substitute available
If Cooked white rice is unavailable

Use instead
Cooked brown rice

Substitute quantity
2 loosely filled paper cupsReference quantity: 300 g

Use already cooked rice. The grains will be firmer; do not start with uncooked rice.
Raw boneless skinless chicken breast1 small breast, cut into 1 cm piecesOriginal quantity: 150 g
Substitute available
If Raw boneless skinless chicken breast is unavailable

Use instead
Fully cooked chicken breast

Substitute quantity
about 1 loosely filled paper cup, dicedReference quantity: 150 g

Add it only with the rice and heat until piping hot throughout, about 74°C. Skip the raw-chicken frying step.
Large eggs2 eggs
Essential
Keep both eggs and cook until completely set. They give the rice its egg flavour and texture.
Neutral oil1 level tablespoonOriginal quantity: 15 ml
Substitute available
If Neutral oil is unavailable

Use instead
Canola or sunflower oil

Substitute quantity
1 level tablespoonReference quantity: 15 ml

Use one unflavoured cooking oil and keep the same cooking heat.
Spring onion1 small stalkOriginal quantity: 20 g
Optional
May be omitted. Skip the spring-onion frying time; the dish will have a milder aroma.
Carrot1/4 small carrot, finely dicedOriginal quantity: 30 g
Optional
May be omitted. Do not replace it with extra sauce; the rice will have less colour and crunch.
Soy sauce1 level teaspoonOriginal quantity: 5 ml
Substitute available
If Soy sauce is unavailable

Use instead
Fine salt and water

Substitute quantity
1/8 level teaspoon salt plus 1 level teaspoon waterReference quantity: 0.75 g salt + 5 ml water

Mix first and add where the soy sauce is added. The flavour will be simpler; do not also add extra salt.
Ground black pepper1 small pinch
Optional
May be omitted for a milder bowl.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Loosen 2 loosely filled paper cups of cooked rice, about 300 g. On a separate board, cut 150 g raw chicken breast into even 1 cm pieces. Wash hands and utensils after touching raw chicken. Finely dice the carrot, slice the spring onion and beat the 2 eggs separately.
Step 1
Step 2

Heat a nonstick pan over medium-high heat with 1/2 level tablespoon of the measured oil. Add the chicken in one layer and cook for about 4–5 minutes, turning often. Check the thickest pieces reach 74°C; cut size and pan heat affect cooking time, so cook longer if necessary.
Step 2
Step 3

Transfer the fully cooked chicken to a clean plate. Add the remaining 1/2 level tablespoon oil to the same pan and fry the white spring-onion rings and finely diced carrot for about 1 minute over medium heat.
Step 3
Step 4

Push the vegetables to the edge and add the beaten eggs. Stir until completely set, about 1 minute, then combine with the vegetables. There should be no raw liquid egg before adding the rice.
Step 4
Step 5

Add the cooked rice and reserved chicken. Fold for 2–3 minutes until everything is piping hot. Drizzle 1 level teaspoon soy sauce around the hot pan edge, then mix it through. For the fully cooked chicken replacement, add it at this step and heat thoroughly to 74°C.
Step 5
Step 6

Fold in the green spring onion and optional pepper. Taste after the chicken and egg are fully cooked; do not add extra salt automatically. Divide between two bowls and serve at once. Give the chicken extra cooking time if the pieces were cut larger than 1 cm.
Step 6

03 / Enjoy your meal

Finished dish

Helpful tips

Makes 2 modest bowls. The 15-minute time starts with cooked rice and prepared ingredients; cooking rice, thawing frozen ingredients and cooling fresh rice take extra time. A paper cup means 180 ml and is filled loosely. Use a level 15 ml tablespoon and a level 5 ml teaspoon. Never leave cooked rice at room temperature for hours. Cool leftovers promptly, refrigerate and reheat only once until piping hot throughout; use refrigerated rice within 24 hours. For reheated rice, check for 74°C if using a thermometer. Contains chicken and egg; soy sauce may contain soy and wheat. The time assumes thawed chicken and fine, even cutting. A food thermometer is the best check for chicken: 74°C in the centre. Do not wash raw chicken, and keep its juices away from cooked rice.