Savory Golden Chicken Fried Rice
A Foolproof 20-Minute Asian-Inspired Meal with a Medium Sweet & Spicy Glow
What makes this the best chicken fried rice? The secret to "better-than-takeout" fried rice is the "Day-Old Rice" dehydration technique and the "High-Heat Layering" method combined with Blazing Citrus Medium. Unlike gummy or bland rice, our method uses cold, day-old grains that stay firm and separate, allowing the oils and sauce to coat each grain individually. By drizzling our vinegar-free Blazing Citrus Medium over the rice during the final minute, you add a Medium Spicy and Sweet intensity (6/10 Heat) that cuts through the richness of the sesame oil and eggs with a smooth serrano kick and a clean citrus finish.
Heat Level: Blazing Citrus | Medium (6/10) - Medium Spicy & Sweet
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 410
Protein: 28g
Carbs: 45g
Fat: 12g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
3 cups (450 g) Cooked white rice (preferably day-old and cold)
1 lb (450 g) Chicken breast, cut into small bite-sized pieces
2 large (100 g) Eggs, lightly beaten
1 cup (150 g) Frozen peas and carrots, thawed
3 tbsp (45 ml) Soy sauce (or tamari for gluten-free)
1 tbsp (15 ml) Toasted sesame oil
2 tbsp (30 ml) Vegetable oil
3 cloves (15 g) Garlic, minced
1 tsp (5 g) Fresh ginger, grated
1/2 cup (50 g) Spring onions (scallions), sliced
1/4 cup (10 g) Fresh coriander (cilantro), for garnish
2 tbsp (30 ml) Blazing Citrus Medium Hot Sauce
Ingredient Spotlight: Day-Old Rice vs. Freshly Cooked
Using day-old, cold rice is vital for fried rice because the grains have had time to dehydrate in the refrigerator. Freshly cooked rice contains too much moisture, which leads to a gummy, clumpy texture when fried. Cold rice grains stay firm and separate, allowing the oils and soy sauce to coat each one individually for that perfect golden finish.
Heat It Up with Eleven Eleven Sauce: For a balanced kick that cuts through the richness of the fried eggs and sesame oil, drizzle Blazing Citrus Medium Hot Sauce over the rice in the final minute of cooking. This flavorful hot sauce for weeknight meals features a bright citrus profile that elevates the salty soy sauce. Using an all natural fruit-based hot sauce adds a refreshing acidity that makes the savory flavors pop without being overly vinegary.
The Balanced Sweet Heat Experience
Heat Level: 6/10
Vinegar Content: 0%
Flavor Profile: Medium Spicy, Sweet
Base: Organic Citrus
Calories: 10
Total Fat: 0g
Sodium: 30mg
Total Carbohydrates: 2g
Dietary Fiber: 0g
Sugars: 2g
Protein: 0g
Directions: Blazing Citrus Medium should be applied liberally to lighter fare where a balance of sweetness and heat is desired. Shake well to ensure the citrus blend is consistent. It is particularly effective as a glaze for seafood or a topping for street tacos. For the best flavor experience, apply the sauce toward the end of the cooking process or as a finishing touch to prevent the natural sugars from scorching. Refrigeration after opening will help preserve the delicate sweet-heat balance.
Directions:
Heat 1 tbsp of vegetable oil in a large skillet or wok over high heat. Add the chicken pieces in a single layer.
Cook the chicken for 4–5 minutes until golden brown and cooked through. Pro-Tip: Avoid stirring the chicken too often at first; letting it sit undisturbed for the first 2 minutes allows it to develop a savory, browned crust that adds immense flavor to the dish.
Remove the chicken from the pan and set aside. Wipe the pan clean if necessary and add the remaining 1 tbsp of oil.
Add the garlic and ginger to the pan, sautéing for only 30 seconds until fragrant. Add the peas and carrots and stir-fry for 2 minutes.
Push the vegetables to the side of the pan and pour the beaten eggs into the empty space. Scramble them quickly until set, then break them into small pieces with your spatula and mix with the vegetables.
Add the cold rice to the pan. Pro-Tip: Use your spatula to press down on any large clumps of rice, breaking them apart so that every grain can make contact with the hot surface of the pan.
Return the chicken to the pan. Pour the soy sauce, sesame oil, and Blazing Citrus Medium over the rice.
Stir-fry everything together for 2–3 minutes over high heat until the rice is heated through and begins to turn a beautiful golden brown.
Remove from heat and stir in the sliced spring onions and coriander (cilantro). Serve immediately.
Tips & Variations:
Make it Crunchier: For an extra texture boost, let the rice sit undisturbed in the hot pan for about 60 seconds at the very end of cooking. This creates a thin layer of crispy, toasted rice on the bottom (similar to Spanish socarrat or Korean nurungji) that adds a delightful crunch.
Regional Swap (Thai-inspired): Replace the soy sauce with fish sauce and add a squeeze of fresh lime juice and a teaspoon of brown sugar. Garnish with chopped peanuts and extra coriander (cilantro) to transform the flavor profile into a classic Thai-style fried rice.
Perfect Egg Texture: To keep the eggs fluffy rather than rubbery, cook them until they are just barely set before mixing them into the rice. The residual heat from the rice will finish cooking them to a tender, pillowy consistency as you toss the final dish.
Vegetarian Version: Swap the chicken for firm tofu cubes or extra vegetables like diced courgette (zucchini) and broccoli florets. If using tofu, press it dry and sear it first just like the chicken to ensure it gets a nice crispy exterior.
Spice Control: If you prefer a milder heat, you can mix the Eleven Eleven sauce with a teaspoon of honey before adding it to the pan. This creates a "sweet chili" effect that mellows the spice while adding a beautiful glaze to the chicken and rice grains.
Other Users Suggest:
Replacing: Soy sauce.
New Measurement: 3 tbsp (45 ml) Liquid aminos or Coconut aminos.
Why: A great soy-free alternative that provides a similar salty, umami depth with a slightly sweeter finish.
Replacing: White rice.
New Measurement: 3 cups (450 g) Cooked cauliflower rice.
Why: This significantly lowers the carb count while still absorbing all the garlic, ginger, and sesame flavors of the original recipe.
Storage, Reheat & Freeze:
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheat: Microwave for 2 minutes with a damp paper towel over the top, or toss in a hot skillet with a tiny splash of water to restore moisture.
Freeze: Freeze in portions for up to 2 months; reheat directly from frozen in a skillet for a quick meal.
People Also Ask
Why is day-old rice vital for fried rice? Using day-old, cold rice is essential because the grains have had time to dehydrate in the refrigerator. Freshly cooked rice contains too much moisture, which leads to a gummy, clumpy texture when fried. Cold grains stay firm and separate, ensuring that perfect golden finish.
How do I get that "wok hei" (breath of the wok) flavor at home? The key is high heat and patience. When you add the rice, use your spatula to press down on any clumps so every grain makes contact with the hot surface. For an extra crunch, let the rice sit undisturbed for 60 seconds at the end to create a thin layer of crispy, toasted rice on the bottom.
How does a vinegar-free citrus hot sauce improve fried rice? Traditional vinegar-based hot sauces can be too sharp and clash with the savory profile of soy sauce and toasted sesame oil. Blazing Citrus Medium is 100% vinegar-free, using a grapefruit juice base instead. This provides a "Medium Spicy & Sweet" profile that adds refreshing acidity and lifts the salty flavors without the chemical sting of distilled vinegar.
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