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Bobby Flay Chicken Fried Rice

Bobby Flay Chicken Fried Rice
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Bobby Flay’s version of chicken fried rice is a savory stir-fried dish made with pre-cooked rice, bite-sized chicken pieces, vegetables, and a mix of Asian-inspired seasonings. It’s a well-balanced dish with layers of umami, texture, and a hint of spice—all done in one skillet or wok.

Ingredients

  • Cooked rice (cold, day-old works best) – 3 cups

  • Chicken breast or thighs (cut into small cubes) – 1 lb

  • Vegetable or peanut oil – 3 tablespoons

  • Garlic (minced) – 3 cloves

  • Ginger (grated) – 1 tablespoon

  • Green onions (sliced) – ½ cup

  • Carrots (diced) – ½ cup

  • Frozen peas – ½ cup

  • Eggs (beaten) – 2

  • Soy sauce (low-sodium preferred) – 3 tablespoons

  • Sesame oil – 1 tablespoon

  • Salt and pepper – to taste

  • Optional: chili flakes or Sriracha – for heat

Instructions

  • Cook the chicken – Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add chicken, season lightly with salt and pepper, and cook until browned and cooked through. Remove and set aside.

  • Scramble the eggs – In the same pan, add a bit more oil if needed. Pour in the beaten eggs, scramble quickly, and remove from pan.

  • Sauté aromatics – Add remaining oil, then stir-fry garlic, ginger, and white parts of green onions until fragrant.

  • Cook the veggies – Add carrots and peas; cook for 2–3 minutes until tender.

  • Add rice – Break up any clumps and stir in the cold rice. Spread it out and let it sear for a minute or two for texture.

  • Combine everything – Return cooked chicken and scrambled eggs to the pan. Stir well.

  • Season and finish – Add soy sauce, sesame oil, and a pinch of chili flakes if using. Mix thoroughly and cook for 2–3 more minutes. Garnish with green onion tops and serve hot.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-chicken-fried-rice/