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Chicken Fried Rice Salad

Chicken Fried Rice Salad
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Chicken Fried Rice Salad is a vibrant and flavorful dish that transforms classic fried rice into a refreshing salad packed with savory chicken, seasoned rice, crisp vegetables, and bold Asian-inspired flavors. Ready in under 30 minutes, this versatile recipe can be served warm or chilled and is perfect for quick lunches, light dinners, or impressive gatherings. With nutritious ingredients and easy customizations, it’s a wholesome and satisfying meal for any occasion.

Ingredients

Scale

Main Ingredients

  • 2 cups cooked jasmine or basmati rice (preferably day-old)
  • 1 cup cooked chicken breast, shredded or diced
  • 1/2 cup peas (fresh or thawed frozen)
  • 1/2 cup diced carrots
  • 1/2 cup diced bell peppers (any color)
  • 2 green onions, sliced
  • 2 tablespoons soy sauce (or tamari/coconut aminos for gluten-free)
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 eggs, lightly beaten

Optional Ingredients

  • Fresh cilantro or Thai basil for garnish
  • Diced jalapeño or Sriracha for spice
  • Tofu or tempeh as a chicken substitute
  • Cauliflower rice instead of regular rice for low-carb version
  • Cooked shrimp or crab for seafood variation
  • Chopped cashews or peanuts for added crunch

Instructions

  1. Prepare the Ingredients: Chop all fresh vegetables into bite-sized pieces. Shred or dice the cooked chicken breast. If the chicken is not cooked, pan-sear it with a little oil, salt, and pepper until golden and cooked through. Ensure your rice is ready and slightly cooled.
  2. Cook the Aromatics and Eggs: In a large pan or wok, heat a small amount of oil and sauté minced garlic and grated ginger until fragrant. Push them to the side of the pan, scramble the beaten eggs until just set, then mix them with the aromatics.
  3. Stir-Fry the Vegetables: Add chopped carrots, peas, and bell peppers to the pan. Stir-fry for a few minutes until the vegetables are slightly tender but still crisp and vibrant in color.
  4. Combine Chicken and Rice: Stir in the cooked chicken and rice, mixing thoroughly to combine all ingredients evenly.
  5. Season the Salad: Pour in soy sauce and drizzle sesame oil over the mixture. Toss gently to coat every grain of rice and piece of vegetable. Taste and adjust seasoning if necessary.
  6. Chill or Serve Warm: Transfer the Chicken Fried Rice Salad to a serving bowl. Enjoy immediately while warm or refrigerate for 15-20 minutes to serve as a refreshing chilled salad.

Notes

  • Use day-old rice to prevent the salad from becoming mushy.
  • Stir-fry over medium-high to high heat for quick cooking and locked-in flavors.
  • Prep all ingredients ahead to streamline the cooking process.
  • Do not overcook the vegetables; keep them al dente for crunch.
  • Adjust the amount of soy sauce carefully to avoid oversalting.

Nutrition

Keywords: chicken fried rice salad, fried rice salad, easy chicken salad, Asian chicken salad, quick fried rice, healthy rice salad, gluten free fried rice

Find it online: https://recipesemilly.com/chicken-fried-rice-salad/