Chicken Fried Rice
A quick and delicious meal featuring tender chicken, colorful vegetables, and fluffy rice, perfect for busy weeknights.
Ingredients
For cooking chicken
- 2 teaspoons vegetable oil For cooking chicken.
- 3/4 pound boneless skinless chicken breasts, cut into 1/2 inch pieces
- Salt and pepper to taste
For vegetables
- 1 teaspoon vegetable oil
- 1/2 cup onion, finely chopped
- 1/2 cup carrots, peeled, quartered and sliced
- 2 teaspoons minced garlic
- 1/4 cup green onions, sliced
For frying rice
- 2 teaspoons vegetable oil For scrambling eggs.
- 2 eggs lightly beaten
- 3 cups cooked white rice (long grain works best) Use day-old rice for the best texture.
- 3 tablespoons soy sauce Low sodium is fine.
- 1 tablespoon toasted sesame oil
- 1/2 cup frozen peas, thawed
Instructions
Preparation
- Heat 2 teaspoons of oil in a large pan over medium-high heat. Season the chicken pieces with salt and pepper.
- Place the chicken in a single layer in the pan. Cook for 4-5 minutes until browned and cooked through. Remove from the pan and cover with foil to keep warm.
- Add 1 teaspoon of oil to the pan along with the onion and carrots. Cook for 4-5 minutes until softened.
- Add the garlic and cook for another 30 seconds. Remove from the pan and cover with foil to keep warm.
Cooking
- Pour the remaining teaspoon of oil into the pan, then add the eggs. Scramble until cooked through.
- Add the rice, cooked chicken, reserved vegetables, and peas to the pan. Stir in soy sauce and sesame oil. Mix gently until combined and warmed through, about 3-4 minutes.
- Sprinkle green onions over the rice mixture and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a microwave or pan over low heat. Use day-old rice for the best texture and feel free to mix in other vegetables.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 800mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!