Description
This easy chicken fried rice recipe is a quick and delicious way to enjoy a classic Asian-inspired dish at home. With simple ingredients and a flavorful combination of chicken, vegetables, and rice, this one-pan meal is perfect for busy weeknights.
Ingredients
Scale
For the Fried Rice:
- 2 tablespoons vegetable oil (divided)
- 2 large eggs (beaten)
- 1 pound boneless, skinless chicken breasts (diced)
- 3 cups cooked and chilled white rice (preferably day-old)
- 1 cup frozen peas and carrots (thawed)
- 1/2 cup diced onion
- 2–3 tablespoons low-sodium soy sauce (to taste)
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- sliced green onions for garnish (optional)
Instructions
- Cook the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until just cooked. Transfer to a plate and set aside.
- Cook the Chicken: Add remaining oil to the pan. Add diced chicken and cook for 5–6 minutes, stirring occasionally, until browned and cooked through.
- Combine Ingredients: Add onion, peas, and carrots, and sauté for 2–3 minutes until the veggies are tender. Add the chilled rice, breaking it up with a spatula or spoon. Stir-fry everything together for 2–3 minutes until the rice is hot and slightly crispy.
- Finish the Dish: Return the scrambled eggs to the pan. Add soy sauce, sesame oil, garlic powder, and black pepper. Stir well to combine and cook for 1–2 more minutes.
- Serve: Taste and adjust seasoning if needed. Garnish with sliced green onions if desired and serve hot.
Notes
- Cold, leftover rice works best for texture.
- You can substitute cooked shrimp, pork, or tofu for the chicken.
- Add sriracha or chili garlic sauce for a spicy kick.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 145mg
