Chicken Fried Rice Recipe
A quick and satisfying homemade chicken fried rice that's better than takeout, customizable, and perfect for using up leftover rice.
Ingredients
- 2 tablespoons Sesame oil
- 2 tablespoons Canola or vegetable oil
- 1 pound Boneless skinless chicken breasts, diced
- 1.5 cups Frozen peas and diced carrots blend
- 3 pieces Green onions, sliced
- 2-3 cloves Garlic, finely minced
- 3 large Eggs, lightly beaten
- 4 cups Cooked rice Use cold, day-old rice for best texture.
- 3-4 tablespoons Low-sodium soy sauce
- Salt and pepper To taste.
Instructions
- In a large non-stick skillet or wok, add the sesame oil, canola oil, and diced chicken. Cook over medium-high heat for about 3 to 5 minutes, flipping the chicken until cooked through. Remove chicken and set aside.
- In the same skillet, add the frozen peas, diced carrots, and sliced green onions. Cook until softened, about 2 minutes. Add minced garlic and cook for an additional minute.
- Push the vegetables to one side of the skillet. Pour the beaten eggs onto the other side and scramble until fully cooked. Combine with the vegetables.
- Add cooked chicken back to the skillet along with the cold rice. Drizzle with soy sauce and stir to combine thoroughly. Cook for 2 minutes until heated through. Adjust seasoning with salt and pepper as desired.
Notes
- Use leftover rice for best texture.
- Have all ingredients prepped before cooking.
- Experiment with other proteins and vegetables.
Nutrition
Calories: 400kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 4g
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