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Chicken Fried Rice

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A classic chicken fried rice recipe featuring tender chicken, vegetables, and fluffy rice stir-fried with soy sauce and eggs for a quick and satisfying meal.

Ingredients

Scale
  • 3 cups cooked white rice, chilled
  • 2 tablespoons vegetable oil
  • 1 cup cooked chicken breast, diced
  • 2 large eggs, beaten
  • 1/2 cup onion, finely chopped
  • 1/2 cup frozen peas and carrots, thawed
  • 3 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1/2 teaspoon sesame oil
  • Salt and pepper to taste
  • 2 green onions, sliced (optional)

Instructions

  1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the beaten eggs and scramble until fully cooked. Remove eggs from skillet and set aside.
  3. Add the remaining 1 tablespoon vegetable oil to the skillet.
  4. Sauté the chopped onion and minced garlic until fragrant and translucent, about 2-3 minutes.
  5. Add the diced cooked chicken and thawed peas and carrots; stir-fry for 2-3 minutes until heated through.
  6. Add the chilled cooked rice to the skillet, breaking up any clumps with a spatula.
  7. Pour the soy sauce and sesame oil over the rice mixture and stir well to combine.
  8. Return the scrambled eggs to the skillet and mix thoroughly.
  9. Season with salt and pepper to taste.
  10. Garnish with sliced green onions if desired and serve hot.

Notes

For best results, use day-old rice that has been chilled to prevent clumping. Feel free to add other vegetables like bell peppers or zucchini for extra nutrition and color.

Nutrition

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