Description
Chicken Fried Rice is a quick and flavorful one-pan meal made with tender chicken, fluffy rice, colorful vegetables, scrambled eggs, and savory soy sauce. It transforms leftover rice into a satisfying Asian-inspired dinner ready in under 30 minutes, perfect for busy weeknight meals.
Ingredients
Protein & Eggs
- 1 lb boneless, skinless chicken breast, diced
- 2 large eggs, lightly beaten
Vegetables & Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 3 green onions, sliced
Rice & Sauces
- 4 cups cooked and chilled white rice
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
Oils & Seasonings
- 2 tablespoons vegetable or avocado oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1 teaspoon sesame seeds, optional
Instructions
- Heat the oil and cook chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Season the diced chicken breast with salt and black pepper. Add it to the skillet and cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Transfer the chicken to a plate and set aside.
- Scramble the eggs: Add the remaining tablespoon of oil to the skillet. Pour in the beaten eggs and scramble them for 1 to 2 minutes until just set. Remove the scrambled eggs from the pan and set aside with the cooked chicken.
- Sauté aromatics: In the same skillet, add the diced onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook vegetables: Add the frozen peas and carrots to the skillet and cook for 2 more minutes until they are heated through.
- Add the rice: Stir in the chilled cooked rice, breaking up any clumps as you toss it well with the vegetables. Cook for 3 to 4 minutes to heat the rice thoroughly.
- Combine chicken and eggs: Return the cooked chicken and scrambled eggs to the skillet, stirring everything together evenly.
- Add flavors: Pour in the low-sodium soy sauce, sesame oil, and sprinkle ground ginger over the mixture. Stir-fry everything for 2 to 3 minutes until the ingredients are hot and well-coated with sauce.
- Finish with green onions and sesame seeds: Stir in the sliced green onions and, if desired, sprinkle sesame seeds on top as a garnish.
- Serve: Remove from heat and serve immediately while hot for the best flavor and texture.
Notes
- Use cold, day-old rice to ensure the grains stay separate and do not become mushy during cooking.
- Substitute cooked rotisserie chicken for fresh chicken to save time.
- Add diced bell peppers, corn, broccoli, or mushrooms for extra vegetables and nutrition.
- Replace soy sauce with tamari or coconut aminos for a gluten-free version.
- Avoid overcrowding the skillet to ensure the rice fries properly instead of steaming.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner, Main Course, Rice
- Method: Stovetop
- Cuisine: Chinese-Inspired, Asian
