Description
Chicken Fried Rice is a quick, flavorful, and satisfying stir-fry dish made with tender chicken, fluffy rice, crisp vegetables, and savory seasonings. Perfect for using up leftovers and ideal for a simple weeknight meal.
Ingredients
- 3 cups cooked rice (preferably day-old)
- 1 lb chicken breast or thighs, diced
- 2 eggs
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 small onion, chopped
- 1/2 cup carrots, diced
- 1/2 cup green peas
- 2 green onions, chopped
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add diced chicken and cook until fully cooked and golden brown. Remove from pan and set aside.
- In the same pan, add the remaining oil if needed, then sauté garlic, ginger, and onions until fragrant.
- Add carrots and peas, and stir-fry for a few minutes until vegetables are tender.
- Push the vegetables to one side of the pan and scramble the eggs on the other side until fully cooked.
- Add the cooked rice and return the chicken to the pan. Mix everything together.
- Drizzle soy sauce and sesame oil over the mixture and stir well to combine.
- Heat through and adjust seasoning with salt and pepper as needed.
- Sprinkle chopped green onions on top before serving.
Notes
- Use day-old rice for best texture and to prevent mushiness.
- Leftover rotisserie chicken can be used for convenience.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Add chili garlic sauce or red pepper flakes to make it spicy.
- To make it vegetarian, omit chicken and add tofu or more veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 135mg
