Chicken Fried Rice
This Chicken Fried Rice is what I call a back-pocket dinner. It’s fast, flexible, and full of flavor, and the perfect way to give leftover rice a new life. It’s ready in 30 minutes, loaded with chicken and veggies, scrambled eggs, and that classic takeout taste... without the takeout price.
Servings: 4
Calories: 449kcal
Ingredients
- 2 chicken breasts boneless and skinless, cut into small cubes
- salt and pepper to taste
- 3 tablespoons vegetable oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 1½ cups frozen peas and carrots mix
- 3 large eggs lightly beaten
- 3 cups day old cooked rice such as Jasmine or Basmati
- 4 tablespoons soy sauce low sodium
- 1 tablespoon dark soy sauce
- 1½ teaspoon sesame oil
- 3 green onions sliced for garnish
Instructions
- In a large skillet or wok, heat 1 tbsp of vegetable oil over medium-high heat. Season the chicken with salt and pepper, then cook until browned. Remove and set aside.
- Add another tbsp of oil to the skillet. Cook the onion until translucent, then add the garlic and cook for another minute.
- Add the peas and carrots, and cook until they're heated through.
- Push the veggies aside, add the last tbsp of oil, and pour in the eggs. Scramble and then mix with the veggies.
- Add the rice and chicken to the skillet and mix with veggies. Fry for a few minutes. Pour the soy sauce, dark soy sauce and sesame oil over the rice. Stir well to coat evenly. Adjust salt, pepper, and soy sauce to your liking.
- Cook, stirring occasionally, for a few more minutes. Garnish with green onions and serve hot.
Video
Notes
- Leftover rice is key. Fresh rice will make your fried rice mushy. Day old, slightly dried out rice is the real MVP here.
- Don’t skip the dark soy. It gives the fried rice that rich color and deeper flavor. No dark soy? A splash of regular soy with a pinch of brown sugar works in a pinch.
- Customize away. No chicken? Use pork, shrimp, or tofu. Got some sad veggies in the fridge? Toss ’em in. This dish forgives and forgets.
- Big skillet = better rice. You want room to move things around so the rice gets a bit crispy, not steamed.
- Meal prep tip: Double the recipe and portion it out for easy lunches. You’ll be so proud of yourself midweek, trust me.
Nutrition
Serving: 1serving | Calories: 449kcal | Carbohydrates: 48g | Protein: 25g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 176mg | Sodium: 982mg | Potassium: 590mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3776IU | Vitamin C: 12mg | Calcium: 77mg | Iron: 2mg
