Simple Chicken Fried Rice
A quick and delicious chicken fried rice recipe that combines tender chicken, fluffy rice, and vibrant vegetables.
Equipment
- Large Skillet or Wok
Ingredients
Ingredients
- 4 cups Cooked Rice Preferably day-old jasmine or long-grain rice.
- 1 pound Chicken Breast Boneless, skinless, cut into small pieces.
- 1 cup Diced Carrots
- 1 cup Frozen Peas
- 1 cup Chopped Green Onions
- 2 cloves Garlic Minced.
- 3 tablespoons Soy Sauce Use low-sodium for a healthier option.
- 1 tablespoon Sesame Oil Use sparingly.
- 2 large Eggs Lightly beaten.
- to taste Salt
- to taste Pepper
Instructions
- Prepare your ingredients. Ensure that your rice is cooked and cooled, ideally made the day before.
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
- Add the diced chicken breast to the hot oil, season with salt and pepper, and cook for about 5-7 minutes until cooked through.
- Push the cooked chicken to one side of the pan, add minced garlic, and stir-fry for about 30 seconds.
- Add diced carrots and cook for another 2-3 minutes, then add frozen peas and cook for an additional 2 minutes.
- Stir everything together in the skillet.
- Push the mixture to one side again, pour in the beaten eggs, and scramble until fully cooked.
- Add the cooked rice to the pan, breaking up any clumps as you stir.
- Drizzle soy sauce and sesame oil over the rice, stirring well to coat.
- Continue to stir-fry for an additional 5-7 minutes, allowing it to crisp slightly on the bottom.
- Stir in chopped green onions and adjust seasoning with salt and pepper to taste.
- Remove from heat and let sit for a moment before serving.
Notes
Leftovers can be stored in an airtight container for up to 3 days. Reheat in a skillet with a splash of water or broth.