Description
Chicken Fried Rice brings comfort to your dinner table with minimal effort and maximum flavor. Grab your wok and toss together this classic Asian-inspired dish that turns leftover rice and chicken into a satisfying meal in minutes.
Ingredients
Scale
Main Ingredients:
- 2 cups rice
- 1 cup chicken, diced
- 2 eggs, beaten
Vegetables:
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 green onions, chopped
Seasonings:
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Warm 1 tablespoon sesame oil in a 12-inch skillet over medium heat for 2 minutes until shimmering.
- Toss 1 cup mixed vegetables into the hot pan, stirring frequently for 3-4 minutes until they become tender and slightly crisp.
- Fold 1 cup diced cooked chicken and 2 cups cooked rice into the vegetable mixture, gently combining everything for even distribution.
- Drizzle 2 tablespoons soy sauce across the rice, carefully mixing to coat all ingredients with savory flavor.
- Push the rice mixture to the pan’s edges, creating a small clearing in the center.
- Crack 2 beaten eggs directly into the cleared space, scrambling them quickly with a spatula for 1-2 minutes until fully cooked.
- Sprinkle 3 chopped green onions over the entire dish, seasoning with salt and pepper to your taste preference.
- Transfer the fragrant chicken fried rice to serving plates, ensuring an even distribution of ingredients in each portion.
Notes
- Sesame oil adds a rich, nutty flavor that elevates the entire dish, so don’t skip this ingredient.
- Day-old rice works best because it’s drier and won’t become mushy when stir-frying.
- For a protein boost, swap chicken with tofu or add extra eggs to make the recipe vegetarian-friendly.
- Frozen mixed vegetables are a quick shortcut that saves time without sacrificing taste or nutrition.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 2
- Calories: 385 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 155 mg