Description
Create delicious, restaurant-quality Chicken Fried Rice at home using your leftover rice. This recipe is perfect for a quick and satisfying meal.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 cup diced cooked chicken
- 1/2 cup chopped yellow onion
- 1/2 cup chopped carrots
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 3 cups cooked and cooled white rice
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add diced chicken and cook until browned, about 3-4 minutes. Remove chicken from skillet and set aside.
- Add onion and carrots to the skillet and stir-fry until softened, about 3-5 minutes.
- Add peas and minced garlic and cook for 1 minute more until fragrant.
- Push vegetables to one side of the skillet. Pour beaten eggs onto the other side and scramble until just set.
- Add the cooked rice and soy sauce to the skillet. Break up any clumps of rice.
- Return the cooked chicken to the skillet.
- Stir everything together and cook until the rice is heated through and well combined, about 5-7 minutes.
- Stir in sesame oil.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Using day-old, cold rice is key for the best fried rice texture.
- Feel free to add other vegetables like corn, broccoli, or bell peppers.
- Adjust soy sauce to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120mg