Description
This Chicken Fried Rice is a classic Asian dish that combines tender chicken, vibrant vegetables, and aromatic rice with the perfect blend of seasonings. It’s a quick and satisfying meal that’s both flavorful and easy to customize.
Ingredients
2 tablespoons (30ml) vegetable oil
2 large eggs, beaten
1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup (150g) frozen peas and carrots, thawed
4 cups (600g) cooked and chilled rice (preferably day-old rice)
3 tablespoons (45ml) soy sauce
2 teaspoons (10ml) sesame oil
2 green onions, thinly sliced
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove them from the pan and set aside.
Season the chicken pieces with salt and pepper. Add the remaining tablespoon of vegetable oil to the skillet and cook the chicken until browned and cooked through. Remove from the pan and set aside with the scrambled eggs.
In the same pan, add the onion and garlic, and sauté until the onions are translucent.
Stir in the peas and carrots, cooking until they are warmed through.
Add the rice, soy sauce, and sesame oil, stirring until well combined and the rice is heated through.
Return the cooked eggs and chicken to the skillet, mixing everything together.
Garnish with green onions before serving.
Notes
- Ensure the rice is cooked and chilled beforehand to prevent it from becoming mushy.
- Feel free to add more vegetables or swap the chicken for another protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 40 g
- Fiber: : 2 g
- Protein: 25 g
- Cholesterol: 100 mg