Description
A quick and flavorful chicken fried rice dish that comes together in just thirty minutes, perfect for using up leftovers.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, diced
- 3 cups cooked jasmine or basmati rice
- 3 tbsp low-sodium soy sauce
- 2 tbsp vegetable oil (or sesame oil)
- 2 large eggs, beaten
- 1 cup carrots, diced
- 1 cup frozen peas
- 4 green onions, sliced
- 2 cloves garlic, minced
- 1 tsp fresh or ground ginger
Instructions
- Prepare the Ingredients: Chop all your veggies and chicken to ensure a smooth cooking process.
- Heat the Oil: In a large frying pan or wok, heat about a tablespoon of vegetable oil over medium-high heat.
- Cook the Chicken: Add the diced chicken and cook until golden brown and no longer pink, about 5-7 minutes. Remove and set aside.
- Scramble the Eggs: In the same pan, add more oil if necessary. Pour in the beaten eggs and scramble until fully cooked. Set aside with the chicken.
- Sauté Garlic and Ginger: Add minced garlic and ginger to the pan, cooking until fragrant, about 30 seconds.
- Add the Veggies: Stir in the diced carrots and frozen peas, cooking until the carrots are slightly tender, about 3 minutes.
- Combine Everything: Add the cooked rice, chicken, and eggs back to the pan. Pour soy sauce over everything and mix well. Cook for another 2-3 minutes to meld flavors.
- Garnish: Top with sliced green onions before serving.
Notes
For best results, use cold, leftover rice to achieve the perfect fried texture. Feel free to substitute proteins or add more veggies as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 200mg