Go Back

Chicken Fried Rice

A comforting blend of chicken, rice, and vegetables, Chicken Fried Rice is a family favorite that brings love and warmth to any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked long-grain brown rice (preferably leftover) White rice can be substituted.
  • 3/4 pound boneless skinless chicken breasts, diced Diced into 3/4-inch pieces.
  • 1 tablespoon toasted sesame oil Divided.
  • 1 tablespoon vegetable or canola oil Divided.
  • 1 1/3 cups frozen peas and carrots blend
  • 3 chopped green onions
  • 2 cloves minced garlic
  • 2 eggs
  • 3 tablespoons low-sodium soy sauce (or adjust regular soy sauce to taste starting with 2 tablespoons)
  • Salt and pepper To taste.
  • Optional: Sriracha for serving

Method
 

Preparation
  1. Season the diced chicken pieces with salt and pepper.
  2. Heat 1 1/2 teaspoons of sesame oil and 1 1/2 teaspoons of canola oil over medium-high heat.
  3. Sauté the chicken for about 5 to 6 minutes until cooked through and golden brown. Set aside.
  4. In the same pan, add the remaining sesame oil and canola oil. Add the peas, carrots, and green onions. Sauté for about a minute.
  5. Add the minced garlic and cook for another minute.
  6. Push the vegetables to the edges of the pan and crack the eggs into the center. Scramble the eggs until just set.
  7. Return the cooked chicken to the pan and add the rice. Drizzle with soy sauce and toss to combine. Season again with salt and pepper to taste.
  8. Toss everything until heated through and serve warm, adding Sriracha for those who desire a kick.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Heat in the microwave or on the stovetop with a splash of water.