Chicken Fried Rice
A delightful and easy recipe combining tender chicken, colorful veggies, and hearty rice, sautéed to perfection with savory soy sauce, ideal for any weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
- Diet: None
Ingredients
- 2 cups cooked rice (preferably day-old for better texture)
- 1 cup diced chicken (can use rotisserie or leftover chicken for ease)
- 1/2 cup peas and carrots (frozen is fine; just thaw before use)
- 2 eggs
- 3 tablespoons soy sauce (adjust based on salt preference)
- 1 tablespoon sesame oil (for richness)
- 2 green onions, sliced (for fresh flavor)
- Salt and pepper to taste (add after tasting)
Instructions
- Heat the oil: Add sesame oil to a large skillet or wok over medium heat. Allow it to warm up for about 1 minute, ensuring the oil covers the pan’s surface.
- Cook the chicken: Add the diced chicken to the skillet. Cook until browned and cooked through, which should take about 5-7 minutes. Stir occasionally for even cooking.
- Scramble the eggs: Push the cooked chicken to one side of the pan. Crack the eggs directly into the empty side of the skillet and scramble them, stirring until they are fully cooked.
- Add the rice and vegetables: Add in the cooked rice, peas, and carrots to the skillet. Mix everything together until well combined, breaking up any clumps of rice.
- Season the dish: Pour the soy sauce over the rice mixture and stir well to combine, ensuring all ingredients are evenly coated.
- Finish with green onions and spice: Incorporate the sliced green onions, and season with salt and pepper to taste. Stir for an additional 2-3 minutes or until everything is heated through.
- Serve hot: Remove from heat and serve your chicken fried rice warm, garnished with extra green onions if desired.
Notes
Use day-old rice for better texture and to avoid mushiness. Don’t overcrowd the pan while cooking.