Description

This Chicken Fried Rice is a quick and flavorful one-pan meal, perfect for busy weeknights or when you’re craving takeout-style comfort food. Packed with tender chicken, vibrant vegetables, and perfectly seasoned rice, it’s a dish the whole family will love.

Ingredients

Scale

2 cups cooked rice, chilled (day-old rice works best)
2 tablespoons vegetable oil
1 lb chicken breast, diced into small pieces
1 small onion, diced
2 cloves garlic, minced
1 cup frozen peas and carrots, thawed
2 large eggs, lightly beaten
3 tablespoons soy sauce
1 teaspoon sesame oil
Salt and pepper, to taste
2 green onions, sliced (optional, for garnish)

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Instructions

Step 1: Prepare the Chicken

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the diced chicken, season with salt and pepper, and cook until golden and fully cooked, about 5-7 minutes. Remove from the skillet and set aside.

Step 2: Sauté Vegetables

In the same skillet, add the remaining tablespoon of vegetable oil.
Sauté the onion and garlic until fragrant and softened, about 2 minutes.
Add the peas and carrots and cook for another 2 minutes.

Step 3: Cook the Eggs

Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space.
Scramble the eggs until fully cooked, then mix them with the vegetables.

Step 4: Combine Everything

Add the cooked rice to the skillet and stir to combine with the vegetables and eggs.
Drizzle with soy sauce and sesame oil, tossing to coat the rice evenly.
Stir in the cooked chicken and heat through.

Step 5: Serve and Garnish

Taste and adjust seasoning with additional soy sauce, salt, or pepper, if needed.
Garnish with sliced green onions and serve hot.

Notes

Use Day-Old Rice: Chilled, day-old rice prevents the dish from becoming mushy.
High Heat is Key: Cook over high heat to give the rice a slightly crispy texture.
Customize It: Add diced bell peppers, mushrooms, or bean sprouts for extra veggies.

Prep Time: 10 minutes
Cook Time: 15 minutes
Cuisine: American