Chicken Fried Rice

5 from 2 votes

This Chicken Fried Rice is your ticket to a fast, flavorful meal, mingling succulent chicken, crispy veggies, and fluffy rice into an unbeatable, savory symphony. Ready to sizzle in minutes, it's the perfect quick-fix dish that dances delightfully on your palate, proving that speedy meals can indeed be spectacularly tasty!

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch

Cuisine: Asian

Servings:

Calories: 396kcal

Author: Joanna Cismaru

Ingredients

2 cups cooked rice preferably day-old, cold
2 chicken breasts boneless and skinless, cut into bite-sized pieces
1 cup frozen mixed vegetables like peas and carrots
2 green onions thinly sliced
2 cloves garlic minced
2 large eggs lightly beaten
2 tablespoons soy sauce low sodium
1 tablespoon sesame oil
salt and pepper to taste
2 tablespoons vegetable oil

US Customary - Metric

Instructions

Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet, season with a bit of salt and pepper, and cook until it's no longer pink in the middle, about 4-5 minutes. Then remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the garlic and cook until fragrant, about 30 seconds. Add the frozen mixed vegetables to the skillet and cook until they're warmed through, about 3-4 minutes.
Push the vegetables to one side of the skillet, then pour the beaten eggs onto the other side. Scramble the eggs, breaking them up into small pieces with a spatula as they cook. Once the eggs are cooked, mix them with the vegetables.
Add the cooked chicken and cold rice to the skillet. Cook, stirring and breaking up any clumps of rice, until everything is well combined and heated through, about 3-4 minutes.
Drizzle the soy sauce and sesame oil over the rice mixture, then stir until everything is well coated.
Stir in the sliced green onions, then season with additional salt and pepper if needed.

Notes

Day-Old Rice is Key: Ensure your rice is cold and preferably a day old - it fries up into a perfect, non-sticky delight!
Vegetable Varieties: Feel free to get creative with your veggies – bell peppers, peas, or even bean sprouts add a refreshing crunch.
Adjust to Taste: Tailor the soy sauce and seasoning levels to your liking, and if you enjoy a kick, consider a dash of chili flakes.
Quick Cook: Keep things moving quickly once you start cooking to retain a vibrant, fresh flavor in each bite.
Protein Swap: Easily switch out the chicken for shrimp, beef, or tofu for a delightful twist on this classic dish.

Nutrition