Description
Chicken fried rice is a delightful and quick dish that brings the vibrant flavors of Asian street markets right into your kitchen. This one-pan wonder combines tender chicken, colorful vegetables, and perfectly cooked day-old rice, all tossed in savory soy sauce and aromatic sesame oil. Ideal for busy weeknights or using up leftovers, each bite offers a satisfying crunch and an explosion of taste that will keep everyone coming back for more.
Ingredients
Scale
- 2 boneless chicken thighs (about 8 oz), diced
- 2 cups cooked day-old rice
- 1 cup mixed fresh vegetables (carrots, peas, green onions)
- 2 large eggs
- 3 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- Salt and pepper to taste
Instructions
- Gather all ingredients on your countertop for easy access.
- Heat oil in a large skillet or wok over medium-high heat. Add diced chicken and cook until golden brown and fully cooked (5-7 minutes).
- Stir in mixed vegetables and cook until slightly softened (3-4 minutes).
- Add cooked rice, breaking up any clumps while mixing well. Fry for about 2-3 minutes to absorb flavors.
- Push rice mixture to one side of the pan, crack eggs into the empty space, scramble until just set, then fold into the rice.
- Drizzle soy sauce and sesame oil over the mixture; toss well to combine. Garnish with green onions before serving hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 150mg