Description
A fast, flavor-packed Chicken Fried Rice made at home with tender chicken, colorful veggies, scrambled eggs, and that classic soy-sesame blend. Perfect for weeknights or meal prep!
Ingredients
Scale
- 3 tablespoons vegetable oil or butter, divided
- 2 tablespoons sesame oil
- 3 eggs, whisked
- 1 pound chicken breast, diced
- 2 medium carrots, peeled and diced
- 1 medium onion, diced
- 1½ cups frozen peas
- 4 cloves garlic, minced
- Salt and black pepper to taste
- 4 cups cold, cooked rice
- 4 green onions, thinly sliced
- 3 tablespoons soy sauce, plus more to taste
Instructions
- Heat 1 tbsp oil or butter in a large skillet over high heat. Add eggs, scramble quickly, then set aside.
- Add 2 tbsp oil or butter, then chicken. Season with salt and pepper. Cook until browned and cooked through; remove and set aside.
- Add sesame oil, then onion and carrots. Sauté 5 minutes until softened. Add garlic and peas; stir until fragrant and peas are hot.
- Push veggies aside; add rice and spread out. Fry for 2 minutes to crisp up.
- Return chicken and eggs to pan. Drizzle with soy sauce, toss, and cook 3–4 minutes, frying the rice.
- Taste, add more soy sauce if needed. Stir in green onions and serve hot.
Notes
For crispier rice, let it sit undisturbed before tossing. Use leftover rotisserie chicken for extra speed. Swap in extra veggies or use brown rice for a healthier twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 140mg