Chicken Fried Rice
A cozy, weeknight-friendly dish featuring tender chicken, fluffy rice, and a mix of vibrant vegetables, garnished with green onions for a comforting meal.
Ingredients
Main Ingredients
- 2 cups cooked rice Use day-old rice if possible.
- 1 cup cooked chicken, diced Leftover rotisserie or roasted chicken works well.
- 2 large eggs, beaten Cook quickly for soft curds.
- 1 cup mixed vegetables (peas, carrots, corn, etc.) Frozen mixed vegetables can be used.
- 2 tablespoons soy sauce Adjust to taste, low-sodium recommended.
- 2 tablespoons vegetable oil Use a high-smoke-point oil.
- 1 teaspoon garlic, minced Add fresh ginger for extra flavor.
- to taste Salt and pepper Taste before adding more salt due to soy sauce.
- to taste Green onions, chopped (for garnish) Add right before serving for freshness.
Instructions
Cooking
- Heat the vegetable oil in a large skillet or wok over medium heat. Preheat the pan before adding oil.
- Add the garlic and mixed vegetables, cooking until the vegetables are tender.
- Push the vegetables to the side of the skillet and pour the beaten eggs into the empty space, scrambling them until fully cooked.
- Add the cooked chicken and rice, mixing everything together and breaking up any clumps of rice.
- Pour the soy sauce over the mixture and stir until all ingredients are well combined.
- Season with salt and pepper to taste.
- Garnish with chopped green onions before serving.
Notes
Store leftovers in an airtight container for up to 3–4 days. Refrigerate quickly and reheat to steaming hot.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!