Description
Achieve restaurant-quality chicken fried rice at home with tender chicken, vibrant veggies, and perfectly seasoned rice. This quick, one-pan dish is customizable, crowd-pleasing, and ready in 30 minutes.
Ingredients
2 cups day-old cooked long-grain rice
1 lb boneless, skinless chicken thighs, cubed
2 large eggs, lightly beaten
1 cup frozen mixed vegetables (peas and carrots, or add broccoli, bell peppers)
3 tbsp soy sauce (low-sodium preferred)
1 tbsp sesame oil
3 cloves garlic, minced
1 tbsp grated fresh ginger
1 tbsp vegetable oil, for cooking
1/2 tsp salt (optional, if using regular soy sauce)
Instructions
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add chicken and cook 5-6 minutes until browned and cooked through. Remove to a plate.
Add sesame oil, garlic, and ginger to the pan; stir-fry 30 seconds until fragrant.
Push ingredients to the side, add beaten eggs, and scramble until cooked.
Stir in rice, breaking up any clumps. Mix in frozen vegetables.
Pour in soy sauce and stir until rice absorbs flavors (about 4-5 minutes).
Return cooked chicken to the pan. Cook 1-2 minutes until heated through.
Notes
Use cold, day-old rice for the best texture
Add red pepper flakes for heat or scallions for garnish
Swapped chicken breast if preferred
Serve with extra soy sauce on the side
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 1400mg
- Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 130mg