Chicken Fried Rice
This chicken fried rice is quick, easy, and full of flavor, perfect for busy nights or meal prep. With tender chicken, scrambled eggs, and crisp veggies, it’s a satisfying one-pan meal your whole family will love.
Ingredients
- 2 cups cooked and cooled rice
- 1 pound chicken breast diced
- 2 tablespoons sesame oil or any neutral oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 cup frozen peas and carrots
- 2 large eggs whisked
- 3 tablespoons soy sauce or tamari for gluten-free
- Green onions and sesame seeds for garnish optional
Instructions
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
- Add the diced chicken to the skillet and cook for 5-7 minutes until golden and fully cooked.
- Remove the chicken from the skillet and set it aside.
- Add the remaining tablespoon of sesame oil to the skillet.
- Sauté the diced onion and minced garlic for 2 minutes until fragrant.
- Stir in the frozen peas and carrots and cook until they are heated through and tender.
- Push the vegetables to one side of the skillet, creating space for the eggs.
- Pour the whisked eggs into the empty space in the skillet and scramble them until fully cooked.
- Add the cooked rice and the cooked chicken back into the skillet.
- Pour the soy sauce over the rice mixture and stir well to combine everything.
- Cook for 2-3 more minutes, letting the rice crisp slightly at the bottom.
- Garnish with green onions and sesame seeds if desired.