Easy Chicken Fried Rice

Easy Chicken Fried Rice

Ingredients
– 3 cups cooked leftover rice (preferably chilled)
– 2 boneless skinless chicken breasts, diced
– 2 tablespoons vegetable oil
– 1 cup frozen mixed peas and carrots, thawed
– 2 eggs, lightly beaten
– 3 green onions, sliced
– 3 cloves garlic, minced
– 1 tablespoon ginger, minced
– 3 tablespoons soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sesame oil
– Salt and pepper to taste

Instructions
1. Heat 1 tablespoon oil in a large skillet or wok over medium‑high heat. Add the diced chicken, season with salt and pepper, and cook until golden and no longer pink, about 5–6 minutes. Remove the chicken and set aside.
2. In the same pan, add the remaining oil. Stir‑fry the garlic and ginger until fragrant, about 30 seconds.
3. Add the peas and carrots, cooking for another 2 minutes until warmed through.
4. Push the veggies to one side of the pan and pour the beaten eggs into the other. Scramble the eggs until just set, then mix everything together.
5. Add the cooked chicken back to the pan, then stir in the rice. Break up any clumps and let the rice heat through for 2–3 minutes.
6. Pour in the soy sauce, oyster sauce, and sesame oil. Toss well so the sauce coats the rice evenly.
7. Stir in the green onions, adjusting seasoning with additional salt or pepper if needed. Cook for another minute, then remove from heat.

Prep time 10 min
Cook time 15 min
Total time 25 min

Equipment
– Large skillet or wok
– Spatula or wooden spoon
– Knife and cutting board
– Measuring spoons

Tips
– Use rice that has been chilled or refrigerated overnight; fresh rice is too soft and may mush.
– Keep the heat high to give the rice a slight char that’s classic for fried rice.
– Add a splash of rice vinegar or a dash of white pepper for brightness.

Variations
– Swap chicken for shrimp or tofu for a vegetarian version.
– Toss in sliced bell peppers or broccoli for extra color and nutrition.
– Finish with a drizzle of sriracha or hot sauce for a spicy kick.

Serving Suggestions
Serve with soy‑marinated edamame, cucumber slices, or a side of spring rolls for an extra meal.

Storage
Cool the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a microwave or pan on medium heat until steaming.

Nutritional information (per serving, 1/4 recipe)
Calories 280 | Protein 23 g | Carbohydrate 35 g | Fat 8 g | Fiber 2 g

enjoy