Easy Chicken Fried Rice
Dive into the ultimate comfort food with our Easy Chicken Fried Rice recipe, blending tender chicken, scrambled eggs, and crisp vegetables into a flavorful meal. Perfect for busy weeknights, this recipe turns simple ingredients into a delicious dinner that’s ready in just 30 minutes. Whether you’re a cooking novice or a seasoned chef, this chicken fried rice is sure to become a go-to in your recipe collection.
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Easy Chicken Fried Rice
Dive into the ultimate comfort food with our Easy Chicken Fried Rice recipe, blending tender chicken, scrambled eggs, and crisp vegetables into a flavorful meal. Perfect for busy weeknights, this recipe turns simple ingredients into a delicious dinner that’s ready in just 30 minutes. Whether you’re a cooking novice or a seasoned chef, this chicken fried rice is sure to become a go-to in your recipe collection.
Ingredients
- 2 tablespoonsvegetable oil2large eggs, beaten1pound boneless, skinless chicken breasts, cut into bite-sized piecesSalt and pepper, to taste1medium onion, finely chopped2cloves garlic, minced1 cupfrozen peas and carrots, thawed4 cupscooked and chilled rice (preferably day-old rice)3 tablespoonssoy sauce2 teaspoonssesame oil2green onions, thinly sliced
- 2large eggs, beaten
- 1pound boneless, skinless chicken breasts, cut into bite-sized piecesSalt and pepper, to taste1medium onion, finely chopped2cloves garlic, minced1 cupfrozen peas and carrots, thawed4 cupscooked and chilled rice (preferably day-old rice)3 tablespoonssoy sauce2 teaspoonssesame oil2green onions, thinly sliced
- Salt and pepper, to taste1medium onion, finely chopped2cloves garlic, minced1 cupfrozen peas and carrots, thawed4 cupscooked and chilled rice (preferably day-old rice)3 tablespoonssoy sauce2 teaspoonssesame oil2green onions, thinly sliced
- 1medium onion, finely chopped
- 2cloves garlic, minced1 cupfrozen peas and carrots, thawed4 cupscooked and chilled rice (preferably day-old rice)3 tablespoonssoy sauce2 teaspoonssesame oil2green onions, thinly sliced
- 1 cupfrozen peas and carrots, thawed4 cupscooked and chilled rice (preferably day-old rice)3 tablespoonssoy sauce2 teaspoonssesame oil2green onions, thinly sliced
- 4 cupscooked and chilled rice (preferably day-old rice)
- 3 tablespoonssoy sauce2 teaspoonssesame oil2green onions, thinly sliced
- 2 teaspoonssesame oil2green onions, thinly sliced
- 2green onions, thinly sliced
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Scramble the beaten eggs until fully cooked, then set aside.Season chicken pieces with salt and pepper. In the same skillet, add the remaining vegetable oil and cook the chicken until browned. Remove and set aside.Sauté onion and garlic until translucent. Add peas and carrots, cooking until warmed.Stir in the rice, soy sauce, and sesame oil, mixing well. Add back the eggs and chicken, combining thoroughly.Garnish with green onions before serving.
- Season chicken pieces with salt and pepper. In the same skillet, add the remaining vegetable oil and cook the chicken until browned. Remove and set aside.Sauté onion and garlic until translucent. Add peas and carrots, cooking until warmed.Stir in the rice, soy sauce, and sesame oil, mixing well. Add back the eggs and chicken, combining thoroughly.Garnish with green onions before serving.
- Sauté onion and garlic until translucent. Add peas and carrots, cooking until warmed.Stir in the rice, soy sauce, and sesame oil, mixing well. Add back the eggs and chicken, combining thoroughly.Garnish with green onions before serving.
- Stir in the rice, soy sauce, and sesame oil, mixing well. Add back the eggs and chicken, combining thoroughly.Garnish with green onions before serving.
- Garnish with green onions before serving.
Notes
For the best texture, use day-old rice that’s been refrigerated.
Adjust soy sauce and sesame oil according to taste preferences.Substitute chicken with tofu or add more vegetables for a vegetarian version.
Substitute chicken with tofu or add more vegetables for a vegetarian version.
