Better Than Takeout Chicken Fried Rice
A comforting homemade chicken fried rice that rivals your favorite takeout, packed with flavor and made easy for busy weeknights.
Ingredients
Main Ingredients
- 1 lb chicken, cooked and shredded provides protein and moisture
- 3 cups cooked rice base for the dish, giving bulk
- 2 tablespoon sesame oil adds rich flavor
- 1 cup frozen peas and carrots, thawed adds color and nutrients
- 2 tablespoon soy sauce more if desired; enhances flavor
- 2 eggs lightly beaten binds ingredients and adds protein
- 2 tablespoon green onions, chopped optional; provides a fresh finish
- 1 medium onion, diced contributes sweetness and texture
Instructions
Preparation
- Preheat a medium skillet or wok to medium heat.
- Add the sesame oil, onion, and peas and carrots to the skillet. Stirring frequently, cook until the onion is translucent and the peas and carrots are tender.
- Slide the cooked onion, peas, and carrots to one side of the skillet. On the other side, pour in the lightly beaten eggs. Scramble the eggs gently until fully cooked.
- Combine the scrambled eggs with the sautéed onion and vegetable mixture in the skillet.
- Add the cooked rice and shredded chicken, mixing everything together thoroughly. Break up any clumps of rice.
- Pour the soy sauce over the mixture and stir it in evenly.
- Add the chopped green onions and give everything a final stir to incorporate.
Notes
For best results, use day-old rice and have all ingredients prepared before cooking. Adjust the soy sauce to taste and avoid overcrowding the pan.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 2gSugar: 2g
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